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    Home » Recipes » Cookies

    White Chocolate Macadamia Cookies

    Published: May 11, 2023 · Modified: Aug 11, 2023 by Emily Laurae · This post may contain affiliate links.

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    These White Chocolate Macadamia Cookies are classic cookie legends! So soft and chewy, each cookie is loaded with deliciously sweet white chocolate and creamy macadamia nuts. They’re simply delicious!

    White Chocolate Macadamia Cookies on the counter.
    Jump to:
    • ⭐ Why You’ll Love This Recipe 
    • 🍴Ingredients
    • 📖 Step by Step Instructions
    • 👩🏻‍🍳 Expert baking tips
    • ❄️ Storing and freezing
    • Tips for accurate measuring
    • Tips for Using Room Temperature Ingredients
    • 💭 Recipe FAQs
    • More classic cookie recipes
    • White Chocolate Macadamia Cookie
    • 💬 Comments

    ⭐ Why You’ll Love This Recipe 

    If I had to rank my favorite cookies, Chocolate Chip Cookies, Double Dark Chocolate Chip Cookies, and White Chocolate Macadamia Nut Cookies would all be in my top three. Sure, Subway does these flavors well, but nothing compares to homebaked cookies. This recipe features the best white chocolate macadamia nut cookies made from scratch!

    Each warm, buttery white chip macadamia nut cookie is impossible to resist. Imagine a thick, tender cookie that’s bursting with gooey white chocolate, chewy centers, and rich macadamia nuts. Yum!

    Better yet, you can freeze the dough and bake it whenever you’re craving something sweet. Thank goodness because these cookies are a macadamia nut masterpiece and seriously delicious!

    🍴Ingredients

    Labeled ingredient image for making white chocolate macadamia nuts.
    • All-purpose flour and bread flour - Yes, you need both! The combination of high-protein bread flour and delicate all-purpose flour gives the dough an ideal texture, leaving you with deliciously soft and chewy cookies. If you don’t have bread flour, you can use 100% all purpose flour but the texture won’t be quite as scrumptious. 
    • Granulated white sugar and brown sugar - Both sugars will help these cookies taste deliciously sweet, while the brown sugar adds a layer of deep, molasses-like flavors.
    • White chocolate - You can use white chocolate chips, chunks, chopped, etc. If white chocolate isn’t your thing, feel free to swap in milk or dark chocolate!
    • Macadamia nuts - The biggest star of this recipe! Macadamia nuts add elegance to whatever you bake them in. They have a naturally sweet and buttery flavor that pairs well with cookies, muffins, cakes, and more!

    See the recipe card below for a full list of ingredients and measurements.

    📖 Step by Step Instructions

    Ingredients for making white chocolate chip macadamia cookies.

    Step 1: Whisk the dry ingredients. Whisk flours, baking soda, baking powder, and sea salt together in a mixing bowl.

    Creaming the butter and sugars in a bowl.

    Step 2: Cream the room temperature butter, sugars, and egg. Cream butter (unsalted butter) and both sugars. After about 2-3 minutes, add the large egg and mix again.

    Adding white chocolate chips and macadamia nuts to cookie dough.

    Step 3: Finish the dough. Slowly add the flour mixture into the creamed mixture at low speed. Stir until the dough is cohesive, then fold in the white chocolate and macadamia nuts with a rubber spatula.

    Scooped cookie dough on a baking tray.

    Step 4: Chill the cookie dough. Cover the bowl with plastic and leave it in the fridge to chill. Afterward, roll the dough into balls and return to the refrigerator until firm and chilled.

    Close up of unbaked macadamia nut cookie dough.

    Step 5: Bake the cookies. Once firm and chilled, transfer the cookie dough balls to a parchment paper lined prepared baking sheets and bake cookies until the edges just begin to set.

    Baked cookies with macadamia nuts and white chocolate on top.

    Step 6: Let them cool, then dig in! Let the baked cookies cool on the cookie pan for a few minutes before transferring them to a cooling rack or wire rack.

