Rum Macadamia Cookies

Rum Macadamia Cookies 1


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 3   Average: 5/5]

Sometimes I’m in the mood for a unique cookie that’s not chocolate chip. My Rum Macadamia Cookies will satisfy that cookie craving you might have. Use only pure rum extract and not that horrible imitation stuff.

  • 1 2/3 Cups Unbleached Flour
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 3/4 Cup Butter (Softened)
  • 3/4 Cup Brown Sugar
  • 1/3 Cup Sugar
  • 2 Tablespoons Rum Extract
  • 1 Large Egg
  • 2 Cups White Chocolate Chips
  • 1 Cup Macadamia Nuts (Chopped)
  1. Preheat your oven to 350 degrees.
  2. In medium-size bowl combine flour, baking powder, baking soda, and kosher salt. Set aside.
  3. In large-size bowl beat butter, brown sugar, sugar, and rum extract. Beat until fluffy. Beat in egg.
  4. Gradually beat in flour mixture. Beat in white chocolate chips and macadamia nuts.
  5. Line baking sheet with parchment paper. Drop by rounded tablespoon onto prepared baking sheet.
  6. Place in oven and bake for 10 minutes. Remember each oven heats differently. Remove from oven and let cookies sit on baking sheet for 2 minutes. Remove and transfer to wire cooking racks to cool completely.
  7. Makes 3 dozen cookies.
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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