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White Chocolate Macadamia Nut Cookies II

White Chocolate Macadamia Nut Cookies II

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A good cookie to serve company.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
  2. Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
  3. Add egg and vanilla and beat well.
  4. Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
  5. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.
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Baking Queen

I come from a long line of cookie bakers, and this was a very good recipe! I made a few revisions myself, such as blending all ingredients in a glass bowl with a wooden spoon (I'm old school). I also used 1 c. butter-flavored shortening instead of butter/ shortening combo - it helps the cookies set without spreading too much. I also baked for 10 minutes and let rest on the cookie sheet (lined with aluminum foil, not greased) for an additional minute. The cookies were perfect, and my brother-in-law in Iraq absolutely LOVED them.


I thought these cookies were very good. I lightly greased one cookie sheet and not the other and there was no difference. The cookies on the ungreased sheet did not stick. Loved 'em.


I made and LOVE this recipe, the cookies were soft and delicious!! I baked them for 10 minutes, also left them on the cookie sheet for one minute. I also used white baking squares, chopped of course and they worked great!!