These White Chocolate Macadamia Nut Cookies are soft and chewy bakery-style cookies! They are full of rich macadamia nuts and sweet white chocolate in every bite. The combination is seriously so delicious, and there's no chill time required!
I can't believe it's taken me this long to make classic macadamia nut cookies! The rich, nutty flavor combined with the decadent white chocolate is a pairing like no other!
They've got that bakery-style look and taste, and come together in one bowl with simple, everyday ingredients. They have the perfect texture, and are seriously incredible.
Whether you're making them for a family gathering, the holidays, or as a simple weekend bake, these cookies will blow you away each time!
Step by step instructions
Here is how to make and bake these white chocolate macadamia nut cookies. You will need two trays lined with parchment paper, two large mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Mix together dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, baking soda, baking powder, cornstarch, and salt. Stir together and set aside.
Step 2 – Whisk butter and sugars. Whisk together the melted butter and both sugars until well combined (2-3 minutes). Then whisk in the vanilla and egg (another 2-3 minutes).
Step 3 – Add in dry ingredients. Combine the dry and wet ingredients gently with a spatula until just combined.
Step 4 - Add in nuts and chocolate. Gently chop the chocolate and macadamia nuts into small pieces and add into the mixing bowl. Mix them into the dough a few times.
Step 5 - Scoop and bake. Scoop 6 cookies at a time, placing them evenly apart from one another on the cookie tray. Add extra chocolate and nuts on top if desired.
Bake for 11-15 minutes or until the edges are a golden brown and the middles are slightly puffy and underbaked. They will continue to bake as they cool.
FAQ
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. When ready to eat, thaw at room temperature.
Can I use salted macadamia nuts?
Yes, but you may want to reduce the amount of salt to added to the recipe to 1/4 tsp or omit it completely.
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. The cookie dough balls can stay frozen for up to 3 months.
Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Can I use other nuts?
Yes! I love the buttery, rich flavor that macadamia nuts provide, but walnuts, pecans, or almonds can be used as alternatives.
What kind of white chocolate works best?
It's important to use high-quality white chocolate as it easily burns! I used one 100g Lindt white chocolate bar and chopped it up. You can also use chocolate chips.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
White Chocolate Macadamia Nut Cookies
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 1/3 cup dark brown sugar
- 1/2 cup white sugar
- 1 large egg room temperature
- 2 tsps vanilla
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tsps cornstarch
- 1/2 cup macadamia nuts* chopped
- 1/2 cup white chocolate chips*
Instructions
- Preheat oven to 350℉/176℃ and line two baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.1/2 cup unsalted butter
- Combine flour, baking soda, baking powder, cornstarch, and salt in a bowl. Set aside.1 1/2 cups all-purpose flour, 3/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 2 tsps cornstarch
- Whisk together butter, brown sugar, and white sugar until well combined (1-2 minutes).1/3 cup dark brown sugar, 1/2 cup white sugar, 1/2 cup unsalted butter
- Add in egg and vanilla and continue whisking.1 large egg room temperature, 2 tsps vanilla
- Mix in the dry ingredients gently just until a soft cookie dough forms. Don't over-mix!
- Mix in the chopped macadamia nuts and chocolate. Stir a few times to combine.1/2 cup macadamia nuts*, 1/2 cup white chocolate chips*
- Scoop 6 cookies at a time, placing them evenly apart from one another.
- Bake for 11-15 minutes or until the edges are golden brown and the middles are slightly puffy and underbaked. The middles will continue to bake as they cool.
- Allow to cool, and enjoy!
Comments