Best-Ever White Chocolate Macadamia Nut Cookies
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Best-Ever White Chocolate Macadamia Nut Cookies! These cookies are thick, soft, and buttery and chewy, exactly what you want right? It’s so heavenly when you get that taste of sweet white chocolate and a bit of salty macadamia nuts in each wonderful cookie bite!
Simply awesome!! Double the recipe for holidays! More cookies? Check out these Chocolate Macadamia Cookies, these Best-Ever Samoa Chocolate Chip Cookies and these Best-Ever Chocolate Chip Cookies! Scrumptious!
If you’re a cookie freak, like a bunch of cookie monsters I think you are, you’ll also love these Perfect Chocolate Chip Cookies, these Double Chocolate Peanut Butter, Chocolate Chip Cookies, these Soft Sugar Cookies, these Red Velvet Levain Cookies and our famous “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies!
Seriously, anytime is cookie time, right? I have many, sweet memories of baking tons of homemade cookies with friends and family, and this cookie recipe is definitely one we cherish.
Thank goodness even on a bad day, cookies always make everything better. Especially these White Chocolate Macadamia Nut Cookies!
Why We Love Macadamia Nuts & Their Benefits!
I love good, delicious homemade old-fashioned cookies, and these White Chocolate Macadamia Nut Cookies are some of the BEST-EVER with their chewy centers!
Tradition of baking cookies like these has been carried down from generation to generation. I particularly like using dry roasted salted macadamia nuts with the sweet white chocolate chip morsels for the sweet and salty flavor effect.
These Best-Ever White Chocolate Macadamia Cookies are chewy, nutty, buttery, white chocolate chip cookies chocked full of crunchy macadamia nuts. Macadamia nuts have a sweet taste and are rich source of energy.
Macadamia nuts are really creamy and tasty! They’re also good for you because they contain healthy fats, protein, carbohydrates, fiber and powerful antioxidants and important minerals.
Macadamia nuts are an excellent source of unsaturated fats, which, when eaten instead of saturated fat, which has been linked to a reduced risk of heart disease.
Happily you can have these cookies in your paws in 30 minutes or less total time!
Ingredients You Need for the Best-Ever White Chocolate Macadamia Nut Cookies
Best-Ever White Chocolate Macadamia Nut Cookies Recipe
- unsalted butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- all-purpose flour
- baking soda
- salt or sea salt
- Ghirardelli White Chocolate Chips
- chopped dry-roasted macadamia nuts
Instructions How to Make My White Chocolate Macadamia Nut Cookie Recipe
- Heat oven to 350°F.
- In a large mixing bowl using a hand mixer or bowl of a stand mixer, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until incorporated without overmixing.
- Mix the wet ingredients in the dry ingredients of flour, baking soda and salt gradually until just incorporated.
Adding the White Chocolate Chips and Macadamia Nuts, Then Bake!
- Fold in white baking chips or bar chunks and nuts.
- Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. These cookies are thick, but if you want super thick, scoop dough balls and place in fridge for 15-30 minutes and bake until slightly golden brown.
- Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are light golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
- Cool 5-10 minutes; remove from cookie sheet to wire rack.
- Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.
Best White Chocolate Macadamia Nut Cookie Sizes & Baking
- Large cookie scoop is 1/4 cup – bake 12-14 minutes and preferred! (12 cookies)
- Medium cookie scoop is approx 2 tablespoons – bake 10-12 minutes (16 cookies)
- Small cookie scoop is 1 tablespoon – bake 8-10 minutes (24 cookies)
- Store cookies in an airtight container at room temperature for 3-4 days.
Freezing Cookies
- Freeze baked cookies in an airtight container or zip-top bag for up to 30 days in freezer and thaw at room temperature.
These are an extremely popular cookie recipe during the holidays for sure. One of Santa’s favorite cookies for sure! Let’s bake some of these Best White Chocolate Macadamia Nut Cookies up in here!!
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- Soft Snickerdoodles
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- White Chocolate Brownies
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Best-Ever White Chocolate Macadamia Nut Cookies
Ingredients
- ½ cup unsalted butter 1 stick, room temp or cool
- ¼ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour make sure to measure flour correctly
- 1 teaspoon baking soda
- ½ teaspoon salt or can add sea salt on top after baking
- 1 cup Ghiradelli White Chocolate Chips or white chocolate chunks, chopped, add more depending on your tastes.
- ½ cup coarsely chopped roasted salted macadamia nuts
Instructions
- Heat oven to 350°F.
- In a large mixing bowl using a mixer, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until incorporated.
- Stir in flour, baking soda and salt gradually until just incorporated.
- Mix in white baking chips or bar chunks and nuts.
- Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. These cookies are thick, but if you want super thick, scoop cookie dough balls and place in fridge for 15-30 minutes and bake until slightly golden brown.
- Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are slightly golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
- Cool 5-10 minutes; remove from cookie sheet to wire rack.
- Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
Notes
Cookie Sizes
- Large cookie scoop is 1/4 cup - bake 12-14 minutes and preferred! (12 cookies)
- Medium cookie scoop is approximately 2 tablespoons - bake 10-12 minutes (16 cookies)
- Small cookie scoop is 1 tablespoon - bake 8-10 minutes (24 cookies)
- If you want these more golden brown - use 1/2 cup brown sugar and 1/4 cup granulated sugar.
- Optional: Add 1/2 cups dried cranberries to recipe if you want!
Nutrition
Cookies inspired by my Perfect Chocolate Chip Cookies
