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A plate and cooling rack filled with white chocolate with macadamia nut cookies sit on a wooden board next to two glasses of milk, one large and one small, on a white surface with a checkered cloth.

White Chocolate with Macadamia Nut Cookies

Melissa Griffiths
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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Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 Cookies
Calories 150 kcal

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

Freezing Cookie Dough: Roll the dough into balls and arrange them in a single layer in a freezer-safe container or zip-top bag, then freeze. When you're ready to bake, place the frozen dough balls directly on your prepared baking sheet and bake at 350°F for 10-12 minutes.
Freezing Baked Cookies: These cookies freeze beautifully after baking. You can make a double batch and freeze half.
Doubling the Recipe: When making a double batch, use 3 eggs instead of 2 eggs and 2 yolks.
Nut Alternatives: If macadamias aren't available or are too pricey, cashews, pecans, or walnuts make excellent substitutes with slightly different flavor profiles.
Storage Tips: Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. 

Nutrition

Serving: 1 of 36 cookiesCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 21mgSodium: 86mgPotassium: 47mgFiber: 1gSugar: 12gVitamin A: 132IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
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