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A cookie classic made with the freshest macadamia nuts!


2 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened to room temperature

3/4 cup brown sugar

1/2 cup golden sugar

2 eggs

1 tbsp vanilla extract 

1 1/2 cup macadamias, coarsely chopped

1 cup white chocolate wafers, coarsely chopped


Pre heat oven to 350 f.

While your oven is heating up, whisk together the flour, baking soda, and salt in a mixing bowl.

In a separate large mixing bowl cream together the butter and both sugars. You want the butter and sugar mixture to go from looking like wet sand to a much lighter colour and fluffier consistency. It’s much easier to do with an electric mixer, but it can be done by hand too! Then mix in the eggs and vanilla extract until the wet ingredients are totally combined.

Add the dry mixture to the wet mixture and gently stir until everything is just combined. Next add the macadamias and white chocolate, mix in until they’re evenly dispersed throughout the cookie batter.

Line a baking tray with parchment paper or a baking mat. Using a table spoon scoop between 1 – 2 tbsp of batter per cookie onto the tray, try to keep the amount consistent between cookies so they bake evenly. The batter will flatten considerably during baking, so roughly shape them into a half sphere on the tray for consistency in shape, if you care!

Bake cookies until the edges are just golden brown, 10-15 minutes. If you like a crisper more crunchy cookie bake for a few extra minutes.

Recipe yields about 36-48 cookies, depending on how big you make them.