These delicious white chocolate macadamia nut cookies are everything you want in a cookie! They have soft and chewy centers, crisp edges and are bursting with white chocolate chips and macadamia nuts.
This is high on my list of best cookie recipes. They are buttery, sweet and have the perfect hint of salt. We make them year round, but also add them to our rotation of holiday desserts. They are the perfect cookie for any time of year!
These are everything you want in a cookie…soft, chewy, sweet, salty, buttery and just plain delicious. We make them a few times a year, but I especially love to make macadamia cookies during the holidays. They are a great addition to a dessert plate and are perfect to bring to a cookie exchange. Everyone will think these cookies came from a local bakery…they are that good!
How to make macadamia nut cookies
- Wet ingredients. Use an electric mixer to cream together the butter and sugars. You want the mixture to be light and fluffy. Then beat in the eggs and vanilla extract.
- Dry ingredients. In a separate bowl, whisk together the flour, cornstarch, salt and baking powder. Slowly stir the dry mixture into the wet mixture until combined. Then fold in the nuts and chocolate chips.
- Chill. Let the dough chill in the refrigerator for about 15 to 60 minutes. Don’t skip this step! It gives them that delicious thick consistency.
- Scoop. Scoop the dough onto a baking sheet, leaving about 2 inches in-between each. This gives them a little room to spread as they bake.
- Bake. Bake at 375°F for 8 to 9 minutes, until the edges are golden (but the centers are still soft). Remove from oven and let set on pan for about 3 minutes. Then transfer to a cooling rack to cool completely.
- Refrigerate the dough for at least 15 minutes (if you have an hour, even better). This helps make them thick and delicious.
- I recommend using salted dry roasted macadamia nuts. Roasted nuts have more flavor than raw nuts and the hint of salt is the perfect compliment to the sweet white chocolate chips.
- Ghirardelli or Guittard white chocolate chips are my favorite.
- You can fold in 3/4 cup dried cranberries to add more holiday flavor.
- Make them extra pretty by adding a few more chocolate chips on top before going in the oven. You can also press them into the tops of the warm baked cookies as soon as they come out of the oven.
- Make sure not to overbake the cookies. Take them out of the oven when the edges are slightly golden, but the center is still soft. It will look like they’re slightly underdone, but they’ll continue cooking in the middle as they set. This creates the perfectly soft and chewy centers!
Storing and freezing
- To store: Place in a covered container or zip top bag and store at room temperature for up to 3 days.
- Freezing the dough: Scoop the dough into balls and place onto a baking sheet. Let harden in the freezer for about 30 minutes, then transfer to a freezer bag or container. Store in the freezer for up to 3 months. When ready to enjoy, let the dough thaw on a baking sheet while the oven is warming up. Then bake as directed (you may need to add a few more minutes to the baking time).
- Freezing baked cookies: Let them cool completely, then place in a freezer bag or container. Store in the freezer for up to 3 months. Let thaw in the fridge overnight, or on the counter for a few hours until no longer frozen.
More cookie recipes you’ll love:
- White chocolate cranberry cookies
- Butterscotch cookies
- Chocolate chip pudding cookies
- Spice cake mix cookies
- Pumpkin snickerdoodles
White Chocolate Macadamia Nut Cookies
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (360 grams) all-purpose flour
- 1 Tablespoon cornstarch
- 3/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 cup white chocolate chips (more if desired)
- 1/2 cup chopped macadamia nuts
Optional: 3/4 cup dried cranberries
- Cream butter, brown sugar and sugar in a large bowl with an electric mixer. Mix for 1 minute or until light and fluffy. Add in eggs and vanilla and mix until combined.
- Whisk together the flour, cornstarch, salt and baking powder in a separate bowl. Slowly add the flour mixture to the sugar mixture and mix until combined. Fold in chocolate chips and macadamia nuts.
- Refrigerate dough for 15 to 60 minutes.
- Preheat the oven to 375°F. Line a baking sheet with a baking mat or parchment paper and set aside.
- Using a medium cookie scoop or 2 Tablespoons, place the cookie dough on the baking sheet and bake for 8-9 minutes, or until the edges are golden brown. The cookies should still be soft in the middle.
- Remove from the oven and let cool for 3 minutes and then move to cooling rack. Store in a covered container up to 3 days or freeze up to 3 months.