Last Updated on November 11, 2020 by Kathryn Donangelo
These White Chocolate Macadamia Nut Cookies are thick, sweet, soft and chewy! They are packed with creamy white chocolate chips and crunchy nuts!
These White Chocolate Macadamia Nut Cookies are one of my favorite cookies to bake! I love white chocolate a little more than I love milk chocolate. I always store a bag of white chocolate chips in our freezer and when I’m craving something sweet I just eat a few right out of the bag!
HOW TO FREEZE THESE WHITE CHOCOLATE MACADAMIA NUT COOKIES
I normally always have some type of cookie dough in our freezer at all times because they come in so handy when you are wanting to bake up 2, 6, or 10 cookies! All you simply do is drop the cookies on a baking sheet using a mini ice cream scoop and freeze until solid. Once they are frozen transfer the cookie dough balls to an airtight container or plastic baggie.
These dough balls will last up to 3 months. When ready to bake, simply bake them according to directions.
HOW TO STORE THESE WHITE CHOCOLATE MACADAMIA NUT COOKIES
Cookies are always best when they are fresh. If you have leftovers you can simply place them in an airtight container and store the cookies in a cooled area. They will last up to one week but please keep in mind they may loose flavor and texture if not stored properly.
I love my white chocolate macadamia nut cookies to be a little more on the thicker side. I love the edges to be slightly chewy and the middle to be a distinct buttery flavor.
KEY NOTES ON THIS RECIPE
- Using slightly roasted and salted macadamia nuts gives this cookie a slightly salted flavor that balances the sweetness. The macadamia nuts are extra crunchy if they are roasted and gives this the perfect amount of crunch!
- It’s important to use room temperature butter and not melted butter. If you use melted butter the cookies will spread while baking
- If you want to make these a head of time, simply follow the directions below on how to freeze them
- I like to let the dough balls rest in the refrigerator for 20 minutes before I bake them. This allows the cookies to become thicker
You don’t need a special occasion to bake these cookies, they are amazing any day! If you’re looking for a reason to bake these any birthday party, potluck, holiday, or treats for your kids’ lunch box are a great reason!
Whoever you make these cookies for will thank you. You will start adding this recipe to your cookie rotation and on your holiday baking list!
INGREDIENTS TO MAKE THESE WHITE CHOCOLATE MACADAMIA NUT COOKIES
- Baking soda
- Baking powder
- Brown sugar
- Granulated sugar
- Vanilla extract
- Macadamia nuts
- White chocolate chips
LOOKING FOR OTHER FAVORITE COOKIE RECIPES? BAKE THESE!
- Whole Wheat White Chocolate Pudding Cookies
- Soft and Buttery Snickerdoodles
- Cheesecake Sprinkle Cookies
CAN’T GET ENOUGH?
White Chocolate Macadamia Nut Cookies
- 1 1/2 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter; softened NOT melted
- 1/2 cup packed brown sugar
- 14 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3/4 cup macadamia nuts; roughly chopped roasted & salted
- 3/4 cup white chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
- In a small bowl, combine flour, baking soda and salt. Whisk together and set aside.
- In a large bowl, using a hand mixer or stand mixer, beat together the butter, brown sugar and granulated sugar until combined, about 2 minutes, scraping the bowl as needed.
- Add in the egg and vanilla extract and continue mixing for another minute. Add the flour mixture and beat together until just combined.
- Mix in the macadamia nuts and white chocolate chips until evenly distributed. With a mini ice cream scooper (or scoop 2 tablespoon portions of dough) and place the dough balls about an inch apart on the cookie sheet.
- ***OPTIONAL step*** place the dough balls in the refrigerator for up to 20-40 minutes. This will allow them to get firm and result in a thicker cookie.
- Bake the cookies for 10-13 minutes or until the cookie edges are slightly golden brown. The center will look slightly underdone and that is perfect! Place the cookies on a wire rack to cool. Enjoy!