White chocolate & macadamia cookies

A classic chocolate and nut biscuit combo from Kerrygold
White chocolate & macadamia cookies
  • Rating:
  • Serves: makes 25 cookies
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 85 g butter, such as Kerrygold, softened
  • 135 g caster sugar
  • 1 egg
  • 130 g flour
  • ½ tsp salt
  • 68 g white chocolate chips, or chopped bars
  • 67.5 g macadamia nuts, roughly chopped


1. Preheat the oven to 180C/160C fan/gas 4 and line a baking sheet with greaseproof paper.

2. Take the softened butter and place it into the bowl of an electric mixer, with the paddle or beater blade attached. Cream the butter together with the sugar until it becomes light and fluffy. Add the egg and beat well to ensure that it is well incorporated.

3. Sift together the salt and the flour and then carefully fold this into the butter mixture, do this on the lowest speed setting or by hand, so as not to cover your kitchen in a cloud of flour.

4. When all the flour has been added, stir in the chocolate chips and the chopped macadamia nuts. You should now have quite a firm dough which is easy to handle.

5. Remove from the bowl and roll the mixture between your hands to create balls which can then be placed on to the baking sheet. The cookies can be as big or as small as you like but remember that the mixture will spread out whilst cooking, so do not put them too close together.

6. Bake the cookies for 15-20 minutes or until just golden brown with a slightly gooey centre. Remove from the oven and allow to cool on the trays.


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