These white chocolate macadamia nut cookies are my all-time favorite cookies! They have chewy centers, lots of chopped macadamia nuts and pools of melty white chocolate. They really are the best cookies!
If you're looking for other delicious cookies, try my red velvet cookies, carrot cake cookies, chewy peanut butter cookies, chocolate thumbprint cookies or brownie cookies!
Why You’ll Love These Cookies
They are super chewy cookies with crisp edges.
They’re full of crunchy macadamia nuts and melty white chocolate.
They’re super easy to make!
Ingredients for White Chocolate Macadamia Nut Cookies
Flour- all purpose flour gives these cookies the best “chew”
Baking Powder & Baking Soda- help these cookies to rise slightly
Salt- helps to bring out all the flavors in these cookies
Butter- make sure it’s unsalted and softened
Sugar- mostly brown sugar is used to make these cookies very chewy
Egg Yolks- using just the yolks helps to give these cookies a super chewy texture
Vanilla- I always recommend using vanilla bean paste for the best flavor, but vanilla extract works as well
White Chocolate Chips- I recommend using high quality white chocolate like Ghirardelli
Macadamia Nuts- coarsely chopped macadamia nuts give these cookies their classic flavor and add the best crunch
Flaky Sea Salt- for sprinkling on the cookies after baking (optional)
Step by Step Instructions
STEP ONE: In a small bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
STEP TWO: In a large mixing bowl, cream together the butter, brown sugar and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)
STEP THREE: Add in the egg yolks and vanilla and mix on high speed until pale in color and fluffy, 1-2 minutes.
STEP FOUR: Add the dry ingredients to the wet ingredients a little bit at a time and mix on low then medium-low speed just until combined.
STEP FIVE: Add in the white chocolate chips and chopped macadamia nuts and stir them into the dough with a rubber spatula.
STEP SIX: Scoop the dough into balls using a 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the prepared baking sheets.
STEP SEVEN: Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet. Transfer them to a wire rack to cool for 10-15 more minutes, or until cool enough to handle.
Please see the recipe card below for complete measurement!
FAQs
Do I have to use white chocolate chips? Nope! You can use regular semi-sweet chocolate chips if you prefer, or even milk chocolate chips!
How do I store these cookies? Store the cookies in an airtight container for up to three days. Or, freeze them for up to two weeks.
Can I make the dough ahead of time and chill it? Yes, the dough will stay fresh in the fridge for up to 3 days, or in the freezer for up to 2 weeks. Just bring the dough to room temperature before baking.
Pro Tips
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color an fluffy, not just until its combined. Doing this will help give you perfectly textured cookies.
For the best results measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
If you make these cookies please leave a review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
White Chocolate Salted Caramel Cheesecake
📖 Recipe
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 ¾ cups (218 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tablespoon vanilla
- 1 heaping cup (205 g) white chocolate chips
- 1 cup (140 g) macadamia nuts, roughly chopped
- flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a small bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.1 ¾ cups (218 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the butter, brown sugar and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla and mix on high speed until pale in color and fluffy, 1-2 minutes.2 egg yolks, at room temperature, 1 tablespoon vanilla
- Add the dry ingredients to the wet ingredients a little bit at a time and mix on low then medium-low speed just until combined.
- Add in the white chocolate chips and chopped macadamia nuts and stir them into the dough with a rubber spatula.1 heaping cup (205 g) white chocolate chips, 1 cup (140 g) macadamia nuts, roughly chopped
- Scoop the dough into balls using a 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the prepared baking sheets.
- Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet. Sprinkle with flaky sea salt (if using.)*Optional* When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
- Transfer them to a wire rack to cool for 10-15 more minutes, or until cool enough to handle.
- Store left overs in an airtight container for up to three days, or freeze for up to two weeks.
Leave a Reply