White Chocolate Macadamia Nut Cookies Recipe
These white chocolate macadamia nut cookies deliver the ultimate sweet, chewy, and crunchy treat in every bite. White chocolate macadamia nut cookies are an irresistible classic for dessert lovers everywhere.
Buttery dough surrounds pockets of creamy white chocolate and crunchy macadamia nuts, creating a luxurious bite that feels both nostalgic and decadent. Perfect for bake sales, holiday trays, or late-night cravings.
What You Need for White Chocolate Macadamia Nut Cookies
- White chocolate – Sweet and creamy, it melts into luscious pools for rich bites.
- Unsalted butter – Provides moisture and richness, creating a soft, tender crumb.
- Granulated sugar – Adds sweetness and helps cookies spread to a perfect thickness.
- Egg – Binds everything together while adding extra chewiness.
- Vanilla extract – Enhances the sweetness and deepens the flavor.
- All-purpose flour – The sturdy base for the perfect cookie texture.
- Baking powder & baking soda – Give lift and lightness for a delicate chew.
- Corn starch – Helps keep the cookies tender and soft.
- Kosher salt – Balances the sweetness with a touch of savoriness.
- Macadamia nuts – Buttery and crunchy, they add an irresistible nutty bite.
Let’s Bake These White Chocolate Macadamia Nut Cookies!
Start by creaming the butter and sugar until light and fluffy, building the soft base of these decadent cookies. Beat in the egg and vanilla, infusing warmth and sweetness.
In another bowl, whisk together flour, baking powder, baking soda, corn starch, and salt to ensure even distribution. Gently mix the dry ingredients into the butter mixture until just combined—this keeps the cookies tender.
Fold in the chopped macadamia nuts and white chocolate, adding texture and creamy bursts of sweetness in every bite. Chill the dough for at least an hour to develop flavor and prevent overspreading.
Scoop dough balls onto a lined baking sheet, topping them with a few extra nuts and white chocolate pieces for a bakery-style finish. Bake until golden edges appear and the centers stay chewy and soft. Let them cool on the tray to firm up before transferring to a wire rack.
Tips & Twists for Perfect White Chocolate Macadamia Nut Cookies
For bakery-level results, always measure flour carefully—too much can make cookies dry and dense. Weighing with a kitchen scale is best. Chilling the dough is crucial for thick, chewy cookies with defined edges.
Feel free to experiment by swapping white chocolate for milk or dark chocolate chunks if you want to switch things up. A sprinkle of flaky sea salt on top before baking elevates the sweet-salty balance beautifully.
For extra texture, toast the macadamia nuts beforehand—this deepens their nutty flavor and adds an irresistible crunch.
Keeping Your Cookies Fresh and Delicious
Store leftover white chocolate macadamia nut cookies in an airtight container at room temperature for up to five days to maintain their soft, chewy texture.
For longer storage, freeze baked cookies or unbaked dough balls in a freezer-safe bag for up to three months. When ready to enjoy, bake frozen dough directly—just add a couple more minutes to the baking time for fresh-from-the-oven perfection every time.
White Chocolate Macadamia Nut Cookies Recipe
Ingredients
- 1 cup macadamia nuts chopped
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- 1 tsp. corn starch
- ½ tsp. baking powder
- 1 egg
- 3/4 cup granulated sugar
- 8 oz white chocolate
- 1 tsp. vanilla extract
- 1/2 cup unsalted butter room temperature
- 1 1/4 cups all-purpose flour 150g
Instructions
- With a stand or hand mixer, cream together the butter and sugar for about 2 minutes until light and fluffy. Incorporate the egg and vanilla extract, mixing until thoroughly blended. In a separate bowl, whisk together the flour, baking powder, baking soda, corn starch, and salt. Gradually add the dry mixture to the creamed butter, beating on low speed until just incorporated. Gently fold in the chopped macadamia nuts, ensuring not to overmix. Delicately fold in the white chocolate. Cover the dough and refrigerate for one hour. Scoop generous tablespoon portions of dough and arrange them on a parchment-lined baking sheet, leaving about 2 inches between each. Press additional white chocolate and macadamia nuts onto the tops and sprinkle with flaked salt if desired. Bake at 350°F for 10 to 12 minutes, until the edges are lightly golden. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
