White Chocolate Macadamia Nut Cookies
The ultimate white chocolate macadamia nut cookies… baked to soft and chewy perfection!
Happy Monday everyone! Eh, isn’t that a huge oxymoron? Lol, well today is a happy day for me because it’s my Mom’s birthday 🙂 Happy Birthday Mom! 😀
Love you Mom!
I’m posting this recipe today because white chocolate macadamia nut cookies are my Mom’s favorite kind of cookie!
These cookies are easy to make and they taste like they came from a bakery!!
When it comes to cookies, what is your preference… thin and crispy or thick and chewy? For me, it’s definitely thick and chewy…. like practically dough. Not much makes me happier than a freshly baked, warm from the oven cookie that is so soft, thick and chewy that it practically melts in your mouth!! If you like those kind of cookies, then these are the ones for you 🙂
Look how soft that cookie looks!
The dough for these cookies comes together really quickly, then you just let the dough rest and chill for about an hour. You can chill for less time, and probably not at all… but chilling the dough will give you a thicker cookie 🙂
You can use any white chocolate that you’d like for this recipe, chunks, chips, etc… but my favorite type to use is this:
Now when you’re mixing the dough together, it will look like there are way too many chips and nuts….
See how the dough is only 1/3 of the mixture? Trust me, it will all come together 🙂
Don’t you want to just grab a spoon? Mmmmmmmm dough…..
Now just cover the mixing bowl with plastic wrap and pop it in the refrigerator for about an hour.
When it’s time to bake the cookies, roll the dough into 1 inch balls and place them on a parchment paper lined baking sheet, a few inches apart. You can roll them by hand, or if you have one of these handy little cookie scoops, go ahead and bust it out 🙂 I love using mine for cookies and for meatballs too!
If you want even more chocolate and nuts, go ahead and lightly press a chocolate chip and piece of macadamia nut into the top. Bake them for about 9 minutes.
They’ll be nice and puffy when you pull them out of the oven… go ahead and let them cool on the baking sheet for a few seconds, then cool them on a cooling rack. While they cool, you’ll notice they’ll sort of sink down a little.
These cookies baking will make your house smell amazing!
Fair warning… whoever you make these for… will soon become your best friend (if they aren’t already)!
You won’t be able to eat just one of these cookies, I promise you that. So, I apologize in advance for any pants that may fit a little tighter 😉
I really hope you give these cookies a shot 🙂 Settle in with a glass of milk and plate of these cookies and enjoy!
Want to try these Macadamia Nut Cookies?
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Recipe from Sally’s Baking Addiction
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter - softened (1 1/2 sticks)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg - at room temperature
- 1 egg yolk - at room temperature
- 2 tsp vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts
Instructions
- In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
- Cream the butter and sugars together with a mixer (stand or hand-held). Add the egg, egg yolk, and vanilla and mix well until just combined.
- Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
- Stir in the white chocolate chips and macadamia nuts.
- Cover the bowl with plastic wrap and chill dough for about an hour.
- Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
- Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
Notes
** dough should be kept cold between batches.
** dough can be chilled for up to 5 days.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4
It turned out PERFECT! The only thing that didn’t work for me was the baking time. It took me closer to 15-16 minutes before they were ready to be taken out of the oven.
Came out very flat. I even let the dough sit in the refrigerator over night since the first batch failed. Still didn’t make a difference. I used real butter that was softened. I double it though and I noticed on your 2x recipe that it says 4 cups and 2 tbsp of flour and the single recipe says 2 cups and 2 tbsp. Should that tablespoon of flour be increased?
Yes, the recipe plugin will change the ingredient values for you, but it, unfortunately, does not change the written instructions, those are manually added and not subject to an automatic button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
Do you have to use unsalted macadamia nuts for this recipe?
You can use lightly salted if you can’t find unsalted.
