These White Chocolate Macadamia Nut Cookies have slightly crisp edges with soft and chewy centers. Loaded with extra white chocolate chips and macadamia nuts, these are guaranteed to be your new favorite cookie!
It’s been my goal this past year to share classic recipes with you. Because let’s be honest, over-the-top desserts can be fun but you just can’t beat a classic recipe. So today, I’m sharing my favorite recipe for white chocolate macadamia nut cookies.
Not only are these cookies super soft and chewy, but they’re jam-packed with white chocolate chips and macadamia nuts. Which is exactly how any cookie should be if you ask me. Plus, they bake up beautifully every single time!
This recipe also makes quite a few cookies, about four dozen to be exact. You can easily cut this recipe in half and bake just two dozen cookies or you can freeze some of the cookie dough to save for later. I’ve included instructions on how to do each in the recipe as well!
These cookies start out with your basic dry ingredients, all-purpose flour, baking soda, and salt. One important thing when measuring your dry ingredients is to make sure to spoon & level your flour into your measuring cup. If you’ve been following for a while you know I say this all the time, but it’s crucial to spoon & level your flour when you’re baking.
Scooping flour from the container can cause it to become packed inside the cup and you can end up with too much flour in your cookies. I wrote a post on how to spoon and level your flour which you can read here.
Remember, we want soft and chewy cookies, not cakey cookies.
For the wet ingredients, you’ll be using butter, brown sugar, granulated sugar, eggs, and vanilla extract. When it comes to the butter, I always stick with unsalted butter. The amount of salt in salted butter can vary between brands, so I always use unsalted. If you only have salted butter on hand you can just reduce the salt to 1/2 teaspoon.
I also use more brown sugar than granulated sugar in these cookies. Brown sugar adds a little moisture to the cookies and gives them that chewy texture we all know and love. Chewy cookies = AMAZING!
And of course, there’s a hefty dose of white chocolate chips and macadamia nuts in these cookies too. Because, what’s a cookie without a lot of delicious stuff mixed into it?
Once you’ve mixed up the cookie dough, you will need to let it chill for at least two hours. This will ensure that the cookies don’t spread like crazy when you pop them in the oven. By chilling the cookie dough, the cookies will bake up thicker and taste better too!
Baking Tips For White Chocolate Macadamia Nut Cookies
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure your butter and eggs are at room temperature before getting started.
- You can easily cut this recipe in half to just make two dozen cookies. If you do, you can reduce the dough chilling time to 1 hour.
Soft and Chewy White Chocolate Macadamia Nut Cookies
- 2 and ¾ cups (345 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (270 grams) white chocolate chips
- 1 and 1/2 cups (175 grams) chopped macadamia nuts
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the eggs and vanilla extract one at a time and mix until fully combined.
Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the white chocolate chips and chopped macadamia nuts, making sure to stop and scrape down the sides of the bowl as needed.
Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
Once the dough is almost chilled, preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats and set aside.
Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop out the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
Bake in separate batches at 350°F for 9-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to finish cooling.
Cookies may be stored in an airtight container on the counter for up to 5 days.
You may cut this recipe in half to make two dozen cookies. If you do, you can reduce the dough chilling time to 1 hour.
To freeze cookie dough: Scoop balls of cookie dough on a baking sheet lined with parchment paper, cover tightly, and freeze for 2-3 hours or until the cookie dough is completely frozen. Then, place the cookie dough in a freezer bag/container. Bake for an additional 1-2 minutes from frozen.