White Chocolate Macadamia Nut Cookies
Soft and chewy cookies with white chocolate chips and salted macadamia nuts. A classic cookie that everyone loves!
Before you go, Chocolate Chip Salted Caramel Cookie Bars and Oatmeal Cookies with White Chocolate and Dried Cranberries are worth a click.
Why These White Chocolate Macadamia Nut Cookies Stand Out
White chocolate macadamia nut cookies are a classic, but so many turn out greasy or bland. This recipe nails the balance: soft and chewy centers with crisp edges, rich butter flavor, and a hit of salt from both the macadamia nuts and a sprinkle of flaky sea salt. The roasted, salted nuts bring a creamy crunch that makes these cookies special, even if you usually skip nuts in cookies.
Why You’ll Love These White Chocolate Macadamia Nut Cookies
- They stay soft and chewy for days thanks to the mix of brown and granulated sugar.
- The combo of sweet white chocolate and salty, roasted macadamia nuts is addictive.
- No chilling required, so you can have fresh cookies in under 30 minutes.
Key Ingredients for White Chocolate Macadamia Nut Cookies
- Macadamia nuts: I use roasted salted macadamia nuts for the best flavor. They’re pricey but worth it. Chop them roughly before adding to the dough. Store extra nuts in the freezer so they don’t go rancid.
- White chocolate chips: Guittard is my go‑to brand for creamy, real white chocolate. If you can’t find them, any good‑quality white chocolate chip works.
- Unsalted butter: Using unsalted lets you control the salt level. Let it sit at room temperature for about 30 minutes before starting, it should be cool to the touch but still hold a slight dent when pressed.
Kitchen Tools You’ll Need for These Cookies
- Stand mixer or hand mixer for creaming butter and sugars
- Large baking sheet
- Silpat baking mat or parchment paper
- Wire cooling rack
- Medium bowl for dry ingredients
- Whisk
Tips for Making the Best White Chocolate Macadamia Nut Cookies
Start with the right butter temperature. You want it cool room temperature, not soft or melted, or the cookies will spread and turn greasy. Cream the butter and sugars for a full 1 to 2 minutes until light and fluffy. When you add the dry ingredients, mix on low just until combined, overworking the dough makes tough cookies.
Don’t pack your flour. Fluff it, spoon it into the measuring cup, and level it off for the correct amount. Use pure vanilla extract; the flavor difference is noticeable. Bake until the edges are just golden, checking a minute early since ovens vary. The cookies will finish setting up on the hot baking sheet after you pull them out.
White Chocolate Macadamia Nut Cookie Variations
Switch up the chips if you like, dark chocolate or butterscotch both work well. For a tropical twist, fold in 1/2 cup shredded coconut along with the nuts. If you need a gluten-free version, swap the all-purpose flour for a good 1-to-1 gluten-free flour blend. You can also omit the nuts entirely for a plain white chocolate cookie, or replace them with chopped pecans or almonds.
How to Serve White Chocolate Macadamia Nut Cookies
These cookies are fantastic on their own, but a glass of cold milk is the classic pairing. For dessert, sandwich a scoop of vanilla ice cream between two cookies for an easy ice cream sandwich. They also make a great gift, pack them in a pretty tin or wrap in cellophane bags tied with ribbon.
How to Store White Chocolate Macadamia Nut Cookies
Keep baked cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy thanks to the brown sugar. If your kitchen is very warm, you can refrigerate them, but let them come to room temperature before serving for the best texture.
How to Freeze White Chocolate Macadamia Nut Cookies
To freeze the dough, scoop 2-tablespoon balls onto a tray and freeze until solid, about 30 minutes. Transfer the balls to a freezer bag and keep for up to 2 months. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time. For baked cookies, freeze in an airtight container for up to 2 months and thaw at room temperature.
Best Way to Reheat White Chocolate Macadamia Nut Cookies
If you want that just-baked warmth, microwave a cookie for 10 to 15 seconds, this will soften the chips. For a crisper exterior, place cookies on a baking sheet in a 300°F oven for 5 minutes. Let them cool for a minute before eating so the chips aren’t lava hot.
White Chocolate Macadamia Nut Cookies FAQs
Do I need to chill the dough?
No, you don’t have to chill this dough. The cookies turn out great baked right away. If you do want to chill it, you can refrigerate the dough balls for up to 72 hours. Chilling can help prevent spreading, but it’s entirely optional here.
Can I use salted butter instead of unsalted?
Yes, but reduce the added sea salt in the dough to 1/2 teaspoon. The salted butter plus the salty macadamia nuts and flaky finish might oversalt if you keep the full teaspoon.
Why did my cookies spread too much?
Most likely the butter was too soft or the dough was overmixed. Make sure your butter is cool room temperature, not warm or melted. Mix the dry ingredients in on low just until the flour disappears, then stop.
Can I use other nuts instead of macadamia?
You can substitute chopped pecans, walnuts, or even almonds. The texture and flavor will change, but the cookies will still be delicious. Keep in mind that macadamia nuts are uniquely buttery and creamy, so the character of the cookie will shift.
Recipe
White Chocolate Macadamia Nut Cookies
Soft and chewy cookies with white chocolate chips and salted macadamia nuts. A classic cookie that everyone loves!
Ingredients
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped
- flaky sea salt, for sprinkling on cookies
Instructions
- 1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- 3
In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth, stopping to scrape down the sides of the bowl as necessary. This will take 1 to 2 minutes.
- 4
Add the eggs and vanilla extract. Mix until well combined.
- 5
With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Don’t over mix. Stir in the white chocolate chips and macadamia nuts.
- 6
Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place on prepared baking sheet, about 2 inches apart.
- 7
Bake cookies for 8 to 12 minutes or until the edges are slightly golden brown. Check early to make sure you don’t over bake, every oven is different. Remove from oven and sprinkle the cookies with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 12 of 12 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: american, dessert, Oven Baked, vegetarian
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