Spache the Spatula

White Chocolate Macadamia Nut Cookies

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It’s been a while but I’m back home in Seattle and whatnot and ready to get things back on track!

White Chocolate Macadamia Nut Cookies have always been a favorite in my family, and thus, a favorite of my own! I had promised a co-worker any type of cookie he desired after he covered a shift for me and when he said “White Chocolate Macadamia” I was thrilled!

These cookies are so unbelievably amazing that it’s hard to quite put into words….So I’ll just show you!

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Yeah, look a that gooey, delicious mess. They may not be the prettiest cookies around but they are pretty close to the tastiest. It’s the perfect blend of salty and sweet.

White Chocolate Macadamia Nut Cookies
recipe adapted slightly from here

ingredients:
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup salted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 2 cups macadamia nuts
  • 2 cups chopped white chocolate (I used 3 1/2 Lindt white chocolate bars)
  • fleur de sel
  • turbinado sugar
  1. Pre-heat oven to 240 degrees. Spread the nuts out on a baking sheet and toast in the oven for 15-20 minutes, checking and stirring every 5 minutes until slightly golden. Remove and set aside. Increase oven temperature to 325 degrees.
  2. Combine the flour, baking soda, and salt in a medium bowl and set aside.
  3. Cream together the butter and sugars in the bowl of an electric mixer. Add in the whole egg and the vanilla and beat until combined; follow with the yolk and again beat until combined.
  4. Slowly add the flour mixture into the wet mixture and mix until just combined.
  5. Stir in the white chocolate and macadamia nuts.
  6. Scoop dough in 1-2 tablespoon-sized balls onto baking sheet lined with parchment paper or a silicone baking mat. Lightly press down on the balls to flatten ever so slightly. Sprinkle each cookie ball with a little turbinado sugar and a bit of fleur de sel.
  7. Bake for 12-15 minutes or until the edges begin to turn golden (mine baked for just over 13 minutes). Remove from oven and cool on baking sheet for 5 minutes before removing and setting on a wire rack to further cool.
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4 Responses to “White Chocolate Macadamia Nut Cookies”

  1. Jessica Self — October 10, 2012 at 5:38 am

    I tried this recipe out and it was very good. I did make some changes though. I used 1 1/2 cup candy corn flavored m&ms (chopped in half) instead of white chocolate chips. Also since i had to make them smaller (for a pot luck) i used chopped macadamia nuts. DON’T SPRINKLE A BUNCH OF SALT. Trust me it won’t be good if you do.

    • Rachael replied: — October 10th, 2012 @ 11:43 am

      Ooh this sounds very interesting. I didn't even know they made candy corn M&M's, haha! Yum! Thanks for sharing, Jessica!

  2. Jessica Self — October 10, 2012 at 11:10 am

    And don’t use course sea salt (fleur de sel)

  3. Amy Hafen — June 1, 2013 at 11:02 am

    I love this recipe! These cookies are delicious!:) You will love them because they are Amazing!! I have baked them and given them as gifts and this week I am going to bring the ingredients with me on a trip and make them for friends and family! Can't wait!

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