White Chocolate Macadamia Nut Cookies
Classic white chocolate macadamia nut cookies are delicious and irresistible!
I’ve been tinkering with these cookies for quite a while now, and finally have the recipe just the way I want it. They’re rich and buttery, and slightly crunchy on the outside but still soft and chewy on the inside. And most importantly they’re filled with white chocolate chips and macadamia nuts— a classic combo everyone loves!
Why you need to bake these cookies
Two things set these cookies apart from other white chocolate macadamia nut cookies you may have had in the past:
- Toasting the macadamia nuts
- Adding a sprinkling of coarse salt to the cookies after baking
These cookies really have the most incredible delicious sweet and salty flavor! I dare you to eat just one.
Ingredients you’ll need
Let’s get baking shall we? Here’s everything you’ll need for these cookies (full recipe below):
- Salted butter
- Granulated sugar
- Light or dark brown sugar
- All-purpose flour
- Vanilla extract
- Baking soda
- White chocolate chips
- Macadamia nuts
How to make white chocolate macadamia nut cookies
- Toast macadamia nuts. This helps bring out the best flavor, and I highly recommend this step. Let them cool to room temp while you prepare the cookie dough.
- Cream butter and sugars. Beat them together with an electric mixer and paddle attachment, if you have one. Scrape down bowl at least once. For more about the creaming method (the method used to make these cookies), you can read about it here.
- Add egg and vanilla extract. Mixing after each.
- Mix in dry ingredients. Add flour, baking soda and salt to the mixer bowl and mix on low speed until incorporated.
- Add mix-ins. Just as the cookie dough starts to come together, add white chocolate chips and cooled toasted macadamia nuts.
- Scoop. Use a medium or large cookie scoop to portion dough and arrange a few inches apart on sheet pans lined with parchment paper.
- Bake. Bake in an oven preheat to 350°F for 10-12 minutes for smaller cookies, 14-15 minutes for larger cookies.
- Sprinkle with coarse salt and cool. As soon as cookies come out of the oven, sprinkle with coarse salt. Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Tips for baking the best cookies
- Butter should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. If it’s shiny or melty at all, the butter is too warm and your cookies may spread.
- Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link).
- These pre-cut parchment sheets are perfect for cookie baking.
- For show-stopping cookies like you see in this post, I like to make them big and use a large cookie scoop. More traditional sized cookies can be shaped with a medium cookie scoop.
- If cookies come out slightly misshapen, use a spatula to press them back into a circle right after they come out of the oven. See more of my tips for how to bake pretty cookies.
- Cookie dough freezes really well. I like to keep a stash in the freezer for fresh-baked cookies on demand.
- These cookies will keep at room temperature for about a week, but are best within a few days of baking.
More cookie recipes you’ll love
- Classic Chocolate Chip Cookies
- Soft and Chewy Chocolate Cookies
- Toasted Coconut, Pecan, and Dark Chocolate Cookies
- Monster Cookies
Shop tools for this recipe
This recipe was originally published August 2010.
White Chocolate Macadamia Cookies
- ¾ cup salted butter , softened to room temperature (170 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cup all-purpose flour (270 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips (170 grams)
- 1 cup macadamia nuts , coarsely chopped (150 grams)
- Coarse salt , for sprinkling (optional)
- Preheat oven to 350°F and line sheet pans with parchment paper.
- Add macadamia nuts to 1 sheet pan and spread into an even layer. Toast in oven for about 5 minutes, then let cool completely.
- In the bowl of an electric mixer, cream together the butter and sugars on medium high until light and fluffy, about 4 minutes. Add the egg and vanilla and mix to combine.
- Add flour, soda, and salt to the butter and sugar mixture and mix until just combined. Add the white chocolate chips and the macadamia nuts.
- Portion into rounded tablespoon for medium cookies, or 3 tablespoon scoop for large cookies and place onto prepared sheet pans, with about 2 inch spacing. Bake until lightly golden, about 10 to 12 minutes (14-15 minutes for large cookies). Cool on a wire rack.
- When hot from the oven, sprinkle with coarse salt. Let cool for 5 minutes on the pan, then transfer for a wire rack to cool completely.