White Chocolate Macadamia Nut Cookies III461 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 45 min
“I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.” - by Mary
Original recipe yields 4 dozen
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Amount Per Serving (48 total)
- 122 cal
- 7.4 g
- 13 g
Based on a 2,000 calorie diet
Reviews (461)Rate This Recipe
"Sooo delicious! I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. They turned out perfectly! I also substituted the almond extract with vanilla extract since I didn't..." See more have any almond extract on hand. I baked the cookies for exactly 10 minutes and pulled them out of the oven when just some of the edges were golden brown. I will definitely make these again. Update: I made this recipe again with all butter, no shortening. The cookies spread quite a bit and weren't nearly as good as when I made them with 1/2 shortening and 1/2 butter. "
"So good! I read most of the reviews and was really confused as to what to expect. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. I don't lik..." See moree either extremes and really wanted a cookie that was right in the middle. I got it! I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips. Used real salted butter, and it wasn't extremely softened, which I think helped. Dropped by tablespoons instead of teaspoons because teaspoons always seem too small. Baked for 9 minutes and they came out just undercooked in the middle, which is exactly how I like them. They were perfect. Hope this helps!"
"The BEST. Better than any cookie I have made yet. Made the recipe as is. Which I suggest as butter adds alot to the richness of the cookie. No problem with spreading. Do not soften butter too much. I ..." See morealso returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract. Almond is a very strong flavor and macadamia nuts are expensive. I did not want to overpower their delicate flavor.A++++"
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