White Chocolate Macadamia Nut Cookies
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These White Chocolate Macadamia Nut Cookies are so soft and chewy. They’re filled with melty pockets of white chocolate, and have just the right amount of buttery crunch from the macadamia nuts. These bakery style cookies are so simple to make. All you need are a few staple ingredients, a mixer, and 30 minutes!
Why You’ll Love This Recipe
I’ve been baking cookies for years. They’re simple to make, everyone loves a cookie and the recipes are endless. I’ve definitely learned a thing or two! I have to say, I’ve nailed this recipe for white chocolate macadamia nut cookies. I’m so excited to share this recipe with you!
“This is one of the best white chocolate macadamia nut cookie recipes I have tried. They were soft, moist and had great flavor. My kids also really enjoyed them.” – a fellow baker and reader.
- Soft and chewy texture – They’ve got that melt-in-your-mouth center, with slightly crisp edges.
- Bakery-style size – These are big, appealing, satisfying cookies. It’s really hard to not want one! If you love these type of cookies, try my bakery style chocolate chip cookies!
- Balanced sweetness – The sweet white chocolate and buttery macadamia buts play so well together.
- Easy to make – This recipe does not need fancy equipment, ingredients or chilling time. Simply make the dough and bake!
Ingredients
- Butter – Unsalted and softened. I like to control the salt in my recipes.
- Brown sugar + granulated sugar – Brown sugar for chew, granulated for sweetness.
- Egg and egg yolk – the binder of the cookie dough. The extra egg yolk helps make them extra chewy.
- Vanilla extract – all desserts deserve a splash of vanilla. Make sure to use PURE vanilla for the best flavor.
- All-purpose flour – Provides structure.
- Baking soda + cornstarch + salt – These guys help the cookies rise, stay soft and balances the sweetness.
- White chocolate chips – duh! The creamy, sweet star of the show.
- Macadamia nuts – Also duh! Roughly chopped to make sure they’re in every bite.
How to Make White Chocolate Macadamia Nut Cookies
Tips for the Best Cookies
- Prepare the ingredients ahead of time – This will prevent mistakes.
- Don’t over bake – They should look slightly underdone in the center when you pull them out. They will keep baking on the pan as they cool.
- Don’t over mix the cookie dough – Mix the dry ingredients (flour, baking soda, salt, and cornstarch) on low speed. Mix JUST until incorporated. Then STIR in the white chocolate chips and macadamia nut cookies.
- Roughly chop the macadamia nuts – This is not a silly tip! You definitely want chunks of nuts, but they also need to be in every bite. A rough chop ensures this!
Frequently Asked Questions
Can I use salted macadamia nuts?
Yes, but skip adding extra salt to the dough or it can be overly salty.
Can I freeze the cookie dough?
Sure can. Scoop into balls, freeze on a tray, then stash them in a freezer bag for up to 3 months. No need to thaw – bake frozen, just add 1-2 extra minutes.
Why are my cookies flat?
Most likely the butter was too soft. Chill the dough for 30 minutes – 1 hour and you’ll get those bakery-style thick cookies.
Why are my cookie tough or cake like?
Most likely due to over mixing the cookie dough. Once flour is added, mix just until incorporate. Over mixing can develop the gluten too much, creating a tough cookie.
Final Thoughts
These are hands down the best white chocolate macadamia nut cookies I’ve ever made at home. They’re thick, soft, chewy and the flavor is unreal. They’re sweet, slightly salty and buttery – the dream flavor combo. No need to go out to the local bakery, bake these at home and thank me later. ENJOY!
White Chocolate Macadamia Nut Cookies
White chocolate macadmia nut cookies are a classic. This recipe makes a chewy cookie with the added sweetness of white chocolate and the crunch of macadmia nuts.
Ingredients
- 2¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg plus 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup chopped macadamia nuts (chop then measure)
- 1 cup white chocolate chips plus additional for adding to the top of the cookies.
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works too), add softened butter, granulated sugar and brown sugar. Mix until fluffy, about 3 minutes, scraping down sides of bowl as necessary.
- Next, add egg, egg yolk and vanilla and mix again until creamy, scraping down sides of bowl as necessary.
- Mix dry ingredients - flour, cornstarch, baking soda and salt into a separate bowl.
- With mixer on low-speed, gradually add the bowl of dry ingredients just until they are incorporated. Lastly, add macadamia nuts and white chocolate chips and stir with a spatula just until incorporated.
- Measure about 2 tablespoons of dough and drop on cookie sheet. Add additional white chocolate chips to the top of the cookie if desired. Bake for 10-13 minutes depending on how you like your cookies. I like to under-bake slightly so they are chewy in the center. You could always test baking time by baking one cookie and see how it turns out. I do this often so I don't ruin a whole sheet of them. Let cool on cookie sheet for 2 minutes then remove to a cooling rack to cool completely.
Notes
You can measure out the dough and freeze them into the balls for easy baking later. The dough will last up to 3 months in the freezer if stored properly. Baked cookies can also be frozen for up to 3 months when stored properly in freezer.
Store baked cookies in an airtight container for up to 5 days.
Hi,
This looks YUMMY!!! I’m drooling, I just can’t wait to try this at home.
Thank you so much for sharing this awestruck recipe.
Keep sharing:)
you’re welcome!