    Pro tip: right after baking you can always use a large cookie cutter to gently nudge the cookies into a perfect circle in a circular motion - a personal preference and not necessary! The, dig in and enjoy!

    👩🏻‍🍳 Expert baking tips

    • Don’t skip chilling the dough. I know it’s tempting to bake your cookies right away, but leaving the dough in the fridge for at least 1 hour will solidify the butter and prevent the cookies from spreading.
    • For a little more flavor, sprinkle the fresh-out-of-the-oven cookies with a pinch of flaky sea salt and morsels of white chocolate.
    • Is the dough too dry? This can happen when your butter and egg are too cold. Make sure your eggs and dairy are at room temperature before getting started.
    • Room temperature ingredients shortcut - To bring eggs down to room temperature quickly, submerge them in warm water for a few minutes. For butter, heat it in the microwave in 15 to 30-second intervals on a low power level until soft but not melted. 

    ❄️ Storing and freezing

    To store, keep the delicious cookies in an airtight sealed container at room temperature for about 1 week or in the fridge for up to 2 weeks. They also freeze well for about 3 months. 

    To store raw cookie dough, keep it in an airtight container in the fridge and bake within 2 to 4 days. 

    To freeze raw cookie dough, place the cookie dough balls on a baking sheet and in the freezer until solid. Transfer the balls to a sealed bag and freeze for up to 3 months. The cookie dough balls can be baked from frozen but may need an extra few minutes in the oven.

    Tips for accurate measuring

    When it comes to the science of baking, it is imperative that you’re measuring your ingredients as precisely and accurately as possible. This is why I highly recommend that you invest in a kitchen scale!

    Dry ingredients in particular can vary widely in terms of weight vs. volume depending on how you measure them. Using a scale will also save you time; cut back on cleanup; and will allow for more consistent baking success - a total win! Use a scale to make other cookie ingredient like my key lime cookies, coffee cookies and lemon blueberry cookies!

    Baked white chocolate macadamia nut cookie on parchment paper.

    Tips for Using Room Temperature Ingredients

    In order to properly mix, cream or emulsify ingredients they need to be incorporated at room temperature unless stated otherwise. Adding cold ingredients can create a lumpy or curdled batter instead of a batter that is luxuriously velvety, light and fluffy.

    If you haven't remembered to remove your ingredients from the fridge a few hours before baking, there are a few shortcuts that will help to bring ingredients to room temperature quickly!

    Room Temperature Eggs: I like to cover my cold whole eggs with warm water for a few minutes before baking with them - after 3-5 minutes in warm water they will reach room temperature.

    Room Temperature Dairy: To slightly warm butter and other dairy products I will use the microwave! Bring the microwave power down to 3, then lightly warm the ingredients in 30-second spurts until your dairy is room temperature butter is softened not melted.

    💭 Recipe FAQs

    Should I bake with raw or roasted macadamia nuts?

    You can use either. Roasted nuts come with deeper flavors but raw nuts have a longer shelf-life. To roast the raw nuts yourself, just spread them on a baking sheet and bake in a 350ºF oven until golden. Easy peasy!

    Whoa, macadamia nuts are expensive! Is there a more affordable option?

    If you’re looking for a nut with a similar sweet taste and creamy mouth feel but a smaller price tag, use variations like raw cashews, brazil nuts, or hazelnuts.

    What else can you add to macadamia nut cookies?

    Feel free to add dried cranberries, pineapple, chopped dates, shredded coconut, etc. You can also press extra white chocolate into the top of each cookie before baking.

    More classic cookie recipes

    • Matcha cookies with white chocolate chips.
      Easy No-Chill Bakery-Style Matcha White Chocolate Cookies
    • Lemon white chocolate chip cookies on parchment.
      How to Bake Zesty Lemon and White Chocolate Chip Cookies
    • Cookie butter cookies on a plate with cookie butter and flaky salt on top.
      Easy Biscoff Cookie Butter Cookies Recipe (No Chill!)
    • Molasses cookie sandwiches with cream cheese frosting.
      Ginger Molasses Cookie Sandwiches with Cream Cheese Filling

    If you try this recipe for White Chocolate Macadamia Cookies, please leave a 🌟 review and share your creation with me onsocial media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧 

    White Chocolate Macadamia Cookies.

