White Chocolate Macadamia Nut Cookies are a delightful blend of creamy sweetness and buttery crunch in every bite. The soft, chewy centers paired with the rich, velvety white chocolate and the nutty, toasted macadamias create a symphony of textures. With just 20 minutes of prep and 12 minutes of baking, these cookies are a quick yet indulgent treat that feels like a warm hug from the oven.
Each cookie offers a perfect balance of flavors—sweet, but not overwhelming, with a hint of saltiness to keep you reaching for more. The golden edges and gooey centers make them irresistible, whether fresh out of the oven or enjoyed later. These cookies are a crowd-pleaser, ideal for sharing or savoring all to yourself.
Ingredients for White Chocolate Macadamia Nut Cookies
- 2 ½ cups (12 ½ oz/354g) all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 cup (8 oz/225g) butter, softened (unsalted recommended)
- 1 ¼ cups (7 ½ oz/212g) brown sugar (light or dark, packed)
- ¾ cup (6 oz/170g) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature preferred)
- 1 ½ cups (9 oz/255g) white chocolate chips (or chopped white chocolate)
- 1 ½ cups (7 ½ oz/213g) macadamia nuts, chopped (lightly toasted for extra flavor)
Step-by-Step Instructions
- Mix dry ingredients: In a bowl, whisk together the flour, salt, and baking soda. Set aside.
- Cream butter and sugars: In a stand mixer or with a hand mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients: Beat in the vanilla extract and eggs, one at a time, mixing thoroughly after each addition.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in mix-ins: Stir in the white chocolate chips and chopped macadamia nuts by hand until evenly distributed.
- Chill the dough: Cover the dough and refrigerate for at least 1 hour (or up to 5 days) to firm up.
- Preheat the oven: When ready to bake, preheat your oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- Scoop the dough: Use a ¼ cup measure to scoop the dough into balls (about 2 oz/57g each). Place them 3 inches apart on the baking sheets to allow for spreading.
- Bake: Bake one tray at a time for 12-15 minutes, or until the edges are set and golden brown, but the centers are still slightly soft.
- Create crinkles: Remove the pan from the oven and gently bang it on the counter a few times to create crinkles on the cookies.
- Cool: Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Store: Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze the raw dough for up to 2 months. Defrost for 30 minutes before baking.
Perfect Pairings: Serving Suggestions
These White Chocolate Macadamia Nut Cookies are a treat on their own, but they pair beautifully with a glass of cold milk or a warm cup of coffee. For a special dessert, serve them alongside a scoop of vanilla ice cream or drizzle with a bit of melted white chocolate for extra indulgence.
Storage Secrets: Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the raw dough in pre-portioned balls for up to 2 months. When ready to bake, simply defrost the dough at room temperature for 30 minutes and bake as usual. This way, you can enjoy fresh cookies anytime!
Time-Saving Tips for Busy Bakers
To save time, prepare the dough ahead of time and chill it for up to 5 days. When you’re ready to bake, the dough is already prepped and ready to go. Additionally, use a cookie scoop to ensure uniform dough balls, which not only saves time but also ensures even baking.
Recipe Variations: Mix It Up
Feel free to experiment with this recipe! Swap out the white chocolate chips for dark or milk chocolate, or add a handful of dried cranberries for a tart contrast. If you’re not a fan of macadamia nuts, try using pecans or almonds instead. The possibilities are endless!
Equipment Guidance: Tools for Success
Using a stand mixer or hand mixer makes creaming the butter and sugars a breeze. A cookie scoop ensures uniform dough balls, and parchment paper prevents sticking and makes cleanup easy. For best results, bake one tray at a time to ensure even baking and perfect cookies every time.
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 ½ cups all-purpose flour 12 ½oz/354g
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 cup butter, softened 8oz/225g
- 1 ¼ cups brown sugar 7 ½oz/212g
- ¾ cup granulated sugar 6oz/170g
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups white chocolate chips 9oz/255g
- 1 ½ cups macadamia nuts, chopped 7 ½oz/213g
Instructions
- Whisk the flour, salt, and baking soda in a bowl. Set aside.
- In the bowl of a stand mixer (or in a mixing bowl with a hand mixer) cream the butter, brown sugar, and white sugar until light and fluffy in texture.
- Add the vanilla and the eggs, one at a time, and blending thoroughly with each addition.
- Add the flour mixture and mix on low until fully combined.
- Stir in the white chocolate chips and the macadamia nuts.
- Cover and chill the dough for at least one hour, or up to 5 days.
- When ready to bake, preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
- Scoop dough into ¼ cup sized balls (2oz/57g) and place them 3 inches apart on the baking sheets. Don’t crowd the pan as these cookies will spread in the oven.
- Bake for about 12-15 minutes, until the edges are set and the cookies are golden brown, but still a bit soft in the middle. I like to bake them one tray at a time for best results.
- When done, pull the pan out of the oven and bang the hot pan on the counter a few times to create crinkles on top of the cookie.
- Let cool on the pan for 5 minutes, and then transfer them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days. For longer storage, scoop and freeze the raw dough for up to 2 months. Defrost on the counter at room temperature for 30 minutes and bake off as above.
