White Chocolate Macadamia Cookies

by elyn_ryn

These crispy cookies are copycats for the famous Tate’s Bake Shop original white chocolate macadamia cookies. They are extra crispy and extra delicious!

They contain both white and brown sugar as well as white chocolate chips and large pieces of macadamia nuts.

They bake up super thin and have just the right amount of salt to balance the sweetness.

Hard to resist, these buttery cookies don’t last long!

Print Recipe
White Chocolate Macadamia Cookies
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 13 minutes
Servings
cookies
Ingredients
Prep Time 20 minutes
Cook Time 13 minutes
Servings
cookies
Ingredients
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, baking soda, and salt.
  3. In a mixing bowl add the butter, both sugars, and vanilla. Beat until combined. Add the eggs one at a time, beating after each addition. Add the flour mixture a few tablespoons at a time and beat after each addition.
  4. Mix in the macadamia nuts and the white chocolate chips and mix on low speed to combine.
  5. Using a medium cookie scoop, place about 2 tablespoons of batter on the cookie sheets, spacing the batter 3 inches apart.
  6. Bake for 13 minutes. After 6 minutes, turn the cookie sheets around and also switch the upper cookie sheet and the lower cookie sheet to promote even browning.
  7. When done, these cookies will be a rich caramel brown color and very crispy. If they are not brown after 13 minutes, let them cook a little longer, checking after every additional minute.
Recipe Notes

For maximum crispiness, be sure to cook these cookies until they are a caramel brown color.  If undercooked and lightly browned, they will not be as crispy in the middle of the cookie and will have two different textures - crispy on the outer edges and softer in the middle.

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