White Chocolate Macadamia Nut Cookies
33 Comments
Updated: 08/26/22
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These White Chocolate Macadamia Nut Cookies are soft, chewy and delicious! Loaded with white chocolate chips and macadamia nuts this recipe will be your favorite, plus they require no chill time.
These white chocolate macadamia nut cookies are my little brother’s favorite cookie of all time! Considering my Mom never made these growing up I was surprised to hear that, but when I did I was on a mission to spoil him with these cookies. I mean, I had already nailed the recipe for the perfect chocolate chip cookies, so I had to tackle these too.
This recipe is super easy and requires no chill time. You get a soft, chewy and delicious cookie with minimal effort! The key to achieving this perfection is to take the cookie out of the oven just as the sides are browning. They will continue baking on the cookie sheet while they cool, but stay soft and chewy which is what we want!
Why You’ll Love this White Chocolate Macadamia Nut Cookie Recipe
- The perfect cookie in my opinion is soft and chewy with a slightly crisp outside. These cookies are just that!
- It only takes about a half hour to make this entire recipe. They’re so simple and delicious.
- These are a wonderful make-ahead dessert. They store well at room temp, and the dough stores great in the refrigerator or freezer.
Ingredients for White Chocolate Macadamia Nut Cookies
- All-purpose flour – Make sure to measure this by spooning it into your measuring cup not scooping it.
- Baking soda – My best and chewiest cookies use baking soda not baking powder and they stay soft and chewy.
- Salt – Use a touch of salt to balance the sweetness in these cookies.
- Butter – The butter needs to be at room temperature, but not melted! It’s what gives the cookie a soft center and perfectly crisp edges. Both salted. and unsalted butter will work.
- Sugars – You will use a mixture of brown and white sugars to give these cookies a slight caramely taste
- Vanilla – Vanilla extract pairs beautifully with the flavor of sweet white chocolate.
- Eggs – Allow eggs to come to room temperature before mixing them into the cookie dough.
- White chocolate chips – I’m all for buying generic ingredients most of the time, but this one I recommend going with a high quality ingredient like Ghirardelli. It’s just so yummy!
- Macadamia nuts – Make sure you grab roasted macadamia nuts, they will give it more flavor.
How to Make White Chocolate Macadamia Cookies
Preheat your oven to 350 degrees Fahrenheit and then mix flour, baking soda and salt in medium bowl and set it aside.
Mix the softened butter with sugars in a large mixing bowl with a hand mixer or stand mixer, then add the vanilla extract and eggs and mix until smooth and fluffy.
Add dry ingredients to the wet ingredients and mix to combine. Then add the white chocolate chips and buttery macadamia nuts. Scrape the sides of the bowl to ensure all dough is incorporated.
Drop the cookie dough onto greased cookie sheets (or cookie sheet lined with parchment paper) and bake 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet.
Let sit on cookie sheets for 5 minutes then remove to wire rack and let cool.
How to Store Leftover Macadamia Nut Cookies
- Room Temperature – Place in airtight container and keep at room temperature for up to 5 days. Make sure cookies are completely cooled before placing in container. They are best enjoyed during days 1-2 but will last up to 1 week.
- Freezing Cookies – Place in airtight container. Make sure cookies are completely cooled before placing in container. They will be good in the freezer for 2-3 months. To thaw let them thaw on counter or warm in the microwave.
- Freezing Dough – Drop the cookie dough balls on a large sheet pan and flash freeze by putting the sheet pan in the freezer until dough is frozen solid. Transfer dough balls into an airtight container or bag and freeze up to 3 months. To bake, place the cookie dough balls onto a pan and add 1-3 minutes to baking time.
Pro Tip!
If you accidentally stored warm cookies, or improperly stored them in an open container, just add a slice of bread. This will turn cookies from hard to soft and chewy! When the bread becomes stale. just remove it and replace it with a fresh slice.
If you accidentally stored warm cookies, or improperly stored them in an open container, just add a slice of bread. This will turn cookies from hard to soft and chewy! When the bread becomes stale. just remove it and replace it with a fresh slice.
Do I need to chill macadamia nut cookie dough before baking?
These cookies do not require chill time, but if you’d like to make them thicker with extra chewy centers, you can chill the dough for 2 hours. Then scoop and bake as usual!
How big should cookie dough balls be?
When making the dough balls, you’ll want them to be about 3 tablespoons of dough. Roll the cookie dough balls to be more tall than they are wide, which will ensure the cookies bake up thick versus thin.
What flavors pair well with white chocolate?
Macadamia nuts, of course, pair really well with white chocolate! But so many other flavors pair well too. In this recipe, you can add sweetened coconut to batter for a tropical vibe. Or create a twist on my white chocolate cranberry cookies and add cranberries to this cookie batter.
But if you’re not a fan of macadamia nuts, then try my white chocolate raspberry cookies or raspberry white chocolate brownies.
