White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies are thick and chewy with slightly crispy edges and soft centers. Loaded with chopped buttery macadamia nuts, white chocolate chips and a hint of almond, it’s no wonder they always disappear fast.
These Macadamia Nut Cookies are always a cookie exchange favorite during the holidays, as well as Toffee Chocolate Chip Shortbread Cookies, Peanut Butter Cup Cookies, and Peanut Butter Blowout Cookies.
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White Chocolate Macadamia Nut Cookies
I am a sucker for a good basic cookie recipe because let’s be honest sometimes trying to keep up with the crazy involved desserts can be exhausting. I’ll bring out the fun desserts for special occasions, but when it’s a casual Saturday night in and I want to quickly make a treat I’ll always go for something simple like these white chocolate macadamia nut cookies.
Not only are they incredibly easy to make, but they are also super soft and chewy with the perfect sweet to salty ratio with loads of macadamia nuts and white chocolate chips.
These cookies never last long in my kitchen, and I’m sure they would disappear form yours just as fast. So next time you’re craving something sweet, make sure you have everything you need to make a batch of white chocolate macadamia nut cookies, you won’t regret it!
How To Make White Chocolate Macadamia Nut Cookies
You can whip up a batch of white chocolate macadamia nut cookies in no time with these simple to follow instructions! Start by whisking the softened butter, sugars, eggs, vanilla extract, and almond extract together until well combined in one bowl, and the flour, cornstarch, and salt in a separate bowl.
Next, add the dry ingredients to wet ingredients and using an electric mixer mix until everything comes together until completely combined. Fold in the macadamia nuts and white chocolate chips. Cover and chill dough in the refrigerator. Once chilled, line baking sheets with parchment paper or a silicone mat and begin to scoop out cookie dough.
As you scoop the dough, roll each scoop into a ball and place it on the pan. Next, bake in the preheated oven until edges are lightly browned and the cookie centers look soft. Remove from the oven and allow cookies to cool on the pan. Sprinkle with sea salt flakes if desired then transfer to a cooling rack to cool completely.
The Best Macadamia Nute To Use For Making Cookies
you can use any macadamia nuts you can find, but I personally love to use the salted dry-roasted nuts. That extra salty flavor really takes the cookies to another level and adds a touch of the sweet and salty combo that people go crazy over.
Can I Make White Chocolate Macadamia Nut Cookies Nut-Free?
Yes, you can! If you want to make these delicious cookie treats without any nuts you can simply leave them out and just have a white chocolate chip cookie, or you can replace them with another nut-free mix-in.
With a cookie base that’s very simple like this one, it’s easy to get creative and have fun with what you add to the dough. Here are a few of my favorite, but if you find something different to try, be sure to let me know in the comments below!
- Dried cranberries
- dark/milk chocolate chips
- caramel bits
- Peanuts, walnuts, or crushed almonds (if you aren’t looking for a nut-free option, but want to switch things up)
Tips For Making The Best White Chocolate Macadamia Nut Cookies
- For smaller cookies, scoop out about 1.5 tablespoons (1 cookie scoop), roll and bake 10-12 minutes or until edges are lightly browned and center is soft. The recipe should yield 48 small cookies.
- The sea salt is optional, but very much recommended.
- Cookies will keep in an airtight container for up to one week at room temperature, or in the freezer for up to 3 months. For tips on how to freeze cookies, check out this post that shows you how to perfectly freeze any cookies.
- To make sure you don’t mix in too much flour, gently spoon the flour into the measuring cup instead of packing it all into the Spoon and level that flour or, better yet, weigh your flour.
- Bake one batch at a time to get the best possible results. Most ovens have hot spots which means if you place 2 sheets in at a time one batch might end up in a hot spot and cook differently than the other batch.
Make A Batch For Your Christmas Cookie Gift Box
While these white chocolate chip macadamia nut cookies are perfect to enjoy all year round, they are also a great cookie to add to your Christmas cookie baking day.
