These scrumptious cookies have the best of everything, a soft chewy cookie base chock full of white chocolate and dreamy macadamia nuts. You’ll love the flavor and play of textures too!
What You’ll Need for this Recipe
Macadamia Nuts: These are the defining ingredient of this cookie so go ahead and splurge on them. They do not need to be toasted before baking and the bigger the pieces the better, so don’t chop them too finely.
Salt: If you’re using unsalted nuts it’s nice to add a sprinkle of flaked salt on the cookies just before baking.
How to Make White Chocolate Macadamia Nut Cookies
3. In a medium bowl whisk together the flour the flour, salt, baking soda, baking powder, and corn starch then set aside.
4. Cream the room temperature butter then beat in the sugar, mixing until light and fluffy. Mix in the egg and vanilla then scrape the bowl down and mix once more.
5. Add the flour mixture to the butter and miix on low until almost combined.
6. Scrape the bowl down and fold in the macadamia nuts.
5. Add the white chocolate chips then gently fold into the cookie dough. Cover and chill the cookie dough for about 60 minutes.
6. Preheat oven to 350F. Scoop out roughly two tablespoon-sized portions of dough and roll into balls. Place on a parchment or silicon-lined baking sheet and top with more chocolate chips, nuts and a sprinkle of flaked salt if desired then bake at 350F for 10-12 minutes or until golden and set at edges. Allow to cool on baking sheet and then enjoy!
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you want a shortcut, you can totally make these cookies with 1 cup white chocolate chips or chopped white chocolate.
- Transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months.
- Sprinkle with flaked salt before baking for a extra kick of flavor. This is especially good if your nuts are unsalted.
Frequently Asked Questions
How do you make them from scratch?
You’ll need the following ingredients to make these cookies:
- AP flour
- Salt
- Sugar
- Baking soda and powder
- Butter
- Egg
- Vanilla,
- White Chocolate
- Macadamia Nuts
Who invented these cookies?
While white chocolate chips where invented in the 1930’s, macadamia nuts did not become commercially available until the miid seventies. The first white chocolate macadamia cookies appear in the 1980’s but I have yet to find a specific inventor for this recipe. Let me know in the comments if you have the answer!
Why are macadamia nuts so expensive?
Macadamia trees take longer to mature and bear fruit than other nut trees, about 8 years. Their harvesting is difficult and the trees only grow in certain regions. These factors all work together to make them the most expensive nut!
How long will these cookies keep for?
These cookies can be stored at room temperature in a sealed container for up to 3 days. You can store the dough in the freezer for up to 3 months.
If you love this recipe try these out!
If you’ve tried this White Chocolate Macadamia Cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
White Chocolate Macadamia Nut Cookies
Video
Ingredients
- 8 oz white chocolate
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour 150g
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp corn starch
- ¼ tsp. kosher salt
- 1 cup macadamia nuts chopped
Instructions
Make the Cookies:
- Using a stand or hand mixer, beat butter and sugar in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
- In a separate bowl, stir together flour, salt, baking powder, baking soda, and corn starch. Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Fold in macadamia nuts until just combined (do not overbeat).
- Gently fold in 1 cup white chocolate chips. then cover and refrigerate dough for 1 hour.
- Scoop heaping tablespoon sized balls of dough then place on a parchment-lined rimmed baking sheet, spacing about 2 inches apart. Press in some more white chocolate chips and macadamia nuts and sprinkle with some flaked salt if desired.
- Bake at 350° until lightly browned, 10 to 12 minutes.
- Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you don’t want to use a rolling pin to flatten the chocolate after mounding it after each round of baking, you can use a spatula to spread it out. Honestly, using a rolling pin is much easier, because you don’t have to fight with sliding parchment paper. But you do you!
- Transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months.
