Recipe: White Chocolate Macadamia Cookies (5 recipes)

Hi Mary, Here are a few of recipes from our archives.

WHITE CHOCOLATE MACADAMIA NUT COOKIES
Source: robert.foster, 1995

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 eggs, room temperature
1 tsp. vanilla
12 oz. white chocolate, cut into 1/4-inch chunks
1 1/2 cups coarsely chopped macadamia nuts

Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour, soda, salt and set aside. Beat butter until creamy at low speed with mixer. Gradually add sugars and beat until light and fluffy. Add eggs, one at a time, beating, well beaten each addition. Add vanilla. Use a 1/4 cup measuring cup to form cookies. Pack dough into cup so it is even. Drop on baking sheets leaving 3 inches between cookies. Flatten dough slightly. Bake on center rack of preheated 300 degree oven for 20-25 minutes or until light brown or edges but slightly, soft in center. Cool 3-5 minutes in pan and then transfer to wire racks to cool. 2 dozen.

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White Chocolate Macadamia Nut Cookies
From: Charlene in MA, 1998
Makes 60

This recipe is one I have been making for several years and everyone loves them. It came from a mixture of two recipes, one that was in Chocolatier magazine and one that was in a Better Homes and Gardens Christmas Cookies. I changed a few things and finally settled on this one.

1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
2 large eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 12 ounce white chocolate chips,only good quality*
1 7 oz. jar macadamia nuts, chopped

Preheat oven to 375 . Cream butter and sugars together at medium speed for 2 to 3 minutes, until light and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the flour and baking soda just until combined. Stir in white chocolate and macadamia nuts. Drop by tablespoonfuls onto ungreased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes. Remove cookies and cool on wire rack.

*Look for chips that contain cocoa butter. Guittard are good and Nestle are not to bad, but hershey white chips are not as creamy.

Recipe: White Chocolate Chip Cookies with Macadamia Nuts
Posted By: mac
Date: April 11th 1998
Board: TKL Cooking Club

1/2 c Unsalted butter softened
1/3 c Sugar
1/3 c Brown sugar firm packed
1 Egg
1 ts Vanilla
1 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
6 1/2 oz White chocolate, chopped
3/4 c Macadamia nuts, halved

blend butter, sugars, egg,and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 min. Add flour,baking soda and salt and mix until just combined. Do not over mix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. Apart. Bake in preheated 375 degree oven until lighly brown around edges, about 15 min.cool on cookie sheet for 3 min, then remove to racks and cool completley. Store in air-tight container. (can be prepared ahead. Store cookies up to 4 days at room temp. Or freeze 3 wks.)

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Mrs. Field's Choc-Co-Chunks Cookies
From: Sharon,N.C. - 05-26-99

Here is a Mrs.Field's recipe for Macadamia nuts and white chocolate. It also calls for shredded coconut, but you can omit it if you'd prefer.

2 1/4 cups all-purpose flour
1 tsp. baking soda
3/4 cup unsalted butter,softened
1 cup ( packed) dark brown sugar
2 large eggs
2 tsp. vanilla extract
12 ounces white chocolate , cut into chunks
1 cup chopped macadamia nuts
1 1/3 cups shredded coconut

Preheat oven 300 F. In a small bowl, combine the flour and baking soda.
In a medium bowl cream the butter and sugar. Beat in the eggs and vanilla.
Beat in the flour mixture ; do not overmix. Stir in the white chocolate chunks,
macadamia nuts and the coconut, if using.

Drop the dough by rounded tablespoons 2" apart onto ungreased cookie sheet.
Bake for 18 to 20 minutes. Transfer to a wire rack to cool.

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Macadamia Nut Cookies
From: eggy/oz - 10-09-99

I originally got this from a NG and I have made this cookie at least 3 times... The followings are the original post (including all commends.) Have fun! (I just followed the direction and the cookies turned out nice!)

Macadamia Nut Cookies

This cookie has been a favorite for many years with the children and adults alike. It comes from an adaptation from a Hershey's recipe with some of my own changes and additions. I'm certain you will enjoy it too.

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 tsp. Vanilla extract
1/2 tsp. Salt
2 large eggs
2-1/2 cups all purpose flour
1 tsp. Baking soda
1 (11 or 12 oz.) bag white chocolate chips
1 cup macadamia nuts, chopped.

Heat oven to 375 degrees. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture, beating until well blended. Stir in white chocolate chips and macadamia nuts.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

CHOCOLATE VERSION:
(This is one I highly recommend.)
For delicious chocolate cookies, omit 1/2 cup flour and add 1/2 cup cocoa. This chocolate version is really awesome!