White Chocolate Macadamia Nut Cookies combine the buttery richness of macadamia nuts with the sweet creaminess of white chocolate for a cookie that’s both soft and chewy. Packed with white chocolate chips and chopped macadamia nuts, these cookies strike the perfect balance of flavors, making them ideal for any occasion. If you’re a fan of homemade cookies, you might also enjoy trying Chocolate Chip Cookies or Buttermilk Cookies!
Ingredients & Substitutions
Room Temperature Ingredients: To achieve a soft, tender texture, make sure the butter and eggs are at room temperature before baking. Room temperature butter (around 65°F) ensures it creams properly with the sugars, creating the perfect base for your cookies.
Butter: Unsalted butter is preferred for the best flavor and texture. If you opt for salted butter, reduce or omit the added salt in the recipe.
White Chocolate Chips: High-quality white chocolate chips, like Ghirardelli Classic White Baking Chips, enhance the creamy sweetness in these cookies.
Macadamia Nuts: These decadent nuts are often considered a delicacy. While unsalted roasted macadamia nuts work beautifully, you can also use raw or salted nuts based on your preference. Their buttery flavor is a standout in this recipe!
Make White Chocolate Macadamia Nut Cookies Ahead: Easy Prep Tips
If you want fresh cookies without last-minute fuss, preparing the dough in advance is a great option. Here’s how:
- Refrigerating the Dough: Once prepared, cover and store the dough in the refrigerator for up to three days.
- Freezing the Dough: Scoop the dough into individual balls and place them on a parchment-lined baking sheet. Freeze for 1–2 hours, then transfer the frozen dough balls to a freezer-safe container or zippered bag. When ready to bake, pop them straight into the oven and simply add a couple of minutes to the baking time—no need to thaw!
Storing Macadamia Nut Cookies
To keep your cookies fresh and delicious:
- At Room Temperature: Store in an airtight container, separating layers with parchment paper, for up to three days.
- Freezing Baked Cookies: Let cookies cool completely, then freeze them on a parchment-lined baking sheet. Once frozen, transfer them to a labeled and dated freezer-safe container or bag. Frozen cookies maintain their freshness for up to three months.
With their soft, chewy texture and irresistible flavor, White Chocolate Macadamia Nut Cookies are bound to become a favorite. Whether you’re preparing them fresh or baking from frozen, these cookies are perfect for everything from holiday cookie exchanges to everyday indulgences.
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups white chocolate chips
- 1 cup macadamia nuts, finely chopped (roasted or raw)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy. This will take 3-5 minutes. Stop to scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the white chocolate chips and chopped macadamia nuts.
- Using a 2-tablespoon scoop, portion the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Use the flat bottom of a kitchen glass to slightly flatten each scoop of dough.
- Bake for 9-10 minutes, or until the edges of the cookies just start to turn golden brown. The centers will still appear soft but will set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
This recipe is adapted from Iambaker’s White Chocolate Macadamia Nut Cookies.
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