Sweet and rich Mrs Fields White Chocolate Macadamia Nut Cookies (Copycat recipe) are truly a cookie recipe you want to have in your favorites. With soft baked centers each cookie is loaded with white chocolate chips for a rich and delicious cookie.
When making these Debbi Fields cookies copycat recipe, I love a large cookie loaded with salted macadamia nuts in every bite. Mmmm, I can just taste them and love how soft these cookies are.
Each cookie is loaded with white chocolate chips and salted macadamia nuts and can be made in a large gourmet cookie size or a more traditional cookie size.
I'll even show you how to make Mrs Fields Nibblers cookies. The small bite site cookies you will enjoy popping in your mouth. They are cute, tasty, and so fun to eat.
With a crispy edge the soft and chewy centers are truly delicious. This recipe has been adapted from a true classic copycat recipe. Giant Chocolate Chip Cookies.
Ingredient List for White Chocolate Chip Macadamia Nut Cookies
Fats. Butter I suggest using real butter
Dry Ingredients. Sugar, Brown Sugar, All Purpose Flour, Baking Soda and Salt
Other Ingredients. Eggs, Vanilla Extract and sweet White Chocolate Chips, Macadamia Nuts
Supplies Needed (Kitchen Items)
- Hand Electric Mixer or Stand Mixer with Metal whisk attachment or cookie paddle
- Mixing Bowl
- Measuring Cups and Spoons
- Cookie Scoop - Medium or Large Cookie Scoop
- Baking Sheet
- Wire Cooling Racks
- Silicone Spatula
How to make Copycat Mrs Fields Macadamia Cookies
In a large bowl using a hand mixer or a stand mixer cream room temperature softened butter with granulated white sugar and cream for 5-6 minutes. Scrape down sides of bowl multiple times allowing the butter and sugar to cream until nice and fluffy.
Creaming the butter and sugar together at medium speed will help create a delicious cookie as the butter mixture becomes so light and full of air. It will also turn a pale yellow color.
Then add eggs and allow to fully combine before adding brown sugar and vanilla extract.
Cream mixture for another 3 minutes. Scraping sides of bowl ensures that all ingredients are properly mixed together.
Gradually add dry ingredients making sure to fully combine but do not over mix cookie dough.
I prefer to hand stir and add the white chocolate chips and macadamia nuts into cookie dough. If making larger cookies leave macadamia nuts whole, there is no need to chop into smaller pieces. However, if making a smaller cookie I find it easiest to chop nuts into smaller pieces.
Make sure to preheat oven to 350 degrees and prepare cookie sheet. Line with parchment paper or use a silicone mat for easy clean up.
Using a medium cookie scoop place cookie dough scoops on baking sheet allowing 3-4 inches between mounded dough.
Scoop 2 scoop fulls of a medium size scoop per cookie for a large gourmet size cookie. Or 1 scoop for a traditional size cookie. Baking time remains the same.
Cookies are baked with edges are set and center is no longer glossy. Do not over bake cookies. Centers will be soft.
Remove from oven and allow to sit on baking sheet for a minute or two before moving to cooling rack to fully cool.
All the measurements and full directions are located on the Recipe Card at the bottom of the post.
How to make Copycat Nibblers
Nibblers are the tiny small cookies you could buy in groups of 10. They were fun to just pop in your mouth as you shopped the mall or they were easily shared with friends or your siblings.
Nibblers are made the same way except it's key to chop nuts before mixing into cookie dough.
Use a small or even tiny size 110 cookie scoop and bake for a minute less. These tiny 1 teaspoon size cookie are adorable and a favorite for big and small hands.
Storage and Freezing Cookies
Cooled cookies can be stored in an airtight container or ZipLoc bag for up to 1 week. Cookies are best if enjoyed within 2-3 days. Layer or stack cookies is fine when placing a piece of parchment paper between layers to prevent sticking.
Freeze cooled cookies in an airtight container or ZipLoc Freezer Bag. When stacking cookies make sure to separate layers with parchment paper or wax paper.
Freeze Cookie Dough. Cookie Dough can be frozen in individual scoops. To bake from frozen add an addition 2-3 minutes.
