It’s Wednesday folks… Happy hump day! To help you all get over that hump and on to the weekend, I thought I’d bake you something sweet. Something sweet always makes the day better…

You’re welcome. ūüėČ

Something about these pictures makes me sing to myself… “Who stole the cookies from the cookie jar? The hubs stole the cookies from the cookie jar – Who me? Yes you? Couldn’t be…¬†Then Who?!” haha I’m so mature sometimes.

Anyhow, my boss brought cookies in last week after lunch. I went straight for the white chocolate macadamia ones… they were calling my name! Oh my- they were¬†delicious and perfectly cooker… super soft in the middle (just how I like them). As we were all mmm-ing over them, I¬†asked him where he got them from…

His response: Subway! We¬†couldn’t believe it! FYI: They have some daggum good cookies ya’ll (wow I sounded Southern there)!

Anyhow, since that day I was on a mission to make a homemade white chocolate chip cookie! I meant to research recipes, but ran out of time. So when I was at the grocery store I picked up¬†some macadamia nuts and a bag of Ghirardelli white chocolate chips (I figured I’d find a recipe online when I got home). Lucky for me,¬†when I turned the chocolate chip bag over they had a recipe for the aforementioned cookies! Yay!

Anything stamped with the Ghirardelli name is BOUND to be delicious. Oh, and they were just that. Absolutely positively delicious!

My one recommendation: pull those cookies out of the oven early! As in, when they don’t quite look fully cooked! That’s what makes a good soft cookie!!! Trust me.

Oh, and since I’m giving out advice: milk is a necessity when it comes to cookies! Trust me on that one too.¬†

Just a little FYI about myself: I’m a DUNKER –¬†hands down! A cookie needs to take a swim in a glass of milk before I’ll eat it!

QUESTION: Are you a sipper or a dunker when it comes to cookies and milk? 

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Ghirardelli White Chocolate Macadamia Cookies


1 cup butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2 cups white chocolate chips (11 oz)
1 1/2 cups Macadamia nuts, coarsly chopped


Preheat oven to 350¬ļ. Cream together butter and sugars until combined well (scrape down the sides). add vanilla extract and the eggs, one at a time. In a separate bowl, mix together flour, salt, and baking soda. Slowly (add about a cup at a time) the dry ingredients to the mixer and mix well.

Last, once batter is completely combined, fold in the white chocolate chips and the macadamia nuts. Scoop out onto heaping 1-2 tablespoon scoops (depending on the size you want - just pick a size and make them all the same) onto a baking sheet. I used a large cookie dough scoop to help keep the sizes uniform.

Bake for 10-12 minutes, or until just beginning to brown.

I like to pull my cookies out a little early so the finish cooking outside of the oven (keeping them nice and soft in the middle)!