These White Chocolate Macadamia Nut Cookies are the perfect combination of buttery, soft centers and crispy golden edges. This recipe ensures you get that perfect chewy texture with just the right amount of sweetness in every bite!
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🍪 The combination of sweet white chocolate and buttery macadamia nuts appeals to everyone, making these perfect for parties, gifts, or special occasions!
My 2 Best Tips For Making White Chocolate with Macadamia Nut Cookies
Cool the Butter: Letting melted butter cool for 5 minutes prevents the eggs from scrambling and ensures the dough has the right consistency for perfect texture.
Cream Thoroughly: Beat the butter and sugars for the full 5 minutes until noticeably lighter in color. This creates air pockets for a fluffier, more tender cookie.
I always use high-quality white chocolate chips (not baking chips) and roasted macadamia nuts because they make a noticeable difference in flavor that's absolutely worth it.
If I want thicker cookies, I refrigerate the dough balls for 30 minutes before baking to prevent excessive spreading and get that bakery-style puffiness.
You can enjoy these cookies straight from the cookie jar any time of day. I love pairing them with a hot cup of coffee for breakfast or serving them alongside vanilla ice cream for an indulgent dessert!
🩷 Melissa
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White Chocolate with Macadamia Nut Cookies
Ingredients
- 12 tablespoons butter (1.5 sticks melted and cooled for 5 minutes)
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2 cups plus 2 tablespoons flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts lightly chopped if you'd like
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and light and fluffy in color, around 5 minutes. The mixture will be very noticeably lighter in color.
- Beat in the egg, yolk, and vanilla until combined.
- Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour. Mix in the chips and nuts until incorporated.
- Working with 1 large tablespoon of dough at a time, roll them into balls and place them on a cookie sheet (lined with parchment paper or a baking mat) about 2 inches apart.
- Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to let cool completely.
- Repeat with remaining dough.
Notes
Nutrition
How to Make White Chocolate with Macadamia Nut Cookies
Step 1: Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: In a large bowl, beat the melted and cooled butter with both sugars using an electric mixer on medium speed for about 5 minutes until the mixture becomes smooth, fluffy, and noticeably lighter in color.
Step 3: Beat in the egg, egg yolk, and vanilla extract until everything is well combined and the mixture is smooth.
Step 4: Reduce your mixer speed to low and gradually add half the flour along with the salt and baking soda, then add the remaining flour. Gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
Step 5: Using about 1 heaping tablespoon of dough at a time, roll the dough into balls and place them on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 6: Bake for 10-12 minutes until the edges are set and golden brown while the centers still look soft and slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with any remaining dough.
Recipe FAQs
Yes, if using salted macadamias, reduce the added salt in the recipe to ¼ teaspoon to prevent the cookies from being too salty.
Make sure your butter has cooled properly and isn't too warm. If your kitchen is hot, try chilling the dough balls for 15-30 minutes before baking.
Yes, semi-sweet, dark chocolate, or milk chocolate chips all work beautifully. You can also use chopped white chocolate bars for more elegant chunks.
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