White Chocolate Macademia Nut Cookies

A couple of weeks ago, I took an Oreo pie over to some family friends of my parents.  We were chit chatting about different dessert recipes, and she said, “I have something for you.”  She walked into the kitchen and came back, holding a can of Macademia nuts from Hawaii.  I stared at them in awe.  Not only do I love macademia nuts, but I also love Hawaii.  We went there on our honeymoon…and even though we stuck out like sore thumbs with our pale white skin and my strawberry blonde hair, we had a blast…and still talk about going back.

Well, this couple has been more than several times.  They’ve been to every single island, with the exception of the “no tourists” island and an old bomb island.  She gave me the nuts and asked if I could use them to make some cookies, so I jumped all over the opportunity.  I absolutely LOVE white chocolate macademia nut cookies, and I literally had to hide these from myself while they were still in the house.  My true weakness when it comes to baked goods and desserts is definitely cookies…which is why I have to already plan out where they’re going as I’m baking them to keep from overindulging!

But I’ll have to say that these cookies were SOOO worth it.  I literally ate 6 cookies in one day.  There should be a warning label with these things…so here it is:  WARNING:  THESE COOKIES ARE LIKE PRINGLES- ONCE YOU POP, YOU CAN’T STOP.  That’s actually what I was thinking of whenever I ate one, because I kept thinking just one more  and six cookies later…


2 sticks butter, softened

1 small box white chocolate instant pudding mix

1/2 cup brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

2 1/4 cups flour

2 cups white chocolate chips

1 can chopped macademia nuts

Cream butter and sugar with electric mixer until blended well.  Add pudding mix, eggs and vanilla, beat well.  Add flour mixture and beat well.  Stir in chocolate chips and macademia nuts.  Using cookie scoop, place dough on cookie sheet or baking stone.  Bake at 350 degrees for 12-14 minutes.  Using cookie spatula, remove from pan and cool on cooling racks.

Like this?  Try These!

Chip Overload! Cookies

Brownie Cookies

White Chocolate Caramel Latte Cupcakes

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