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White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies
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Makes 60 cookies| Hands-On Time: | Total Time:



  1. Heat oven to 350° F with the racks in the upper and lower thirds. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  2. With an electric mixer, beat the butter, sugars, and corn syrup on medium-high speed until the mixture is light and fluffy, 3 to 4 minutes. One at a time, add the eggs, beating well after each addition. Add the vanilla and beat just until combined.
  3. Reduce the mixer speed to low, gradually add the flour mixture, and mix just until combined (do not overmix). Mix in the chocolate chips and macadamia nuts.
  4. Drop level tablespoonfuls of the dough onto ungreased baking sheets, spacing them 2 inches apart. Bake the cookies until golden, rotating the pans halfway through, 9 to 11 minutes; cool slightly on the pans, then transfer to a wire rack to cool completely.
  5. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.
By December, 2011

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 108
  • Fat 6g
  • Sat Fat 3g
  • Cholesterol 14mg
  • Sodium 68mg
  • Protein 1g
  • Carbohydrate 13g
  • Sugar 8g
  • Fiber 0g
  • Iron 0mg
  • Calcium 17mg
What does this mean? See Nutrition 101 .

Quick Tip

Stick of butter
If you forget to bring your butter to room temperature, you can microwave it on low, checking it at 20-second intervals.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.