White Chocolate Macadamia Nut Cookies
I am absolutely obsessed with these delicious white chocolate macadamia nut cookies! They have a slightly crisp exterior and a soft and chewy center with the most incredible sweet, buttery, toasty flavor. An easy and impressive cookie recipe that will have everyone coming back for seconds!
The Best White Chocolate Macadamia Nut Cookies!
I know I say this about every cookie recipe I post, but these just might be my favorite cookies ever. Can you tell I’m a major cookie monster? Seriously, though, these white chocolate macadamia nut cookies have the best flavor and texture. They’re a MUST bake!
Speaking of baking, I’m getting super excited for my holiday bake day! Every year, my daughter and I spend all day making our favorite Christmas cookie recipes. I’ve already made my list of the cookies we plan to make and what ingredients need to be purchased. Snickerdoodles and Kris Kringles are always at the top of the list, and I can’t forget my other daughter’s favorites… Mexican Wedding Cookies. My husband’s only request is that I make these white chocolate macadamia nut cookies and I’m also looking forward to enjoying them again! You are going to love this recipe too!
The base of this cookie dough is the same one that I’ve used for other cookie recipes and it never fails. These cookies bake up perfectly everytime and stay soft and chewy for days. They are incredibly thick, soft, chewy, and loaded with white chocolate chips and macadamia nuts. Perfect for family gatherings, an after school snack or your holiday cookie tray!
These white chocolate macadamia nut cookies are super easy to make and require normal baking ingredients with the addition of white chocolate chips and macadamia nuts. Here’s everything you’ll need:
- Flour. All-purpose flour is what we’re using to give these cookies a tenderness that you just won’t find when using other types of flour.
- Baking powder + baking soda. Using both baking powder and baking soda will give your cookies the perfect rise and chewy texture.
- Butter. I always use unsalted butter, so I can control the amount of salt going into a recipe. Be sure your butter is softened to room temperature, so that it combines properly with the sugars. Room temperature butter is still a bit cool to the touch and it should indent slightly when you press on it with your finger. Take butter out of the refrigerator about 1 hour before beginning your recipe.
- Sugars. We’re using a mix of brown sugar and granulated sugar in this recipe. I like to use a bit more brown sugar than granulated sugar because it yields a softer, more flavorful cookie. The granulated sugar is necessary to help the cookies spread. With this ratio of sugars, you will enjoy a cookie with a slightly crisp exterior and a soft and chewy center. Perfection!
- Eggs. Two eggs will add structure, stability, and richness.
- Vanilla. Do NOT forget the vanilla. And use pure vanilla extract, not imitation. It’s worth it!
- White Chocolate Chips. There is nothing quite like the pairing of white chocolate with toasty macadamia nuts. For best results, I recommend splurging on a quality brand. I always use Ghirardelli white chocolate chips.
- Macadamia nuts. I like to buy chopped, toasted or dry roasted macadamia nuts for the best flavor. You can always toast your own too!
How to make white chocolate macadamia nut cookies
This chewy white chocolate macadamia nut cookie recipe is simple, straightforward and will be your new go-to! Just follow these easy steps…
- Preheat oven and prep baking sheets. I highly recommend using either parchment paper or, better yet, a silicone baking mat to make the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which will cause the cookies to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
- Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream wet ingredients. In a separate mixing bowl, use a stand mixer or a hand mixer and beat the softened butter and sugars on medium speed until combined and creamy, about 2 minutes. Then, add the eggs, one at a time, mixing after each addition until just combined. With the last egg, add the vanilla.
- Mix dry ingredients with wet. Turn the mixer to low speed and gradually add the dry ingredients to the butter/sugar mixture.
- Add white chocolate chips and macadamia nuts. Scrape down the sides of the mixing bowl as needed and on low speed mix in the white chocolate chips and macadamia nuts until they are evenly combined.
- Chill dough. For best results, cover dough and chill for 30 minutes in the refrigerator.
- Roll into balls and bake. Use a large spoon or cookie scoop to make dough balls. The dough doesn’t have to be perfectly formed into balls. The cookies, pictured, are 40 grams (about 2 tablespoons) of dough. This will make medium-sized cookies.
- Cool cookies. Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire cooling rack to continue to cool.
- Enjoy! Serve while still warm and gooey. Or enjoy them after they’ve completely cooled. In my personal opinion, I love them even more after they’ve cooled. This is when the edges get a little crispy and the inside is super soft and chewy. Either way… yum!
Tips for perfect macadamia nut cookies
There are tons of tips and tricks for baking cookies, but follow the suggestions below and you’re sure to have the BEST white chocolate macadamia nut cookies of your life!
