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There is something very special about Macadamia Nut Cookies, especially when they include delicious white chocolate nibs in them! Melt-in-your-mouth, buttery cookies with chopped macadamia nuts and white chocolate. So yummy!
My husband gets grumpy when I constantly make things with chocolate in them. He eats them, but he much prefers his desserts without chocolate. I’ve found that he enjoys these cookies, which makes both of us happy.
Macadamia Nut Cookies are just so gourmet, don’t you think? It’s one of those cookies that you will always find at a bakery. This recipe will stand up to any bakery-style cookie, I guarantee you!
Ingredients for Macadamia Nut Cokies
(See the full recipe at the bottom of this post.)
On Using Butter or Shortening or Both
This recipe calls for the use of both butter and shortening. You could use all butter, if you want, but this will result in a cookie that spreads more and if cooked long enough, a crispy cookie. If you’re going for a flavorful, but tender chewy cookie, then your best bet is to combine the two fats, getting the flavor from the butter, and the more stable, chewy cookie from the shortening.
Instructions for Making these Cookies
Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand on the counter or table. Chop the macadamia nuts using a knife or nut chopper.
Prepare the Dough
In a small bowl, combine the all-purpose flour, baking soda and salt.
In a large mixing bowl, cream together the softened butter and shortening, brown sugar, and sugar until smooth. Add eggs along with the vanilla extract (real vanilla) and almond extract. Mix until incorporated with the sugars, using a spatula to clean the sides of the bowl.
Gradually add the flour to the creamed mixture until it all comes together.
Stir in the chopped macadamia nuts and the white chocolate.
Drop by large spoonfuls (or a cookie scoop) onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake in preheated oven for 10-12 minutes until the edges of the cookies start to turn a golden brown. Cool on a wire rack.
This recipe will make approximately 2-3 dozen cookies, depending on how big you make them. I like to make big cookies, as I like the way they turn out, plus I enjoy seeing how big our grandchildren’s eyes get when they see the huge, yummy cookies. That goes for the guys in our family, too. And the girls. We all like big cookies.
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Macadamia Nut Cookies
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (room temperature)
- 1/2 cup vegetable shortening
- 3/4 cups brown sugar
- 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 11 oz white chocolate chips
- 6 oz macadamia nuts (chopped)
Instructions
- Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.
- Begin this recipe by chopping the macadamia nuts, using a knife or food chopper. If you've opted to use a white chocolate baking bar, go ahead and chop the bar into small pieces at this time as well.
Prepare the Cookie Dough
- In a small bowl, combine the all-purpose flour, baking soda and salt.
- In a large mixing bowl, cream together the softened butter and shortening, brown sugar, and sugar until smooth.
- Add eggs along with the vanilla extract (real vanilla) and almond extract. Mix until incorporated with the sugars, using a spatula to clean the sides of the bowl.
- Gradually add the flour to the creamed mixture until it all comes together. Stir in the chopped macadamia nuts and the white chocolate.
- Drop by large spoonfuls onto a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in preheated oven for 10-12 minutes until the edges of the cookies start to turn a golden brown. Cool on a wire rack.
- This recipe will make approximately 2-3 dozen cookies, depending on how big you make them.
