White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies that are soft, chewy, and loaded with creamy white chocolate chunks and buttery macadamia nuts. A bakery favorite made easy at home in under 30 minutes.
Servings: 24
Calories: 253kcal
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter 2 sticks, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup white chocolate chips or chunks
- 1 cup macadamia nuts salted and roasted, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the white chocolate chips and chopped macadamia nuts with a spatula.
- Scoop tablespoon-sized balls of dough (or use a cookie scoop) and place them about 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to set as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to a week.
Video
Notes
- Butter: Use real unsalted butter for the best flavor. Softened to room temperature so it creams properly with the sugar.
- Macadamia Nuts: If your macadamia nuts aren't already roasted, toast them for 5 minutes at 350°F (175°C) to bring out their flavor. Let cool before adding to dough.
- White Chocolate: Good-quality white chocolate makes a difference. Chopped bars give bigger, creamier pockets than chips.
- Make Ahead: Dough can be refrigerated for up to 48 hours before baking. Let it soften slightly before scooping.
- Freezing: Freeze baked cookies or raw dough balls for up to 3 months. Bake dough balls straight from frozen, adding 1–2 minutes to bake time.
Nutrition
Serving: 1cookie | Calories: 253kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 110mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
