Crazy for Crust

Macadamia Chocolate Chip Shortbread Cookies

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If you’re looking for some of the best shortbread cookies you’ve ever eaten, you’re coming to the right place today. This shortbread has it all: soft, buttery, macadamia nuts, and chocolate chips!

Macadamia Chocolate Chip Shortbread Cookies - the most buttery and soft shortbread cookies! An easy recipe full of chocolate chips!

You want to know one thing I was totally disappointed with in Hawaii? Macadamia nuts are just as expensive there as they are here. I packed with extra room in my suitcase expecting to come home with pounds and pounds of them in all different flavors. Instead, my return suitcase was full of Marriott mango shampoo and Hershey’s Macadamia Nut Kisses.

(YES, they do make those! I bought 5 bags!)

I know I’ve been posting a lot of copycat food from the trip (like…island breeze cocktails, buttermilk banana pancakes, and marshmallow whipped cream) and I but can you handle just a few more? Please? I promise you, you want these cookies: they’re shortbread cookies full of macadamia nuts and chocolate chips!

These Macadamia Chocolate Chip Shortbread Cookies are so easy to make!

I could not wait to copycat this recipe. In fact, they’re the first thing I made when I got home from Hawaii. And guess what???

You guys, MEL ATE THEM! And he said he loved them. And that they were one of his favorite recipes. That’s a gold star for these cookies!

Macadamia Chocolate Chip Shortbread Cookies Recipe

There’s this cookie shop in Hawaii called Honolulu Cookie Company. They sell all sorts of shortbread cookies: coconut, plain, chocolate dipped, pineapple, coffee, and so many more. They also make mini chocolate chip shortbread cookies that sell for $11 for a 12-ounce tin. Yes, they’re that expensive, and we ended up buying two tins on our trip.

The three of us ate both tins, $22 worth of cookies, in a week.

#totallytruestory

These are our favorite cookies: Macadamia Chocolate Chip Shortbread Cookies! It's an easy shortbread recipe full of chocolate and macadamia!

This is a super simple recipe, based off the shortbread I made last Christmas. Just a few simple ingredients create one of the most buttery shortbread cookies ever!

Let’s break down the recipe:

Butter. Shortbread cookies need lots of butter! I used unsalted but you can use salted butter if that’s what you have. Just cut the salt called for in half. Please make sure to use real butter. Don’t use margarine or spread – stick to the good stuff!

Sugar. Normally I use powdered sugar for my shortbread, but in these I used pure cane sugar. You can buy this sugar in the regular grocery store with all the other sugar. You may also see it called “Turbinado” or “Sugar in the Raw”. Three names, one sugar. If you can’t find it or don’t want to use it, just use powdered instead.

Macadamia Nuts. The macadamia nuts are finely chopped for this recipe. Use the food processor to get them really small. They help bind the cookies together. I like buying my macadamias at Trader Joe’s; they have big bags for a pretty good price.

Chocolate Chips. I used mini chocolate chips so they’d fit better in mini cookies. Larger chips might cause the cookies to fall apart. Both Nestle and Guittard sell bags of mini chocolate chips these days. If you can’t find them, simply chop up some regular sized ones instead.

All combined these ingredients make for the most soft and butter shortbread cookies ever. The macadamias give a little extra flavor and crunch and the chocolate is the perfect compliment.

Like I said before, Mel liked these. So…that’s pretty much your ringing endorsement that you must make them. TODAY!

Macadamia Chocolate Chip Shortbread Cookies - the best recipe ever!

Enjoy!

3.65 from 20 votes
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Servings: 30

Macadamia Chocolate Chip Shortbread Cookies

These Macadamia Chocolate Chip Shortbread Cookies are buttery and soft and the perfect shortbread cookie! Filled with finely crushed macadamia nuts, the flavor is one of the best ever - especially with chocolate chips!

Ingredients

  • 1/2 cup unsalted butter — softened
  • 1/3 cup cane sugar — also called turbinado or sugar in the raw
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup macadamia nuts — finely crushed
  • 1/2 cup mini chocolate chips

Instructions

  1. Line cookie sheets with silpat baking mats or parchment paper.
  2. Make sure you've crushed your macadamia nuts very small. Use a food processor to make it easier.
  3. Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Ad vanilla, flour, and salt and mix until combined. Mix in finely crushed nuts and chocolate chips and stir combined.
  4. Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. These don’t spread much so you can place them closer together than a normal cookie. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
  5. Preheat oven to 350°F.  Bake chilled cookies for about 12 minutes, until they start to get golden around the edges. Let cool completely before removing from cookie sheets. Cookies are crumbly and buttery. Store in an airtight container for up to 3 days or freeze for up to 1 month.

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Sweets from friends:
Banana Macadamia Pancakes by The Food Charlatan
Coconut Macadamia Bites by The Creative Bite
Macadamia Nut Blondies by Shugary Sweets

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54 comments

  1. It’s 10 PM and I’m headed to the store to get the macadamia nuts and cane sugar for this recipe. Literally yesterday my boss and I were talking about things to do in Maui, and having the sweet tooth that I do, I told her she HAD to get Honolulu Cookie Company cookies (definitely don’t want to admit how much I spent on them the week I was there). I realized I had seen a bunch of copycat recipes on Pinterest but never one for those and then today I stumbled upon this.
    I AM SO UNBELIEVABLY EXCITED! Thank you, thank you, thank you for sharing this!!!! I can’t wait to try them!

  2. These cookies were so delicious and nice and buttery! I used powdered sugar and they turned out great. I also rolled out the dough and cut out shapes which worked out pretty well. I did find that you have to bake them for a bit longer or they’re a bit undercooked

    Rating: 5

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