White Chocolate Chip Macadamia Nut cookie

Cookies are our favorite around here! Homemade, store bought, you name it. I’m sure I can blame myself for the kids loving cookies as much as I do because growing up we used to have cookies in the house all the time, and it was always so fun baking them with my sisters.

White Macadamia nut cookie recipe

This month we collaborated with The National Milk Life Campaign for their Farm to Glass “Glass Is In Session” Video Series! The kids and I were able to be featured in this with a video of us talking about which cookies taste best with milk! Of course, it was hard to choose. You can check out the video here and the video series here (Or scroll down to view the video). I feel honored to be a part of the National Milk Life Campaign because as a mom I must say milk is an important part of our household. Not only is milk delicious, wholesome and good for the entire family, but it also has a foundational role in many foods we all love, like ice cream, yogurt, and cheese. Milk is one of the original farm-to-table foods, typically arriving on grocery shelves in just 48 hours, on average, from many family-owned and operated dairy farms.

Best Homemade macadamia nut cookies

So in honor of being featured in the Glass Is In Session series, we thought it would be fun to make a few cookies we have never tried before, and see which one we thought tasted best. Little did I know, that in the process the kids and I were making memories of our own. They had a blast being the taste testers of so many cookies that you can pair with milk. Each glass is a simple, wholesome way to give kids the nutrients they need to help them grow up strong! 

White chocolate chip macadamia nut cookie recipe


1/2 cup butter (Unsalted)

3/4 cup light brown sugar

1/2 cup regular shortening

1/2 cup sugar (White)

1/8 tsp almond extract

Two large eggs separated

One tsp vanilla extract

1 cup macadamia nuts chopped

2  1/2 cups white flour

1/2 tsp salt

One tsp baking soda

1 1/2 cups white chocolate chips



  1. Melt the butter about half way. Make sure there are still chunks in the butter. Don’t melt all the way. Add to a big mixing bowl with the shortening.
  2. Mix in the brown sugar and the white sugar until it’s blended and creamy. Do not over-mix. To avoid over mixing, use a hand mixer.
  3. Beat in one whole egg, and one egg yolk (Feel free to save or throw away egg whites), vanilla, and almond extract.
  4. Add the salt, baking soda, and flour and mix until all ingredients are combined. Do not over-mix.
  5. Gently add in the macadamia nuts and white chocolate chips
  6. Make sure to cover your bowl tightly and let it sit in the fridge to chill for 1 to 8 hours.

* To bake, make sure to preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.*


  1. Hand roll balls of dough and place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread.
  2. Bake for 8-12 minutes and take them out before they get brown to keep them soft and chewy! It’s important to remember that cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown!
  3. Allow cooling on the tray for 5 minutes before transferring them to a cooling rack.


Sounds so good, right? Let us know in the comments if you have tried this recipe, and be sure to check out the rest of the “Glass Is In Session” videos on Milk Life’s YouTube channel! 🙂