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!
Are you a fan of white chocolate macadamia nut cookies? If so, then get ready because I’m about to share the best recipe you will every try!
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. 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!
These cookies start out with some of your usual dry ingredients like all-purpose flour, baking soda, and salt. For the wet ingredients you will be using butter, brown sugar, granulated sugar, eggs, and vanilla extract. And of course, there’s a hefty dose of white chocolate chips and macadamia nuts in these cookies too!
A few notes on some of the ingredients to ensure that these cookies turn out perfect for you:
- Butter: When it comes to the butter, I always stick with unsalted butter. If you only have salted butter on hand you can just reduce the salt to 1/2 teaspoon.
- Macadamia Nuts: There are 1 and 1/2 cups of chopped macadamia nuts in this recipe. You can use raw macadamia nuts or roasted and lightly salted ones. Either option is fine!
- Eggs: Your eggs should be at room temperature just like the butter. This will help ensure that they mix together thoroughly with the wet ingredients.
How To Make These Cookies
To make this white chocolate macadamia nut cookie recipe, you’ll start by whisking together your flour, baking soda, and salt. This will help ensure that the baking soda and salt are mixed evenly throughout the cookie dough. Once the dry ingredients are mixed together, set them aside and prepare the wet ingredients.
For the wet ingredients, start by creaming together two sticks (or 1 cup) of butter with some brown sugar and granulated sugar. This should only take about 1 to 2 minutes, you just want these three ingredients to be thoroughly mixed together. Next, beat in two eggs, one at a time, then mix in the vanilla extract.
Once the wet ingredients are mixed up, add the dry ingredients to your wet ingredients and mix the two together until just combined. Finally, toss in the white chocolate chips and chopped macadamia nuts and mix them in on low-speed until they’re fully incorporated into the cookie dough.
After the dough is mixed together, it should look like the picture above. At this point, I recommend chilling the cookie dough for at least 2 hours. Chilling your cookie dough allows the flavors in the cookies to come together and it also prevents your cookies from spreading too much as they’re baking in the oven.
Once the dough is chilled, scoop it with a 1.5 tablespoon cookie scoop onto baking sheets, making sure to leave some room between each ball of cookie dough. You should get close to 4 dozen cookies in total.
Then, just bake the cookies for 10 to 12 minutes or until the tops are set. After the cookies have cooled slightly, you can transfer them to a wire rack to cool completely. Or just eat them, the choice is yours!
- 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. If you forget to set your eggs out ahead of time, you can place them in a bowl of warm water for 5 to 10 minutes.
- To make less cookies: 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.
- To reduce the dough chilling time: Scoop the cookie dough onto a baking sheet lined with parchment paper, cover, and chill the balls of cookie dough for 30 minutes.
More Cookie Recipes To Try!
- Chocolate Chip Cookies
- Lemon Cookies
- Apple Oatmeal Cookies
- Snickerdoodle Cookies
- Oatmeal Chocolate Chip Cookies
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
- 1 cup (200 grams) light brown sugar packed
- ½ cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (190 grams) white chocolate chips
- 1 and 1/2 cups (200 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 a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
- Mix in the dry ingredients until just combined, then mix in the white chocolate chips and chopped macadamia nuts on low-speed until fully incorporated into the cookie dough.
- 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 (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake for 10 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.