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Maria over at The Goddess's Kitchen first made these sumptuous cookies and I knew I had to make them too.

Buttery smooth macadamia nuts and creamy white chocolate chips in a blonde cookie, mmmmmmmm! They lived up to my expectations and were handed around to much applause.

I doubled the recipe and changed it into cup sizes. You can find the original recipe here.

Thanks for the recipe Maria, it is fab!




If you love white chocolate try white chocolate and peppermint truffles.



White Chocolate and Macadamia Cookies


250g butter, softened
½ cup demerara sugar
½ cup caster sugar
2 tsp vanilla extract
2 large egg yolks
2 ½ cups plain flour
½ cup white chocolate chips
1⁄3 cup macadamia nuts, chopped


Preheat oven to 180ºC, fan 160ºC, gas mark 4.

Beat together the butter and sugar until it is pale and creamy.

Beat in the vanilla extract and egg yolks.

Add the flour, white chocolate chips and chopped nuts. Mix until you have a smooth dough, with the only lumps being the chocolate and nuts.

Using your hands, roll the dough into golf sized ball and lightly press each one flat on to a greased baking sheet, making sure they are spread slightly apart.

Bake for 12 minutes until golden. Remove from the oven and let cool for a couple of minutes before either eating or cooling completely on a wire rack.

Makes 24
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