These homemade white chocolate macadamia nut cookies are soft, chewy, and oh so delicious. They put a smile on my face with each bite.
I love cookies and have several cookie recipes here on my website. If you are a cookie lover like me then you have got to give these a try. They are full of white chocolate chips and of course macadamia nuts for that added crunch and texture and flavor.
Another thing that is nice is this white chocolate macadamia nut cookies recipe makes a whole lot of cookies and they store really well too. They are so easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make white chocolate macadamia nut cookies from scratch you need a handful of easy to find ingredients:
- Flour – Use all-purpose/plain flour. You can use self-rising flour, if you do, leave out the baking soda, and the salt.
- Butter – Use soft room temperature unsalted or salted butter. I don’t recommend using margarine, but if that is all you have you can use it. They will turn out differently.
- Brown sugar – The brown sugar helps to make the cookie chewier and adds a bit more of flavor because of the molasses in the brown sugar.
- White granulated sugar
- Eggs – They will add to the structure and moisture to the cookies.
- Vanilla extract – It adds flavor and enhances the flavors of other ingredients. You can leave it out if you don’t have any.
- Baking soda
- Macadamia Nuts – Chopped into small chunks. You can’t have macadamia nut cookies without the macadamia nuts!
- White chocolate chips – Or you can use a white chocolate bar as well, chopped up into chunks.
Step 2: How to make white chocolate macadamia nut cookies
Begin by preheating the oven to 350 F/176 C. Place the main oven rack in the middle position.
Then in a medium bowl whisk together the flour, salt, and baking soda. If all you have is self-rising flour, you can use that as well. The cookies will turn out differently however.
In a large bowl blend together the softened room temperature butter, packed brown sugar, and white sugar until combined. Use a stand mixer or hand mixer, or if you don’t have a mixer you can use a wooden spoon.
Next add in one of the eggs as well as the vanilla extract and mix until just combined. Then add in the other egg and blend until just combined. Scrape the sides of the bowl as needed with a spatula to make sure all the ingredients are properly mixed.
Step 3: Finish the cookie dough
Time to add in the flour mixture and the nuts and white chocolate chips. Start with one cup of the flour mixture and mix that in. Then add in a cup of the chocolate chips and a cup of the macadamia nuts, reserve the other fourth cups of each for later.
Mix the nuts and chocolate chips in the dough, then add the rest of the flour half of it at a time until combined.
You can cover and chill the dough for at least an hour which will help form a thicker cookie, or if you just want to save the cookie dough for later. Or you can bake the cookies now.
You can also freeze the dough if you want. However, I recommend forming them into dough balls and freezing them that way as opposed to freezing the whole mound of cookie dough.
Step 4: Bake those homemade white chocolate macadamia nut cookies
Use a couple of tablespoons or a small ice cream scoop and scoop out some cookie dough and place it on a sheet pan lined with parchment paper or a silicone baking mat. I absolutely love silicone baking mats and use them all the time.
Place the cookie dough mounds about 2 inches apart. You should be able to get about 12 per cookie sheet. And this recipe will make around 32 to 36 cookies depending on the size you make them. Even more if you make them really small.
Once done, take the remaining chocolate chips and macadamia nuts and place them on the top of the cookie dough mounds. This will give it a nice look when baked.
Bake them in the oven, one cookie sheet at a time, for 8 to 12 minutes until they are nice and golden brown around the edges. Allow them to cool for just a few minutes on the pan before removing them and placing them on a wire cookie rack to cool completely.
If you want your cookies to be crunchier, bake them for a few minutes longer, also leave them on the pan for 5 to 6 minutes before removing them, as they will continue to bake on the hot pan.
Time to enjoy those macadamia nut cookies once they have cooled. Dip them in some milk or eat them as is, however you want to eat them. Enjoy!
How long do macadamia nut cookies last?
Store the cookies in an airtight container at room temperature for 3 to 4 days, or in the fridge for a few weeks. You may also freeze them for a few months if you like. You can also freeze the dough.
After forming the dough into balls and putting the extra white chocolate chips and macadamia nuts on top, place the pan in the freezer for a few hours. Then remove them from a pan and place them in a freezer bag and back in the freezer for long term storage.
How do I make the cookies thicker or fatter?
Add about 1/4 cup more flour to the cookie dough. Make sure to chill the dough for at least one hour before baking them, and don’t over-mix the cookie dough. Also make sure the butter is only soft and not melted.
Here are some other recipes you may like:
White Chocolate Macadamia Nut Cookies
- silicone baking mat or parchment paper
- Whisk or Sifter
- Hand Mixer or Stand Mixer
- 2 1/2 cups of all-purpose flour 310g
- 1 cup of unsalted softened butter 225 g
- 1 cup of packed brown sugar 200 g
- 1/2 cup of white granulated sugar 100 g
- 2 large eggs
- 2 tsp. of vanilla extract 10ml
- 1/2 tsp. of salt 2.5 g
- 1 tsp. of baking soda 5 g
- 1 1/4 cup chopped macadamia nuts 158g or add more if desired
- 1 1/4 cup white chocolate chips or chopped white chocolate bar 218g
- Preheat the oven to 350 F/176 C. In a medium bowl whisk together the flour, salt, and baking soda.
- Add the softened butter as well as the white and brown sugar to a large bowl. Blend those ingredients together with a hand or stand mixer until combined. Or use a wooden spoon.
- Add one of the eggs one at a time and the vanilla extract and blend until just combined. Scrape the sides of the bowl with a spatula through the whole cooking dough making process.
- Next, add about a cup of the flour mixture and blend it in. Add 1 cup of the nuts and 1 cup of the chocolate chips to the bowl and blend them in. Reserve a fourth cup of each for later. Add in the rest of the flour mixture half at a time until all combined and the macadamia nut cookie dough is completed.
- You can bake the cookies now, or cover and chill the dough in the fridge to use later. Use tablespoons to scoop little mounds of cookie dough onto a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat. Space them about 2 inches apart. Top them off with the remaining chocolate chips and nuts. Bake the cookies for 8 to 12 minutes until golden brown around the edges, and lighter in the middle. Remove them from the oven and allow them to cool for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
- Store the cookies in an airtight container or ziplock bag at room temperature for 3 to 4 days or in the fridge for a few weeks. Or freeze them for longer storage.
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.