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White Chocolate Macadamia Nut Cookies III

"I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference."
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45 m servings 122 cals
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 10 minutes in the preheated oven, or until golden brown.

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Read all reviews 654
  1. 845 Ratings

Most helpful positive review

Sooo delicious! I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. They turned out perfectly! I also substituted the almond extract with vanilla extract since I ...

Most helpful critical review

I was disappointed by these cookies! They turned out the right texture but they were tasteless. I was irritated that I wasted 7$ on the nuts for this not to go as planned. I like the recipe o...

Most helpful
Most positive
Least positive

Sooo delicious! I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. They turned out perfectly! I also substituted the almond extract with vanilla extract since I ...

So good! I read most of the reviews and was really confused as to what to expect. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. I don...

The BEST. Better than any cookie I have made yet. Made the recipe as is. Which I suggest as butter adds alot to the richness of the cookie. No problem with spreading. Do not soften butter too mu...

These came out great, I followed the recipe to the letter and it came out just like the photo. Crispy crust and chewy insides. If your having issues with the cookies I'd recommend you check you...

I've made these cookies four times now and they are always a tremendous hit. The last time I modified the recipe based on some of the reviews here. I replaced half the butter with butter flavo...

I made these cookies on a lazy Sunday afternoon, they mix up quick and easy. I read other reviews talking about the cookie "spreading" so I did 2 things to prevent this. First, I made sure to al...

Some of the best cookies ever! I made them into bars, and way undercooked them so they would be soft, and a little chewy. I've been searching for this recipe for years - Got it!!!

I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. My switches: - 1/2 cup butter, 1/2 cup shortening - 1 tsp vanilla, no almond - 3/4 bag of white choc chip...

I made this recipe without the almond extract (doubled the vanilla) and they were delicious. I found these cookies to be quite sweet with the amount of sugar called for and wouldn't add any more.