White Chocolate Macadamia Nut Cookies
White chocolate macadamia nut cookies are what I make when I want to impress people without actually working that hard. The combination just works – buttery macadamias and sweet white chocolate chips against a brown sugar cookie base. They’re rich without being overwhelming. The nuts toast a bit while baking, which adds depth, and the white chocolate gets all melty and caramelized at the edges.
I usually make these for parties or when I need to bring something to someone’s house. They travel well and stay fresh for days if you store them right. Plus, they’re different enough from regular chocolate chip cookies to feel special, but not so weird that picky eaters won’t try them.
What you need for White Chocolate Macadamia Nut Cookies
Ingredients You’ll Need For This Recipe
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups white chocolate chips
- 1 cup coarsely chopped macadamia nuts
How to make White Chocolate Macadamia Nut Cookies
1. Start by letting the butter sit out for about an hour to properly soften – you should be able to easily press your finger into it, but it shouldn’t be melty or greasy. This makes all the difference in how your cookies turn out.
2. Preheat your oven to 350°F and line two baking sheets with parchment paper. Trust me, parchment is worth it here – these cookies can stick otherwise.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Don’t skip this step – it ensures your leavener is evenly distributed and you won’t bite into any salty patches later.
4. In a large bowl (or your stand mixer if you have one), beat the softened butter until it’s smooth and creamy, about 30 seconds. Add both sugars and cream them together until the mixture gets lighter in color and a bit fluffy – this usually takes about 2-3 minutes.
5. Add the eggs one at a time, beating well after each. You’ll want to scrape down the sides of the bowl between additions. Mix in the vanilla until everything’s well combined.
6. Gradually stir the flour mixture into your wet ingredients. I usually do this in three additions, mixing just until you stop seeing dry flour – overworking the dough will make tough cookies.
7. Fold in the white chocolate chips and macadamia nuts by hand. If your nuts are whole, give them a rough chop – pieces about the size of a pea work best.
8. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They’ll spread as they bake.
9. Bake for 11-13 minutes, rotating the pans halfway through. Here’s what to look for: the edges should be lightly golden brown, but the centers will still look slightly underbaked and puffy. They’ll finish setting up as they cool.
10. Let the cookies rest on the baking sheets for 5 minutes – they’re too soft to move right away. Then transfer them to a wire rack to cool completely. They should have a slightly crispy edge and a soft, chewy center when they’re done.
🔍 Recipe Notes & Tips
- Use real butter, not margarine – it makes a huge difference
- Nuts go rancid fast – give them a sniff test before using
- Toast nuts for 5-7 mins in a dry pan for better flavor
- Room temp eggs blend better than cold ones
- Underbake slightly – they’ll set up as they cool
- Cheap white chocolate chips can be waxy – splurge on good ones
🍽️ Serving Suggestions
- Perfect with cold milk (whole milk brings out the vanilla notes)
- Great with coffee or hot tea
- Make ice cream sandwiches with vanilla ice cream
- Crumble over vanilla pudding for quick dessert
🎯 Make it Work for
- Holiday platters: Drizzle with dark chocolate for contrast
- Bake sales: Package in sets of 3
- Potlucks: Make them slightly smaller for sharing
- Gift giving: Stack in mason jars with ribbon
- Cookie swap: Double batch freezes well
📦 Storage & Leftovers
- Counter: 5 days in airtight container
- Freeze baked cookies: Up to 3 months wrapped well
- Freeze dough balls: 2 months, bake straight from frozen
- Add a slice of bread to container to keep soft
- Don’t store with other cookie types – flavors mix
White Chocolate Macadamia Nut Cookies
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups white chocolate chips
- 1 cup coarsely chopped macadamia nuts
Instructions
- Start by letting the butter sit out for about an hour to properly soften – you should be able to easily press your finger into it, but it shouldn’t be melty or greasy. This makes all the difference in how your cookies turn out.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Trust me, parchment is worth it here – these cookies can stick otherwise.
- In a medium bowl, whisk together the flour, baking soda, and salt. Don’t skip this step – it ensures your leavener is evenly distributed and you won’t bite into any salty patches later.
- In a large bowl (or your stand mixer if you have one), beat the softened butter until it’s smooth and creamy, about 30 seconds. Add both sugars and cream them together until the mixture gets lighter in color and a bit fluffy – this usually takes about 2-3 minutes.
- Add the eggs one at a time, beating well after each. You’ll want to scrape down the sides of the bowl between additions. Mix in the vanilla until everything’s well combined.
- Gradually stir the flour mixture into your wet ingredients. I usually do this in three additions, mixing just until you stop seeing dry flour – overworking the dough will make tough cookies.
- Fold in the white chocolate chips and macadamia nuts by hand. If your nuts are whole, give them a rough chop – pieces about the size of a pea work best.
- Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They’ll spread as they bake.
- Bake for 11-13 minutes, rotating the pans halfway through. Here’s what to look for: the edges should be lightly golden brown, but the centers will still look slightly underbaked and puffy. They’ll finish setting up as they cool.
- Let the cookies rest on the baking sheets for 5 minutes – they’re too soft to move right away. Then transfer them to a wire rack to cool completely. They should have a slightly crispy edge and a soft, chewy center when they’re done.