I always forget to leave a comment on recipes I like. This one, however is my ALL TIME FAVORITE. It has never failed me(I have been using this for about 3 yrs now?), and I even use it for my chocolate chip cookies. It took me forever to find a chocolate chip cookie recipe I liked, and I am so happy forever 🙂 thank you for sharing!
I thought this was great! Definitely only needed to cook for 7-8 mins and burned the first batch a little but yum!! Thank you!!!
Excellent recipe. I only had 1/2 c of unsalted macadamia nuts hand but it seemed like enough to me. My oven seemed to take longer to bake than called for but after 10 min I just watched them carefully until the cookie edges were just slightly golden brown on my insulated cookie sheets. I didn’t use silpat or parchment paper. I let Them rest on the cookie sheet for a few minutes before removing to cooling rack. They were completely soft, chewy and scrumptious. My husband and friend were very impressed. This recipe is a keeper.
I followed the recipe to a T and they came out so flat 🙁 so sad.
So disappointing! I know you said you followed the recipe to a “T”, but I’ve had this issue come up with a other readers and it turns out they ended up using margarine instead of butter, or didn’t chill the dough. If you truly used real butter, it sounds like your dough just needed to be chilled longer. All refrigerators are set to different temperatures, so this can vary a bit.
These cookies turned out so delicious!!!
I’m totally making these this week! How do you store them and how long do they last? Thanks!
You can store these however you normally store cookies. I usually put them in a resealable bag. They should last up to a week.
Do you need to make an altitude adjustment at 4300 feet?
I’m sure you might have to, but here in Ohio we’re at a much lower altitude so I don’t know anything about baking at higher altitudes. This is a great resource that may help you out though https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Oh my goodness…..so good! My husband is diabetic and I’m keto so I made a low carb sugar free version of these and they turned out simply amazing! I just substituted monkfruit golden brown sugar and Erythritol for the white sugar and some smart foods all purpose low carb flour. Oh and sugar free chips of course. 😉Thanks so much for posting this recipe. I’m so thrilled they turned out since I’ve been craving some for a while. Definitely a versatile easy recipe I will be making these again soon!
how did you measure the flour?
I always use a fork to stir around my flour in the container to get it not so compact, then lightly scoop and sweep off the top with the back of a butter knife.
Been out after foot surgery and this recipe came across my Pinterest…..Chilling an hour gave me the little “nap” break I needed. These cookies are on the top of my list with Neiman Marcus cookies. They will definitely be my go-to. 325 degrees for 9 mins, was perfect…..Thank you for sharing!!!!!
AWESOME recipe!!! I cooked them about 4 minutes longer as they were a bit underdone after posted recipe time. I also used gluten free flour with excellent results.
WOW! These cookies are AMAZING! I have doubled the recipe, made as is, and done each a few times ***grins sheepishly*** Everyone that I have made these for has LOVED them, so much so that my mother asked me where I bought the cookies and how much I paid for them ;D.
Thank you so much for such a wonderful addition to my baking repertoire, and my most favorite study break as I make my way through nursing school!
Can this cookie dough be frozen? It is only me and my husband at home now so I like to bake half the dough then freeze the other half for later but wanted to check first. Thanks!
Yes that should be totally fine 🙂
I made these to the recipe specs. I used really good butter and double-strength vanilla in this batch and they were awesome! It really helped to put the extra chips and nuts on top. I used a convection oven set to 325F for 11 minutes since the first tray came out a little light. They are my wife’s favorite cookie and my daughter requested them, so this recipe really came through for me!
Absolutely hands down my all time favorite white chocolate macademia nut cookie recipe! Thank you for sharing!!
Hello, can you tell me about how many cookies will I get out of one batch of dough?
Hi Melina, per the recipe, it makes about 36 cookies.
Hi, I was wondering are the macadamia nuts salted or unsalted. Could you use salted? It’s so hard to find unsalted.
