White Chocolate Macadamia Nut Cookies

These are my favorite cookies. If I had a giant plate of various cookies in front of me, I would grab the white chocolate macadamia nut cookie first, no questions asked. I used to think of these cookies as a gourmet treat, and thought they would be difficult to prepare. How wrong I was! These cookies are simple to make, with a gourmet taste.

I remember the first time I tried a macadamia nut. I was a young girl, and family friends had returned from a vacation to Hawaii. With them they brought back Mauna Loa Macadamia Nuts. Yum! I was hooked on the soft buttery flavor. When I found out people mixed the nuts with white chocolate in cookies I was in heaven.

WARNING! Macadamia nuts are toxic to dogs, so keep your dog away from these cookies.

I used white chocolate chips in this recipe. They worked well, and satisfied my craving, however, I would recommend using white chocolate chunks.


White Chocolate Chip Macadamia Nut Cookies

1/2 cup unsalted butter, cut into
4 pieces (at room temperature)
1/3 cup granulated sugar
1/3 cup golden brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 1/2 ounces white chocolate, coarsely chopped
3/4 cup macadamia nuts, halved

Preheat oven to 375 degrees F. Lightly grease 2 cookie sheets.

Blend butter, sugars, egg and vanilla extract in process until creamed, about 1 minute. Scrape down sides of work bowl as you mix. Add flour, baking soda and salt, and mix until just combined. Do not over-process. Stir in chocolate and nuts by hand.

Mound dough by 1/4 c onto prepared cookie sheets, spacing 2 inches apart. You should have 8-10 large cookies. Bake until light brown around edges, about 14-16 minutes.

Cool on cookie sheets 3 minutes. Transfer to rack and cool completely.

Store in airtight container. Store 3 to 4 days at room temperature or freeze up to 3 weeks.