Toffee White Chocolate Macadamia Nut Cookies
These chewy cookies are filled with toffee bits, white chocolate chips and chopped macadamia nuts— an irresistible combo!
Some classics are better left well alone, while others just cry out for a little tweaking. White chocolate macadamia nuts cookies are one standby that I couldn’t resist playing with one Friday afternoon a few weeks back.
Friday cookies have kind of become a thing and even though my go-to brown butter chocolate chip cookies never fail to make me happy, sometimes I like to switch it up.
White chocolate chips + macadamia nuts + toffee chunks for the win!
I enjoyed these chewy cookies so much, they might give my chocolate chip cookies a run for their money. So I’m adding them to your must-bake list. You gotta give them a try!
Toffee White Chocolate Macadamia Nut Cookies
Ingredients
- 6 tablespoons unsalted butter , at room temperature (140 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (300 grams)
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup white chocolate chips (170 grams)
- 1 cup macadamia nuts (150 grams)
- ½ cup toffee bits (75 grams)
Instructions
- Preheat oven to 375°F and line a sheet pan with parchment paper.
- Beat the butter, brown sugar, and sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the white chocolate chips, macadamia nuts, and toffee bits and mix until incorporated.
- Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Bake until golden brown, 10-12 minutes. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Disclosure: This post is sponsored by Diamond of California as part of a long-term food ambassadorship program. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.
Ermagerd do these cookies sound incredible. They look it, too!
These look AMAZING! I’ve made your brown butter chocolate chip cookies and know how good they are but these look worthy of knocking them out of the top spot. I’m all over macadamia nuts right now as is!
Never thought of adding toffee to my white chocolate- macadamia nut cookies, but this looks like an amazing combo!
xo, Elisa
Such a great combination of flavors in one cookie!
These look incredible, I really want to face plant into that bowl of dough right now!!!
These just look like PERFECTION! Seriously making these this afternoon!
One of my all time favorites are white chocolate macadamia nut. That caramel colored cookie is making my mouth water.
I added this recipe to my holiday baking list last month. The list was reduced as I have so much going so finding the right recipe was important. The other change I made this year was to convert my recipes to gluten free as half the family has gone that route. I used King Arthur’s 1 for 1 flour blend and the cookies turned out exceptionally good! My niece w/celiac disease picked these cookies out as her favorite. GF flours can be tricky. I personally prefer regular flour and will make another batch. Excellent flavors and texture!