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White Chocolate Macadamia Nut Cookies

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“Adapted from Bakerita”

Ingredients Nutrition


  1. Preheat oven to 350°F Line baking sheet with parchment paper or a Silpat.
  2. In bowl of stand mixer using paddle attachment, cream together butter and sugars until smooth and fluffy, about 3-4 minutes on medium high. Add egg and mix just until incorporated. Add vanilla, mixing just until incorporated.
  3. In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine the flour mixture with the butter/sugar mixture until the flour is just mixed inches.
  4. Fold in white chocolate chips and macadamia nuts.
  5. Refrigerate for at least a half hour, or at most 3 days. Make golfball sized balls and flatten a bit, or use a medium sized cookie dough scoop. Sprinkle with sea salt, if desired.
  6. Bake for 12-14 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
  7. Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.

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