I always make a couple of batches during the holidays so we can enjoy some, and then we box the rest up in festive packages to send to neighbors and friends.
If you’re looking for an inexpensive way to show someone you care this holiday season, cookie gift boxes always do the trick. Just grab a holiday cookie box, you can find them at most big box stores, or online from amazon.
Just throw an assortment, or just a single cookie type into the box and finish it off with a personalized tag and you have the sweetest gift ready to go.
Add These Cookie Recipes To Your Baking List Now!
The Best Chocolate Chip Cookies – The search for the absolute best chocolate chip cookie recipe has ended with the New York Times Chocolate Chip cookie recipe adapted from Jacques Torres.
Peanut Butter Blowout Cookies – This is not your ordinary peanut butter cookie. This peanut butter cup cookie is packed full of peanut butter, chocolate chips, Reese’s Peanut Butter Cup Minis, and honey roasted peanuts.
Hot Fudge Chocolate Lava Cookies – These soft and tender chocolate cookies have a surprise of gooey hot fudge waiting on the inside. If you like lava cake, you’ll love Hot Fudge Filled Chocolate Lava Cookies.
Toffee Chocolate Chip Shortbread Cookies – The buttery melt-in-your-mouth shortbread combined with chocolate and toffee is sure to win a spot on your favorite cookie list.
Soft-Baked Christmas Sprinkle Cookies – These cookies are the epitome of all your favorite holiday flavors wrapped up in a single Christmas treat, perfect for parties, cookies exchanges, or even Santa’s cookie plate.
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Tools Used To Make These White Chocolate Macadamia Nut Cookies
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Scooping perfectly symmetrical cookies has never been easier when you use a cookie scoop like this one. It really makes the whole process go so much faster. I never make a batch of cookies without my favorite scooper!
This is my favorite sheet pan to use. I have about 4 I use in my kitchen pretty much every time I bake anything that needs a baking sheet. They are perfect oversized pans!
The pre-cut parchment sheets are a lifesaver, and they fit perfectly in the above-mentioned sheet pan. You never have to mess with measuring and cutting out parchment paper from the roll again with these.
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White Chocolate Macadamia Nut Cookies are thick and chewy with slightly crispy edges and soft centers. Loaded with chopped buttery macadamia nuts, white chocolate chips and a hint of almond.
- 1 cup unsalted butter, very soft (but not melted or hot)
- 3/4 cup packed light brown sugar
- 3/4 granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 cup white chocolate chips
- 1 ½ cups coarsely chopped macadamia nuts
- sea salt flakes (optional)
- Using a large bowl whisk softened butter, sugars, eggs, vanilla extract, and almond extract together until well combined.
- In a separate bowl, whisk flour, cornstarch, and salt.
- Add dry ingredients to wet ingredients and using an electric mixer mix until everything comes together until completely combined. Fold in the macadamia nuts and white chocolate chips.
- Cover and chill dough in the refrigerator at least one hour (or up to 3 days). If chilling 2 hours or longer, allow the dough to sit at room temperature at least 30 minutes or until the dough is manageable.
- Preheat oven to 350° F. Line baking sheets with parchment paper or a silicone mat and set aside.
- Scoop out 1.7 ounces (or about 3 tablespoons, or 2 cookie scoops) of cookie dough for *large cookies. Roll into a ball and place 2-3 inches apart on the pan (I get 6 on my half-sheet pans).
- Bake in preheated oven for about 15 minutes or until edges are lightly browned and the cookie centers look soft.
- Remove from the oven and allow cookies to cool on the pan for about 5 minutes. Sprinkle with sea salt flakes if desired then transfer to a cooling rack to cool completely.
- * For smaller cookies, scoop out about 1.5 tablespoons (1 cookie scoop), roll and bake 10-12 minutes or until edges are lightly browned and center is soft. Recipe should yield 48 small cookies
- The sea salt is optional, but very much recommended.
- Cookies will keep in an airtight container for up to one week at room temperature, or in the freezer for up to 3 months.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 37mgSodium: 128mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 3g
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