Thank you
Yes, salted should be fine, maybe add slightly less salt to the dough to compensate for that 🙂
So I tried this recipe last week. I was looking for one that came close to my moms cookies and this is it! These cookies are so amazing! I have made 540 of them this year for the Christmas holiday!
These cookies are unreal! So good. I threw in some chopped candied ginger for a little zing and made some altitude adjustments since I live at 8,000 feet. Came out 💯
Thank you for your recipes! My Fiancé Love white choc and macadamia cookies!
I just wanted to thank you and tell you that these cookies are fantastic! I have the recipe memorized by now and cook them for my kids constantly. I cook 12 at a time and put the remainder in the fridge, although they don’t last long 2 days tops! Thank you!
These are the best cookies. Perfect recipe. Highly recommend!
I have used ur recipe for years. And never written. My daughter who is 18 and alone is beggin me for these. So glad. These are winderful. Hubby glad too cuz now he gets some. Lol. Thanks dear. Best recipe!
Okay. Put last of the cookie dough in the oven. It was colder and harder this time around and the oven was at 350. Turned out perfect! Still too sweet for me but my daughter chowed down. And she doesn’t even really like white chocolate macacadia cookies!
Apparently, cold, hard dough is the secret!
I am looking for a white choc. mac. nut cookie that is thick. I have tried another recipe, but they came out flat. I have tried adding 2 tablespoons more of flour and chilled the dough, but they still came out flat. Do your cookies come out thick?
Hi Chris 🙂 The cookies are thick and chewy, as you can see in the photos.
Do you have the nutritional info for these cookies? ie: calories carbs etc…
Hi there 🙂 I don’t provide full nutritional information for my recipes, as I’m not a nutritionist and don’t want to inadvertently pass out incorrect information. My advice would be to plus the ingredients into whichever online nutrition calculator tool you typically use. myfitnesspal.com is a popular one.
Hello. I tried your recipe and my cookies spread flat and burned. I chilled the 1st batch overnight and the second put in freezer for 30 minutes. Any suggestions?
Hi Crystal, I’m sorry you didn’t have a good experience.. I’ve never had that problem and I make these all the time! Did you use real butter, or margarine? When you chilled the dough, did you keep it cold up until scooping it into balls on the cookie sheet?
Can you double the recipe?
I never have, but if you have a mixer that can handle double the dough, I think it would work out just fine.
I have a question not a comment. Could butter flavored shortening be used instead of butter and if so how would it affect the outcome of these cookies?
Hi Karren 🙂 When baking cookies I always use butter, so I really can’t say for sure how it would work out.
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Wow I made these for my fiancee and they are perfect! My ideal cookie, nice and soft and full of chunks. Thanks for this. My new go to!
My favorite nephew asked me to bake him white chocolate macademia nut cookies. He texted me the ingredients and video that he googled from another site. But I am very particular about having my cookies soft and chewy in as much as I love macademia nuts. (Also, I made sure I got the right baking sheets so the cookies won’t brown around too quickly). Thank you for this recipe and photos, etc. You have a gold mine in this site so I will stay longer.
This is an amazing recipe! I’ve made it several times and today am trying it with semi sweet chocolate chips! I’m sure baking times vary with different ovens but I find it best to just keep a really close eye on them and pull them when they look very slightly golden brown around the edges and puffy in the middle 🙂
Hi Hayley 🙂 I’m so happy to hear that you love the recipe!!
OHH I made a double batch of these at Christmas and froze them. Good thing cuz I ate many straight from the freezer haha! Absolutely delicious! Going to reprise the recipe now for Valentine’s Day with pink coloring
Hi Barb 🙂 I’m SO happy that you enjoy these cookies as much as we do!! Good idea with the pink coloring 🙂
These were fabulous! Using one egg yolk is a great idea for a chewy I’ve cookies. I used coconut oil as well instead of butter and they turned out amazing. Oven temperature was perfect. Thank you!
Hi Rose 🙂 I’m so glad that you love these cookies!
