White Chocolate Macadamia Nut Cookies


This classic cookie takes me back (it’s only been two years, but feels like a decade ago) to my time at UCLA. When I was an undergrad, at any event or function on campus, people would always bring a mix of cookies from the local dessert store called “Diddy Riese”. Students would sometimes bring them in on presentation days for the entire class…I guess to win their way to an A? (tsk.) Which cookie would I always pick? You guessed it, the white chocolate macadamia nut. 
The simple white cookie tastes so amazing with the crunchy nuts and the creamy white chocolate. You can’t fail with this combination.  
The original recipe is from here, but I also posted below just for your convenience! 


White Chocolate Macadamia Nut Cookies

Yield: 24-30 cookies

White Chocolate Macadamia Nut Cookies


  • 1 cup softened butter (2 sticks)
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 12 oz white chocolate chips
  • 3/4 cup macadamia nuts (roughly chopped)


  1. Preheat oven to 350 degrees F. Make sure the butter is softened. 
  2. Beat butter and both granulated and brown sugars together until it's fluffy. 
  3. Add vanilla and eggs, one at a time. Beat until it's light in color. 
  4. Stir in flour, salt, and baking soda. Don't overmix.
  5. Add in the white chocolate chips and macadamia nuts and mix well. 
  6. Roll a tablespoon size of dough into balls, place on baking sheet/tray about 1 inch apart. 
  7. Bake for 9-11 minutes, until the cookies are lightly golden brown on bottom. Cool before you touch them! 

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