These chewy cookies with soft centers and crisp edges are addictive! White chocolate chip macadamia nut cookies have always been one of my favorite cookies! Why? I love how the sweet white chocolate chips and crunchy macadamia nuts compliment each other in these classic cookies!
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Why You'll Love This Recipe
- Perfect cookie with a chewy texture to go with a glass of milk!
- This recipe makes 4 dozen cookies so it makes plenty to share!
- Better than store bought macadamia cookies!
Ingredient Notes
- Flour - All purpose flour.
- Butter - I always use salted butter, but you may use unsalted butter if you choose.
- Macadamia Nuts - I typically use the ones for baking, found by other nuts on the baking aisle, rather than the roasted salted snack kind. However, if you want a little bit of a salty flavor the salted macadamia nuts are the way to go.
Couple Things You'll Need
Step by Step Instructions
- Preheat oven to 350 degrees.
- Prepare a cookie sheet or two by lining them with parchment paper or lightly spraying them with non stick cooking spray.
- In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter with the white sugar.
- Mix in the eggs and vanilla extract.
- Add the baking soda and salt.
- Add 2 cups of the flour and mix well.
- Add the macadamia nuts and white chocolate chips and mix at a low speed to avoid flipping them out of the bowl.
- Add the last cup of flour and mix well once more.
- Scoop the cookie dough with a #40 cookie scoop or by tablespoonfuls that are roughly 1 ½ Tbs of cookie dough.
- Place the cookie dough balls on the prepared baking sheets.
- Bake at 350 degrees for 10 minutes.
- NOTE - These cookies are not going to turn golden brown until they are very overbaked. After 10 minutes the cookies will be puffed up and still be white in color. They are done.
- Overbaking will made these cookies brittle so be sure to not overbake them.
- Cool the cookies on the pan for at least 5 minutes before moving them to a wire rack.
- Store cooled cookies in an airtight container.
Recipe FAQs
That's up to you. Roasting or toasting them does bring an extra depth of flavor however, you don't have to roast them. There are options to buy them already roasted as well.
Yes, just make sure they are completely cool before packing in a freezer bag or airtight container and placing them in the freezer. Thaw at room temperature.
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White Chocolate Chip Macadamia Nut Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes (per batch)
- Total Time: 20 minutes
- Yield: 4 dozen 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
Description
These chewy cookies with soft centers and crisp edges are addictive! White chocolate chip macadamia nut cookies have always been one of my favorite cookies! Why? I love how the sweet white chocolate chips and crunchy macadamias compliment each other in these classic cookies!
Ingredients
- 1 cup room temperature Butter (no substitutes)
- 2 cups Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 cups Flour
- 1 cups White Chocolate Chips
- 1 ½ cups chopped Macadamia Nuts
Instructions
- Preheat oven to 350 degrees.
- Prepare a cookie sheet or two by lining them with parchment paper or lightly spraying them with non stick cooking spray.
- In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter with the white sugar.
- Mix in the eggs and vanilla extract.
- Add the baking soda and salt.
- Add 2 cups of the flour and mix well.
- Add the macadamia nuts and white chocolate chips and mix at a low speed to avoid flipping them out of the bowl.
- Add the last cup of flour and mix well once more.
- Scoop the cookie dough with a #40 cookie scoop or by tablespoonfuls that are roughly 1 ½ Tbs of cookie dough.
- Place the cookie dough balls on the prepared baking sheets.
- Bake at 350 degrees for 10 minutes.
- Cool the cookies on the pan for at least 5 minutes before moving them to a wire rack.
- Store cooled cookies in an airtight container.
Notes
- These cookies are not going to turn golden brown until they are very overbaked. After 10 minutes the cookies will be puffed up and still be white in color. They are done.
- Overbaking will made these cookies brittle so be sure to not overbake them.
Keywords: white chocolate chip macadamia nut cookies, white chocolate macadamia nut cookie recipe, white chocolate macadamia cookies
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Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
Jeff
Grandpa’s favorite
★★★★★
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I tasted a white chocolate chip macadamia cookie once on a coffee shop downstairs of my old apartment, and I have to agree with you that it's a comfort food anytime of the day. Almost every day I order these cookies with my coffee and I'm good to go to work after having a bite of it. It's been almost 6 months since I last tasted it because I'm not living there anymore. I'm glad I saw this recipe of yours. I'll be sure to make it right away! Thanks!
mindeescookingobsession
You are very welcome!