{"id":27776,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/white-chocolate-macadamia-cookies\/"},"modified":"2024-02-21T17:11:52","modified_gmt":"2024-02-21T23:11:52","slug":"white-chocolate-macadamia-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/white-chocolate-macadamia-cookies\/","title":{"rendered":"White Chocolate Macadamia Nut Cookies"},"content":{"rendered":"<p>Macadamia nut cookies are a wonderful change of pace when you&#8217;re craving soft cookies with a crunchy texture. The macadamia nuts are buttery and rich, and the white baking chips provide a delightful contrast with their smooth and creamy character. Put it all together, and white chocolate macadamia nut cookies are an absolute winner. This is a fantastic <a href=\"https:\/\/www.tasteofhome.com\/collection\/drop-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/drop-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">drop cookie recipe<\/a> for holiday parties, edible gifts or potluck events.<\/p>\n<h2>White Chocolate Macadamia Nut Cookies Ingredients<\/h2>\n<ul>\n<li><strong>Macadamia nuts<\/strong>: These rich nuts give the cookies their buttery flavor and crunchy texture. If you have leftovers, use the nuts in one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-macadamia-nuts\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-with-macadamia-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\">recipes with macadamia nuts<\/a>.<\/li>\n<li><strong>White baking chips<\/strong>: At the grocery store, <a href=\"https:\/\/www.tasteofhome.com\/article\/best-white-chocolate-chips\/\" data-name=\"www.tasteofhome.com\/article\/best-white-chocolate-chips\/\" data-module=\"content engagement\" data-position=\"embedded links\">white chocolate chips<\/a> won&#8217;t contain the word \u201cchocolate.\u201d They&#8217;re called baking chips or morsels because they don\u2019t contain enough cocoa butter to be classified as chocolate. That&#8217;s not necessarily a bad thing. They melt slower than semi-sweet chocolate chips, adding incredible texture to the cookies.<\/li>\n<li><strong>Butter<\/strong>: Butter takes about 45 minutes to soften on the counter. If you forgot to plan ahead, don\u2019t worry: Here\u2019s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to soften butter quickly<\/a>.<\/li>\n<li><strong>Sugar<\/strong>: Sugar helps the cookie achieve its chewy texture and golden color.<\/li>\n<li><strong>Eggs<\/strong>: Eggs are a binding ingredient that holds the dough together. Cookies will have a better texture if you bake with <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room temperature eggs<\/a>. Set them on the counter 30 minutes before you get started (but no longer than two hours).<\/li>\n<li><strong>All-purpose flour<\/strong>: All-purpose flour is the best flour for cookies. You could use bread or cake flour in a pinch, but the cookies may be tough or overly delicate.<\/li>\n<li><strong>Baking soda<\/strong>: Baking soda makes cookies fluffy and tender. If you don\u2019t have any in the pantry, learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-cookies-without-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-cookies-without-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to make cookies without baking soda<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cream the butter and sugar<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1960879\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_TOHVS23_11164_JM_12_19_WhiteChocolateMacadamiaCookies_1_YVedit.jpg?fit=700%2C1024\" alt=\"whisking the ingredients in a bowl \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F.<\/p>\n<p>In a large bowl, cream the softened butter and sugar until light and fluffy, five to seven minutes.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: Many bakers underestimate the time it takes to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream butter and sugar<\/a>. The process adds pockets of air that aerate the batter, creating lighter, more tender cookies. The standard time needed to reach this stage is five to seven minutes; a more powerful mixer might require only two to three minutes.<\/p>\n<h3>Step 2: Add the liquid ingredients<\/h3>\n<p>Beat in the egg and vanilla.<\/p>\n<h3>Step 3: Incorporate the dry ingredients<\/h3>\n<p>In separate bowl, whisk together the flour and baking soda.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1960880\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_TOHVS23_11164_JM_12_19_WhiteChocolateMacadamiaCookies_2_YVedit.jpg?fit=700%2C1024\" alt=\"Whisking flour in bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Gradually beat the flour mixture into the creamed butter mixture.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: Once the dough is combined, stop mixing! Overworked dough can create tough cookies that are dense or crumbly.<\/p>\n<h3>Step 4: Fold in the remaining ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1960881\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_TOHVS23_11164_JM_12_19_WhiteChocolateMacadamiaCookies_3_YVedit.jpg?fit=700%2C1024\" alt=\"Folding Nuts and white baking chips in bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the macadamia nuts and white baking chips.