White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are a classic, perfect cookie–chewy, sweet, and loaded with nuts and white chocolate.

White Chocolate Macadamia Nut Cookies

As a rule, I’m anti-nut in cookies. But these White Chocolate Macadamia Nut Cookies are where I make an exception. But they’re really, truly worth it. They’re a classic, but this recipe has a few tweaks to make it even better than ever.

These White Chocolate Macadamia Nut Cookies are the best because…

  • They have loads of sweet chocolate and salty nuts…
  • And those nuts are toasted to bring out the sweet, golden flavor and crunch. It permeates the whole cookie for a truly unique, delicious flavor.
  • Using mostly brown sugar makes the cookies chewy but still soft and gives a depth to the sweetness.
  • An added egg makes the cookies rich.
White Chocolate Macadamia Nut Cookies

How to Make White Chocolate Macadamia Nut Cookies

  • Begin by preheating the oven to 350F. Chop the macadamia nuts in halves and quarters, spread them on a baking sheet, and toast them in the oven for 10 minutes. Remove them from the oven and allow them to cool.
  • Place the butter in a bowl and microwave it for 45 seconds, or until the butter is about half melted.
  • Add the white and brown sugar, then stir by hand or with an electric mixer for a couple minutes, or until the butter and sugars have been completely combined.
  • Stir in the egg, egg yolk, and vanilla until well combined.
  • In a separate bowl, mix the different flours, salt, baking soda, and baking powder, then stir it into the wet ingredients until thoroughly combined.
  • Add in the white chocolate and macadamia nuts and stir until combined.
  • Portion out the dough into 2 tablespoon sizes and bake at 350F for 8 minutes. The edges will look baked, but not golden brown, and the centers should still look slightly underbaked. The cookies will continue to bake after being removed from the oven.
  • Allow the cookies to cool, then store in an airtight container or bag to keep them fresh.
White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies

Recipe Tips and Notes

  • Make sure to toast the nuts. It’s an extra step, but worth it for the way it amplifies the sweet nuttiness of the cookies…
  • but make sure they’ve cooled before mixing them into the cookie dough with the white chocolate, or you’ll end up with melted chocolate and no chunks.
  • Use salted nuts for a lovely contrast to the sweetness of the cookies and white chocolate.
  • These cookies are loaded with mixins! If you prefer a higher dough to nut/chocolate ratio, you can add only a cup of nuts instead of 1 1/2 cups

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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies


  • Author: Rebecca Neidhart

Description

White Chocolate Macadamia Nut Cookies are a classic, perfect cookie–chewy, sweet, and loaded with nuts and white chocolate.


Scale

Ingredients

  • 1 cup (228 g) salted butter
  • 1/2 cup (100 g) white sugar
  • 1 1/2 cup (330 g) brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla
  • 1 cup (140 g) bread flour
  • 2 cups (280 g) all purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 cups (8 oz.) salted, dry roasted macadamia nuts
  • 1 cup (8 oz.) white chocolate, either chips or chopped bars

Instructions

Preheat the oven to 350F. Chop the macadamia nuts in halves and quarters, spread them on a baking sheet, and toast them in the oven for 10 minutes. Remove them from the oven and allow to cool completely.

Place the butter in a bowl and microwave it for 45 seconds, or until the butter is about half melted, then add the white and brown sugar. Stir by hand or with an electric mixer for a couple minutes, or until the butter and sugars have been completely combined.

Stir in the egg, egg yolk, and vanilla until well combined.

In a separate bowl, mix the different flours, salt, baking soda, and baking powder, then stir it into the wet ingredients until thoroughly combined.

Add in the white chocolate and cooled macadamia nuts and stir until combined.

Portion out the dough into 2 tablespoon sizes and bake at 350F for 8 minutes. The edges will look baked, but not golden brown, and the centers should still look slightly underbaked. The cookies will continue to bake after being removed from the oven.

Allow the cookies to cool, then store in an airtight container or bag to keep them fresh.


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