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White Chocolate Macadamia Nut Cookies

Total Time

Prep: 15 min. Bake: 10 min./batch + cooling

Makes

2-1/2 dozen

Hawaiian nuts and melty morsels make a fantastic combination in these buttery white chocolate macadamia nut cookies. —Cathy Lennon, Newport, Tennessee
White Chocolate Macadamia Nut Cookies Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup macadamia nuts, chopped
  • 1 cup white baking chips

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-13 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
White Chocolate Macadamia Nut Cookies Tips

What kind of macadamia nuts can you use to make White Chocolate Macadamia Nut Cookies?

Macadamia nuts are a popular snack nut, so you’ll probably have lots of choices at the market—roasted, salted, even flavored. Any variety will work in baking; the biggest effect will be on the flavor of the finished baked good, which is entirely up to personal preference. Note that this recipe does not contain any salt; if you’re using raw, unsalted nuts, you might want to add a little salt to bump up the flavor. (Sample more recipes with macadamia nuts!)

How long should you cream the butter and sugar when making White Chocolate Macadamia Nut Cookies?

Many bakers underestimate the time it takes to cream butter and sugar; you want your mixture to be pale in color and fluffy, without obvious crystals. The standard time needed to reach this stage is 5-7 minutes; with a more powerful mixer, it might require only 2-3 minutes.

Can you make White Chocolate Macadamia Nut Cookies ahead of time?

Drop cookies such as this one can be kept in an airtight container at room temperature for about a week. If you want to work further in advance, either keep the baked cookies or the unbaked dough in the freezer for up to 6 months. It’s easiest to measure out the dough into easily baked morsels before freezing, rather than trying to thaw an entire batch of dough at once. For more on storing different types of cookies in the run-up to the holidays, see our guide.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 cookie: 127 calories, 8g fat (4g saturated fat), 16mg cholesterol, 69mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.

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