<\/p>\n<p>Editor\u2019s Tip: You can bake the cookies immediately, but <a href=\"https:\/\/www.tasteofhome.com\/article\/chilling-sugar-cookie-dough\/\" data-name=\"www.tasteofhome.com\/article\/chilling-sugar-cookie-dough\/\" data-module=\"content engagement\" data-position=\"embedded links\">chilling cookie dough<\/a> is the best way to create the cookies with a crispy-on-the-outside, chewy-on-the-inside texture. Cover the bowl, and refrigerate for at least 30 minutes.<\/p>\n<h3>Step 5: Bake the white chocolate macadamia nut cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1960888 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_TOHVS23_11164_JM_12_19_WhiteChocolateMacadamiaCookies_4_YVedit_a.jpg?fit=700%2C1024\" alt=\"Scooping out cookie dough mix on baking tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Drop the batter by tablespoonfuls onto ungreased baking sheets, spacing the cookies 2 inches apart. Bake for 10 to 13 minutes, or until golden brown.<\/p>\n<p>Cool the cookies on the pan for one minute. Then, remove the cookies to wire racks, and cool them completely.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: If you double the recipe and bake multiple batches of cookies, keep the remaining dough cool in the refrigerator. You&#8217;ll also want to let the baking sheets air-cool completely before starting the next batch. Baking sheets can warp when rinsed under cold water.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use another nut<\/strong>: Macadamia nuts are an expensive nut, so feel free to swap in another option, such as almonds, pistachios, pecans or walnuts.<\/li>\n<li><strong>Swap in other baking chips<\/strong>: Skip the white chocolate and try other <a href=\"https:\/\/www.tasteofhome.com\/collection\/flavored-baking-chips-we-love\/\" data-name=\"www.tasteofhome.com\/collection\/flavored-baking-chips-we-love\/\" data-module=\"content engagement\" data-position=\"embedded links\">flavored baking chips<\/a>. Vanilla, peanut butter or cinnamon chips would be fantastic choices.<\/li>\n<li><strong>Make them sweet and salty<\/strong>: This recipe contains no salt. If you\u2019re using raw, unsalted nuts, bump up the flavor by sprinkling the cookies with sea salt just before baking. Or, swap in salted, dry-roasted macadamia nuts to create a sweet-and-salty vibe.<\/li>\n<\/ul>\n<h2>Can you make white chocolate macadamia nut cookies ahead of time?<\/h2>\n<p>Yes, you can make white chocolate macadamia nut cookie dough up to four days in advance. Store it, covered, in the refrigerator. When you&#8217;re ready, shape and bake the cookies as directed.<\/p>\n<p>If you want to work further in advance, you can <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-freeze-cookie-dough\/\" data-name=\"www.tasteofhome.com\/article\/can-you-freeze-cookie-dough\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze cookie dough<\/a> for up to three months. To freeze the entire batch, wrap the finished dough in parchment paper. Flatten it, and place it in a freezer bag. Thaw the dough overnight in the fridge. Then, shape and bake the cookies as directed.<\/p>\n<p>To freeze individual cookies, portion the dough on a parchment-lined baking sheet. Freeze until the dough balls are frozen. Transfer the frozen dough to a freezer-safe container. To bake, thaw overnight in the fridge. Or, bake from frozen\u2014just increase the cooking time by three to four minutes.<\/p>\n<h2>How to Store White Chocolate Macadamia Nut Cookies<\/h2>\n<p>Store drop cookies such as white chocolate macadamia nut cookies in an airtight container. They keep at room temperature for about seven days. If the cookies become dry or hard, slide a piece of bread into the container to <a href=\"https:\/\/www.tasteofhome.com\/article\/soften-cookies\/\" data-name=\"www.tasteofhome.com\/article\/soften-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">soften the cookies<\/a>.<\/p>\n<h2>Can you freeze white chocolate macadamia nut cookies?<\/h2>\n<p>You can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-cookies\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze baked cookies<\/a> in a single layer on a baking sheet. After frozen solid, transfer them to an airtight container. They will last for up to three months. Thaw at room temperature when you\u2019re craving a sweet treat.<\/p>\n<h2>White Chocolate Macadamia Nut Cookies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1960878\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_HCBZ22_11164_DR_05_10_3b.jpg?fit=700%2C1024\" alt=\"White Chocolate Macadamia Nut Cookies served on plate with glass of milk\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What kind of macadamia nuts can you use to make white chocolate macadamia nut cookies?<\/h3>\n<p>You can use any variety of macadamia nuts to make white chocolate macadamia nut cookies. Macadamia nuts are a popular snack nut, so you\u2019ll have several choices at the market\u2014roasted, salted or flavored varieties. Your choice will affect the flavor of the finished baked good, but it&#8217;s entirely up to personal preference.<\/p>\n<h3>How do you prevent white chocolate macadamia nut cookies from spreading?