White Chocolate Macadamia Cookies Recipe

This chewy White Chocolate Macadamia Cookies Recipe is loaded with creamy white chocolate chunks, buttery macadamia nuts, and a hint of vanilla. The result is a rich and satisfying cookie with a soft center, slightly crisp edges, and the perfect balance of sweet and salty flavors. It’s a timeless favorite that rivals any bakery cookie. This recipe is perfect for any occasion, from a simple afternoon snack to a holiday cookie platter, yielding about two dozen generously sized cookies. They are a beloved treat that is delicious any time of year.

White Chocolate Macadamia Cookies Recipe Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 1/2 cups white chocolate chunks or chips
• 1 cup roasted macadamia nuts, roughly chopped

How To Make White Chocolate Macadamia Cookies Recipe

1. Preheat oven and prepare pans: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, using a hand mixer or a stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light, creamy, and pale in color, about 2-3 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl as needed.
5. Mix in dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Fold in the mix-ins: Using a wooden spoon or a sturdy spatula, gently stir in the white chocolate chunks and chopped macadamia nuts until they are evenly distributed throughout the dough.
7. Scoop the dough: Drop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie to allow for spreading.
8. Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look soft and slightly underdone.
9. Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes. This allows them to set up before you move them. Transfer the cookies to a wire rack to cool completely.

Recipe Tips

• Use Room Temperature Ingredients: For a smooth, uniform dough, ensure your butter and eggs are at room temperature. This allows them to mix evenly with the sugars, creating a stable emulsion that results in a better cookie texture.
• Don’t Overmix the Dough: After you add the flour, mix only until you no longer see dry streaks. Overmixing develops too much gluten in the flour, which can lead to tough, dense cookies instead of the desired soft and chewy texture.
• Use Chocolate Chunks, Not Just Chips: While chips are fine, using a good-quality white chocolate bar and chopping it into chunks creates those irresistible, large melted pools of creamy chocolate throughout the cookie.
• Slightly Underbake for Chewy Cookies: The secret to a perfectly soft and chewy center is to pull the cookies from the oven when the edges are set but the middles still look a little puffy and underbaked. They will continue to cook and set on the hot pan as they cool.

What To Serve White Chocolate Macadamia Cookies

These classic cookies are absolutely perfect on their own or with a tall glass of cold milk. For a warm beverage pairing, they are delicious alongside a cup of freshly brewed coffee or a simple black tea. They also make a fantastic base for an indulgent ice cream sandwich—just place a scoop of vanilla bean ice cream between two cookies.

How To Store White Chocolate Macadamia Cookies Leftovers

Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. For extra softness, you can add a slice of plain bread to the container; it will help keep the cookies moist. Freeze: You can freeze the baked cookies in a freezer-safe bag or container for up to 3 months. You can also freeze the raw cookie dough balls. To do so, place the scooped dough on a baking sheet to freeze individually for one hour, then transfer the frozen balls to a freezer bag. You can bake them directly from frozen, just add 1-2 minutes to the baking time.

White Chocolate Macadamia Cookies Recipe Nutrition Facts

• Serving size: 1 cookie
• Calories: 215 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 125mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 3g

Frequently Asked Questions

• Why did my cookies spread so much and become flat? Flat cookies are often caused by butter that was too soft or melted. Your butter should be at room temperature but still hold a firm shape. Using chilled dough can also help. If you find your dough is very soft, refrigerating the scooped cookie balls for 30 minutes before baking will prevent excess spreading.
• Can I use salted macadamia nuts in this recipe? Yes, you can. If you are using roasted and salted macadamia nuts, you may want to reduce the amount of added salt in the dough from 1/2 teaspoon to 1/4 teaspoon to ensure the cookies are not overly salty.
• Can I make the cookie dough ahead of time? Absolutely. You can prepare the cookie dough, cover it tightly, and store it in the refrigerator for up to 3 days before baking. When you’re ready to bake, let the dough sit at room temperature for about 20-30 minutes to soften slightly, which will make it easier to scoop.