White Chocolate Macadamia Nut Cookies

Enjoy a cookie that is both salty and sweet with this White Chocolate Macadamia Nut Cookies recipe. Made with standard baking ingredients, two extract flavors, and of course, white chocolate, these are always a crowd favorite!

The most delicious white chocolate macadamia nut cookies

Cookie season is upon us! Translation: the weather is getting chillier, and the oven is preheating for some sweet goodies! Today, we’re whipping up these delicious white chocolate macadamia nut cookies, which are nothing short of a satisfying treat.

I love to make a double batch of this dough and freeze half for later! Then, when I’m craving some cookies, I can just let the dough thaw and then pop it in the oven for a quick and easy dessert or snack. The combination of the sweet white chocolate and the salty macadamia nuts simply cannot be beat!

Ingredients in these white chocolate macadamia nut cookies

White chocolate macadamia nut cookies come with a pretty simple ingredient list that consists of typical baking items (think butter, sugar, eggs, flour, baking soda, and salt). Below is everything you’ll need!

• Butter: The first ingredient for this recipe is 3/4 cup (1.5 sticks) of softened or room temperature butter. By allowing the butter to soften before use, it will be easier to mix with the other ingredients.
• Sugar: Next, it’s time to sweeten things up! Use 3/4 cup of brown sugar (dark or light brown sugar) and 1/2 cup of white granulated sugar. The combination of these two sugars will create the perfect textured cookie.
• Eggs: 2 large eggs will help all of the dry ingredients bind together properly.
• Extracts: After the eggs, add some flavor by throwing in 1 tsp of vanilla extract and 1/2 tsp of almond extract.
• Flour: Next, it’s time for the flour! Use 2.5 cups of all purpose flour.
• Cornstarch: 1 tsp of cornstarch will help make the cookies a bit softer and perfectly chewy.
• Baking soda: After the cornstarch, it’s time for baking soda and baking powder. Use 1/2 tsp of baking soda, and 1/2 tsp of baking powder!
• Salt: 1/2 tsp of salt makes a difference, so be sure to include it!
• White chocolate chips: Finally, it’s time for the chocolate! Use 1.5 cups of your favorite white chocolate chip brand.
• Macadamia nuts: Last but not least, include 1 cup of chopped and salted macadamia nuts.

Tools used to make these macadamia cookies

Only a handful of kitchen tools will be needed for this recipe. Before you begin, gather the following:

• Large mixing bowl and spatula or stand mixer
• Medium mixing bowl
• Whisk
• Baking sheet
• Cookie scoop

To measure out ingredients, have the following measuring cup sizes ready to go: 1/2 tsp, 1 tsp, 1/2 cup, 3/4 cup, and 1 cup.

How to make white chocolate and macadamia cookies

Ready to get started? Like most cookie recipes, this one comes together easily! The dough should be refrigerated for a bit before baking, which means you can prep this recipe ahead of time if needed. Total prep time is around 10 minutes, and baking will take another 10-12. Be sure to set aside 1 hour to allow the dough to chill. You can expect this recipe to yield about 28 cookies!

First, grab a large bowl or stand mixer and beat together the butter and sugars until creamy. Then, add the eggs and extracts and continue to beat. Set aside.

In a medium sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.

Add the dry flour mixture to the wet ingredients and stir well until everything is combined.

Then, fold in the white chocolate chips and macadamia nuts.

Refrigerate the dough for at least 60 minutes.

When the dough is ready to bake, preheat the oven to 350°F and line the baking sheets with parchment paper.

Using a cookie scoop, scoop 3 tbsp of cookie dough at a time and place it on the sheet pan. Bake or 10-12 minutes or until just slightly golden on the bottom edge. Let cool completely before serving.

Missing an ingredient or two or wondering about potential swaps? Here are some easy substitutions that you can make in this recipe!

White sugar
First, white sugar can be substituted with coconut sugar or brown sugar. Note that this swap will change the texture of the cookies, but the flavor will remain yummy! With more brown sugar, they will spread more and get crispier when baked.

Eggs
Did you know that eggs can be substituted by using applesauce? Apple sauce! You can use 1/4 cup to substitute each egg, so 1/2 cup total for this recipe.

Baking soda
If you need to omit baking soda, you can use extra baking powder. For this recipe, that will require an additional 1.5 tsp of powder.

White chocolate chips
White chocolate can be swapped with any chip flavor! Milk chocolate chips, semi sweet, dark, or even peanut butter or butterscotch will all work in this recipe. Use whatever you like!

Macadamia nuts
Last but not least, you can replace macadamia nuts with any other nut. Chopped peanuts, cashews, walnuts, or pecans will all be delicious in these cookies!

Do macadamia nuts need to be roasted for cookies?

No special roasting is required for this recipe! The macadamia nuts can be used as is. Just be sure to chop them before adding to the dough!

Why is white chocolate paired with macadamia nuts?

You can let your tastebuds answer this one—it’s a delicious combo! The sweet flavor of the white chocolate pairs wonderfully with the saltiness of the macadamia nuts.

How would you describe the taste of macadamia nuts?

Like other nuts, macadamia nuts have an earthy flavor. They also have a sweet, buttery undertone, which tastes great, especially when the nuts are salted!

If you liked this recipe, you’ll want to try these!

Are you looking for some more recipes that utilize white chocolate? You’re in luck! There are so many sweet ideas where this one came from. Try one of these next!

• White Chocolate Peanut Butter Ritz
• Healthy White Chocolate Cranberry Cookies
• Pumpkin Pie Cheesecake Balls
• Brown Butter Pumpkin Blondies

All recipes by Erin Morrissey and Photos by Sierra Inn