<\/h3>\n<p>White chocolate macadamia nut cookies might spread for several reasons. <a href=\"https:\/\/www.tasteofhome.com\/article\/why-are-my-cookies-flat\/\" data-name=\"www.tasteofhome.com\/article\/why-are-my-cookies-flat\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cookies can be flat<\/a> if the flour isn&#8217;t measured correctly. Instead of dunking the cup into the flour bag, use a large spoon. Gently scoop the flour into a measuring cup. Then, level it off with the flat side of a butter knife. Another culprit could be the butter. Too-soft butter will melt too quickly in the oven. The cookies will flatten before they have time to set. This can also happen if you substitute another fat, such as margarine, coconut oil or shortening. These fats melt at different temperatures, and the cookie won\u2019t turn out as expected.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>White chocolate macadamia nut cookies are the king of macadamia nut cookies. These rich, buttery cookies bake up soft with just the right amount of crispness.<\/p>\n","protected":false},"author":7954,"featured_media":1774182,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306980,306989,306039,304423,306027,304328,304288,305487,306042,304338,306171,304515,304343,303966,304408,304368,303887,306848,307474,304268,307449,304558,324623,303994,304560,304563,304150,303883,307030,307009],"categories-v2":[308500,310461,309438,310014,310031,339177,308821,308988,311758,308984,308481,259620,310796,311771,308992,312036,308880,308993,308495,308813,308745,308478,309603,310480,259483,310465,308910,309177,308528,308915,308917,309434,308476,339208,340578],"coauthors":[50034],"recommended_recipes":[{"post_title":"Chocolate Chip Peanut Butter 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Oatmeal Cookies","post_link":"\/recipes\/festive-cranberry-oat-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/White-Chocolate-Cranberry-Oatmeal-Cookies_EXPS_TOHcom24_14761_MD_P2_07_24_1b.jpg"},{"post_title":"Chocolate Chip Sugar Cookies","post_link":"\/recipes\/chocolate-chip-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2024\/04\/Chocolate-Chip-Sugar-Cookies_EXPS_FT24_123055_ST_0327_1.jpg"},{"post_title":"White Chocolate Chip Hazelnut Cookies","post_link":"\/recipes\/white-chocolate-chip-hazelnut-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/White-Chocolate-Chip-Hazelnut-Cookies_EXPS_FT23_17738_JR_1201_5.jpg"},{"post_title":"Black Walnut Butter Cookies","post_link":"\/recipes\/black-walnut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8388_C2461C51B.jpg"},{"post_title":"Chocolate Nut Cookies","post_link":"\/recipes\/chocolate-nut-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Nut-Cookies_exps5002_CC2661980C04_23_3b_RMS.jpg"},{"post_title":"Chocolate Chip Almond Cookies","post_link":"\/recipes\/chocolate-chip-almond-cookies\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chocolate Fruit N Nut Cookies","post_link":"\/recipes\/chocolate-fruit-n-nut-cookies\/","post_image":"\/wp-content\/uploads\/2018\/06\/Chocolate-Fruit-N-Nut-Cookies_EXPS_HCCBZ18_13960_C05_25_4b.jpg"},{"post_title":"White Chocolate Cookies","post_link":"\/recipes\/white-chocolate-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/White-Chocolate-Cookies_exps2619_CH2661980B02_02_3bC_RMS.jpg"},{"post_title":"White Chocolate Maple Pecan Macaroons","post_link":"\/recipes\/white-chocolate-maple-pecan-macaroons\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps166366_THCA173831B03_03_3b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/White-Chocolate-Macadamia-Cookies_EXPS_HCBZ22_11164_DR_05_10_1b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/white-chocolate-macadamia-cookies\/","name":"White Chocolate Macadamia Nut Cookies","datePublished":"2018-01-01","dateModified":"2024-02-21","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/White-Chocolate-Macadamia-Cookies_EXPS_HCBZ22_11164_DR_05_10_1b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"White chocolate macadamia nut cookies are the king of macadamia nut cookies. These rich, buttery cookies bake up soft with just the right amount of crispness.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Cream the butter and sugar","text":"Preheat the oven to 350\u00b0F. In a large bowl, cream the softened butter and sugar until light and fluffy, five to seven minutes. Editor\u2019s Tip: Many bakers underestimate the time it takes to cream butter and sugar. The process adds pockets of air that aerate the batter, creating lighter, more tender cookies. The standard time needed to reach this stage is five to seven minutes; a more powerful mixer might require only two to three minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_TOHVS23_11164_JM_12_19_WhiteChocolateMacadamiaCookies_1_YVedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the liquid ingredients","text":"Beat in the egg and vanilla."