Best 14 Chocolate Macadamia Nut And White Chocolate Chip Cookies Recipes

WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°F.
• In medium bowl combine flour, soda and salt. Mix well, set aside.
• In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
• Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
• Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
• Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA NUT COOKIES IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

WHITE CHOCOLATE MACADAMIA NUT COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
• Add egg and vanilla and beat well.
• Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
• Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.

CHOCOLATE COOKIES WITH WHITE CHOCOLATE CHIPS AND MACADAMIA NUTS

Steps:

• Heat oven to 325°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, cocoa, baking soda and salt. Stir in white chocolate chunks and nuts.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet (do not use dark cookie sheet).
• Bake 13 to 16 minutes or until cookies are set and appear dry (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

WHITE CHOCOLATE CHIP AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350.
• Cream butter and sugars until fluffy.
• Add eggs and vanilla and beat well.
• Blend in flour, baking soda and salt.
• Stir in white chocolate chips and macadamia pieces.
• Drop by teasponfuls onto ungreased baking pans.
• Bake for 10-12 minutes.

CHOCOLATE MACADAMIA NUT AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly.
• Add egg and vanilla, beating well.
• In a separate bowl, mix together flour, cocoa powder, baking soda, and salt. Gradually beat the dry ingredients into the butter mixture. Stir in the bag of baking chips.
• Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10-12 minutes, or until set but slightly moist in the middle. Cool slightly; remove from cookie sheet to wire rack.

WARM CHEWY MACADAMIA WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts.
• Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading.
• Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies.
• Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist.

CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.

GHIRARDELLI MACADAMIA WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350. Cream the butter ans sugarsuntil fluffy. Add egg and vanilla. Add flour, baking soda, and salt, mix well. Stir in chips and nuts. Drop cookies onto an ungreased cookie sheet by teaspoonfulls. Bake 10-12 minutes.

SCRUMPTIOUS GIANT WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES

Steps:

• Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
• Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
• Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.
• Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 10-14 minutes per batch. Transfer sheet to wire rack to cool.

WHITE CHOCOLATE MACADAMIA NUT COOKIES I

Steps:

• Preheat oven to 325 degrees F (170 degrees C). Lightly grease baking sheets.
• Beat butter, sugars, egg, and vanilla at medium speed of electric mixer until fluffy.
• At low speed, gradually beat in flour, just until blended. By hand, stir in nuts and chocolate.
• Drop by heaping tablespoonfuls, 2 1/2 inches apart, onto lightly greased cookie sheets.
• Bake for 17 minutes or until edges of cookies are lightly browned and tops look dry. Allow to cool on baking sheets five minutes, then remove to racks to cool completely.