The Ultimate White Chocolate Macadamia Nut Cookies
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Imagine biting into a perfectly chewy white chocolate macadamia nut cookie with crispy edges, studded with buttery nuts and creamy chocolate chips. They are the best!! These bakery-style favorites join a beloved family of classic American cookies – from classic snickerdoodles dusted with cinnamon sugar, to buttery roll-out sugar cookies decorated for the holidays, to the best soft sugar cookies that have just the right amount of chew. If you’ve been searching for that perfect cookie that disappears within minutes at every gathering – whether it’s a holiday cookie swap or afternoon tea party – I promise, your search ends here!
Why Make These?
- Perfectly chewy centers with crispy, golden edges
- Buttery macadamia nuts add luxurious crunch
- Make-ahead dough freezes beautifully for fresh cookies anytime
- Consistently turns out like bakery cookies
- Perfect holiday or special occasion cookie
Ingredient Notes
Butter: Use unsalted butter at cool room temperature – it should indent when pressed but not be so soft it’s greasy. This ensures proper creaming with the sugar.
Brown Sugar: Light brown sugar adds moisture and a caramel note. Pack it firmly in the measuring cup to ensure accurate measurement.
Eggs: Room temperature eggs incorporate better than cold ones. Quick tip: place cold eggs in warm water for 5 minutes to bring them to room temperature.
Macadamia Nuts: These buttery nuts are the star! If buying whole nuts, give them a rough chop – pieces about the size of a pea are perfect.
White Chocolate: Opt for quality white chocolate chips or chop up a white chocolate bar. The chips hold their shape better while baking.
Method Overview
The secret to these cookies lies in proper technique. Start by creaming your butter and sugars until truly light and fluffy – this takes about 3 minutes and creates the foundation for perfect texture. The mixture should look almost whipped and lighter in color. Once you’ve added eggs and vanilla, the key is to mix your dry ingredients gently.
Overworking the flour activates gluten, leading to tough cookies. Mix just until you see the last streaks of flour disappear, then fold in your nuts and chips by hand.
Here’s where patience comes in: chill that dough! Thirty minutes minimum, but overnight is even better. This resting period allows the flour to hydrate and the flavors to develop.
When ready to bake, portion scant 2-tablespoon scoops (for medium cookies) onto your baking sheets. These aren’t dainty cookies – they’re meant to be bakery-style showstoppers.
Tips and Techniques
For Perfect Texture:
- Cream the butter and sugar until genuinely light and fluffy – don’t rush this step
- Don’t overbake! Remove cookies when the edges are just starting to brown but the centers look slightly underdone
- Let cookies cool on the baking sheet for 5 minutes to set up properly
Troubleshooting:
- If cookies spread too much: chill dough longer or add 2-3 tablespoons extra flour
- If cookies don’t spread enough: flatten dough balls slightly before baking
- For perfect circles: use a large round cookie cutter to gently shape cookies while still hot
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
The Ultimate White Chocolate Macadamia Nut Cookies
Equipment
- baking sheets
- Parchment paper
- Mixer (standing or handheld)
Ingredients
For the Dough
- 2 1/4 cup (281 g) all-purpose flour
- 1 teaspoon salt
- 1 tsp baking soda
- 1 cup (227 g) unsalted butter softened
- 3/4 cup (220 g) light brown sugar packed
- 1/2 cup (100 g) sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add Ins
- 1 cup (134 g) macadamia nuts
- 1 1/2 cups (270 g) white chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, cream together the softened butter, light brown sugar, and white sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla extract and mix until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
- Fold in the macadamia nuts and white chocolate chips.
- Chill the dough for at least 30 minutes (this helps prevent spreading).
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough (using a scant 2-tablespoon scoop if you have one) onto the prepared baking sheets, spacing them about 2 inches apart. Aim to make each ball about 1.5 inches in diameter if you don't have a scoop.
- Bake for 11-14 minutes, or until edges are lightly golden brown and centers look slightly underbaked (they'll continue cooking as they cool over the next 5 minutes or so).
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Scoop dough balls and freeze on a baking sheet, then transfer to a freezer bag
- Frozen dough can be baked straight from the freezer – just add 1-2 minutes to baking time
- Keep in an airtight container at room temperature for up to 5 days
- Add a slice of bread to the container to maintain softness
- Freeze the baked cookies for up to 3 months
These are just as described!!! We love them and our friends love them even more!