Why You’ll Love This Recipe
I bake these white chocolate macadamia nut cookies when I want something a little more indulgent than a standard chocolate chip. The brown sugar and butter give them a chewy, caramel-like base, the white chocolate melts into sweet, creamy pockets, and the macadamia nuts add a rich, buttery crunch. A short chill keeps the cookies thick and soft in the center, while the edges bake up lightly golden. They’re easy to make with just one bowl, and they look beautiful on a cookie platter, which makes them a great choice for gifting or sharing.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130 g) white chocolate chips or chopped white chocolate
- 3/4 cup (100 g) roughly chopped macadamia nuts (salted or unsalted)
- Flaky sea salt (optional)
Directions
- Cream the butter and sugars. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the wet ingredients. Beat in the egg, egg yolk, and vanilla until smooth and well combined.
- Add the dry ingredients. Stir in the flour, cornstarch, baking soda, and salt until just combined. Don’t overmix, or the cookies will be tough.
- Fold in the mix-ins. Fold in the white chocolate and macadamia nuts. The dough will be thick and soft.
- Chill the dough. Cover the bowl and refrigerate for 30 minutes. This helps the cookies keep their shape and develops more flavor.
- Preheat and shape. Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into balls of about 2 tablespoons each and place them 2 inches apart.
- Bake. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft. The cookies will continue to set as they cool.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack. Sprinkle with flaky sea salt if you like.
Servings and Timing
- Prep time: 15 minutes
- Chill time: 30 minutes
- Bake time: 10 to 12 minutes per batch
- Total time: about 1 hour
- Yield: about 18 cookies
Variations
- Brown butter: I like to brown the butter, then cool it until just soft again, for a nutty, toffee-like flavor that pairs beautifully with the macadamias.
- Toasted nuts: Toast the macadamia nuts in a dry skillet for 3 to 4 minutes for a deeper, more fragrant crunch.
- Coconut: Add 1/2 cup of sweetened shredded coconut for a tropical twist.
- Dark and white chocolate: Use half white chocolate and half dark chocolate chunks for a nice contrast.
- Cranberry: Fold in 1/3 cup of dried cranberries for a tart pop of color and flavor.
Storage and Reheating
- Storing: Keep the cookies in an airtight container at room temperature for up to 4 days. Adding a slice of bread helps keep them soft.
- Reheating: Warm a cookie in the microwave for 8 to 10 seconds to bring back that fresh-baked softness.
- Freezing: Freeze the unbaked dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes to the baking time. Baked cookies can be frozen for up to 2 months.
FAQs
Can I use salted macadamia nuts?
Yes. Just reduce the salt in the dough to 1/4 teaspoon, or rinse and dry the nuts if they are heavily salted. Unsalted nuts work well too, especially if you finish the cookies with flaky sea salt.
Do I have to chill the dough?
I recommend it. Chilling keeps the cookies thick and prevents too much spreading, though you can bake right away if you’re short on time. Expect slightly flatter cookies.
Why did my cookies spread too much?
The butter may have been too soft, or the dough was too warm. Make sure the butter is just softened, not melted, and chill the dough for the full 30 minutes.
Can I use white chocolate chunks instead of chips?
Absolutely. Chopped white chocolate bars melt into creamier pockets than chips do, so they’re a great choice if you want extra gooey bites.
Why do the cookies look underbaked?
That’s the secret to a soft, chewy center. Pull them from the oven when the edges are golden and the middles still look slightly soft, and they’ll set as they cool on the pan.
Conclusion
These white chocolate macadamia nut cookies are buttery, chewy, and full of rich flavor. They’re simple to make and always disappear quickly. Bake a batch, pour a cold glass of milk, and enjoy them while they’re still warm. If you try them, I’d love to hear how they turn out!
Print
These white chocolate macadamia nut cookies are soft and chewy in the center with golden, slightly crisp edges. Creamy white chocolate and buttery macadamia nuts add sweetness and crunch in every bite. They bake in just 10 minutes and are a bakery-style classic you can easily make at home.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (130 g) white chocolate chips or chopped white chocolate
- 3/4 cup (100 g) roasted macadamia nuts, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar for 2 minutes, until light and creamy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts.
- Cover the dough and chill for 30 minutes. This helps the cookies keep their shape and develop more flavor.
- Scoop the dough into balls, about 1 1/2 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use roasted, unsalted macadamia nuts for the best flavor. If using salted nuts, reduce the salt in the dough to 1/4 teaspoon.
- Do not overbake. The cookies will look slightly underdone in the center but will set as they cool.
- Chilling the dough prevents spreading and gives thicker, chewier cookies.
- Press a few extra white chocolate chips and macadamia pieces on top of the dough balls before baking for a bakery-style look.
- Store in an airtight container at room temperature for up to 5 days.
- The unbaked dough balls can be frozen for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
