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    Home » Recipes » Desserts » Cookies » White Chocolate Macadamia Nut Cookies

    White Chocolate Macadamia Nut Cookies

    Published: April 14, 2020 · Modified: Jul 24, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These delicious white chocolate macadamia nut cookies have a wonderful play of textures thanks to those buttery, crunchy nuts, melt-in-your-mouth white chocolate, and the soft, chewy cookie base.

    three white chocolate macadamia nut cookies stacked on a plate
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    rolled white chocolate macadamia cookie dough on a silpat
    white chocolate macadamia cookies on a plate
    white chocolate macadamia cookies on a plate
    white chocolate macadamia cookie on a plate
    white chocolate macadamia cookies on a plate
    white chocolate macadamia cookies on a plate
    white chocolate macadamia cookies on white paper
    White chocolate chip macadamia nut cookies on a copper cooling rack
    White chocolate chip macadamia nut cookies on a marble counter.
    White chocolate chip macadamia nut cookies on a plate next to a pink napkin.
    Three White chocolate chip macadamia nut cookies on a porcelain plate.
    Three White chocolate chip macadamia nut cookies with the top one having a bite taken out.
    Three White chocolate chip macadamia nut cookies on a porcelain plate next to a glass of milk.
    Two white chocolate chip macadamia nut cookies on a blue and white plate.
    A group of white chocolate chip macadamia nut cookies on a copper cooling rack.
    Delicious white chocolate chip macadamia nut cookies on a porcelain plate.
    A glass of milk next to some white chocolate macadamia nut cookies
    white chocolate macadamia cookies on a plate

    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

    Ingredients to make white chocolate chip macadamia nut cookies on a marble counter.

    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

    White chocolate macadamia nut cookie dough getting mixed.

    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.

    Macadamia nuts getting folded into white chocolate chip cookies.

    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.

    White chocolate chip macadamia nut cookies on a baking sheet before going into the oven.

    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!

    Two white chocolate macadamia nut cookies on a porcelain plate next to a glass of milk.

    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.

    A group of White Chocolate Macadamia nut cookies on a cooling rack.

    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!

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    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! 

    2 white chocolate macadamia nut cookies on a blue and white plate
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    5 from 513 votes

    White Chocolate Macadamia Nut Cookies

    These white chocolate macadamia nut cookies are the perfect combination os sweet, chewy, crispy crunchy indulgence.
    Course Dessert
    Cuisine American
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes
    Servings 24 Cookies
    Calories 171kcal
    Author John Kanell

    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.

    Video

    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.

    Nutrition

    Serving: 1cookie | Calories: 171kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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