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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Brianna
Amazing! I just made these, they are SOO good!!
Beth Pierce
Thanks, Brianna! So happy that you like them.
Bryan
I love cookies of most any type. Dark chocolate is my favorite, but white chocolate is certainly good, too- I wouldn’t turn it down, that is for sure!
Sara | mshealthesteem.com
DROOL! White chocolate anything is THE BEST! Thank you for sharing this delish recipe with us ^^
Stephanie
I love white chocolate chips, they are so great in these cookies!
Mahy
I could eat a ton of these cookies. Such a great recipe – easy and healthy. What’s not to love?
Beverly Holt
Easy? YES. Healthy? NO. Delicious? YES
Tara
Such fantastic cookies! I absolutely love that combination of sweet and salty. So easy too!
Claudia Lamascolo
This is one of the best scratch recipes ever, I have tried several but these taste just like the bakery!
Beth Pierce
Thanks Claudia! So glad that you like them!
Gwynn
Macadamia nuts are my favorite and these cookies are my new favorite cookie now. So easy to make and so delicious to eat!
Beth Pierce
Thanks Gwynn! So glad that you like them!
Dannii
Anything with white chocolate is good with me. These cookies look amazing.
Ashley
This is a really great recipe! I sprinkle a bit of sea salt after taking them out of the oven just because I like my cookies on the salty side. But these are soooo good! Thanks for the recipe!
Beth Pierce
Thanks Ashley! So glad that you like the cookies and thanks for the tip. It sounds delicious!
Cathy
This is my new favorite cookie!
Catalina
These cookies are so flavorful! So perfect for our Christmas gift!
Sandra
My kids loved it!! They really can’t stop eating these!
Beti | easyweeknightrecipes
My kids would love these cookies!! The flavors are amazing!
katerina @ diethood.com
My faaaave kind of cookie! I would LOVE one right now!
Amanda
Hands down this is my husbands favorite kind of cookie. I will be making these for him very soon!