These White Chocolate Macadamia Nut Cookies are scrumptious with just the right balance of sweet and salty from white chocolate chips and macadamia nuts. Enjoy these warm out of the oven soft, chewy cookies with your favorite blend of coffee.
We just love cookies around here. They really do make the world a better place. These cookies, Double Chocolate Chip Cookies, Molasses Cookies, and Snickerdoodle Cookies are just a few family favorites.
How to make White Chocolate Macadamia Nut Cookies
Start by whisking together the flour, baking soda, and salt in a medium bowl. Set it aside for a few minutes. Then using a stand mixer or hand mixer in a large mixing bowl, cream the butter and both sugars. Reduce the speed of the mixer and add the vanilla and eggs (one at a time), mixing just until incorporated.
Then add the dry ingredients to the wet ingredients in 3 intervals blending just until incorporated, scraping down the bowl and beaters as needed. Stir in the white chocolate chips and macadamia nuts just until combined. Then using a cookie scoop (1 1/2 tablespoons) drop them onto a baking sheet covered with parchment paper. Bake for 10-12 minutes or until very lightly browned and cooked through.
Recipe notes and helpful tips
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
- I make all my cookies with Land O Lakes butter. The quality is well worth the small cost differential.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- I love parchment paper, and I use it for all my cookies. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Pro-Tip – always spoon the flour into the measuring cup and level off with a table knife. This gives you a more accurate measurement of flour.
- Cover and refrigerate the dough between batches.
- For optimum flavor, use roasted salted macadamia nuts.
- Store cookies in an airtight container on the counter for up to 5 days.
- Freeze unbaked cookie dough or baked cookies for up to 3 months.
How to enjoy homemade cookies anytime
You can enjoy freshly baked cookies anytime with a little technique called flash freezing. Simply prepare the dough according to the instructions. Then scoop the cookie dough onto parchment-covered baking sheets. Make sure the cookie dough balls are not touching. Place on a level surface in the freezer. Once they are frozen, transfer the balls to a freezer zipper bag.
When you want fresh baked cookies, simply take out the number of dough balls you want and place them on a parchment-covered baking sheet. Let them sit on the counter while the oven preheats. Bake for about 2-3 minutes longer than listed in the recipe depending on how much they thawed while the oven was preheating.
More classic cookie recipes to try
White Chocolate Macadamia Nut Cookie Recipe
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¾ cup unsalted butter softened
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups Ghirardelli classic white chips
- 1 cup chopped dry roasted macadamia nuts
Instructions
- Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper or a silicone mat
- Whisk the flour, baking soda, and salt in a medium bowl. Set it aside for a few minutes.
- Using a stand mixer or hand mixer in a large mixing bowl, cream the butter, brown sugar, and sugar until light and fluffy. Reduce the speed of the mixer to low. Add the vanilla and the eggs one at a time, mixing just until incorporated.
- Add the flour mixture in 3 intervals mixing just until incorporated, scraping down the bowl and beaters as needed. Stir in the white chocolate chips and macadamia nuts just until combined. Using a 1 1/2 tablespoon cookie scoop, drop the dough balls onto the baking sheet leaving 2 1/2-3 inches between them.
- Bake for 10-12 minutes or until very lightly browned. Wait 5 minutes before moving to cookie cooling wire racks.
Notes
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
- I make all my cookies with Land O Lakes butter. The quality is well worth the small cost differential.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- I love parchment paper, and I use it for all my cookies. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Pro-Tip - always spoon the flour into the measuring cup and level off with a table knife. This gives you a more accurate measurement of flour.
- Cover and refrigerate the dough between batches.
- For optimum flavor, use roasted salted macadamia nuts.
- Store cookies in an airtight container on the counter for up to 5 days.
- Freeze unbaked cookie dough or baked cookies for up to 3 months.
Nutrition
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Marysa
We grab this version of cookie mix every so often. I would love to try making it on my own.
Neely Moldovan
Oh this is one of my favorite combos! SO yummy!
Autumn Murray
These are absolutely delicious! My daughter and I made them last night and the whole family loved them. Will definitely make again.
Beth Pierce
Thanks, Autumn! So glad that you and your daughter loved them!
Rosey
White chocolate and macadamia go together so nicely. I do love a good homemade cookie.
Jocelyn @ Hip Mama's Place
These cookies look and sound yummy. This would be a hit at my house!