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White Chocolate Macademia Cookies


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White Chocolate Macademia Cookies 0 Picture


  • 1 pound (2 cups) butter, room temperature
  • 1 2/3 cup brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 Tablespoon vanilla
  • 4 1/4 cup all purpose unbleached white flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (12 ounce bag) white chocolate chips or chunks (Use a high quality white chocolate like Ghirardelli, Callebaut or Godiva. It does make a difference.)
  • 1 1/4 cup (4 ounces) macadamia nuts, chopped


Servings 48


Step 1

1. This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.

2. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.

3. Preheat oven to 350 degrees F.

4. Line baking sheets with parchment paper (no need to grease).

5. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.

6. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.

7. Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.

8. Add eggs one at a time, beating after each addition.

9. Add vanilla, beat and scrape again.

10. On low speed, add flour mixture 2 cups at a time, and mix well.

11. Mix in white chocolate and macadamia nuts. Mix only until blended.

12. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.

13. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.

14. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.


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