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Chewy Macadamia Nut Cookies

Chewy Macadamia Nut Cookies

Macadamias add some crunch to these chewy cookies, while brown sugar and vanilla extract bring out notes of caramel. Recipe courtesy of Nielsen-Massey Vanillas.


  • 3/4 Cups (1 1/2 sticks) butter, at room temperature
  • 2 Cups firmly packed dark brown sugar
  • 1 Teaspoon vanilla extract, such as Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 eggs
  • 3 Cups unbleached all-purpose flour
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Teaspoon cream of tartar
  • 1 Teaspoon ground cinnamon
  • 1 Cup chopped macadamia nuts


Cream the butter, brown sugar, and vanilla extract in a mixing bowl using an electric mixer on a medium speed until fluffy. Add the eggs one at a time, mixing after each addition. Add the flour, baking soda, salt, cream of tartar, and cinnamon and mix well. Stir in the macadamia nuts. Chill for 2 hours.

Preheat the oven to 350 degrees F. Coat an insulated cookie sheet with nonstick cooking spray.

Shape the dough into 1-inch balls and place on the prepared cookie sheet. Bake until golden brown, 15 to 18 minutes. Cool on a wire rack.