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These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. Melted butter maintains a delicious buttery flavor while an extra egg yolk adds chewiness. They’re absolutely PACKED with white chocolate and salted macadamia nuts.
White Chocolate Macadamia Nut Cookie Ingredients
These are the ingredients you’ll need to make the best white chocolate macadamia nut cookie recipe:
- Butter: This white chocolate macadamia nut cookie recipe starts with two sticks of butter.
- Sugars: You’ll need a blend of white and brown sugars for this sweet recipe.
- Eggs: Eggs act as a binding ingredient, which means they hold the dough together.
- Extracts: Add flavor with vanilla extract and almond extract.
- Flour: All-purpose flour gives the cookie dough structure.
- Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
- Salt: A pinch of salt enhances the overall flavor of the cookies, but it won’t make them taste salty.
- Mix-ins: Of course, you’ll need coarsely chopped white chocolate chips and coarsely chopped macadamia nuts!
How to Make White Chocolate Macadamia Nut Cookies
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade white chocolate macadamia nut cookies:
- Beat the wet ingredients together in one bowl and the dry ingredients in another bowl.
- Gradually stir the dry mixture into the wet mixture, then stir in the mix-ins.
- Drop spoonfuls of the dough onto a baking sheet.
- Bake until the cookies are golden brown.
How to Store White Chocolate Macadamia Nut Cookies
Store the white chocolate macadamia nut cookies in an airtight container at room temperature for up to four days or in the refrigerator for up to one week.
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Can You Freeze White Chocolate Macadamia Nut Cookies?
Yes! You can freeze baked white chocolate macadamia nut cookies and white chocolate macadamia nut cookie dough. Here’s how:
- To freeze baked cookies: Allow the baked cookies to cool completely. Arrange them in a single layer on a baking sheet, cover, and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.
- To freeze cookie dough: Drop balls of dough onto a parchment-lined baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.
Macadamia Nut Cookies
Servings
48
servingsPrep time
15
minutesCooking time
10
minutesCalories
122
kcalIngredients
1 cup butter, softened
¾ cup packed light brown sugar
½ cup white sugar
2 large eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond extracts.
Combine flour, baking soda, and salt in another bowl. Gradually stir flour mixture into butter mixture; fold in macadamia nuts and white chocolate.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.- Bake in the preheated oven until golden brown, about 10 minutes.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
White Chocolate Chips: I usually use closer to 1 and 1/4 cups white chocolate chips, about 210g. For looks, you can press a few extra chips into the tops of the warm cookies when they come out of the oven.
Macadamia Nuts: I used salted dry-roasted macadamia nuts. You can use unsalted, raw, and/or whichever macadamia nuts you love most. Salted dry-roasted adds incredible flavor though.
