Best White Chocolate Macadamia Nut Cookies
The best white chocolate macadamia nut cookies you will ever taste. They are incredibly easy to make. Super soft and chewy cookies, with loads of white chocolate chips and macadamia nuts. They are prepared in a few minutes, and this recipe is perfectly suitable for beginners. I provide you with lots of step-by-step photos and a video that you can replicate this recipe successfully every time.
Servings: 16 cookies
Calories: 227kcal
Ingredients
- 1 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup high-quality white chocolate chips or white chocolate chunks*
- ¾ cup macadamia nuts, roughly chopped*
Instructions
- In a medium bowl, combine the flour, baking soda, and salt, and set aside.
- In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar, on medium-high speed for about 2-3 minutes. Add the egg and vanilla and mix until well combined and creamy, about 1 minute. Then add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Mix in the white chocolate chips and macadamia nuts just until well distributed. Cover and chill for 1 hour.
- Line 2-3 baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- Scoop 2 tablespoon (45g) of cookie dough for each cookie and roll into even balls. Place 4 inches (10cm) apart on the prepared baking sheets and bake one sheet at a time for 10-11 minutes until the edges are lightly browned and set and the center looks pale, underbaked, and puffed.
- Remove from the oven and let cool for 5-10 minutes until they are firm enough to move them. They continue baking on the baking sheets. Transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Video
Notes
Cooking Time and Temperature
Bake one sheet at a time at 350°F (175°C) for 10-11 minutes. The edges should be lightly browned and set, while the centers should still look pale, puffed, and slightly underbaked.Taste & Texture
These cookies are soft and chewy in the middle with lightly browned edges. The white chocolate adds sweetness, while the chopped macadamia nuts give you a buttery crunch throughout.Storage, Freezing & Reheating
- Room temperature: Store the cookies in an airtight container for up to 4 days.
- Refrigerator: The cookie dough can be covered and chilled for up to 2 days.
- Freezer: Freeze baked cookies for up to 3 months.
- Frozen dough: Scoop and roll the chilled dough into balls and freeze in freezer bags or containers.
- Thawing dough: Let frozen dough balls sit at room temperature for 1-2 hours before baking.
- Reheating: These cookies don’t need reheating, but you can warm one briefly if you like the white chocolate a little softer.
Serving Recommendations
I like these white macadamia nut cookies once they’ve cooled enough for the centers to settle, but are still a little soft. A cold glass of milk is probably my first choice with them because the cookies are quite sweet. They’re also good with coffee, especially if you’ve used plenty of white chocolate. If I’m serving them as dessert, I’ll sometimes add a scoop of vanilla ice cream.Recipe Variations and Substitutions
- White chocolate: Replace some or all of the macadamia nuts with more white chocolate chip cookies mix-ins if you want a sweeter cookie.
- Macadamia nuts: Replace some or all of the white chocolate with extra nuts.
- Different mix-ins: Use another chocolate, nuts, or mix-ins you enjoy.
- Dark brown sugar: Use it instead of light brown sugar if needed.
- Gluten-free: Bob’s Red Mill gluten-free flour can replace the all-purpose flour.
- Vegan: Use the butter and egg replacements from the Vegan Chocolate Chip Cookies recipe.
Proper Storage Tips
- Let the cookies cool completely before putting them into an airtight container.
- Keep the container closed so the cookies don’t dry out.
- If you’re making the dough ahead, store it covered in the refrigerator for up to 2 days.
- Let the chilled dough soften for 20-30 minutes if it’s too firm to scoop.
- Freeze cookie dough already portioned into balls so it’s ready to thaw and bake.
- Keep baked cookies tightly wrapped or sealed before freezing.
Pro Tips
- Spoon and level the flour rather than scooping directly from the bag.
- Don’t pack flour into the measuring cup.
- Cream the butter and sugars for the full 2-3 minutes.
- Mix the egg and vanilla in until creamy before adding the dry ingredients.
- Once the flour goes in, switch to low speed and stop as soon as it’s incorporated.
- Mix the white chocolate and macadamias only until evenly spread through the dough.
- Chill the dough for 1 hour.
- Weigh each cookie to around 45g if you want even baking.
- Leave 4 inches (10cm) between the dough balls.
- Take the cookies out while the centers still look underdone.
- Give them 5-10 minutes on the baking sheet before transferring them to a rack.
Nutrition
Calories: 227kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 85mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg