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White Chocolate Macadamia Nut Cookies

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White chocolate macadamia nut cookies: crispy edges, soft, chewy centers with a touch of crunch. This recipe uses a no chill dough and is sure to please the crowd.

white chocolate macadamia nut cookies

This recipe is a cousin to the classic chocolate chip cookie. Swap out the semi sweet chocolate chips for white chocolate and add in macadamia nuts for a subtle nutty crunch.

Day 8 of the 12 Days of Cookies.

If you missed days 1-7, check them out below

white chocolate macadamia nut cookie dough

This is a simple recipe that even the kids can help with. Simply measure and dump ingredients into a stand mixer, mix, scoop, and bake. The hardest part is waiting the 20 minutes until the cookies are done. I love to eat my white chocolate macadamia nut cookies with a cold glass of milk.

What do I need to make white chocolate macadamia nut cookies?

  • All purpose flour: The best way to measure flour is by scooping the flour with a spoon into a measuring cup and level with a knife or flat surface.
  • Baking soda
  • Salt
  • Light brown sugar: You can opt for dark brown sugar. This will give a richer, more molasses flavor.
  • Granulated sugar
  • Butter
  • Eggs
  • Vanilla (try my recipe for homemade vanilla extract in the Instant Pot
  • White chocolate chips
  • Macadamia nuts
white chocolate macadamia nut cookies

Do I need to chill my dough before baking?

Nope,. This recipe is stable enough that it will not spread.

How long does it take to bake this recipe?

20-25 minutes at 300F or until golden brown.

How to store white chocolate macadamia nut cookies?

These cookies are best stored in an airtight container at room temperature. They will keep for about 5 days.

stacked cookies

Can I freeze white chocolate chip macadamia nut cookie dough?

Yes. Make a big batch. Save half for another baking day or when you have surprise guests.

How to make white chocolate macadamia nut cookie?

  1. Preheat oven to 300F. Line two baking sheets with parchment paper and set aside.
  2. In a medium mixing bowl add flour, baking soda, and salt, Stir to combine. Set aside.
  3. In the bowl of a stand mixer add sugars and butter. Mix until well combined. Then add eggs and vanilla. Blend until smooth.
  4. Add dry ingredients and blend just until combined. Stir in chocolate chip.
  5. Using a large cookie scoop, scoop out about 3 tablespoons of dough and place on the parchment lined baking sheet. Be sure to leave about one inch between each cookie to allow the cookies space to rise, about 12 large cookies per baking sheet.
  6. Bake for 20-25 minutes or until golden brown.
  7. Transfer cookies to a wire rack to cool.
white chocolate macadamia nut cookies

White Chocolate Macadamia Nut Cookies

Yield: 24 large cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

White chocolate macadamia nut cookies: crispy edges, soft, chewy centers with a touch of crunch. This recipe uses a no chill dough and is sure to please the crowd.

Ingredients

  • 2 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup butter
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, roughly chopped

Instructions

  1. Preheat oven to 300F. Line two baking sheets with parchment paper and set aside.
  2. In a medium mixing bowl add flour, baking soda, and salt, Stir to combine. Set aside.
  3. In the bowl of a stand mixer add sugars and butter. Mix until well combined. Then add eggs and vanilla. Blend until smooth.
  4. Add dry ingredients and blend just until combined. Stir in chocolate chip.
  5. Using a large cookie scoop, scoop out about 3 tablespoons of dough and place
    on the parchment lined baking sheet. Be sure to leave about one inch
    between each cookie to allow the cookies space to rise, about 12 large
    cookies per baking sheet.
  6. Bake for 20-25 minutes or until golden brown.
  7. Transfer cookies to a wire rack to cool.

Notes

* This dough does not need to be chilled prior to baking.

* Store fresh baked cookies in an airtight container at room temperature for about 5 days.

* You can freeze this dough for later use. Wrap dough in plastic wrap (or you plastic free of choice), place in a zip top bag, and freeze.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 124mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 3g

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White Chocolate Macadamia Nut Cookies

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By on December 9th, 2019

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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