Soft and chewy White Chocolate Macadamia Nut Cookies have perfectly crisp edges and a warm chewy vanilla center and are loaded with creamy white chocolate chips and rich, buttery, crunchy macadamia nuts.
White Chocolate Macadamia Nut Cookies
Did you know that macadamias are the most expensive nut in the world? That makes these chewy, buttery White Chocolate Macadamia Nut Cookies a delicacy!
And boy, do they earn that title! With crisp edges, a warm chewy center, and a sweet buttery flavor, studded with creamy white chocolate and the rich buttery crunch of macadamia nuts.
Should You Toast Macadamia Nuts for Cookies?
You absolutely could, or just buy roasted salted ones which are just as good and far less work.
How to Chop Macadamia Nuts for Cookies
The nuts for these cookies don't need to be chopped much. Just use a large chef's knife and run your knife through a group of them. You just need a rough chop so running your knife through them a few times will work great.
Do I Have to Chill the Dough First?
Nope. This recipe is designed so that no chilling is necessary. If you do need to make your dough ahead of time and chill, let it sit out at room temperature for 30 minutes before scooping and baking.
How to Freeze White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies can be frozen both before or after baking.
To freeze before baking, scoop cookie dough into balls and lay on a lined baking sheet. Freeze for 1 hour until firm. Then transfer to a freezer bag and freeze for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Baked cookies can also freeze well in a freezer bag or airtight container for up to 3 months.
More Cookie Recipes You'll Love
- Toffee Pretzel Cookies - chewy cookies with salty and crunchy pretzel bits and sweet toffee.
- Bakery Chocolate Chip Cookies - a soft and chewy chocolate chip cookie with perfectly crisp edges. These are the easiest and best chocolate chip cookies ever.
- Peanut Butter Blossoms - a classic cookie. This version features a chewy peanut butter cookie (no dryness here!) adorned with a chocolate kiss.
- Homemade Funfetti Cookies - Bright and fun sugar cookies with crisp edges and a soft chewy center, and the most delicious buttery vanilla flavor.
- Pecan Snowball Cookies - buttery cookie balls with bits of pecans, rolled in powdered sugar for sweetness to look like cute little snowballs.
White Chocolate Macadamia Nut Cookies Video
White Chocolate Macadamia Nut Cookies
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup macadamia nuts roughly chopped
Instructions
- Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.
- In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat butter and sugars until light and fluffy.
- Add vanilla and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture and beat slowly until fully combined.
- Fold in white chocolate chips and nuts.
- Scoop about 2 tablespoons of cookie dough and drop onto a cookie sheet lined with parchment paper or silicone mat, making sure cookies are at least 2 inches apart.
- Bake in a 325°F oven for 12-13 minutes, or until the edges are slightly browned. Middles will still look under-done. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Notes
- Pro Tip: Press some extra white chocolate chips into the tops of the unbaked cookie balls to make them look professional quality.
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 8.
- Storage: Cookies stay fresh covered at room temperature for up to 1 week.
- Freezer Directions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Nutrition
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Tina Martin says
The macadamia cookies were delicious and l will make again and again. Easy to make!