White Chocolate Macadamia Nut Cookies are the perfect mix of sweet and nutty. They’ve got that soft, chewy texture with creamy white chocolate chips and crunchy macadamia nuts in every bite. It’s the kind of cookie you reach for when you want something a little different but totally satisfying—like a treat that’s both cozy and just a little fancy.
Baking white chocolate macadamia nut cookies is a simple joy that fills the kitchen with warm, sweet aromas. The dough comes together easily, and once you mix in the smooth white chocolate chips and crunchy macadamia nuts, you know you’re in for a treat. It's a treat that comes together easily but tastes like something special, perfect for sharing—or keeping all to yourself.
Try some of our other cookies: Birthday Cake Cookies, Orange Marmalade Thumbprint Cookies, Peanut Butter Chocolate Chip Cookies, or Chewy Snickerdoodle Cookies.
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Ingredients for White Chocolate Macadamia Nut Cookies
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- salt
- baking powder
- cornstarch
- white chocolate chips
- macadamia nuts
FAQs
Either works! Just keep in mind salted nuts will add a little extra saltiness to balance the sweetness.
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
This could be due to warm dough or too much butter. Try chilling the dough for at least 30 minutes before baking to help the cookies hold their shape.
Yes! Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a bag and bake straight from the freezer—just add 1–2 extra minutes to the baking time.
Macadamia nuts have a rich, buttery texture and a subtle crunch that pairs beautifully with the creamy sweetness of white chocolate.
Yes, just use a good quality 1:1 gluten-free flour blend in place of regular flour. Make sure your other ingredients are also certified gluten-free.
Top Tips
- Use Room Temperature Ingredients: Softened butter and room-temperature eggs mix better, resulting in a smoother dough and evenly baked cookies.
- Creaming your butter and sugar together until light and fluffy incorporates air into the dough, giving your cookies a better texture.
- Roughly chop macadamia nuts: Big chunks can cause uneven baking. A rough chop ensures they’re well-distributed and easier to bite into.
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing can lead to dense cookies.
- Even Cookie Sizes: Use a cookie scoop to ensure all cookies are the same size for even baking.
- Bake One Sheet at a Time: For the best results, bake one tray at a time in the center of the oven. If you’re baking multiple trays, rotate them halfway through.
How to make Macadamia Nut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter and sugars in a large bowl until light and fluffy, about 2–3 minutes.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. Fold in white chocolate chips and chopped macadamia nuts.
- Optional step: Chill the dough for 30–60 minutes
- Scoop dough into 1.5 to 2 tablespoon balls and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft. Don’t overbake! Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Best White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 3 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 12 oz white chocolate chips
- 1 cup macadamia nuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter and sugars in a large bowl until light and fluffy, about 2–3 minutes.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. Fold in white chocolate chips and chopped macadamia nuts.
- Optional step: Chill the dough for 30–60 minutes
- Scoop dough into 1.5 to 2 tablespoon balls and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft. Don’t overbake! Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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