White Chocolate Macadamia Nut Cookies IV Recipe - Allrecipes.com
White Chocolate Macadamia Nut Cookies IV Recipe
  • READY IN 23 mins

White Chocolate Macadamia Nut Cookies IV

Recipe by  

"I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    23 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2006

These cookies were great! I didn't change a thing, and they were just perfect. I got about 36 average-sized cookies out of this recipe, and each one was delectable. I have tried other recipes which include brown sugar, and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous. UPDATE: My husband and I love these cookies so much that we make the dough, freeze the uncooked dough balls on a cookie sheet, put them in a zip-lock bag, and keep a supply handy at all times. Whenever we crave them, we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome.

Most Helpful Critical Review
Dec 21, 2011

First batch spread WAY to much. After refrigerating they were ok, but not the best I've tasted. Another recipe I've tried has butter and shortening,, I prefer that one.

Dec 27, 2007

Great base recipe - I only made minor adjustments to make them delicious. First, I doubled the recipe excep kept the chocolate/nuts measurements the same. Second, I made it 1 tbsp vanilla. Third, I added 1/2 tsp cinnamon. Then I chilled the dough for about 10-15 min before scooping. I baked at 350 for 10 min in my oven until the edges were just brown. They didn't spread much at all, weren't too cakey, and were absolutely devine the next day.

Mar 16, 2007

Very good cookies. I tested two different cookie sheets and they turned out soft and moist on the airbake cookie sheet, and on the dark metal cookie sheet they didn't spread at all and turned out crunchy.

Jan 15, 2007

HOLY 5 STARS!!!!!! Yum!! I doubled the recipe- but used 12oz of white chips and about 10oz of macadamia nuts! This is the best white chocolate macadamia nut cookie recipe I've ever used- and I've tried many because these are my husband's favorite kind of cookie! Thanks so much!!

Mar 10, 2009

I didn't try these because they're not really my thing--white chocolate is just too sweet for me. But I did notice when making these that there seemed to be very little dough for the amount of white chocolate and nuts. Sure enough, hubs loved 'em, but said the amount of chocolate is just right but there were too many nuts, and he could see only using half the amount called for. In spite of too many nuts, however, he deemed these moist, yet chewy, and very, very good. (And then he held his two thumbs up)

Mar 03, 2007

My son was looking for the "Subway" cookies for his birthday. He made them himself and they are just what he was looking for - his classmates agreed. We followed the other comments and doubled the recipe but not the nuts and chocolate. MMMMM. Thank you for sharing. Only 8 minutes is all they need.

Dec 11, 2005

The hubby dislikes nuts in his cookies, so I added chocolate raspberry morsels along with the white chocolate chips, and then at the last minute stuck in 1/4 cup cocoa powder. Suddenly we have a new favorite cookie to make. The chocolate raspberry mixed with creamy white chocolate is like.. wicked good. Beyond the fact that I added to the recipe, the recipe itself is very good. Made puffy, crisp on the outside, chewy tender on the inside cookies. The batter seems too dry - but trust me, it works! Awesome!


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  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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