by 
A delicious soft cookie filled with white chocolate chips and macadamia nuts. There's a perfect sweet salty combination with each bite.
These white chocolate macadamia nut cookies are perfect for anytime you need a sweet treat or need an elegant cookie to serve to guests.
Why make these cookies
There's just something about white chocolate that seems to dress up a dessert. The same is true with these cookies. The white chocolate makes them a bit fancier! But don't let that stop you from eating them!
Macadamia nuts and white chocolate together are a perfect combination. I've used roasted and salted macadamia nuts and they make a delicious sweet and salty combination along with the chocolate.
It's great to have a variety of cookies in your recipe box. These are a perfect cookie to mix things up a bit, and they are a great cookie for everyday or for adding to add to a holiday cookie tray.
If you love baking with white chocolate chips, you'll also want to try these White Chocolate Chip Cranberry Cookies!
Key ingredients
- Macadamia nuts - roasted and salted
- White chocolate chips
- Butter - I use salted butter
- Sugars - brown sugar and granulated sugar
- Vanilla - pure vanilla extract
Step by step directions
- Place butter in a mixing bowl and mix until soft and creamy
- Add both sugars and mix for 3-4 minutes until light and fluffy
- Stir in eggs and vanilla. Stir for 2-3 minutes
- Add flour, baking soda and salt and mix to combine
- Stir in chopped macadamia nuts and white chocolate chips
- Form cookies into a ball using a cookie scoop or a spoon. Place on an ungreased cookie sheet
- Bake in a preheated 375° oven for 10 - 12 minutes
- Remove cookies from cookie sheet while still hot
- Cool on a baking rack
Cookie baking tips
- Make certain your oven is fully preheated. Turn it on when you first get started and you should be good to go!
- Whip your butter and sugar together for the full 3-4 minutes. It really helps your cookies hold shape.
- Use a cookie scoop to keep uniformed sized cookies
- Place dough on an ungreased cookie sheet or one lined with parchment paper
- Bake just one cookie sheet at a time
- Remove cookies from the cookie sheet while they are still hot. Wait one minute after they come out of the oven, remove with a spatula and continue cooling on a baking rack.
Recipe Faqs
Once the cookies are fully cooled, place in an airtight container. Store at room temperature for up to 3 days.
Yes, these cookies freeze well. Allow cookies to fully cool and then place in a freezer safe container. Layer in a single layer with sheets of waxed paper or parchment paper between each layer. This will help prevent the cookies from sticking together when they thaw.
More delicious cookies
- Cowboy cookies
- Sour cream cookies
- Oatmeal cranberry cookies
- Pecan icebox cookies
- Dark chocolate chip oat cookies
- Carrot cookies
- M&M cookies
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my cookie recipes!
White Chocolate Macadamia Nut Cookies
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
- 1 cup butter (salted butter, softened)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chopped macadamia nuts (roasted and salted)
- ¾ cups white chocolate chips (4 ounce package)
Instructions
- Preheat oven to 375°
- Place butter in a bowl and mix until soft and creamy1 cup butter
- Add sugars and beat for 3-4 minutes¾ cup sugar, ¾ cup brown sugar
- Mix in eggs and vanilla and beat for 2 additional minutes2 eggs, 1 teaspoon vanilla
- Add flour, baking soda and salt. Mix just until incorporated2 ¼ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Add chopped nuts and white chocolate chips. Mix just until well distributed throughout dough.1 ½ cups chopped macadamia nuts, ¾ cups white chocolate chips
- Form dough into small balls using a cookies scoop or a spoon onto an ungreased cookie sheet
- Baked one cookie sheet at a time in preheated 375° oven for 10-12 minutes
- Allow cookies to cool briefly then remove from cookie sheet while still hot. Place on a baking rack to fully cool.
Notes
- Make certain your oven is fully preheated. Turn it on when you first get started and you should be good to go!
- Whip your butter and sugar together for the full 3-4 minutes. It really helps your cookies hold shape.
- Use a cookie scoop to keep uniformed sized cookies
- Place dough on an ungreased cookie sheet or one lined with parchment paper
- Bake just one cookie sheet at a time
- Remove cookies from the cookie sheet while they are still hot. Wait one minute after they come out of the oven, remove with a spatula and continue cooling on a baking rack.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Believe it or not, I've never made a homemade batch of white chocolate macadamia nut cookies! These are one of Laura's favorites, so perhaps I need to surprise her with a homemade batch. Ah, make it a double batch - I know these are going to be popular around here!
Kathy says
I think it's time to get baking!!! 🙂
Valentina says
I agree about macadamia nuts and white chocolate being a perfect combination -- I think they belong together! And in a cookie is the best way. Can't wait to try these. 🙂 ~Valentina
Kathy says
They are a delicious combination! Enjoy 🙂