macadamia nut white chocolate cookie recipe

Written ByJenny Smyth Posted on
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The Best macadamia nut white chocolate cookie recipe

I’ve been making this macadamia nut white chocolate cookie recipe for years, and it’s always a hit with my family. The combination of crunchy macadamia nuts and creamy white chocolate is a match made in heaven.

I love that this recipe is easy to make and requires minimal ingredients, making it perfect for a quick weeknight treat or a special occasion like a holiday party. My kids adore helping me in the kitchen, and this recipe is one of their favorites to assist with – they love measuring out the flour and sprinkling on the chocolate chips.

As for me, I appreciate that this recipe is relatively healthy compared to traditional cookies, thanks to the nutritious benefits of macadamia nuts and dark chocolate. Plus, the cookies freeze beautifully, so I can bake a double batch and have them on hand for future treats.

My husband raves about these cookies, saying they’re the perfect combination of sweet and savory. I’ve also found that they’re a great option for packing in lunchboxes or as an after-school snack.

When I’m feeling fancy, I like to top the cookies with a sprinkle of flaky sea salt to add an extra layer of flavor. But honestly, they’re delicious just as they are – simple yet indulgent.

Whether you’re looking for a fun baking project or a tasty snack to share with friends and family, this macadamia nut white chocolate cookie recipe is sure to please.

Macadamia Nut White Chocolate Cookies

4.5 from 841 votes

Delicious, chewy cookies loaded with macadamia nuts and white chocolate chips. Perfect for a sweet treat.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
2 tsp vanilla extract

Add-ins

2 cups white chocolate chips
1 cup macadamia nuts, chopped

👨‍🍳Directions

1Preheat oven to 350°F.
2Line baking sheets with parchment paper.
3In a medium bowl, whisk together flour, baking soda, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy.
5This should take about 2-3 minutes.
6Beat in eggs, one at a time, mixing well after each addition.
7Stir in vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Fold in white chocolate chips and chopped macadamia nuts.
10The dough should be thick and sticky.
11Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
12Bake in the preheated oven for 9-11 minutes.
13Cookies are done when the edges are lightly golden.
14Allow cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 200mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 27g🥩Protein: 4g

📝Notes

Tips: For an even chewier cookie, chill the dough for 30 minutes before baking. You can also add a pinch of espresso powder to enhance the chocolate flavor.

Watch Video Of How Macadamia Nut White Chocolate Cookies Works

This macadamia nut white chocolate cookie recipe is always a good idea for any occasion – whether it’s a family gathering, holiday party, or just a Tuesday night treat.

The combination of crunchy macadamia nuts and creamy white chocolate is irresistible, and the best part is that they’re relatively healthy compared to traditional cookies.

One thing I love about this recipe is that it freezes beautifully, so I can bake a double batch and have them on hand for future treats.

❓ Frequently Asked Questions About Macadamia Nut White Chocolate Cookies

1.

What type of flour should I use in this recipe?
You can use either all-purpose or whole wheat flour in this recipe. All-purpose flour will give you a lighter texture, while whole wheat flour will add more depth and nutrition.

2.

Can I substitute other types of nuts for the macadamia nuts?
Yes, you can substitute other types of nuts like almonds or hazelnuts for the macadamia nuts if you prefer. Just keep in mind that different nuts will change the flavor profile of the cookies.

3.

How do I store these cookies?
These cookies can be stored at room temperature for up to 5 days or frozen for up to 2 months. If you plan to store them for an extended period, it’s best to freeze them as soon as possible after baking.

4.

Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free flours can behave differently and may affect the texture of the cookies.

5.

How do I reheat these cookies?
You can reheat these cookies by placing them on a baking sheet lined with parchment paper and baking them in a preheated oven at 350°F (180°C) for 5-7 minutes or until crispy.

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