Macadamia and White Chocolate Cookies



Yesterday, while doing my every Tuesday grocery shopping with my friend Jane, we discovered macadamia nuts in the baking aisle. I never see macadamia nuts at my grocery!  This is something new in our fairly rural Michigan grocery… I’m thinking…I must make some cookies. So we both bought a couple bags. I used the cookie recipe that was on the package. I’m sure I will find another creative use for the second bag of nuts or I may make another batch of cookies another time. Who knows.   They are very good. A nice texture; a little crispy on the edges and soft in the center. It’s what’s for dessert tonight.

Cookie Ingredients

1 cup butter at room temperature

1 1/2 cups white sugar

1/2 cup brown sugar (packed)

2 eggs

1 1/2 tsp pure vanilla

3 cups all purpose flour

1/2 tsp baking soda

1 tsp salt

2 cups white chocolate chips (I use Ghirardelli)

6 oz (1 1/2 cups) macadamia nuts chopped


Preheat oven to 350.

In mixing bowl cream together butter and white and brown sugar until fluffy.


Add eggs and vanilla and beat well.


In a smaller bowl whisk together dry ingredients.


With a wooden spoon blend in dry ingredients. Stir in white chocolate and nuts.


Drop by teaspoonfuls onto an ungreased baking sheet. I always use a cookie scoop for uniform baking and uniform cookies.


Bake for 10-12 minutes. Remove to wire racks to cool.


I thought I had white chocolate chips but I did not. I did, however, have large white Ghirardelli pieces so I chopped those into smaller pieces and substituted them for the chips. They worked fine. My mother used to say “necessity is the mother of invention.” She and Plato both said that. I think Plato said it first.

May you all find something new in your grocery and bring it home to whip up  something you’ve never prepared before.

3 thoughts on “Macadamia and White Chocolate Cookies

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