White Chocolate Macadamia Nut Cookies

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White Chocolate Macadamia Nut Cookies are rich in flavor with a delicate texture and perfect chew. Chunky, buttery, and filled with tender nuts and white chocolate, this classic cookie recipe is one of our favorites!

If you have a soft spot for cookies but want to bake something other than classic chocolate chip – have we got the perfect recipe for you! Luscious, creamy white chocolate is paired with soft, rich, buttery macadamia nuts to create White Chocolate Chip Macadamia Nut Cookies. Featuring white and brown sugar — and vanilla — they’re so warm and comforting. We often make them for the holidays – white chocolate just screams winter. That said, you can serve them any time of the year. Dinner parties, birthdays, and any celebration are made extra special when they have homemade cookies!

Chopped macadamia nuts:

You can buy macadamia nuts pre-chopped or chop them yourself. We prefer a quick coarse chop so there are lots of chunks in the cookie.

Should I be roasting macadamia nuts?

you should not. However, toasting the nuts before adding them to your white chocolate macadamia cookie recipe brings out even more nutty and warm flavors! Of course, this is an extra step, but if you have a few minutes to spare, you might want to give it a try!

Macadamia Nut Substitutes:

If you are allergic to or generally dislike macadamia nuts, you can use a different type of nut such as cashews, pecans or pistachios. That said, the changes give the cookie a different overall flavor profile.

Equipment options for White Chocolate Macadamia Nut Cookies:

The first step in these cookies is to combine the butter and sugar. You have a variety of equipment options for this—we swear by a stand mixer, but you can also use a hand mixer if you don’t have one. You want the cookie dough to be as smooth as possible, but it’s hard to get this consistency with a wooden spoon.

Fill a baking sheet with white chocolate macadamia nut cookies.

Freezing Instructions:

If you want to make a double batch of White Chocolate Chip Macadamia Cookies, the cookie dough is easy to freeze! We recommend that you roll the dough into balls and freeze them on a baking sheet for best results. Once they’re frozen, transfer the cookie dough balls to an airtight freezer-safe bag and place them in the freezer, where they’ll keep for up to 3 months. When ready to bake, place the cookie dough balls on the prepared baking sheet and let them thaw slightly while the oven is preheated to 350 degrees Fahrenheit. Then, bake for 12-15 minutes!

Storage Instructions:

Store White Chocolate Macadamia Nut Cookies in an airtight container at room temperature. They are kept for up to 5 days.

If you liked this recipe, you might be interested in these other delicious cookie recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

White chocolate macadamia nut cookies on the counter.

White Chocolate Macadamia Nut Cookies are rich in flavor with a delicate texture and perfect chew. Chunky, buttery, and filled with tender nuts and white chocolate, this classic cookie recipe is one of our favorites!

Preparation time 10 minute

cooking time 10 minute

total time 20 minute

raw material

  • 1 cup salted butter soften
  • 1 cup brown sugar tightly packed
  • 1/2 cup granulated sugar
  • 2 big egg
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 2 3/4 cup all purpose flour
  • 1 1/2 cup white chocolate chips
  • 1/2 cup Macadamia roughly cut

instruct

  • Preheat oven to 350°F. Lightly grease 2 baking sheets with nonstick cooking spray or with parchment paper.

  • In a large bowl, using a hand mixer or stand mixer, combine butter, brown sugar, and granulated sugar.

  • Add eggs and vanilla extract and beat until smooth.

  • Add the baking soda, baking powder, salt and flour. Mix until it forms a nice dough. Stir in chocolate chips and nuts with a spoon.

  • Take 2 tablespoons of dough and quickly knead a dough ball with your hands and place on prepared cookie sheets, 12 cookies per tray. This recipe makes 24 cookies in total.

  • Bake in the preheated oven for 10-12 minutes, until just browned. Do not over bake.

  • Remove the pan from the oven and let the cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

notes

Freezing Instructions:

This cookie dough freezes easily. For best results, form into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage, up to 3 months. When ready to bake, place the cookie dough on a baking sheet and thaw while the oven is preheating. Bake for about 12 to 15 minutes.

Serve: 1cookies | Calories: 259kcal | carbohydrate: 31G | protein: 3G | fat: 14G | Saturated fat: 8G | Polyunsaturated fats: 1G | Monounsaturated fats: 5G | Trans fat: 0.3G | cholesterol: 38mg | sodium: 174mg | Potassium: 95mg | fiber: 1G | sugar: 20G | Vitamin A: 262unit | Vitamin C: 0.1mg | calcium: 46mg | iron: 1mg

White Chocolate Macadamia Nut Cookies