These white chocolate macadamia nut cookies are absolutely divine. Heaps of white chocolate morsels and creamy macadamia nuts are wrapped inside a soft, chewy cookie base!
Why this recipe works
White chocolate macadamia nut cookies are seriously grand. They’re the kind of cookie you want to take home to your momma. The sweet white chocolate paired with buttery macadamia nuts packed inside a golden brown cookie is enough to make you swoon.
I love these cookies so much that I always end up prepping an extra batch of dough balls to freeze for later. It’s like a reward when you’re digging through the freezer later and stumble upon them.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHOCOLATE – As stated in the name, white chocolate is the way to go here. If you’re really into chunks of white chocolate throughout, you can substitute half of the chips with a chopped white chocolate baking bar such as Ghirardelli. That’s my favorite little trick whenever I make chocolate chip cookies.
FLOUR – It’s always important to properly measure your flour when baking. If you don’t own a kitchen scale, it’s best to use the scoop and sweep method. Gently scoop flour into a measuring cup using a spoon until it’s overflowing. Use the flat end of a butter knife to sweep off the excess flour. Do not pack the flour or tap the measuring cup on the counter, you will end up with more flour than needed!
SALT – I use coarse Kosher salt in this recipe because it adds a special salty kick to these sweet cookies. You can always switch to table salt if you prefer, but if you do, use 3/4 teaspoon instead.
How to Make White Chocolate Macadamia Nut Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
- Whisk together flour, baking soda, baking powder, and Kosher salt in a bowl.
- In bowl of an electric mixer, cream together butter and sugars until light and creamy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- With mixer on low, add dry ingredients and mix just until combined. Stir in white chocolate chips and nuts with wooden spoon or rubber spatula.
- Scoop dough into balls using a 3-tablespoon cookie scoop onto sheet. Bake 12-15 minutes or until just beginning to lightly brown around the edges (Mine were perfect at 13 minutes).
OPTIONAL TIP – As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice, round, and even.
- Allow cookies to cool on the sheet for 5 minutes before transferring to cooling racks to cool completely.
Frequently Asked Questions & Expert Tips
Store the cookies in an air-tight container kept at room temperature for up to 1 week or until they go stale. You can also store them in a sealed ziptop bag.
Yes, absolutely. Prep and roll the dough into balls and place them on a parchment-lined baking sheet. Flash freeze the dough balls until they are solid. Once solid, transfer them to a gallon sized ziptop bag and freeze for up to 3 months. Allow the dough balls to rest at room temperature as you preheat the oven. Bake as normal.
Serving Suggestions
Enjoy your white chocolate macadamia nut cookies warm off the cooling rack or at room temperature. It’s up to you. Pair with a big glass of milk, of course!
More Cookie and Bar Recipes
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White Chocolate Macadamia Nut Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 17 ounces all purpose flour 4 cups (482g)
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse Kosher salt
- 2 ½ sticks unsalted butter at room temperature, 20 tablespoons
- 10 ounces light brown sugar 1 1/4 cup packed (284g)
- 8 ounces granulated sugar 1 cup plus 3 Tablespoons. (227g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces white chocolate chips 342g
- 1 cup macadamia nuts coarsley chopped, 5 ounces (142g)
Things You’ll Need
- Silicone baking mat or parchment paper
Before You Begin
- For best results, use a scale to measure out the ingredients that have weights listed.
- I used a 3-tablespoon cookie scoop and it produced 33 cookies. You can use a larger or smaller scoop, just adjust the baking time up or down by a few minutes.
- I use coarse Kosher salt in this recipe because it adds a special salty kick to these sweet cookies. Everyone loves them! You can always switch to table salt if you prefer, but if you do, use 3/4 teaspoon instead.
Instructions
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
- Whisk together flour, baking soda, baking powder, and Kosher salt in a bowl.
- In bowl of an electric mixer, cream together butter and sugars until light and creamy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- With mixer on low, add dry ingredients and mix just until combined. Stir in white chocolate chips and nuts with wooden spoon or rubber spatula.
- Scoop dough into balls using a 3-tablespoon cookie scoop onto sheet. Bake 12-15 minutes or until just beginning to lightly brown around the edges (Mine were perfect at 13 minutes).TIP – As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice, round, and even.
- Allow cookies to cool on the sheet for 5 minutes before transferring to cooling racks to cool completely.
Expert Tips & FAQs
- Store the cookies in an air-tight container kept at room temperature for up to 1 week or until they go stale. You can also store them in a sealed ziptop bag.
- Freezing – Prep and roll the dough into balls and place them on a parchment-lined baking sheet. Flash freeze the dough balls until they are solid. Once solid, transfer them to a gallon sized ziptop bag and freeze for up to 3 months. Allow the dough balls to rest at room temperature as you preheat the oven. Bake as normal.
Nutrition
Amanda Davis
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