White Chocolate Macadamia Nut Cookies
These homemade white chocolate macadamia nut cookies are delicious, buttery, and chewy- absolute perfection!
This recipe makes me so very happy.
Even though I’m not the super hugest white chocolate fan in the world (as in, you’ll never find me hiding in the pantry eating white chocolate chips, for instance), somehow when it appears in macadamia nut cookies, I go wild.
I’ve even uttered the phrase: “I looooove white chocolate” before while eating these.
After which I immediately wondered who I am and shoved a handful of bittersweet chocolate chips in my mouth to recenter my soul.
I’ve been perfecting this recipe for a while.
One would think that if you want a white chocolate macadamia nut cookie you could very easily take a tried-and-true classic chocolate chip cookie and swap out a few necessary ingredients and woila! a perfect white chocolate macadamia nut cookie would be born.
Not so, friends, not so.
It took several iterations for just the right cookie dough base to hold the magic of the white chocolate and macadamia nuts.
It’s not rocket science, no secret ingredients, just a tweak here and there to get a delicious, buttery, chewy, soft cookie dough filled with the crunch of macadamia nuts and the creaminess of white chocolate.
Yum. These are absolute perfection.
One Year Ago: Chewy Granola Bars
Two Years Ago: Coconut Shrimp Curry
Three Years Ago: Pineapple Salsa Chicken {Slow Cooker}
Perfect White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup (227 g) salted butter, softened
- ¾ cup (159 g) granulated sugar
- 1 cup (212 g) packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups (426 g) all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 12 ounces (340 g) white chocolate chips
- 1 cup macadamia nuts, coarsely chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together the butter, granulated sugar and brown sugar with a handheld mixer (or in the bowl of a stand mixer) until the mixture is well-combined.
- Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes.
- Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok.
- Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.
- Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart.
- Bake for 9-11 minutes.
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Can I leave the egg out due to Allery or what substitute do you suggest.
Leaving out the egg will alter the outcome of the cookies…I would suggest googling an egg substitute and see if that works out.
Do these freeze well n still have same great cookie after taken out of freezer?
Yes, these cookies freeze well.
Came out awesome
I Love white chocolate and I would never eat semi or milk chocolate chips I don’t like chocolate, but absolutely love white chocolate. I will definitely be making these.
Delicious cookie! I followed the directions with no alterations and they were great. My family loved them.
Easy recipe for delicious picture perfect cookies.
Mel, I have a question about this recipe and it will probably apply to all your cookie recipes. When measuring flour, are you of the spoon ‘the flour into the measuring cup and scrape the top’ or the ‘scoop the flour with the measuring cup and scrape the top?’ The first way will give you less flour in the recipe so can sometimes make for a cookie that is flat if the recipe creator is in the scoop and scrape camp. Or do you do neither and measure by weight? 130 grams = 1 cup. I ask because I hate to follow a recipe exactly only to have the cookies turn out too flat or not spread enough (usually it’s the too flat problem).
Hi Lorie – I did a post about that exact question here: https://www.melskitchencafe.com/lets-talk-how-you-measure-flour-makes-a-difference/
But in short, I always fluff the flour, dip in the measuring cup and level off. If a recipe uses a weight measure, I always use that! But I don’t use my own weight measures for a recipe that doesn’t already include them, because a lot of people use a different number of grams/ounces per cup of flour or sugar, etc. For instance, King Arthur Flour uses about 4 to 4.25 ounces for a cup of flour whereas America’s Test Kitchen uses 5 ounces. When I include weight measures in my recipes, I use 5 ounces for a cup of flour. Does this help at all?
Not that great. Way to salty.
I made these but I did use half butter and half butter flavor crisco. Perfect!
Mel, I made these today with the addition of some lime zest (per my husband’s request) and they are AWESOME! Thank you for being the best source for baking recipes out there. 🙂
Whoa! What a fantastic idea to add lime zest. YUM!
Thank you for the recipe. I baked a quarter of the batch last night after I had put the dough in the fridge. They seem too sweet, although I put in 12 oz of white chocolate chips. Is there anything I can do to make it less sweet and oily for the rest of the batch?
These were amazing! I baked them easily for a birthday and just added sprinkles. Butter is the best! Thank you for all the trials to perfect this recipe!
Sounds yummy. I have Dry Roasted Macadamia Nuts, will they work? They are mostly whole, should I chop up at all?
Yes, I’d chop them lightly…should work great (as long as they aren’t overly salty).
This recipe is GREAT! Made the cookies for an open house, 1st time!!, and the cookies were superb. I did one alteration- did 1/2 c. butter and 1/2 c. shortening. Great texture and the flavor is yummy!
My daughter and all her friends LOVED this recipe. Perfect. I’ve shared this on her fb baking page: Pippybake – a 9 year old baker. Thanks!
Great recipe!.They came out delicious and everyone loved them. They were sooooooo tasty.. mmmhh.
This is an excellent recipe. White Chocolate Macadamia cookies are my all time favorites and these are yummy!
I, too, have always thought white chocolate shouldn’t be called “chocolate” at all. The only time I like it is in macadamia nut cookies, and this recipe is awesome! I thought 3-4 dozen sounded like too much, but have ended up making this recipe twice in a week, as everyone devoured the first batch in 2 days. Will be back here for more recipes!
I just made these today and they were a big hit with my family! I will definitely make these again. Thanks for the awesome recipe, Mel.
These ARE perfect! Perfect ratio of fat to flour, salt and baking soda. More vanilla is used than other recipes. Texture is excellent, can’t say enough!!! Going to try next with semisweet chocolate and walnuts. THANKS MEL!!!
I just taste-tested the first one, still warm, and it was AMAZING. Thank you so much for sharing your recipe (and mentioning the parchment paper- I have never baked with it before and made a point of trying it this time.)
OMG this recipe is perfect. My husband, who is not a white chocolate fan, loved these cookies. I brought some in to work and we all had a better day because of you. Have tried a number of your recipes…all excellent. Thank you!
Great recipe! White macadamia nut cookies are my husband’s fav! We live at altitude in Denver, so I used about 1/3 Cup less flour (to maintain moisture) and kept everything else pretty much the same (slightly fewer nuts and about 3/4 C of white chocolate chips). The texture was perfect! Slight crispy edges, soft and moist centers. I did add about 1/4 teaspoon of coconut flavoring which my husband said he could not detect – he has super-taste buds! I did this because I add coconut flavoring to coconut macadamia nut pancakes as well. I will increase a little next time. Thank you Mel!!
I quartered the recipe. The arithmetic was hard, but it was the only way to keep the cookie consumption reasonable in a 2 person household. They taste great.