White Chocolate Chunk Cookies

White Chocolate Chunk Cookies

Donna 0

"A delicious cookie with chunks of white chocolate and macadamia nuts. A great combination."

Ingredients 3 h 15 m {{adjustedServings}} servings 237 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, cream butter and shortening; gradually add sugars, beating well at medium speed with an electric mixer. Beat in egg and vanilla. Combine flour, soda, and salt; stir into creamed mixture. Stir in white chocolate and macadamia nuts. Chill dough for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Drop dough by heaping tablespoonfuls 3 inches apart onto prepared cookie sheets.
  3. Bake for 12 to 14 minutes in preheated oven. Cookies will be soft. Cool slightly on cookie sheets; transfer to wire racks to cool completely.
Tips & Tricks
Triple Chocolate Chip Cookies

Make chocolate chip cookies without an electric mixer.

Chili Chocolate Cookies

See how a dash of cayenne pepper really draws out the chocolate flavor.

Rate recipe

Your rating


Reviews 50

  1. 69 Ratings


So good!! These cookies have always been a favorite and I happened to eat one at Subway the other day and it sent me on a mission to find a great recipe--and this is it! They are the best looking and tasting cookies I've ever made. Next time I will take them out a little sooner than I think they should--to make a softer cookie but even though I don't like cookies on the crispy side I love these! I'm so glad I tried this recipe first! I've made cookies with white chocolate chips before and the chopped white chocolate bar/almond bark makes a big difference!


The best cookies I've ever made...we ate a whole sheet of them that night! I used baking powder instead of soda by accident and omitted the nuts.I also didn't chill the dough and even with minor changes they came out great.We took them out when the edges started to brown and they were perfect, I even overcooked one batch by 3-4 minutes and they were still very good.


This cookie was excellent!! Here's an idea for this recipe too: add in 10 oz. of Ghirardelli White Chocolate chips (instead of other white chocolate component) and add about 1 tbs. of fine grounds of macadamia nuts! It is delicious! Kids have fun making them too!