I love a warm, freshly baked cookie that just hits the spot. And when it comes to cookies, one of the classic flavor combinations is White Chocolate Macadamia Nut. Soft, tender, and loaded with flavor, these cookies are sure to satisfy any sweet tooth.
To make these white chocolate macadamia nut cookies, you’ll need a few key ingredients. First up is the white chocolate chips. Make sure to use high-quality chips for the best flavor and texture. Next are the macadamia nuts, which should be roasted and salted to bring out their nutty goodness.
White Chocolate Macadamia Nut Cookies
For the cookie dough itself, you’ll be using melted butter instead of the more traditional creaming method. This gives the cookies a rich, buttery flavor and a soft, tender texture. And of course, you’ll need all the usual suspects: flour, sugar, eggs, vanilla extract, baking soda, and salt.
These white chocolate macadamia nut cookies are perfect for any occasion, from a casual snack to a special dessert. They’re easy to make, and the combination of white chocolate and macadamia nuts is a classic that never goes out of style. So why not whip up a batch today? Your taste buds will thank you.
- Brown sugar
- White chocolate chips
- Macadamia nuts
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
- To start, preheat your oven to 350º. In a large mixing bowl, combine the melted butter and sugar, and mix until well combined. Add in the eggs and vanilla extract, and mix until smooth. In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the white chocolate chips and macadamia nuts until they’re evenly distributed throughout the dough.
- Scoop the dough onto a lined baking sheet, leaving about two inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Frequently Asked Questions
The best way to store these cookies is in an airtight container at room temperature. They should stay fresh for up to 5 days.
Yes, these cookies freeze well. Just make sure to let them cool completely before placing them in an airtight container or freezer bag. They should last for up to 3 months in the freezer.
You can use raw macadamia nuts, but roasting them adds a depth of flavor and brings out their natural oils. If you do use raw nuts, you may want to add a pinch of salt to the cookie dough to balance out the sweetness.
Absolutely! While the white chocolate chips add a creamy sweetness to these cookies, you can substitute them with any type of chocolate chips you like.
If you’ve tried this White Chocolate Macadamia Nut Cookie recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
White Chocolate Macadamia Nut Cookies
- 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
- Preheat oven to 350 degrees 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 tablespoons 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.
- To freeze this cookie dough, simple form it into balls and stick them in a single layer in a zipper-topped bag or an airtight freezer-safe container and freeze. Place the frozen cookie dough balls on your baking-mat-lined baking sheet and bake at 350 degrees for 10-12 minutes. Hot cookies on demand will change your life!
- These freeze very well. I normally make a double batch and freeze half.
- When I double the recipe I do 3 eggs instead of 2 eggs and 2 yolks because that’s simpler for me. They turn out great.