• Cooking Time: 11-13
  • Servings: 48
  • Preparation Time:


  • 2 sticks butter (recipe just said butter, I used unsalted)
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons Bailey’s
  • 3 cups cake flour (or sub, see bottom)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (3/4 teaspoon if using unsalted butter)
  • 1 cup chopped macadamia nuts, lightly toasted before chopping
  • 9 ounces chopped up white chocolate


  • Preheat oven to 375 degrees F.
  • In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and Baileys.
  • Stir or sift together cake flour, baking soda and salt. Stir in nuts and white chocolate.
  • Drop dough by rounded tablespoons onto a parchment or “Reynolds Release” (that’s what I used today) lined pan. Bake for 11-13 minutes.
  • Makes 4 dozen
  • Cake Flour Sub: If you don’t have any cake flour around, you can use this substitution. For every 2 cups flour, the sub is 1 3/4 all purpose plus 1/4 cup cornstarch. This recipe calls for 3 cups of flour, so you’d want to use 2 1/2 cups plus 2 tablespoons all purpose flour and 6 tablespoons cornstarch.


Categories: Cookies  Dessert  Oven  Sweet 

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