Best 10 Great American Cookie White Chocolate Macadamia Nut Cookies Recipes

SUPER-CHUNK WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
• Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
• Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

GREAT AMERICAN COOKIE WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a large bowl, cream together the butter and sugar on high speed. Add coconut, egg, milk and vanilla. Mix well.
• In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
• Mix in the white chocolate and nuts.
• Measure out about 2 1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes.
• DO NOT OVER BAKE. Cookies should come out of the oven appearing slightly browned, yet under cooked. When cooled, the cookies will be soft and chewy like the original.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA NUT COOKIES IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

COPYCAT WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• 1. Preheat oven to 300 degrees. In a large bowl, cream together the butter and sugar on high speed.
• 2. Add coconut, egg, milk and vanilla; mix well.
• 3. In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
• 4. Mix in the white chocolate and nuts.
• 5. Measure out about 2-1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes. (I use a cookie scoop for less mess)
• 6. DO NOT OVERBAKE. Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled, the cookies will be soft and chewy like the original.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Heat oven to 325°F. Place 1 cup of the baking chips in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 3 to 4 minutes or until chips are softened. Stir chips until smooth; cool.
• In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed until creamy. Beat in melted chips on low speed. Stir in flour, baking soda and cream of tartar. Stir in remaining 2/3 cup baking chips and the nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until very light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
• Stir enough paste icing color into melted coating until desired color. (Liquid food color would stiffen the coating.) Dip half of each cookie into colored coating; place on waxed paper until firm.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk, and vanilla; mix well.
• In another bowl, combine the flour, baking soda, baking powder, and salt.
• Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.
• Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator.
• Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes.
• Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked.
• When cooled, the cookies will be soft and chewy.