Poor white chocolate chip macadamia nut cookies. You are the forgotten cookie. The least requested. The last to get picked from the dessert tray. The most likely to end up on the clearance shelf. But why? You are so buttery, a hint of salty and the right mix of crunch and creamy.
Perhaps it’s the white chocolate. There’s not many people that would willingly pick white chocolate over semi-sweet chocolate.
Or maybe it’s the macadamia nuts. They are expensive after all. And what else do you use macadamia nuts for besides white chocolate macadamia nut cookies? (Pssst… you put them in your mouth and eat them, that’s what).
I think those two strikes prevent people from picking up a white chocolate macadamia nut cookie more often. But then you do (because you got to the dessert tray too late) and you’re reminded what a beautiful, harmonious combination these flavors are.
I was not a huge fan of this recipe at first. The dough tasted so good, I was expecting to be blown away by the final product. Then I learned that a)white chocolate chip macadamia nut cookies don’t taste awesome out of the oven like chocolate chip cookies do and b)white chocolate chip macadamia nut cookies get better with age. I went to bed kind of bummed with my final result, but when I tried one again the next day and I found myself reaching for cookie number two and number three like an addict. It’s like the cookie itself keeps absorbing the moisture and flavor of the nuts and the white chocolate as time goes by.
I know your Pinterest boards are filled with double chocolate, caramel, sea salt, Nutella, marshmallow, funfetti, brownie, peanut butter, Oreo, cake batter, truffle deliciousness right now, but maybe it’s time you gave this classic a second thought? This is where some depressing Sarah McLachlan music would be good…
White Chocolate Macadamia Nut Cookies
by Food.com
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
1 cup coarsely chopped macadamia nuts
1 1/2 cups white chocolate chips
Directions
Preheat oven to 300°F.
In medium bowl combine flour, soda and salt. Mix well, set aside.
In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 15 minutes or until edges begin to brown.
Adventures of a Hungry Redhead 
Aw, I WILL remember you, white chocolate macadamia nut cookies! This is actually one of my favorite kinds of cookies. I love macadamia nut and I’m one of the crazies that would pick a good quality white chocolate over a milk chocolate every single time. I’m realizing that I’ve never actually made them at home though, so thanks for the recipe so I can fix that!
I just might pick white chocolate over milk chocolate now that you mention it. I really dislike milk chocolate for whatever reason… unless it is paired with peanut butter or caramel in a candy bar format. Thanks for stopping by!