I’ve had a stash of macadamia nuts for a few weeks now and had been itching to try a new recipe for white chocolate macadamia cookies. I found a highly-rated recipe on Allrecipes and decided to give it a try. The recipe produced some very tasty and soft cookies. The only tweak I would make next time is using half the salt, but that’s only due to personal preference.
White Chocolate Macadamia Cookies
1 cup butter
3/4 cup light brown sugar
1/2 cup white granulated sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips or morsels
Preheat oven to 350F. Line cookie sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth – about 3 mins. Beat in the eggs one at a time. Stir in the vanilla and almond extracts. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to the creamed mixture. Mix in chocolate and nuts.
Drop teaspoonfuls of dough onto the prepared sheets. Bake for around 10-12 mins or until golden brown.
I baked some of mine until golden brown and then others I took out as soon as the edges browned. Both bakes turned out soft and tasty, though the ones that were in the oven longer had a bit more of a crunch. Tweak your bake time based on your preference of how you like your cookies.