I made these for my husband – white chocolate macadamia nut is his absolute favorite cookie – and I believe his eyes literally rolled back in his head when he took the first bite. He said he has found the perfect cookie and I can throw away every other white chocolate macadamia nut recipe I might have. I am allergic to sugar so I can’t taste them but he told me everyone at his work raved about them and he truly could not stop eating them. So from my husband, his co-workers and myself thank you for the perfect recipe!
Oh, and I’m making another batch today!
Hi Denise 🙂 I’m SO happy to hear that your husband loves these cookies as much as we do!! Happy Holidays 😀
Found this recipe and I’m hoping to make these cookies for my mom for christmas! They are her absolute favorite! Is this recipe high altitude friendly or I need to make adjustments? For reference, I live in Denver.
Hi Kimberly 🙂 That’s so sweet of you to make your Mom’s favorite cookie for her for Christmas! Unfortunately, I have no experience with high-altitude baking, as I’m in the Midwest, but I like to refer people to this article by King Arthur Flour for some tips and conversions http://www.kingarthurflour.com/learn/high-altitude-baking.html
Thank you so much! I’ll definitely have to do a test batch before hand! Can’t wait to try them!
These cookies are AMAZING!!! The recipe is wrong I believe. They weren’t baking. I bumped to 350 & they were done in about 10 minutes. They taste incredible!!
Hi Kristen 🙂 I’m so happy to hear that you loved the cookies! The recipe is correct; I test recipes several times before publishing them… but every oven and climate is different, and I’m glad you were able to make the changes you needed to 🙂
Dang, these are SO DELICIOUS!
I wish I could include my photos, they look very close to yours! I even threw a few chips on top!
I’m sharing my photos and YOUR recipe on my fb page. Thanks for the delicious cookie recipe!!
Hi Cathy 🙂 I’m SO happy that you love these cookies!! I wish the comment form would allow pictures too, that would be awesome to see your cookies 🙂 Thanks for returning to leave such a nice comment!
This is the second time I made these and posted about them, They were a hit at my FIL’s birthday, so I am making them for a friend’s birthday. I found cooking them at bit longer at 325 works for me. They are my favorite cookie but I have to give them away or I will gain five pounds!
Hi Jane 🙂 I’m SO happy that you love these cookies as much as we do!! I know what you mean, I have to give away a LOT of my baked goods, or I wouldn’t be able to fit through the door lol
These do sounds so delicous. Will be giving these a go. Thanks for sharing.
Simon
Thank you, I hope you love them! 🙂
I have never tried them before but I wanna try macadamia nut cookies and i’m going to get them. I can’t miss them. Thanks for sharing it.
I’m so excited to try this recipe! I’m new to cooking and baking and am so glad I found this blog! ??❤
Would it be a good idea to freeze some of the Dough mix for future use?
Hi Brenda 🙂 I’m so happy you stumbled across my blog! Yes, absolutely, you can definitely freeze some extra dough 🙂 I like to go ahead and scoop the dough into little balls and freeze them that way, so it’s less hassle when you want to thaw and use them 🙂
Does it call for unsalted butter or normal butter? Thanks!
Hi Cam 🙂 I used unsalted butter, but if you prefer to use salted, just omit the additional salt from the recipe.
I thought the temp was 350, and cooked the first batch at that heat, and they weren’t done at ten minutes. I turned the sheet around and cooked another 3 or 4 minutes and left them on the sheet for about 5 minutes and they turned out fine. They are rather flat though. They taste great! It is a keeper.
Hi Jane 🙂 Every oven and home is different, so I’m glad you were able to adapt the recipe 🙂 The cookies are puffed when you pull them from the oven, then the sink down a little to get that classic crinkled look. If they are super flat, then it could be either the dough wasn’t chilled enough, or the baking soda may be old. So glad you loved how they tasted!
