These White Chocolate Macadamia Nut Cookies are brimming with gooey melted chocolate and crunchy nuts. Chewy, buttery, and sweet, this recipe is one treat everyone will love.
For more delicious cookies, try these amazing Cookies and Cream Cookies and Lofthouse Frosted Sugar Cookies.
Table Of Contents
White Chocolate Macadamia Nut Cookies Recipe Details
I love these White Chocolate Macadamia Nut Cookies because they have the perfect mix of sweet and salty, soft and crunchy.
- TASTE: These cookies are buttery and sweet with loads of white chocolate and roasted macadamia nuts to make them absolutely scrumptious.
- TEXTURE: Chewy and gooey with butter and chocolate, these cookies also have a gentle crunch from the mac nuts.
- TIME: These White Chocolate Macadamia Nut Cookies are nice and quick, only taking 25 minutes from start to finish.
- EASE: So easy! This recipe is made with basic ingredients and easy to follow steps that make it so simple.
What You’ll Need
Ingredient Notes
- Cornstarch– Give these cookies a crumbly and tender texture. But you can skip it if you prefer the cookies chewier.
- Roasted salted macadamia nuts– make sure that the nuts are salted to balance the sugar.
Add-ins and Substitutions
- Substitute different nuts- This recipe will work with other nuts, too. Try pistachios, walnuts, almonds, pecans, and hazelnuts.
- Make these cookies gluten-free- If you’re serving these to someone who doesn’t eat gluten, just substitute the flour for a gluten-free baking flour, 1:1.
- Use other chocolate flavors- You can make these with other types of chocolate, including milk or dark chocolate, mint chocolate, or even peanut butter chips.
- Add coconut flakes- Macadamia nuts and white chocolate taste great with coconut flakes, so you can add some to the cookie dough for an even nuttier flavor.
How to Make White Chocolate Macadamia Nut Cookies
This is a quick recipe rundown with step-by-step photos. Feel free to scroll down to the printable recipe card for all measurements.
- Sift the dry ingredients. Place a fine-mesh sieve over a large mixing bowl and add the flour, baking soda, baking powder, salt, and cornstarch. Sift into the bowl and then set aside.
- Mix the butter and sugars. In a separate mixing bowl, add the melted butter, golden brown sugar, and granulated sugar. Whisk them together for at least 1 minute.
- Add the eggs. Now add the room temperature egg and egg yolk, along with the vanilla extract. Mix again using the whisk.
- Combine with flour mixture. Now add in all the dry ingredients at once and use a spatula to mix everything together.
- Add in the chocolate and nuts. Lastly, add the white chocolate chips and roasted salted macadamia nuts. Then mix them into the cookie dough.
- Scoop out the dough. Line a baking sheet with parchment paper and then scoop out mounds of the cookie dough using a medium-sized cookie scoop.
- Bake. Now bake the cookies at 350 degrees Fahrenheit for 10 minutes.
Pro Tip: I like to take the cookie dough ball back into my hand and round it out for a more even-looking cookie. You can also add a few extra chocolate chips and chopped macadamia nuts on top to make them look even nicer.
Recipe Tips
- Use melted butter- Melted butter means that your cookies will have a chewier consistency. This is perfect for these White Chocolate Macadamia Nut cookies.
- Keep the eggs at room temperature– When the eggs are at room temperature and mixed into the dough, they form an emulsion that traps air, giving a little fluffiness to your cookies.
- Leave space between the cookie dough balls- These cookies spread quite a bit, so leave about 2 inches of space between the dough balls to allow for it.
- Allow the cookies to set- They will be very soft when they come out of the oven, so let them set for a few minutes on the baking sheet before transferring them to the cooling rack so they don’t break.
FAQs
If you didn’t get the chewy cookie you were hoping for, you might have used too much flour. Instead of scooping your flour, spoon it into the measuring cup and then level it off for more accuracy.
If your cookies over-spread, it might be because the dough was too warm. If you think this is happening, then place the cookie dough in the fridge for a few minutes to cool it down before scooping and baking it.
Serving Suggestions
These delicious White Chocolate Macadamia Nut Cookies go great after any meal or with coffee. Here are a few ways to serve them.
- Cookies: If you’re putting together a cookie tray, these pair well with Lofthouse Frosted Sugar Cookies, Chocolate Chip Cookie Bars, and S’mores Cookies.
- Coffee: Enjoy one with a hot cup of coffee, or for something special, try this Pumpkin Spice Latte Recipe or Iced Caramel Macchiato.
- Cold Milk: you can’t go wrong with a cold glass of milk and cookies.
Make These Cookies in Advance
Make ahead: You can make this cookie dough in advance and refrigerate for up to 4 days before baking. Just allow them to come to room temperature before putting them in the oven.
Storing: Store any leftover White Chocolate Macadamia Nut Cookies in an airtight container at room temperature for up to 5 days.
Freeze: You can freeze the cookie dough by scooping it into balls, flash freezing them on a tray for an hour or 2, then transferring them to a ziplock freezer bag. You can also freeze the baked cookies, once cooled. Just place them in a container or ziplock bag, separated by wax paper to avoid sticking. They will last for up to 3 months.
More Decadent Cookies!
Full Recipe Instructions
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cornstarch
- 3/4 cup unsalted butter melted
- 3/4 cup golden brown sugar
- 3/4 cup granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup roasted salted macadamia nuts chopped
Instructions
- Start off by sifting the dry ingredients. Place a fine-mesh sieve over a large mixing bowl. Then add 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon cornstarch. Sift everything into the bowl and set it aside for later.
- In a separate mixing bowl, add 3/4 cup unsalted melted butter, 3/4 cup golden brown sugar, and 3/4 cup granulated sugar. Use a whisk to mix the butter and sugar together for at least 1 minute.
- Now add 1 large room temperature egg and 1 egg yolk, along with 1 teaspoon vanilla extract. Mix again using the whisk.
- Now add in all the dry ingredients at once and use a spatula to mix everything together.
- Lastly, add in 1 heaping cup of white chocolate chips and 1 cup chopped roasted salted macadamia nuts. Then mix the nuts and chocolate chips into the cookie dough
- line a baking sheet with parchment paper then scoop out mounds of the cookie dough using a medium-sized cookie scoop. I like to take the cookie dough ball back into my hand and round it out for a more even-looking cookie. You can also add a few extra chocolate chips and chopped macadamia nuts on top. But that’s optional.
- Now bake the cookies at 350 degrees Fahrenheit for 10 minutes.
Notes
- Make these ahead of time- You can freeze the cookie dough by scooping it into balls, flash freezing them on a tray for an hour or 2, then transferring them to a ziplock freezer bag. Keep frozen for up to 3 months.
- Leave space between the cookie dough balls- These cookies spread quite a bit, so leave about 2 inches of space between the dough balls to allow for it.
- Allow the cookies to set- They will be very soft when they come out of the oven, so let them set for a few minutes on the baking sheet before transferring them to the cooling rack so they don’t break.
Nutrition
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Gabriele says
Everyone loves these! I have to make a double recipe. Thanks from everyone’s sweet tooth.
Dina says
I am so thrilled to hear that everyone loves these white chocolate macadamia nut cookies! Thank you so much for taking the time to write your kind feedback 🙂
B says
Super delicious and easily made great recipe!!
Dina says
Thank you! Very happy to hear you loved this recipe so much! Thank you for taking the time to leave your awesome feedback! 🙂