    White Chocolate Macadamia Cookie

    These White Chocolate Macadamia Cookies are classic cookie legends! So soft and chewy, each cookie is loaded with sinfully sweet white chocolate and creamy macadamia nuts. They’re simply delicious!
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12 Medium Cookies
    Calories: 222kcal
    Author: Emily Laurae

    Equipment

    • Mixer
    • Spatula
    • Bowls
    • Medium Cookie Scoop or Tablespoon
    • Parchment Paper
    • Baking Sheet

    Ingredients

    • 120 g (1 Cup) All-Purpose Flour
    • 60 g (½ Cup ) Bread Flour
    • ¼ teaspoon Baking Soda
    • ¾ teaspoon Baking Powder
    • ½ teaspoon Salt
    • 114 g (½ Cup ) Unsalted Butter
    • 100 g (½ Cup ) Granulated Sugar
    • 100 g (½ Cup ) Brown Sugar
    • 1 Large Egg, room temperature
    • 90 g (½ Cup ) Roughly Chopped Macadamia Nuts, plus a bit extra to add on top before baking if desired
    • 120 g (⅔ Cup) White Chocolate Chips, plus a bit extra to add on top before baking if desired

    Instructions

    • Whisk together your dry ingredients – the flours, baking soda, baking powder and sea salt in a bowl and set aside.
      120 g All-Purpose Flour, 60 g Bread Flour, ¼ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Salt
    • Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. This should take about 5-7 minutes. Make sure to take a second to scrape down the bowl before then adding your egg mixing for an additional 3 minutes. 
      114 g Unsalted Butter, 100 g Granulated Sugar, 100 g Brown Sugar, 1 Large Egg
    • Slowly add the dry ingredients in three separate stages - the dough will look slightly crumbly but will eventually come together. Finally, mix in roughly chopped chocolate.
      90 g Roughly Chopped Macadamia Nuts, 120 g White Chocolate Chips
    • Using a medium cookie scoop, roll your chilled dough into small balls. Place the scooped cookie dough in an airtight container and let them rest in the fridge for at least 30 minutes or so until firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours!
    • When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
    • Place your preferred number of cookies onto a baking sheet, and bake for about 13-15 minutes or until the edges have JUST started to brown. Remove from the oven and reshape as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.

    Notes

    Expert tips and troubleshooting
    • Don’t skip chilling the dough. I know it’s tempting to bake your cookies right away, but leaving the dough in the fridge for at least 1 hour will solidify the butter and prevent the cookies from spreading.
    • For a little more flavor, sprinkle the fresh-out-of-the-oven cookies with a pinch of flaky sea salt.
    • Is the dough too dry? This can happen when your butter and egg are too cold. Make sure your eggs and dairy are at room temperature before getting started.
    • Room temperature ingredients shortcut - To bring eggs down to room temperature quickly, submerge them in warm water for a few minutes. For butter, heat it in the microwave in 15 to 30-second intervals until soft but not melted.
    Storing and freezing
    • To store, keep the baked cookies in an airtight container at room temperature for about 1 week or in the fridge for up to 2 weeks. They also freeze well for about 3 months.
    • To store raw cookie dough, keep it in an airtight container in the fridge and bake within 2 to 4 days.
    • To freeze raw cookie dough, place the cookie dough balls on a baking sheet and freeze until solid. Transfer the balls to a sealed bag and freeze for up to 3 months. The cookie dough balls can be baked from frozen but may need an extra few minutes in the oven.

    Nutrition

    Calories: 222kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 99mg | Potassium: 64mg | Fiber: 1g | Sugar: 17g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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