Excuse the dumbness, but newbie baker here! When the ingredients state 1 egg, as well as 1 egg yolk, is that just 1 egg white with the yolk, or 1 whole egg plus an extra yolk? They look delicious by the way!
Hi Amie 🙂 Not a dumb question at all! It means one entire egg, plus just the yolk of an additional egg 🙂
I made these last night and made a second batch today. I didn’t put enough flour on the first batch of cookies I put in the oven so they spread like crazy so I put in more flour and they came out perfect!! They were very moist and yummy! Thanks for great recipe 🙂
Hi Nicolle 🙂 Sometimes baking can be a bit tricky, especially when it comes to flour! I’m glad you got it sorted out and loved the cookies 😀
Just made a huge batch of your White Chocolate Macadamia Nut Cookies and they are AWESOME!!!!
Our daughter is getting married on Saturday and these are her fiancés favorite cookie. Never tried them before but they will be added to my favorite cookie recipes. Thank you so…. much for sharing your recipe.
Hi Wendy! I’m SOOOO happy that you all loved the cookies! They’re definitely one of my favorites 🙂 Congratulations to your daughter and her fiance on their wedding this Saturday!
Do you flatten the cookie dough balls before baking. I tried this recipe but after 10 minutes in the oven, they haven’t flattened out as much as I would have liked. Any suggestions?
Hi Nivi 🙂 These are supposed to a big a thick chewy cookie. If you’d like them flatter and thinner, you can certainly flatten them a little before baking. After you pull them out and let them cool, they’ll sink down a little though.
I just made these and they are the best cookies I have ever made! Thank you so much for sharing.
Hi Carrie 🙂 I’m SO glad you loved the cookies!!!
My absolute favorite cookie . . . EVER . . . is a White Chocolate Macadamia Nut cookie. I can’t resist them. It’s just impossible. I refuse to even try to resist them.
But ‘ve never made them before. I stumbled across your recipe on Pinterest, and decided to brave it this year.
Can I just say? Oh. MY! I’m in love. I think I will have to lie to my husband about how many the batch made, because I’m sure half will be gone before he gets home from work tonight.
I subbed out the butter for coconut oil, and it worked great!
Kudos. You’re my new hero.
Hi Kathy! I’m SO SO SO happy that you tried and loved the cookies 😀 I love that you swapped the butter for coconut oil… awesome 🙂
I tried with coconut oil, too, but mine were very dry and crumbly – what kind did you use and was it a one for one sub? Thanks!
I think the directions are incorrect. There is no way these cookies ever get done at 325 degrees. Mine were still uncooked after 15 minutes. I bumped it up to 350 for 15 minutes and they were perfect.
Hi Anne, I’m sorry you had troubles with this one. I assure you, the recipe instructions are correct, as I’ve made these countless times with no problems. Did you follow the recipe exactly? My only other suggestion is that maybe your oven temperature is off? I had that problem about 6 months ago and was running into similar issues with recipes. The cookies are supposed to be very soft when they come out of the oven. I’m glad you were able to come up with a way to make them though!
This happened to me as well 325 and 10 mins and they were still raw little cookie balls. I followed the recipe exactly
Hi Jennifer… I’m sorry you didn’t have success with these cookies. As with all things, every oven is different, so perhaps your oven needed some extra time or adjustments. I find this to be true of about half the recipes I’ve tried online, it takes a try or two to get it adjusted to work for my oven and my climate (as that can also alter things, especially with baking).
I had a total fail with these cookies. I chilled the dough an hour, and used a 1″ cookie scoop. After 8 minutes, they looked as described so I took them out. The centers were soft and almost liquid after cooling for ½ hour. I had two half sheets in the oven at the same time, so don’t know if that had anything to do with it. When these came out of the oven, they immediately deflated to a thickness barely more than a sheet of paper. They were so thin, I couldn’t scrape them off the cookie sheet without the edges crumbling and a wet center. I had six cookies for a third sheet and and left them in 1 minute longer, they came out very brown and the centers were done, but again deflated. I put the first two sheets back in the oven and they are re-puffing up, but I have no hope that they will not deflate again. I went back over the recipe to make sure I didn’t leave anything out and had the correct measurements, and I did it right. Does anyone have an idea what went wrong?
