White chocolate macadamia nut cookies from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More (page 74) by Yossy Arefi

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Notes about this recipe

  • mayfayflo on December 18, 2025

    Used pecans instead of macadamia and my colleague said they were the best cookies he's ever had. I'm making them again for Christmas and adding dried cranberries.

  • kari500 on June 17, 2025

    Made with pecans. I accidentally (don't ask) added a tsp of almond extract instead of one of the tsps of vanilla. I was so mad at myself because I was really looking forward to a sort of butter pecan flavor. Very very sweet with the almond extract, but still a tasty cookie. I look forward to making it without the almond extract. Sigh. I only got 20 cookies.

  • averythingcooks on August 01, 2024

    I chose these cookies as I had white chocolate chips to use up & I used walnuts (my husband's favourite). 36 g resulted in the predicted yield of 22 & 11 minutes seemed about right. The combo of lots of vanilla + browned butter does give a lovely caramelized flavour.

  • stef on November 14, 2023

    These cookies taste like caramel I guess because of the browned butter. I had pecans so thats what i used. White chocolate chip complements the cookie. I got 25 cookies baking time was 11 minutes.

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