white choc macadamia cookie recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best white choc macadamia cookie recipe

I am so excited to share with you my favorite white choc macadamia cookie recipe. I’ve been making these cookies for years, and they’re always a hit with my family and friends.

The combination of crunchy macadamia nuts and creamy white chocolate is absolute perfection. I love that these cookies are easy to make and require minimal ingredients, making them perfect for a quick dessert or snack.

Plus, they’re so versatile – you can make them for a special occasion or just a regular Tuesday. As a busy mom, I appreciate that this recipe is quick to whip up and can be made in under 30 minutes.

My kids love helping me in the kitchen, and this recipe is a great one to involve them in, as they can easily measure out the ingredients and mix everything together. The best part?

These cookies freeze beautifully, so I can make a batch and stash them away for later. This recipe has become a staple in our household, and I’m sure it will be in yours too.

White Chocolate Macadamia Nut Cookies

4.9 from 1304 votes

These soft and chewy cookies combine buttery macadamia nuts with sweet white chocolate chips. They are easy to make and perfect for any occasion.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24 cookiesCuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Cookie Dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup macadamia nuts, roughly chopped

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line two baking sheets with parchment paper to prevent sticking.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4Set this dry mixture aside for later.
5In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
8Do not overmix.
9Fold in the white chocolate chips and chopped macadamia nuts with a spatula until evenly distributed.
10Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
11Bake for 10 to 12 minutes, until the edges are golden brown and the centers are still slightly soft.
12Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
13Then transfer them to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooling rack
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 13g💛Saturated Fat: 6g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 3g

📝Notes

For extra flavor, toast the macadamia nuts in a dry pan over medium heat for 3 to 4 minutes until fragrant, then let them cool before chopping. Store cookies in an airtight container at room temperature for up to one week.

This white chocolate macadamia nut cookie recipe is always a good idea for any occasion. It works perfectly for family gatherings, potlucks, or just a quiet evening at home.

The combination of flavors and textures is hard to beat. For storing leftovers, keep them in an airtight container at room temperature for up to a week.

To reheat, pop a cookie in the microwave for 10 seconds for that fresh from the oven taste. You can also serve them with a scoop of vanilla ice cream for an easy dessert.

These cookies freeze well too, so you can always have some ready to go.

❓ Frequently Asked Questions About White Chocolate Macadamia Nut Cookies

Q: What type of macadamia nuts should I use?

In this recipe, you can use either salted or unsalted macadamia nuts – whichever you prefer. If using salted nuts, simply omit the additional salt called for in the recipe.

Q: Can I substitute the white chocolate with milk or dark chocolate?

While you can experiment with different types of chocolate, keep in mind that white chocolate has a unique flavor profile that pairs perfectly with the sweetness of the sugar and the crunch of the macadamia nuts. That being said, if you want to try using milk or dark chocolate, go for it! Just be aware that the flavor may not be as cohesive as it would be with white chocolate.

Q: How do I ensure my cookies turn out chewy rather than crunchy?

For chewy cookies, make sure to not overbake them. Take them out of the oven when they’re lightly golden brown on the edges and still slightly underbaked in the center. This will help preserve their moisture and texture.

Q: Can I add any mix-ins to my cookies?

The beauty of this recipe is that you can customize it however you like! Some ideas for mix-ins include chopped nuts (such as pecans or walnuts), dried fruit (like cranberries or cherries), or even candy pieces (like M&M’s or chopped peanut butter cups).

Q: How long do these cookies stay fresh for?

Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider freezing them – simply place them in a single layer on a baking sheet lined with parchment paper and then transfer them to an airtight container or freezer bag once frozen.

Similar Posts