White Chocolate Macadamia Nut Cookies

4.34 from 27 votes

Posted: 05/13/20 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.

PIN IT FOR LATER!

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.

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!

The perfect cookie in my opinion is soft and chewy with a slightly crisp outside. These cookies are just that!

Are you team soft and chewy or crispy when it comes to cookies?

Contents show

Ingredients Needed to make 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
Butter – Softened, but not melted which creates spread of the cookies
Sugars – You will use a mixture of brown and white sugars to give these cookies a slight caramely taste
Vanilla
Eggs
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
Macadamia nuts – Make sure you grab roasted ones, they will give it more flavor.

Steps to Prepare

Prep Oven – Preheat oven to 350 degrees F.
Prep Dry Ingredients – Mix flour, baking soda and salt in medium bowl and set aside.
Prep Wet Ingredients – Mix butter with sugars in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.
Cream Together – Add flour mixture to the wet ingredients and mix to combine. Then add chips and nuts.
Bake – 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.

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.

Pro Tip – Add a slice of bread to your storage container! 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 it becomes stale just remove it and replace it with a fresh slice.

Expert Tips

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.

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 Cookie Recipes!

When you try this easy cookie recipe, please swing back and leave a comment, a five-star rating will make my day!

Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!

Meet Julie Evink

I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!