Best 5 White Chocolate Macadamia Nut Cookies Iii Recipes

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Indulge in a symphony of flavors with our delectable White Chocolate Macadamia Nut Cookies. These cookies are a harmonious blend of sweet white chocolate and crunchy macadamia nuts, promising an unforgettable taste experience. With three tempting variations, each recipe offers a unique twist on this classic treat. Discover the original White Chocolate Macadamia Nut Cookies, featuring a chewy center and crisp edges. Explore the White Chocolate Macadamia Nut Cookies with Dried Cherries, where tart cherries add a delightful burst of flavor. Craving a gluten-free option? Our Gluten-Free White Chocolate Macadamia Nut Cookies are just as delicious, using almond flour for a satisfying crunch. Embrace the joy of baking and create these irresistible cookies, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES



White Chocolate Chunk-Macadamia Nut Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1 egg
2 teaspoons vanilla extract
8 ounces (1 1/2 cups) white chocolate baking squares), cut into small chunks, or white baking chips
3/4 cup roughly chopped, unsalted, toasted macadamia nuts

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.

WHITE CHOCOLATE MACADAMIA COOKIES



White Chocolate Macadamia Cookies image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 cookies

Number Of Ingredients 13

2 sticks (1 cup) salted butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/4 cups macadamia nuts, roughly chopped
10 ounces good-quality white chocolate, roughly chopped
1/3 cup good-quality white chocolate chunks
2 tablespoons roughly chopped macadamia nuts
Sea salt, for sprinkling

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 MACADAMIA COOKIES



White Chocolate Macadamia Cookies image

White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
2/3 cup sugar
1 large egg
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

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.

Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE MACADAMIA COOKIES



White Chocolate Macadamia Cookies image

White chocolate & macadamia nuts compliment each other perfectly. This recipe is a keeper! Keep it in your cookie jar! 8)

Provided by OceanIvy

Categories     Drop Cookies

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup shortening
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (11 ounce) package white chocolate chips
1 cup macadamia nuts

Steps:

  • Preheat oven to 375°.
  • Cream the butter and add the sugars.
  • Beat in the vanilla extract and eggs.
  • Add dry ingredients; mix well.
  • Add in white chocolate chips and nuts.
  • Combine mixture until well blended.
  • Using a medium cookie scoop (or two tablespoonfuls batter) drop on ungreased baking sheet.
  • They are large, so you may need to flatten a little before baking.
  • Bake for 10 minutes.

WHITE CHOCOLATE MACADAMIA NUT COOKIES IV



White Chocolate Macadamia Nut Cookies IV image

I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them.

Provided by MAUREENBURR

Categories     Desserts     Cookies     Nut Cookie Recipes     Macadamia Nut

Time 23m

Yield 24

Number Of Ingredients 9

½ cup butter
¾ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped

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.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 17.6 g, Cholesterol 19.9 mg, Fat 13.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.4 g, Sodium 115.3 mg, Sugar 12 g

Tips for Making White Chocolate Macadamia Nut Cookies:

  • Use high-quality white chocolate: The quality of your white chocolate will greatly impact the flavor of your cookies. Look for a white chocolate that is made with real cocoa butter and has a smooth, creamy texture.
  • Toast the macadamia nuts: Toasting the macadamia nuts will bring out their flavor and make them more fragrant. You can toast them in a preheated oven at 350°F for 5-7 minutes, or in a skillet over medium heat for 3-4 minutes.
  • Chill the dough: Chilling the dough before baking will help the cookies to hold their shape and prevent them from spreading too much. You can chill the dough for at least 30 minutes, or up to overnight.
  • Bake the cookies at a low temperature: Baking the cookies at a low temperature will help them to bake evenly and prevent them from browning too much. Bake the cookies at 325°F for 12-15 minutes, or until the edges are golden brown.
  • Let the cookies cool completely: Letting the cookies cool completely before serving will help them to set and firm up. You can let the cookies cool on a wire rack for at least 30 minutes before enjoying them.

Conclusion:

White chocolate macadamia nut cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich, buttery flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cookies a try. You won't be disappointed!

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