},{"@type":"HowToStep","name":"Incorporate the dry ingredients","text":"In separate bowl, whisk together the flour and baking soda. Gradually beat the flour mixture into the creamed butter mixture. Editor\u2019s Tip: Once the dough is combined, stop mixing! Overworked dough can create tough cookies that are dense or crumbly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_TOHVS23_11164_JM_12_19_WhiteChocolateMacadamiaCookies_2_YVedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fold in the remaining ingredients","text":"Stir in the macadamia nuts and white baking chips. Editor\u2019s Tip: You can bake the cookies immediately, but chilling cookie dough is the best way to create the cookies with a crispy-on-the-outside, chewy-on-the-inside texture. Cover the bowl, and refrigerate for at least 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_TOHVS23_11164_JM_12_19_WhiteChocolateMacadamiaCookies_3_YVedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the white chocolate macadamia nut cookies","text":"Drop the batter by tablespoonfuls onto ungreased baking sheets, spacing the cookies 2 inches apart. Bake for 10 to 13 minutes, or until golden brown. Cool the cookies on the pan for one minute. Then, remove the cookies to wire racks, and cool them completely. Editor\u2019s Tip: If you double the recipe and bake multiple batches of cookies, keep the remaining dough cool in the refrigerator. You'll also want to let the baking sheets air-cool completely before starting the next batch. Baking sheets can warp when rinsed under cold water.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/White-Chocolate-Macadamia-Nut-Cookies_TOHVS23_11164_JM_12_19_WhiteChocolateMacadamiaCookies_4_YVedit_a.jpg?fit=700,1024"}],"recipeYield":"2-1\/2 dozen","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 127 calories","fatContent":"8g fat (4g saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"69mg sodium","carbohydrateContent":"12g carbohydrate (8g sugars","fiberContent":"1g fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5882354,"reviewCount":34,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"White Chocolate Macadamia Nut Cookies","description":"Check out this video for how to make White Chocolate Macadamia Nut Cookies","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/UTc8jX47\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/UTc8jX47-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"qwm"},"reviewBody":"Great cookies! I added 1 Tablespoon of powdered milk, as I do with most cookie recipes, to help with producing a softer cookie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathy234"},"reviewBody":"Made these as directed, no changes  Excellent cookies.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Autumn"},"reviewBody":"These cookies turned out really good!  They are more crisp on the outer edges and more soft inside.  We made a half batch and got 8 good sized cookies....about a tablespoon of dough for each cookie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"roale430"},"reviewBody":"These are good cookies--a nice change up from my go-to chocolate chip cookies and oatmeal cookies. In addition to the nuts and chips I added 6Tbsp very finely shredded sweetened coconut and 1\/4tsp salt, then rolled the dough into 2 logs in waxed paper to chill and bake the next day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AndieNugent"},"reviewBody":"Excellent recipe! Came out with just the right amount of outside crunch and a soft interior. I noticed the recipe omitted salt, so I added a teaspoon. I think salt is crucial in almost all baking recipes. But I did everything else as written.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tekla92"},"reviewBody":"I've had white choc chip cookies that were very thin. Can you make them thin and crispy with this recipe?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarleneAcosta"},"reviewBody":"I found this recipe and gave it a try.   Used Gluten free flour blend instead and baked them an extra 2min.  Plus I made my cookies a little larger so had about 2 dozen.  Soooooo good and chewy soft.   Super simple recipe to follow.  Thanks for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamaknowsbest"},"reviewBody":"Stop looking!  This is the best White Chocolate Macadamia Cookie you will find!  As a volunteer field editor I have tried many cookie recipes.  This is a keeper.  My recommendation  is to double the recipe and make the cookies a little larger.   Also, be certain to only use slightly softened butter.  As with all my cookies, I made the dough then let it chill in the fridge for an hour.  This will guarantee  super soft cookies that are loaded with nuts and chips!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RebeccaBrenner"},"reviewBody":"These were fantastic and easy to make.  Like other reviews I doubled the recipe and used a tablespoon to scoop them out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orbs"},"reviewBody":"Delicious and buttery!  Thank you, Cathy, for sharing this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Beema"},"reviewBody":"Another blast from the past.  I am not one to bake, but on a rainy day in Tampa, I decided to go for it.. and these cookies are SO easy, so good that as a volunteer field editor I would recommend them and will definitely make them again.. but I won't wait until it rains to do so!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angieact1"},"reviewBody":"My Dad's favorite, he loved them! Easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maggieaw"},"reviewBody":"So yummy- will be making these often. I love this website, when I need a certain recipe I look here first. These will be traveling from our home in Washington to Shreveport LA tomorrow. I figure my husband will enjoy snacking on these over the long miles on the road.