Classic White Chocolate Macadamia Nut Cookies

Classic White Chocolate Macadamia Nut Cookies
     You may have seen a version of this recipe before. It can be found on the back of the Ghiradelli white chocolate chips bag. The only difference here is that I made 50% more cookies by adjusting the measurements. I did not add any extra macadamias though, because I like my white chocolate to shine.
     When I feel like white chocolate chip cookies but without the pudding mix, I make these. They are slightly chewy, very buttery, and have a rich brown sugar flavor. I like to under-bake them for a minute or so to keep them softer, while my husband prefers them slightly crispy.
     Do not fret if you are out of macadamia nuts in your pantry–these cookies are still excellent without the nuts. Just add some more white chocolate chips and you’ll be set.


Classic White Chocolate Macadamia Nut Cookies
Prep time
Cook time
Total time
Serves: 58-116
  • 3 sticks butter, softened
  • 2&1/4 cups vanilla sugar
  • 1&1/2 cups packed light brown sugar
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 4&1/2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1&1/2 teaspoons salt
  • 3 cups white chocolate chips
  • 1&1/2 cups chopped Macadamia nuts
  1. Preheat oven to 350 degrees. In a large bowl, cream together the butter, vanilla sugar, and brown sugar.
  2. Mix in the eggs and vanilla extract.
  3. Stir in flour, baking soda, and salt in small additions until thoroughly incorporated.
  4. Stir in the chips and nuts. Drop by spoonfuls onto ungreased cookie sheets.
  5. For tablespoon sized cookies, bake for 10 minutes. For two-tablespoon size cookies, bake for 15 minutes.

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