Hi Sandy, I’m so incredibly sorry you didn’t have luck with these cookies 🙁 I know how frustrating it can be to try a recipe and have it not turn out the way you expected! Without being there with you I can’t say exactly what went wrong, all I can do is ask some questions and offer some suggestions. Did you use real butter? Margarine will cause cookies to be thin. By any chance is your baking soda old? That happened to me recently and it altered the way things turned out. Did you use parchment paper? My cookies always stick if I don’t use it :/ The only other suggestion I can give is to maybe chill the dough for longer and bake only 1 sheet at a time?
You can’t get better than white chocolate and macadamia nuts in a cookie! YUM!
Thank you Renee!! 🙂
This recipe look delicious! Can’t wait to try!
Thank you Kristyn!! 😀
White Chocolate Macadamia Nut Cookies are also my favoite kind of cookie. I love them when they’re thick and chewy as yours are. Happy Birthday to your mom, what a great dessert to celebrate with!
Thanks so much Joanie! 😀
Your mom is totally right, macadamia nut cookies are the best! I never make them because the price of macadamias are so high, but you know what? I should really treat myself!
Oh my gosh I know what you mean… macadamia nuts are SOOOO expensive… it’s a bummer! But you’re right, you deserve to treat yourself girl 🙂
What a great tribute to you mama. I love macadmai cookies, they are one of my favorites. Thanks for sharing.
Thank you Amy!! 🙂
these cookies look amazing. I’d love to have one to dip into my cappuccino right NOW.
Thank you Paula!! Mmmmm cappuccino 🙂
Looks like a great recipe, I’m about to make them! I totally agree with you about soft cookies being the best 🙂 Do you use raw or toasted macadamia nuts in your recipe? The nuts taste so good toasted but I worry that they will get to brown if I then bake the in the dough. Thanks!
Hi June! I’m so glad you’ll be making these, I hope you love them!! I used raw nuts in these 🙂
This is such a sweet gesture on your part. your mom must have been very touched 🙂
Aww thank you skd, she’s a big part of why I love to cook and bake so much 🙂
These cookies look AMAZING. I’ve never cooked with Macadamia nuts before – is it true they should be stored in the fridge?? Will be giving these cookies a go. Great post. Sammie http://www.feastingisfun.com
Thank you so much Sammie!! You can leave them at room temp if you’ll be using them in a week or two. Nuts are full of oil, and oil can go rancid, and the nuts will taste awful, so for long term storage, I keep them in the refrigerator or even the freezer 🙂 I hope you love the cookies!!
These cookies are delicious! I just made them and they turned out perfectly. I typically don’t follow recipes to a T, but I did with this one and I’m sure glad I did! Chewy, crisp edges, very vanilla/sugary. Thanks for the great recipe!
Ahhh Camilla, that makes me so happy to hear that you loved these cookies!! Thank you so much for the kind comment 🙂 I barely ever follow a recipe to a T either lol, I get teased for it 🙂
YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thank you Stephanie!! I’ll be sure to link up this week, it’s a great party 🙂
Hi Amanda,
These cookies look so scrumptious, I love cookies with nuts in them and macadamia and white chocolate make such a great combination!
Thank you so much!! I like to add nuts to a lot of my cookies, that little crunch is so good 🙂
Happy Birthday, Amanda’s Mom!!! And you’re the perfect daughter, Amanda! These cookies are perfect! Macadamia nuts are the best! I’m going to make these, I want my house to smell amazing, too! 🙂
Awww thank you Angie!! She had a great birthday 🙂 I hope you love them… beware though… they’re super addicting 😉
I ,lobe this sweet nutty combo! Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! 🙂
Cathy
Thank you Cathy!! I’ll be sure to stop by 🙂
I love love love Macadamia nuts and white chocolate!!! 😀 I don’t really like macadamia nuts by it’s self… but in cookies and brownies with chocolate chips?? YES PLEASE!! These look so good Amanda… so good that I wish I could have some cookies now!