Pro Tips for the Best Cookies
- When you measure your flour, spoon it into your measuring cup. You don’t want to scoop it out of the container with the measuring cup. Instead, stir the flour and spoon it into a measuring cup and then level it off with the back of your knife.
- The key to getting soft, chewy cookies is to not over-bake them. They should be just set when you pull them out of the oven. They’ll continue to bake on the baking sheet until they cool enough to remove them.
- For a finishing touch press a few white chocolate chips on top of the dough balls if desired to make them look just like a bakery cookie.
These cookies are soft and chewy. The perfect cookie in my opinion. Make sure they are just starting to brown on the side and take them out of the oven. If you over bake them they won’t stay soft! Enjoy!
More Delicious Cookie Recipes!
- These White Chocolate Raspberry Cheesecake Cookies are simply to die for!
- Cinnamon Chip Pumpkin Cookies will become one of your most favorite fall desserts, and that’s a promise!
- Everyone needs a go-to recipe for Soft Sugar Cookies, and this one is truly perfect.
- Mexican Wedding Cookies are a classic that never gets old. This simple recipe is so delicious.
- Make M&M Cookies and sprinkle as many M&Ms into that cookie dough as you want!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
White Chocolate Macadamia Nut Cookies
These cookies are soft, chewy and delicious! Loaded with white chocolate chips and macadamia nuts they will be your favorite, plus they require no chill time!
Video
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- ¾ cup granulated white sugar
- ¾ cup brown sugar packed
- 1 ¼ teaspoons vanilla
- 2 eggs
- 1 ½ cup white chocolate chips
- 1 cup roasted macadamia nuts chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix flour, baking soda and salt in medium bowl and set aside. Mix butter with sugars in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.
- Add flour mixture to wet ingredients and mix to combine. Then add chips and nuts and mix until combined.
- Drop onto greased cookie sheets and bake 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to wire rack and let cool.
Tips
Storage
- Room Temperature – Place in airtight container and keep at room temperature for up to 5 days. Make sure cookies are completely cooled before placing in container. They are best enjoyed during days 1-2 but will last up to 1 week.
- Freezing Cookies – Place in airtight container. Make sure cookies are completely cooled before placing in container. They will be good in the freezer for 2-3 months. To thaw let them thaw on counter or warm in the microwave.
- Freezing Dough – Drop the cookie dough balls on a large sheet pan and flash freeze by putting the sheet pan in the freezer until dough is frozen solid. Transfer dough balls into an airtight container or bag and freeze up to 3 months. To bake place on cookie sheet and add 1-3 minutes to cooking time.
- When you measure your flour spoon it into your measuring cup. You don’t want to scoop it out of the container with the measuring cup. You will want to stir the flour, spoon it into a measuring cup and level it off with the back of your knife to get the correct amount of flour in the recipe.
- You will want your butter at room temperature, but not melted!!
- These cookies do not require chill time, but if you’d like to make them thicker please chill for 2 hours.
- When making the dough balls you want them to be about 3 tablespoons (about 1.5 ounces) each. Roll the cookie dough balls to be taller rather than wide which will ensure cookies will bake up thick versus thin.
- For a finishing touch press a few white chocolate chips on top of the dough balls if desired to make them look just like a bakery cookie.
- The key to getting soft, chewy cookies is to not overbake them. You want them to just be set when you pull them out of the oven. They will continue to bake on the baking sheet until they cool enough to remove them.
- For a fun tropical vibe add sweetened coconut to batter.
Nutrition Information
Serving: 1cookie, Calories: 260kcal (13%), Carbohydrates: 31g (10%), Protein: 3g (6%), Fat: 13g (20%), Saturated Fat: 6g (38%), Cholesterol: 25mg (8%), Sodium: 160mg (7%), Potassium: 84mg (2%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 180IU (4%), Vitamin C: 0.2mg, Calcium: 35mg (4%), Iron: 1.3mg (7%)
Vanessa says
Made these today for the first time. They turned out fantastic! The hubby said they are awesome, loved your additional tips with the recipe. Keep them coming!
Michelle says
They were the PERFECT cookie: slightly crisp on the bottom and outside yet soft and moist inside. Stop your search and make these.
Julie Evink says
So glad you enjoyed them Michelle! Thanks for commenting and rating the recipe!
Carlos Garcia says
Thank you very much for all the great recipes.
Have a great day
Michelle Sperr says
You’re welcome Carlos! Glad that you love the recipes!
Kelly E says
These are the best white chocolate chip macadamia nut cookies ever! They are bakery worthy! I follow the directions exactly and they come out perfect every time! Don’t overbake them, they don’t look done when you pull them out. After about an hour they’re perfect! Won’t ever make another! Thanks for this recipe!
Michelle Sperr says
You’re welcome Kelly! So glad that you enjoyed these delicious cookies!
Kristyn says
I think of my mom when I see these cookies..she loves them! And, white chocolate is my favorite, so I think I need to make them!
Julie says
You’ll love them!
Ashley F says
The best kind of cookie! Love the flavor of them!
Julie says
They’re one of our favorites!