Macadamia Raspberry White Chocolate Cookies

Macadamia Raspberry White Chocolate Cookies

Barbara Sepples 0

"These are great and freeze well."

Ingredients {{adjustedServings}} servings 205 cals

Serving size has been adjusted!

Original recipe yields 21 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
  3. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
  4. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.
Tips & Tricks
No Cholesterol Chocolate Chip Cookies

These amazing cookies are good for the heart AND for the taste buds.

Chocolate Cranberry Oatmeal Cookies

Bake delicious oatmeal cookies with white chocolate chips and cranberries.

Rate recipe

Your rating


Reviews 23

  1. 26 Ratings

Grant's Mom

I increased sugar to 1/3 cup PLUS 2 T. I also waited and added the jam very last. I only swirled it in lightly so that cookies would not be the blueish-green mentioned previously. Did not use the macadamia nuts at all. I used a 3 T. cookie scoop and got 1 dozen LARGE cookies. They were extra yummy. I was trying to copy the cookies at Disneyland bakeries...pretty close.


i think this is a good recipe.. my boyfriend loves it :) but i think the key point in making the cookies is that do NOT mix the jam too well into the dough--- i added the jam at last and just mix it a bit..didnt blend it comepletly with the dough. that prevent the cookies from becoming greenish blue!!


The dough looked green, and I also didn't bake them; but I was glad I did. They are so tasty. They baked up light brown, and you could taste the raspberry. They were a hit, and I will definitely put this recipe with my favorite cookies. Mine were not flat. I used only about a half teaspoon per cookie .. also like a ball. Thanks.