White Chocolate Macadamia Nut Cookies

“I got this recipe from the 30-day gourmet newsletter. I've already tried it and thought it was a great tasting cookie. They recommend real butter in this recipe but stated that half margarine and half butter flavored Crisco was an acceptable substitute. Macadamia nuts are expensive so I may try to substitute with another nut like English walnuts the next time I make this.”
3 dozen

Ingredients Nutrition


  1. Cut the Macadamia nuts and almond bark into chunks with a sharp knife; set aside.
  2. In your mixer cream the butter with the sugars.
  3. Add the eggs one at a time.
  4. Add the vanilla.
  5. In a bowl mix the flour, baking soda and salt together.
  6. Add flour mixture to creamed mixture a little at a time until all is mixed.
  7. Preheat oven to 350 degrees.
  8. Use two racks of your oven; put one rack in the second from bottom and the other rack two slots above.
  9. Drop by tablespoons on a cookie sheet.
  10. Then put the cookie sheet on the lower shelf of the two and cook for 10 minutes.
  11. After 10 minutes move to the upper rack and cook from 1-3 minutes more.
  12. Set the time and let the cookies COOL for 2 minutes before you remove them from the cookie sheet to a cookie rack.
  13. Also, make sure the cookie sheet is cool before putting more cookie dough on it.
  14. If dough gets too warm put in refrigerator for a few minutes.

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