These White Chocolate Macadamia Nut Cookies are the best of all worlds – light, decadent, soft and chewy. They’re studded with sweet white chocolate and creamy macadamia nuts.
Soft & Chewy Macadamia Nut Cookies
I’m a total softie when it comes to white chocolate macadamia nut cookies. For one thing, I just can’t resist them. For another, I like them soft and chewy! A perfect white chocolate macadamia nut cookie should almost melt in your mouth, making a silky-soft bite. And that’s just what this recipe delivers!
I love to serve these cookies with a special drink. In cold weather, that might be hot cocoa or hot coffee, or even a yummy cup of spiced chai tea. Mmm. In hot weather, I find that they pair perfectly with milk or pink lemonade They’re truly versatile, and everyone loves them.
So if you’re looking for a beloved-but-different cookie, something that even picky eaters will like, try these! They are sure to be a hit! Plus, they’re extra-easy: there’s no need to chill the dough before baking them.
What You’ll Need
To make these cookies, I recommend buying good-quality white chocolate chips, but you could also chop up a bar of white chocolate to make “white chocolate chunk” cookies!
- Butter: Salted or unsalted is fine; I find that the difference is usually minimal in the finished product.
- Sugar: We’re using a combination of light brown sugar and regular granulated sugar, which gives a classic taste and melting crumb.
- Egg
- Vanilla
- Flour: Regular all-purpose flour is best; you can substitute a gluten-free flour blend, if preferred, but the texture may vary somewhat.
- Salt:
- Baking Soda
- White Chocolate Chips: You’ll need ¾ cup of white chocolate chips (or chunks, if you go that route).
- Macadamia Nuts: Roughly chop half a cup of macadamia nuts.
How to Make Macadamia Nut Cookies
Again, this is a super easy recipe with no chilling required. It’s also a fun one to have kids help out with; you can let them add ingredients, scoop the dough and time the bake. (Always be super careful to practice good safety in the kitchen!)
- Prep Oven & Butter: Preheat the oven to 350° F. Allow the butter to soften for 20 minutes.
- Cream Butter & Sugars: Combine the butter with the brown and granulated sugars. Beat on medium speed until well combined, 2-3 minutes.
- Add Wet Ingredients: Add the eggs and vanilla extract and continue beating until well incorporated.
- Combine Dry Ingredients: In a separate bowl, combine the flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. As the dough thickens, add the chocolate chips and nuts. Beat until incorporated.
5. Scoop Dough: Line a baking sheet with parchment paper or use a silicone baking sheet. Using a large cookie scoop, place the balls of dough 2 inches apart.
6. Bake: Bake for 11-13 minutes. The center of the cookies should be slightly underbaked but not too gooey. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Tips for Success
Follow these simple tips and suggestions for flawless macadamia nut cookies!
- Treat the Dough Gently: Once you’ve added the flour to this dough, mix it gently and just until combined. You don’t want to overmix it, or the cookies will be tough.
- Level the Flour: Experts agree, the best way to make sure your cookies have the proper texture is to measure the flour correctly! Spoon it into your measuring cup and level it off with a knife.
- Don’t Overbake: Like chocolate chip cookies, these may not seem quite “done” when you take them out of the oven. But if you let them set, they firm up and become the perfect soft and chewy texture.
How to Store Homemade Cookies
These cookies should be stored in an airtight container at room temperature. They’ll stay good for up to 1 week—if they last that long!
Can I Freeze Macadamia Nut Cookies?
Definitely! You can freeze these cookies in an airtight container for up to three months. I recommend placing squares of parchment between the cookies to prevent sticking. If you’d like to freeze the dough, pre scoop them using a cookie scoop and freeze in an airtight container.
Print
White Chocolate Macadamia Nut Cookies
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 12
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These White Chocolate Macadamia Nut Cookies are the best of all worlds – light, decadent, soft and chewy. They’re studded with sweet white chocolate and creamy macadamia nuts.
Ingredients
- ¾ cup (170g) butter, room temperature
- ½ cup (110g) light brown sugar
- ¼ cup (48g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup (175g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (135g) white chocolate chips
- ½ cup (60g) chopped Macadamia nuts
Instructions
- Preheat the oven to 350° F. Allow the butter to soften for 20 minutes.
- Combine the butter with the brown and granulated sugars. Beat on medium speed until well combined, 2-3 minutes.
- Add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients: flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. As the dough thickens, add the white chocolate chips and nuts. Beat until incorporated.
- Line a baking sheet with parchment paper or use a silicone baking sheet. Using a large cookie scoop, place the dough 2 inches apart.
- Bake for 11-13 minutes. The center of the cookies should be slightly underbaked but not too gooey. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 207
- Sugar: 13g
- Sodium: 107mg
- Fat: 12g
- Carbohydrates: 23g
- Fiber: .4g
- Protein: 2g
- Cholesterol: 46mg
Filed Under:
More Easy Cookie Recipes to Try
Hungry for more homemade cookies? You’ll fall in love with the recipes below!
- Chewy Chocolate Chip Cookies
- Soft and Chewy Oatmeal Raisin Cookies
- Salted Caramel Butterscotch Oatmeal Cookies
I followed the instructions exactly and weighed out my ingredients. The cookies spread a lot and were also cakey! At least my husband liked them
Cookies that spread can sometimes be the result of butter that’s too warm, but the fact that they were cakey is very weird to me. These would be buttery and dense. You mentioned weighing the ingredients, did you use the 175g provided in the recipe? It’s based on 140g per cup, as opposed to a standard 120g. If you went off 120g per cup and only used 150g of flour instead of 175g, that would also cause spreading. It’s worth mentioning because sometimes readers get confused over 140g vs 120g for one cup of flour,
I will be trying this. If I use the smaller scooper. How many mins should I bake the cookies for ?
Usually it’s reduced by 2-4 minutes depending on the size of the scoop
Julianne, a question about the nuts. Do you know which macadamia nut to use? Dry roasted? Roasted, salted? Roasted, unsalted? Raw?
I have to order in nuts from Nuts com So many to choose from
Thanks!
I prefer dry roasted and salted myself
Hi! Thanks for posting this recipe – I’m looking forward to baking these cookies. I do have a question. In the list of ingredients, 1 egg is called for, but in the step by step instructions it says to add in the “EGGS” with the vanilla. My sense is it should be 1 egg but given the price of ingredients, I didn’t want to mess up the recipe. Thanks for clarifying this!
It’s 1 egg.
These were perfect!!!
Yes Tamie! Thank you so much!!! I am obsessed too.