I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

193 calories; 13.2 g total fat; 20 mg cholesterol; 115 mg sodium. 17.6 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (525)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2006
These cookies were great! I didn't change a thing and they were just perfect. I got about 36 average-sized cookies out of this recipe and each one was delectable. I have tried other recipes which include brown sugar and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous. UPDATE: My husband and I love these cookies so much that we make the dough freeze the uncooked dough balls on a cookie sheet put them in a zip-lock bag and keep a supply handy at all times. Whenever we crave them we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome. Read More
(292)

Most helpful critical review

Rating: 3 stars
12/22/2011
First batch spread WAY to much. After refrigerating they were ok but not the best I've tasted. Another recipe I've tried has butter and shortening I prefer that one. Read More
(9)
675 Ratings
  • 5 star values: 476
  • 4 star values: 136
  • 3 star values: 41
  • 2 star values: 13
  • 1 star values: 9
Rating: 5 stars
02/26/2006
These cookies were great! I didn't change a thing and they were just perfect. I got about 36 average-sized cookies out of this recipe and each one was delectable. I have tried other recipes which include brown sugar and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous. UPDATE: My husband and I love these cookies so much that we make the dough freeze the uncooked dough balls on a cookie sheet put them in a zip-lock bag and keep a supply handy at all times. Whenever we crave them we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome. Read More
(292)
Rating: 5 stars
02/26/2006
These cookies were great! I didn't change a thing and they were just perfect. I got about 36 average-sized cookies out of this recipe and each one was delectable. I have tried other recipes which include brown sugar and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous. UPDATE: My husband and I love these cookies so much that we make the dough freeze the uncooked dough balls on a cookie sheet put them in a zip-lock bag and keep a supply handy at all times. Whenever we crave them we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome. Read More
(292)
Rating: 4 stars
12/27/2007
Great base recipe - I only made minor adjustments to make them delicious. First I doubled the recipe excep kept the chocolate/nuts measurements the same. Second I made it 1 tbsp vanilla. Third I added 1/2 tsp cinnamon. Then I chilled the dough for about 10-15 min before scooping. I baked at 350 for 10 min in my oven until the edges were just brown. They didn't spread much at all weren't too cakey and were absolutely devine the next day. Read More
(145)
Advertisement
Rating: 5 stars
03/16/2007
Very good cookies. I tested two different cookie sheets and they turned out soft and moist on the airbake cookie sheet and on the dark metal cookie sheet they didn't spread at all and turned out crunchy. Read More
(98)
Rating: 5 stars
01/15/2007
HOLY 5 STARS!!!!!! Yum!! I doubled the recipe- but used 12oz of white chips and about 10oz of macadamia nuts! This is the best white chocolate macadamia nut cookie recipe I've ever used- and I've tried many because these are my husband's favorite kind of cookie! Thanks so much!! Read More
(87)
Rating: 4 stars
03/10/2009
I didn't try these because they're not really my thing--white chocolate is just too sweet for me. But I did notice when making these that there seemed to be very little dough for the amount of white chocolate and nuts. Sure enough hubs loved 'em but said the amount of chocolate is just right but there were too many nuts and he could see only using half the amount called for. In spite of too many nuts however he deemed these moist yet chewy and very very good. (And then he held his two thumbs up) Read More
(72)
Advertisement
Rating: 5 stars
03/03/2007
My son was looking for the "Subway" cookies for his birthday. He made them himself and they are just what he was looking for - his classmates agreed. We followed the other comments and doubled the recipe but not the nuts and chocolate. MMMMM. Thank you for sharing. Only 8 minutes is all they need. Read More
(58)
Rating: 5 stars
12/11/2005
The hubby dislikes nuts in his cookies so I added chocolate raspberry morsels along with the white chocolate chips and then at the last minute stuck in 1/4 cup cocoa powder. Suddenly we have a new favorite cookie to make. The chocolate raspberry mixed with creamy white chocolate is like.. wicked good. Beyond the fact that I added to the recipe the recipe itself is very good. Made puffy crisp on the outside chewy tender on the inside cookies. The batter seems too dry - but trust me it works! Awesome! Read More
(44)
Rating: 5 stars
12/17/2002
These were great. I made bigger cookies (I got 19 out of the recipe) and had to cook them an extra 3 minutes. I have no idea how anyone could get 4 dozen cookies from this recipe. Also I used slightly less nuts then the recipe called for and white chocolate chips instead of chopped chunks. I had my first cookie when it was warm but it was much better the next day when it had completely cooled. It seemed to have a better flavor and texture. The only thing I didn't like was that the chips browned on the bottom of the cookie so they didn't look too pretty looking at them from the bottom. Read More
(31)
Rating: 5 stars
12/11/2003
Nice light color that I was looking for. I like these better than the recipe with brown sugar. It is great with premium white chocolate. These cookies are just about perfect. Makes about 24 medium cookies. Read More
(28)
Rating: 3 stars
12/22/2011
First batch spread WAY to much. After refrigerating they were ok but not the best I've tasted. Another recipe I've tried has butter and shortening I prefer that one. Read More
(9)