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBucket"},"reviewBody":"These turned out very thin, I think because the dough to nut ratio was off. If I were to make again I\u2019d use 1\/2 or 3\/4 cups nuts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"afoth73"},"reviewBody":"This was my first attempt at this flavor of cookies and they are amazing and SO simple!!  I put these in my recipe box to be made again soon!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PfaffR"},"reviewBody":"Excellent cookies, very easy to make. I took off one star because I made a double batch and only ended up with three and a half dozen cookies. They taste so good my mother, my son and his wife ate most of them!! Will definitely make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amy A.","givenName":"Amy","familyName":"A."},"reviewBody":"not sure what happened here. I used shortening instead of butter and these cookies were a big flop. . not only did they stick to pan but they were very thin. didn't make the yielded amount either. I think it should have called for more flour is my guess. disappointed  because the ingredients are expensive.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chrissteve"},"reviewBody":"Perfect!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kfrances"},"reviewBody":"Even if I didn't want to make these again, my father would INSIST!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stephannie Delgado ","givenName":"stephannie","familyName":"Delgado"},"reviewBody":"It does not make 27 cookies for me it only made 18 which is still cool I dont use real butter I used coconut oil and it was not bad at all very tasty","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest9320"},"reviewBody":"I loved these.  Thanks for posting it.  Changes I made were as follows:  doubled recipe, pecans instead of macadamia nuts, half all-purpose half white wheat, tablespoon rather than teaspoon scoop baking 13 minutes.Loved the crispy bottoms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bghair"},"reviewBody":"Awesome cookie recipe!!  LOVE these cookies, everyone in the family couldn't keep their hands off of them!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"White Chocolate Macadamia Nut Cookies","description":"Check out this video for how to make White Chocolate Macadamia Nut Cookies","url":"http:\/\/content.jwplatform.com\/videos\/UTc8jX47-3rTW9UQq.mp4","duration":"1m15s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/l763w724e2qj4bx7270v237b8hfp7kt7.jpg","advertising":"","jw_id":"UTc8jX47","jw_url":"http:\/\/content.jwplatform.com\/videos\/UTc8jX47-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/UTc8jX47\/poster.jpg?width=720","jw_publish_date":"2024-03-29T00:00:00"},"rms_legacy_id":"11164","romance_copy_dek":"White chocolate macadamia nut cookies are the king of macadamia nut cookies. These rich, buttery cookies bake up soft with just the right amount of crispness.","enhanced_recipe_title":"White Chocolate Macadamia Nut Cookies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup sugar","IngredientText":"2\/3 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup plus 2 tablespoons all-purpose flour","IngredientText":"1 cup plus 2 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup macadamia nuts, chopped","IngredientText":"1 cup macadamia nuts, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup white baking chips","IngredientText":"1 cup white baking chips"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/White-Chocolate-Macadamia-Cookies_EXPS_HCBZ22_11164_DR_05_10_1b.jpg","RecipeId":11164,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"White Chocolate Macadamia Nut Cookies Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"55146\" ol-id=\"T0738B7\"]","RecipeAttachmentFileName":"White-Chocolate-Macadamia-Cookies_EXPS_HCBZ22_11164_DR_05_10_1b.jpg","ContributorId":null,"Firstname":"Cathy","Lastname":"Lennon","City":"Newport","StateDescription":"Tennessee","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. 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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\u2019re using raw, unsalted nuts, you might want to add a little salt to bump up the flavor. (<a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-macadamia-nuts\/\">Sample more recipes with macadamia nuts<\/a>!)<div>\r\n<h3>How long should you cream the butter and sugar when making White Chocolate Macadamia Nut Cookies? <\/h3>Many bakers underestimate the time it takes to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\">cream butter and sugar<\/a>; 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.<\/div><div><h3>Can you make White Chocolate Macadamia Nut Cookies ahead of time? <\/h3>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\u2019s 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, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-do-cookies-last\/\">see our guide. <\/a><\/div><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/hwheaton\/\">Hazel Wheaton<\/a>, Taste Recipes Book Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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Find tasty ideas, techniques and more. 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