Room Temperature Ingredients. Using softened butter is key to this recipe. Butter should sit on counter for 1 hour prior to baking. Do not use butter that has turned to mush. It's too soft and will result in flat cookies.
Measuring Dry Ingredients. For the most consistent baking weigh ingredients with a kitchen scale. When a scale is not available I suggest giving the flour a stir with a spoon or whisk to add air into the flour. Then carefully spoon flour into measuring cup and level off the top.
Baking Time. Do not over bake cookies. Cookies are baked when edges are set and center is no longer glossy. This will result in soft centers.
Malls of America
Walking into a mall and smelling hot Mrs. Fields Cookies brings back fond childhood memories. I even was lucky enough to pick up a few cookies late in the evening before closing at a discount and thought I'd scored a jackpot.
Mrs. Fields made the BEST White Chocolate Macadamia Nut Cookies and I'm thrilled to make them at home to enjoy. You might also enjoy other Mrs Fields recipes including the classic Chocolate Chip Cookie.
When you are looking for the perfect treat a cookie with crisp edges then these are the best cookies you could choose. And believe it or not these cookies are wonderful dipped into a cup of your favorite Hot Chocolate too. Don't ask me how I know. I just do.
Homemade White Chocolate Chip Cookies recipe are a dream come true, enjoy these cookies with a smattering of crunchy macadamia nuts in every bite. They will soon be your favorite cookies too.
Mrs Fields cookies began in 1977 when the first store opened in California. These gourmet cookies are guaranteed to impress
The company was based out of Colorado but if ordering from the online store it's likely the cookies are coming from Salt Lake City, Utah
Did you know that Mrs Fields and TCBY are sisters? It's true, sister companies owned by the parent company Famous Brands International
Mrs Fields loves to customize cookies making a giant Big Cookie topped with frosting for any event.
So weather you you enjoy Chocolate Chip Cookies to brownies and of course even Macadamia Nut Cookies make sure to follow the perfect process for a chewy texture and you will have a nice plate of cookies to share with those you love.
The various sizes of cookies are also fun. Let me know in the comments below if you prefer the larger gourmet size or the tiny nibblers!
Favorite Gourmet Cookies
White Chocolate Macadamia Nut Cookies
- 10.5 Tablespoons Butter Softened
- ½ Cup Granulated Sugar 100g
- ½ Cup Brown Sugar Plus 3 Tablespoons
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ¾ Cup All Purpose Flour 210g Plus 2 Tablespoons
- 4 Ounces Macadamia Nuts
- 1 Cup White Chocolate Chips
- Preheat Oven and prepare baking sheets with parchment paper, or a silicone mat
- Cream together softened Butter and Granulated Sugar for 5 minutes. Scrape sides of bowl as needed and cream until light and fluffy
- Add egg and mix until combined. Then add Brown Sugar and Vanilla and cream for 2-3 minutes.
- In a separate bowl combine All Purpose Flour, Baking Soda and Salt
- Gradually add dry ingredients to butter mixture until combined
- Hand mix 4ounces Macadamia Nuts and 1 cup of White Chocolate chips
- Using a medium size #50 cookie scoop place cookie scoop on ungreased baking sheet. Repeat with a second scoop for a large cookie pressing second scoop of cookie dough onto top of first scoop.
- Bake at 350 degrees for 9-11 minutes or until edges are set and top is no longer glossy.
- Remove from oven and allow to cool on baking sheet for a minute before moving to a wire cooling rack.
- Store cookies in an air tight container for up to a week. Freeze for up to 3 months.
CookiesFor regular size cookies use only 1 scoop of cookie dough. Baking time remains the same.
Pro TipsFreeze Cookie Dough. Cookie Dough can be frozen in individual scoops. To bake from frozen add an addition 2-3 minutes. Room Temperature Ingredients. Using softened butter is key to this recipe. Butter should sit on counter for 1 hour prior to baking. Do not use butter that has turned to mush. It's too soft and will result in flat cookies. Measuring Dry Ingredients. For the most consistent baking weigh ingredients with a kitchen scale. When a scale is not available I suggest giving the flour a stir with a spoon or whisk to add air into the flour. Then carefully spoon flour into measuring cup and level off the top. Baking Time. Do not over bake cookies. Cookies are baked when edges are set and center is no longer glossy. This will result in soft centers.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.