These homemade white chocolate macadamia nut cookies are bakery style delicious! Soft-baked cookies packed with macadamia nuts and white chocolate chunks, the perfect dessert no matter the occasion!
Looking for a dessert recipe? Check out our effortless desserts, from churro cheesecake to delicious pumpkin banana bread!
WHITE CHOCOLATE MACADAMIA NUT COOKIES
These chunky macadamia nut cookies are a mix of sweet and salty, and are packed with delicious flavors. This cookie recipe is a popular cookie that has a nutty and crunchy flavor paired with sweet white chocolate. Not only are these cookies simple to make but are so delicious for every and any moment!
WHAT YOU NEED-
- Flour– These chewy yet soft cookies call for all purpose flour. Be sure to not skip the sifting process.
- Baking Soda & Powder– Use fresh baking soda and baking powder to get fluffy cookies!
- Salt– Adding salt to the cookie dough enhances the flavors of the cookies.
- Butter– For this recipe, you want to use melted unsalted butter. Be sure the butter is cooled before you make the dough. You can use salted butter, just leave out the salt.
- Sugar– Both granulated sugar and brown sugar are used to sweeten this cookie batter. Either light or dark brown sugar can be used.
- Vanilla– You can’t forget the vanilla extract!
- Eggs– Fresh eggs work as a binding agent for the dough.
- White Chocolate– You can use either white chocolate morsels or white chocolate chunks. I love chopping a Ghirardelli white chocolate bar for these cookies!
- Macadamia Nuts– Either macadamia nut pieces or chopped nuts can be used. Either salted or unsalted nuts can be used. You want to use roasted or fresh macadamia nuts, although I highly recommend that you use roasted nuts.
HOW TO MAKE MACADAMIA NUT COOKIES
You can have these chewy and soft macadamia nut cookies ready to enjoy in no time!
- Line a baking sheet with parchment paper.
- Sift together the dry ingredients into a bowl and set aside.
- Whisk together the butter, both sugars, vanilla, and eggs until combined. Gently mix in the dry ingredients.
- Fold in the white chocolate and nuts.
- Using a cookie scoop, divide the batter into 22-24 cookie scoops, adding to the baking sheet.
- Chill the cookie dough for 30 minutes.
- Preheat the oven and line another baking sheet with parchment paper.
- Roll the dough scoops into round balls, placing 1-2 inches apart from each other.
- Bake the macadamia nut cookies until slightly golden. Remove from the heat and top with flakey salt.
- Cool for 5-10 minutes and then serve warm or completely cool.
STORING COOKIES
Make a double batch and freeze some for later, these cookies freeze great! You can store either the cookie dough or the baked cookies. When storing the cookie dough, we recommend storing the dough already divided into scoops or balls.
COOKIE DOUGH-
- Fridge– Macadamia nut cookies can be chilled in the fridge for up to 3-4 days! Be sure to cover the dough so it doesn’t dry out.
- Freezer– Lay out the cookie balls onto a parchment paper lined plate or tray (whatever fits in your freezer) and freeze for 25-30 minutes, or until hard. Transfer the hard cookie balls into a freezer safe bag or container for 3-4 months!
BAKED COOKIES-
- Room Temp– Once the cookies are chilled, store at room temp in an airtight container, bag, or cookie jar for 4-5 days!
- Fridge– Keep the cookies in the freezer in a freezer safe bag or container for up to 2 weeks.
- Freezer– Add the cooled cookies into a freezer safe bag or container and freeze for up to 3-4 months!
| Enjoying Frozen Cookies– Cookies thaw quickly! Just pop out a couple and allow to thaw at room temp for about 10-15 minutes. You can also throw them in the microwave for a couple seconds to warm. |
QUESTIONS YOU MIGHT HAVE:
I used a 2 Tbsp cookie scoop to divide out the dough! I highly recommend investing in a cookie scoop.
This recipe makes about 22-24 cookies, dividing the recipe in half you will get 12 cookies. You can make giant or mini cookies if you prefer, just adjust the baking time a couple minutes.
Although this recipe is named macadamia nut cookies, you can switch out the macadamia nuts! You can use chopped pecans, walnuts, hazelnuts or a variety of nuts.
You can swap out the all-purpose flour for gluten free flour, the ratio is the same.
This recipe is the best when using white chocolate, but you can totally switch out the white chocolate for dark, milk or semi-sweet morsels.
OTHER COOKIE RECIPES
If you love cookies then you must try my other delicious cookie recipes:
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 2/3 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter melted & cooled 2 sticks
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1 1/2 cups white chocolate chips or chunks
- 1 cup macadamia nuts chopped
Instructions
- Line a baking sheet with parchment paper.
- Sift together the all-purpose flour, baking soda, baking powder, and salt into a bowl and set aside.
- Whisk together the cooled melted unsalted butter, granulated sugar, brown sugar, vanilla, and eggs until combined.
- Add the sifted dry ingredients to the wet ingredients and mix until cookie dough is formed.
- Fold in the white chocolate and chopped macadamia nuts.
- Using a 2 Tbsp cookie scoop, divide the batter into 22-24 cookie scoops, adding to the baking sheet.
- Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Roll the dough scoops into round balls, placing 1-2 inches apart from each other onto the baking sheets. (Depending on the size baking sheets you use you might need multiple or bake in batches.)
- Bake the macadamia nut cookies at 350°F for 12 minutes or until slightly golden. Remove from the heat and top with flakey salt.
- Cool for 5-10 minutes and then serve warm or completely cool.
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