White Chocolate Macadamia Nut Cookies IV

White Chocolate Macadamia Nut Cookies IV

481 Reviews 55 Pics
  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
MAUREENBURR
Recipe by  MAUREENBURR

“I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 dozen

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Share It

Reviews (481)

Rate This Recipe
allison125
258

allison125

These cookies were great! I didn't change a thing, and they were just perfect. I got about 36 average-sized cookies out of this recipe, and each one was delectable. I have tried other recipes which include brown sugar, and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous. UPDATE: My husband and I love these cookies so much that we make the dough, freeze the uncooked dough balls on a cookie sheet, put them in a zip-lock bag, and keep a supply handy at all times. Whenever we crave them, we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome.

clig13
129

clig13

Great base recipe - I only made minor adjustments to make them delicious. First, I doubled the recipe excep kept the chocolate/nuts measurements the same. Second, I made it 1 tbsp vanilla. Third, I added 1/2 tsp cinnamon. Then I chilled the dough for about 10-15 min before scooping. I baked at 350 for 10 min in my oven until the edges were just brown. They didn't spread much at all, weren't too cakey, and were absolutely devine the next day.

littlem1
87

littlem1

Very good cookies. I tested two different cookie sheets and they turned out soft and moist on the airbake cookie sheet, and on the dark metal cookie sheet they didn't spread at all and turned out crunchy.

More Reviews

Similar Recipes

White Chocolate Macadamia Nut Cookies III
(509)

White Chocolate Macadamia Nut Cookies III

White Chocolate Macadamia Nut Cookies II
(142)

White Chocolate Macadamia Nut Cookies II

Macadamia Nut Chocolate Chip Cookies
(89)

Macadamia Nut Chocolate Chip Cookies

White Chocolate Chunk Cookies
(49)

White Chocolate Chunk Cookies

White Chocolate-Macadamia Nut Oatmeal Cookies
(36)

White Chocolate-Macadamia Nut Oatmeal Cookies

White Chocolate Macadamia Nut Cookies I
(24)

White Chocolate Macadamia Nut Cookies I

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 17.6 g
  • 6%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

White Chocolate Macadamia Nut Cookies II

>

next recipe:

Chocolate Macadamia Nut and White Chocolate Chip Cookies