White Chocolate Macadamia Nut Cookies

This quintessential recipe for soft, chewy White Chocolate Macadamia Nut Cookies will have you swooning!!!

Using dark brown sugar and extra vanilla gives the macadamia cookie dough an extra boost of delicious, caramel flavor! You won’t want to share!

Why You Must Make

• These taste like bakery cookies except you get to eat them fresh out of the oven.
• They taste amazing!
• They are super easy to make.

Ingredient Notes

• Kitchen Staples – All-Purpose Flour (affiliate link), Table Salt, Baking Soda, Sugar, Light Brown Sugar
• Baking Powder (affiliate link) – This is NOT the same as baking soda and has a much shorter shelf life. Check the expiration date before starting the recipe. If you’re unsure if it’s active, place a spoonful in a cup of very hot water. It should bubble vigorously if fresh. If it doesn’t, replace your tin before starting the recipe.
• Butter – I use salted butter; pull it out of the refrigerator ahead of time and bring it to room temperature for easier incorporation.
• Dark Brown Sugar (affiliate link) – Adds a deeper caramel flavor to the cookies. PRO-Tip: If you don’t have dark brown sugar, you can add 1 tablespoon of molasses to a cup of regular brown sugar and mix well. Repeat for every cup needed.
• Large Eggs – Also, take your eggs out of the refrigerator ahead of time to bring them to room temperature for easier incorporation. You can also set them in a bowl of very warm (not boiling) water to speed up the process.
• Real Vanilla Extract (affiliate link) – For the tastiest results, don’t use artificially flavored vanilla.
• White Chocolate (affiliate link) – I use Bakers or Ghirardelli Bars and cut them into chunks. You can also use white chocolate chips.
• Macadamia Nuts (affiliate link) – Chop them to make the cookies easier to eat. If your nuts have been in the pantry for months, you can gently warm them in a skillet or in the oven at a low temperature to bring out their essential oils (which results in more flavorful nuts).

Expert Tips

I packaged up the nutty version and trekked across the Midwest to my high school reunion. I loved their questions: “Did you make these?” and “Is there butter in these?” as well as, “When will these be on your blog?” Yes, a LOT, and soon were my answers. I even got some of the health nuts to partake. They’re worth a few extra minutes on the treadmill! If you like chewy cookies, check out these pointers  before you bake up a batch:

• PRO-Tip: To make chewy cookies, do not use a mixer to add the flour. A wooden spoon will do the trick without adding any excess air to the batter.
• Use room temperature butter and eggs for the easy incorporation of the wet and dry ingredients.
• Do not over-bake your cookies, or they won’t be soft. Watch for the edges to brown and the middle to look slightly underdone, as the residual heat of the cookie sheet will continue the baking process after you pull the cookies out of the oven.
• PRO-Tip: Look for a recipe with brown sugar as an ingredient. Dark brown sugar is even better, as the extra molasses in it helps keep your cookies moist. Eggs and even an extra egg yolk will do the same.
• I made my own white chocolate chunks by chopping up Ghirardelli or Baker’s White Chocolate Bars (affiliate link). White chocolate chips can be substituted if that’s your preference.

Frequently Asked Questions

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• White Chocolate Bundt Cake
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The Recipe:

White Chocolate Macadamia Nut Cookies Recipe

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Yield 36 cookies

The best recipe for these classic, chewy White Chocolate Macadamia Nut Cookies.

4.8 Stars (50 Reviews)

Ingredients

• 2 ½ cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 sticks (16 tablespoons) butter, at room temperature
• ½ cup sugar
• 1 cup dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 8 ounces white chocolate, coarsely chopped
• 1 cup macadamia nuts, chopped

Instructions

1. Preheat oven to 350º. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
3. In your mixer, cream butter, sugar, and brown sugar. Add eggs and vanilla and mix till combined.
4. Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
5. Stir in the chopped white chocolate and macadamia nuts.
6. Spoon generous tablespoons of dough onto the prepared cookie sheets, leaving 2 inches between cookies.
7. Bake for 8 to 10 minutes, or until the edges are light brown. Slightly under-baking will make for a chewy cookie.
8. Remove from oven, let cool for a couple of minutes, then transfer to a cooling rack.

Notes

Adapted from Diethood.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid 9-Speed Digital Hand Mixer 
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel - 1050HS

Nutrition Information:

Yield:

18

Serving Size:

2 cookies
Amount Per Serving: Calories: 168Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gCholesterol: 25mgSodium: 82mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g

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