Recipe By Levee
Rating
Published Oct 4th
Prep 15m Cook 10m Additional 20m Ready In 45m
Servings 4 dozen Calories 121.7

I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them…better than the one I had at the conference.

Recipe Ingredients

  • 1 cup butter, softened
  • ¾ cup packed light brown sugar
  • ½ cup white sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coarsely chopped macadamia nuts
  • 1 cup coarsely chopped white chocolate

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. 3 Bake for 10 minutes in the preheated oven, or until golden brown.

Nutrition Facts

  • Calories 121.7
  • Carbohydrate 13 g
  • Cholesterol 18.7 mg
  • Fat 7.4 g
  • Fiber 0.4 g
  • Protein 1.4 g
  • Saturated Fat 3.6 g
  • Sodium 85.1 mg
  • Sugar 7.7 g

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Reviews

  1. These came out great, I followed the recipe to the letter and it came out just like the photo. Crispy crust and chewy insides. If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. I'd recommend doing it all by hand, electric mixers can cause things - Read more ...
  2. I was disappointed by these cookies! They turned out the right texture but they were tasteless. I was irritated that I wasted 7$ on the nuts for this not to go as planned. I like the recipe on the white chocolate chip bag much better. Maybe if you were to double the chocolate chips...
  3. Sooo delicious! I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. They turned out perfectly! I also substituted the almond extract with vanilla extract since I didn't have any almond extract on hand. I baked the cookies for exactly 10 minutes and pulled them out of the oven when just - Read more ...
  4. I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. My switches: - 1/2 cup butter 1/2 cup shortening - 1 tsp vanilla no almond - 3/4 bag of white choc chips - parchment lined sheets - big messy drops of cookies Bravo!
  5. So good! I read most of the reviews and was really confused as to what to expect. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. I don't like either extremes and really wanted a cookie that was right in the middle. I - Read more ...
  6. Some of the best cookies ever! I made them into bars, and way undercooked them so they would be soft, and a little chewy. I've been searching for this recipe for years - Got it!!!
  7. I made this recipe without the almond extract (doubled the vanilla) and they were delicious. I found these cookies to be quite sweet with the amount of sugar called for and wouldn't add any more.
  8. I've made these cookies four times now and they are always a tremendous hit. The last time I modified the recipe based on some of the reviews here. I replaced half the butter with butter flavored shortening and did 3/4 tsp vanilla and only 1/4 tsp almond extract. It made the almond flavor much more - Read more ...
  9. I made these cookies on a lazy Sunday afternoon they mix up quick and easy. I read other reviews talking about the cookie "spreading" so I did 2 things to prevent this. First I made sure to allow the butter to soften on its own at room temperature and substituted 1/2 of the butter with - Read more ...
  10. The BEST. Better than any cookie I have made yet. Made the recipe as is. Which I suggest as butter adds alot to the richness of the cookie. No problem with spreading. Do not soften butter too much. I also returned my dough to the fridge to firm it up a bit after mixing.I also - Read more ...
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