- Measure flour correctly. If you have a scale, that’s the easiest way to measure ingredients. If you don’t, spoon flour into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
- Fresh baking powder + baking soda. Be sure that your baking powder and baking soda are fresh! They lose potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
- Bake time + temp. Baking at 365ºF (185ºC) will guarantee your cookies melt at the perfect speed to get those crispy edges with soft and chewy centers – the MOST epic cookie. Bake for 10-12 minutes, depending how gooey you like the centers. Keep in mind, cookies continue to bake even after they are removed from the oven. Also, your bake time will vary depending on the size of your cookie.
- Don’t over bake. I recommend experimenting with a couple of cookies before baking the entire recipe. This will help you find that sweet spot when it comes to baking time in your oven and your preferred gooeyness level. My daughter really liked the cookies baked for only 10 minutes because she likes a cookie that has a more doughy center. I like a soft, but more set center, so 12 minutes was perfect for me.
- Chill the dough. These cookies bake up fine without taking the time to chill the dough. However, we preferred the texture of these cookies when I chilled the dough for 2 hours. I recommend chilling the dough for at least 30 minutes and up to 4 hours. The chilling process really helps to make these cookies extra thick and chewy.
- For presentation. While the cookies are still warm, press a few extra white chocolate chips into the tops for presentation.
These cookies are absolutely perfect as-is, but feel free to get creative and experiment with your favorite ingredients!
- Coconut. For a bit of a tropical flavor, add about 1/2 cup unsweetened or sweetened shredded coconut.
- Baking chips. White chocolate is classic in this cookie recipe, but you can also mix things up and use 1/2 white chocolate chips and 1/2 of another flavor. Try dark chocolate chips, peanut butter chips, toffee chips, or caramel bits.
- Dried fruit. Try adding about 1 cup dried cherries, cranberries, chopped apricots, or chopped dates for an extra pizzaz of flavor.
- Nuts. Macadamia nuts are absolutely my favorite nuts to use in cookies, but any nut variety will work. Walnuts, almonds, peanuts, pistachios, and/or pecans are all great options.
Storage and freezing
- Freezing cookie dough. This cookie dough recipe freezes beautifully. I love having cookie dough already mixed up, so I can bake a special treat whenever the craving hits. Scoop out balls of cookie dough. Place the cookie dough in a freezer-safe baggie and freeze the cookie dough for up to 3 months. Or you can wrap all of the dough in plastic wrap and then place it in a freezer-safe bag.
- Thawing dough. When you’re ready to bake cookies, remove the dough balls from the freezer, set them on a baking sheet that is lined with parchment or a silicone baking mat and let them thaw on the counter for 30 minutes, then bake for an extra minute. No need to completely thaw.
- Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be fabulous. Follow all of the cooking instructions, but add a minute or two onto the bake time.
- Make ahead cookie dough. If you are wanting to prep just several days ahead, you can keep cookie dough in an airtight container in the refrigerator for up to 4 days. When you’re ready to bake, allow dough to set out for about 20 minutes and until it is soft enough that you can scoop it and roll it.
- Freezing baked cookies. White chocolate macadamia nut cookies freeze very well. Store cookies in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
- Storing baked cookies. Baked cookies will keep, at room temperature, in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!
You won’t be able to eat just one of these cookies, I promise you that. I apologize in advance, if your pants fit a little tighter! I hope you enjoy this cookie recipe just as much as we do. Merry Christmas and Happy Holidays, sweet friends!
More delicious cookies to enjoy
If you try these delicious, chewy white chocolate macadamia nut cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
White Chocolate Macadamia Nut Cookies
- 3 ¼ cup (390g) all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature*
- 1 ½ cups (288g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cup (225g) white chocolate chips
- 1 cup (120g) chopped macadamia nuts
- Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- Add room temperature butter (should not be too soft) and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
- On low speed, gradually add the dry ingredients to the butter/sugar mixture.
- On low speed, beat in the white chocolate chips and macadamia nuts.
- Cover and chill the dough in the refrigerator for at least 30 minutes and up to 4 days. If chilling for longer than about an hour, allow dough to sit at room temperature for at least 20-30 minutes before rolling and baking, so the dough is not so hard.
- Drop balls of cookie dough onto the lined cookie sheet. I used 40 grams (about 2 tablespoons) of dough for each cookie. This will make medium-sized cookies, like the ones pictured.
- Bake for 10-12 mins. Remove from the oven right when edges start getting golden.
- If desired, while the cookies are still warm, press a few extra white chocolate chips into the tops for presentation. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.