These white chocolate macadamia cookies have a sweet, buttery flavor. They are the perfect dessert to take to your next potluck dinner.
The stars of this cookie recipe are the crunchy macadamia nuts, and the sweet white chocolate chips. The edges of the cookies are crisp, but the center is still soft and chewy.
They are everything you want a sweet treat to be. It’s hard to eat just one!
Keep reading to find out how to make this white chocolate macadamia nut cookie recipe.
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Ingredients for the white chocolate with macadamia nut cookies recipe
To make these delicious cookies, you’ll need the following ingredients:
- 1 cup of granulated sugar
- 1 cup unsalted butter, at room temperature
- 1 cup of light-brown sugar, packed
- ½ teaspoon of baking powder
- 3 cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of sea salt
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 cup of white chocolate morsels
- 1 cup of macadamia nuts, chopped
How to make these macadamia nut cookies with white chocolate
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Place the butter, white sugar, and brown sugar in the bowl of a stand mixer. Beat on a medium speed until the mixture is smooth.
Add the eggs and continue beating until everything is well-incorporated.
In a separate bowl, add the flour, baking soda, baking powder, and sea salt. Whisk to combine the ingredients.
Slowly add the flour mixture to the butter and eggs, beating until everything is well incorporated. Add the pure vanilla extract and beat for another 10 seconds.
Reduce the speed to low and mix in the white chocolate chips and macadamia nuts until just blended. The batter will be thick and stiff.
Remove the bowl and finish stirring the mixture with a wooden spoon or spatula, ensuring that the white chocolate chips and macadamia nuts are evenly dispersed throughout the mixture.
Place the dough in the refrigerator for at least an hour to cool.
Once the dough is cooled, use a medium cookie scoop or tablespoon to portion out the cookies. Each cookie is roughly 1 ½ tablespoons of dough. Form each of the cookie dough balls into tall oval shape, and place onto the lined cookie sheet, spacing the balls about 2 inches apart.
You will be able to fit about 12 cookies to a sheet, so the recipe will need to be cooked in batches. Even though it takes longer, you’ll get the best results from this macadamia nut cookie recipe if you bake just one batch at a time.
Bake in the preheated oven until golden, about 9 to 11 minutes, until the edges start to brown.
The center of the white chocolate with macadamia nut cookies will be soft and lightly mounded, but they will settle slightly as they cool, surrounding the nuts and white chocolate chips.
Cool for 5 minutes on the baking sheet, then remove and place on wire racks to finish cooling.
Tips for keeping the macadamia nut cookies from spreading too much in the oven
Because of the amount of butter in these white chocolate and macadamia nut cookies, the dough tends to spread when baking.
To minimize this, the recipe uses both baking powder and baking soda. This helps to ensure the cookies rise well and don’t spread too much in the oven.
You can also help prevent spreading by chilling the dough and making sure to form the cookies into tall oval shaped balls before baking. Doing this ensures that the dough spreads slowly as the cookies bake.
Tasting the macadamia nut and white chocolate chip cookies
These are the best white chocolate macadamia nut cookies! They are perfect balance of sweet, salty, and nutty.
If you like a soft cookie with a chewy texture, then these cookies are for you! They are a great choice to take to your next cookie swap.
More cookie recipes
Want more cookies to try? These recipes are also delicious and easy to make.
- Orange Dark Chocolate Cookies with Macadamia Nuts – These cookies will delight everyone in your home, even those who are gluten-free and Paleo!
- Chocolate Pistachio Nut Bar Cookies – These thin, bar shaped cookies are garnished with a semi-sweet chocolate drizzle.
- Chocolate Chip Peanut Butter Cookies – Chocolate chip cookies meet peanut butter in this classic flavor combination.
Share this recipe for white chocolate macadamia nut cookies on X
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Chewy, buttery, and loaded with white chocolate and macadamia nuts—these cookies are irresistible! Head to Recipes Just 4U for the easy cookie recipe.🍪🤍🧈🥚 #CookieRecipe #WhiteChocolate #MacadamiaCookies #SweetTreats #HomemadeCookies… Share on XPin this macadamia nut and white chocolate chip cookie recipe
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You can also watch our step-by-step YouTube slideshow video that shows how to make these white chocolate macadamia cookies!
Macadamia Nut and White Chocolate Cookies Recipe
These white chocolate chip macadamia nut cookies are irresistible! The cookies are buttery, with a sweet flavor and load of white chocolate chips and macadamia nuts.
Your family will ask for these cookies again as soon as they're gone!
Ingredients
- 1 cup of granulated sugar
- 1 cup unsalted butter, at room temperature
- 1 cup of light-brown sugar, packed
- ½ teaspoon of baking powder
- 3 cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of sea salt
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 cup of white chocolate morsels
- 1 cup of macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place the butter, white sugar, and brown sugar in the bowl of a stand mixer.
- Beat on a medium speed until the mixture is smooth.
- Add the eggs and beat well.
- In a separate bowl, combine the flour, baking soda, baking powder, and sea salt. Whisk to combine.
- Slowly add the flour mixture to the butter and eggs, beating until everything is well incorporated.
- Add the vanilla and beat.
- Reduce the speed to low and fold int he white chocolate chips and macadamia nuts.
- Remove the bowl from the stand mixer, and stir with a wooden spoon or spatula, ensuring the white chocolate chips and macadamia nuts are evenly dispersed throughout the mixture.
- Place the dough in the fridge for an hour to cool.
- Use a medium cookie scoop or tablespoon to measure out 1 ½ tablespoons of the dough. This amount forms one cookie.
- Form the dough into tall, oval shaped, balls and place them 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven, in batches, until golden, about 9 to 11 minutes, until the edges start to brown. The center of the cookies will be soft.
- Cool for 5 minutes on the baking sheet, then remove the cookies and transfer to wire racks to finish cooling.
Notes
Because of the amount of butter in the recipe, these cookies have a tendency to spread. To minimize this make sure to chill the dough, and when making the balls, form them into "tall spheres", rather than round balls. This will help the dough will spread more slowly.
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Silicone Baking Mats, 3 Pack Non-Stick Mats for Baking, Silicone Baking Mats Cookie Sheet, Easy Clean & Reusable Oven Baking Sheet for Making Cookies
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 135Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 61mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 2g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.