Happy Birthday to your Mom too! I hope she had a wonderful day!
Thank you so much Dini!! I’m not a huge macadamia nuts by themselves fan either, but there’s something about that combination of nuts and chocolate… I get addicted 🙂
Chewy cookies are definitely the best! These look amazing, the photos are making me drool!
White chocolate and macadamia is such a great combination too, I’m actually editing photos for ice cream of the same flavour combo right now!
Thank you so much Michelle!! Means a lot, especially coming from a gal who bakes such amazing things 😀 Ooooooh, I can’t wait for that post… white chocolate and macadamia in ice cream would be incredible 🙂
Happy birthday to your mom! What a lovely gift–I love the classics. I think my favourite tends to be thin and crisp cookies (if only because even the thick and chewy cookies dry out so quickly and become hard…at least this way I save myself the disappointment!)
Thank you Tentimestea!! Ohhh I know exactly what you mean… they don’t stay soft for days and days (don’t I wish though!)
Hmm, you got me thinking about my preference… But I don’t think I could make a choice. Anyway, these cookies are looking so perfectly delish! Thanks for sharing, Amanda. And happy happy birthday to your Mom. 🙂 Happy FF! xx
Thank you so much Jhuls!! I know what you mean, ALL cookies are great 😀 Happy FF!!
Ooh these look so good!
Thank you Lauren!! 😀
My middle son’s favorite too and he always buys them. Shame on me. You’ve inspired me to bake them too Amanda!
I love to bake, but there’s nothing wrong with a little buying from a bakery as well 🙂 I hope you try these and you and your son love them Johanne! 🙂
i need to make these NOW!! these cookies are right up my sweets junky alley!! thanks for sharing….i am literally drooling over those pics!! pinning 🙂
Thank you so much Amanda!! Love your blog name btw 😉
Wow these look yummy and easy, and even better your food photography is awesome! Totally pinning this, have a great day 🙂 xo
Thank you so much Jess!! I was worried about these photos, as they were the first ones I took with my air cast on, so I couldn’t move around as much as I usually do lol… so I’m glad you like them 😀
Wow! These look fantastic! I love macadamia nuts! I’ve bookmarked this recipe for my daughter, she is going to love these.
Thank you so much Tina!! I hope you both love them 😀 😀
Mmmmmm, these are one of my favorites. Your photography is beautiful! -Kat
Thank you so much Kat!! 😀 😀
Wow, these cookies look absolutely perfect! I love how chewy and textured they look.
Thank you so much!! 🙂
yummy!! These look so delicious!!
Thank you so much!! 😀
Yup, it’s settled. I need to make these.
Hehe, I hope you love them Cristina!! 😀
I wish I could even explain how much I love these cookies. They are my most favorite, ever!
Ohhh Kim, I completely understand… they’re always so good!
These look delicious Amanda! I can see why your mother loves them.
Thank you Julie!! 😀
Your mom is SOOOOO CUTE!!!!!!!!!!!!!!!!!!! HAPPY BIRTHDAAAAYYYYY TO HER!!!!!!!! She raised a great daughter (& a great cook!) -These cookies look SO moist, my lord!!! Definitely pinning this one to make soon, my work mates would love it!
Awwww thank you girllll!!! She’s probably cringing because I posted a picture of her lol 🙂 I used to bake cookies with her all the time growing up… awesome memories! These cookies are even moist a couple of days later too, love that!
Usually, I’m not even a huge fan of macadamia nut cookies, but these look REALLY good. Nice post as a tribute to your mother too 😉
Thank you Jess!! She’ll probably kill me for posting a picture of her lol 🙂