White Chocolate Macadamia Nut Cookies Recipe

If you’re craving white chocolate macadamia nut cookies that everyone will love, you’re in the right spot! These babies turn out soft and chewy, loaded with creamy white chocolate chunks and that fantastic crunchy macadamia nut flavor. Honestly, stopping at just one (okay, maybe two or three) is a serious challenge you’ve been warned!

Why you’ll fall in love with these chocolatey, nut-packed cookies

• If you’re a fan of that dreamy combo sweet, creamy white chocolate paired with crunchy nuts these cookies are a perfect match for your taste buds!
• This recipe’s easy enough for baking fun with your kids, turning kitchen time into quality family bonding without the fuss.
• Bonus: the cookie dough freezes like a charm, so you can whip up a batch in advance and bake fresh, warm cookies whenever a sweet craving hits.
• All ingredients are 100% vegetarian-friendly, which is fantastic if you want a treat that works for many diets and lifestyles.

What ingredients do you need to bake these?

• All-purpose flour
• Baking soda
• Cornstarch
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• White chocolate chips
• Macadamia nuts

What should I serve with these cookies?

White chocolate macadamia nut cookies are such a classic treat, and they go great with lots of different things.

To keep it super simple (because sometimes that’s all you want), grab a cold glass of milk or a refreshing sip of water. That combo always hits the spot perfectly.

If you’re feeling a little fancy, try serving them with a scoop of vanilla ice cream or some fresh, juicy fruit both add a fun twist to this sweet snack. You could even get creative and pair them with savory dips if you’re up for an unexpected flavor pairing.

One of my absolute favorites is enjoying these cookies with a creamy strawberry mousse or silky, rich crème brûlée. The nutty sweetness in the cookies pairs beautifully with those desserts.

No matter what you pick, these cookies are sure to be a crowd-pleaser!

What exactly are macadamia nuts?

Macadamia nuts originally come from Australia, where they’ve been loved for their rich, buttery flavor for generations.

They spread to other warm, tropical places around the world starting in the 1800s, making them a well-loved nut globally.

These nuts have a tough outer shell and pack a lovely creamy, buttery crunch that’s just perfect for baking into cookies or adding to other treats.

Should you toast macadamia nuts before using them in cookies?

For this recipe, I keep things simple and skip toasting the macadamia nuts. But if you want to take their flavor up a notch, toasting is a fantastic way to do that.

Toasting deepens their rich, nutty taste and makes your cookies taste even better.

Here’s an easy way: spread the nuts out on a baking sheet and pop them in a 350°F oven for around 10 minutes.

You’ll know they’re ready when they turn a beautiful golden brown and your kitchen smells like heaven.

Just be sure to let them cool completely before folding them into your cookie dough!

Which white chocolate chips work best?

The quality of your white chocolate chips really makes a difference in how your cookies turn out flavor and texture-wise.

I’m a big fan of Ghirardelli white chocolate chips. They melt so nicely and have a sweeter touch that gives your cookies those tender, luscious bites everyone adores.

If you want a classic, dependable choice, Nestle Toll House chips never disappoint and are widely available.

On a budget? No worries at all. Walmart’s white chocolate chips are a great value and still give you solid, tasty cookie results, even though they’re a little less sweet.

What if I don’t chill the dough before baking?

Skipping the chilling step might seem like a way to save time when your schedule’s packed, but honestly, it often leads to cookies that spread too much. You’ll end up with thinner, flatter cookies that don’t have the perfect shape or texture we’re aiming for.

Chilling the dough firms it up, helping the cookies keep their shape and giving you that chewy, tender bite that makes these so special.

Pressed for time? Try freezing the dough for just 20 to 30 minutes instead it’s a quick chill that still helps your cookies turn out great.

Recipe notes and pro tips

• Butter
  If you only have salted butter on hand, no sweat! Just skip adding extra salt in the recipe, and your cookies will still come out fantastic.
• Nuts
  I prefer lightly salted macadamia nuts because the hint of salt balances the sweetness perfectly and brings out their best flavor.
• Chill out
  This step is really important! Don’t skip chilling your dough it keeps those cookies from spreading too much and helps them stay soft and chewy.
• Prep your pan
  Always line your baking sheet with parchment paper or a silicone baking mat. It stops the cookies from sticking and makes cleanup a breeze.

How to bake white chocolate macadamia nut cookies – easy step-by-step directions

Baking these white chocolate macadamia nut cookies is easier than you might think. Follow along with these simple steps, and you’ll get soft, warm cookies that almost melt in your mouth.

Right after this is a printable recipe card with exact measurements in both US and metric units to make things super easy.

First, whisk together the flour, baking soda, cornstarch, and salt in a large bowl until everything is nicely combined. Set this mixture aside for now.

Next, use your stand mixer or handheld mixer to cream the butter along with both granulated and brown sugars until the mix looks light, fluffy, and smooth it’s the perfect start for your cookies!

Once you have that creamy mix, add in the egg and vanilla extract, then mix again until everything’s silky and combined.

Make sure you whisk the flour, baking soda, cornstarch, and salt really well so they blend perfectly, setting you up for the next step.

Beat your butter and sugar mixture until it’s light and fluffy that’s your cookie base coming alive!

Slowly add the flour mix and stir until just combined. Be careful not to overmix; otherwise, the cookies could turn tough instead of tender.

Next, fold in your white chocolate chips and macadamia nuts gently with a rubber spatula, making sure they’re spread evenly through the dough.

Wrap the dough tightly in plastic wrap and pop it in your fridge to chill for at least two hours. Trust me, this waiting step makes a huge difference for flavor and texture.

When you’re ready to bake, preheat your oven to 350°F (175°C).

Use a cookie scoop (about 1.5 tablespoons) to drop dough balls onto your baking sheet lined with parchment paper or a silicone mat, spacing them around 2 inches apart so they bake perfectly without sticking.

Make sure your dough balls rest on the lined baking tray this keeps them from sticking and helps clean up go quickly.

Bake your cookies for about 12 to 13 minutes, until the edges turn a lovely light golden color and the centers look set but still soft and tender.

Once out of the oven, let them cool on the baking tray for a few minutes to firm up before moving them to a wire rack to cool all the way.

And then? The absolute best part time to enjoy these buttery, sweet cookies that everyone will be asking to have seconds of.

Baking and sharing these white chocolate macadamia nut cookies always brings me so much joy I hope they do the same for you!

Got questions or want to share how yours turned out? Drop a comment below I’m here cheering you on every step of the way in your baking adventure.

Equipment

• Silicone baking mat
• Stand mixer or
• Electric handheld mixer
• Mixing bowl
• Cookie scoop

Storage Tips

Want to keep your white chocolate macadamia nut cookies fresh? Store them in an airtight container at room temperature, and they’ll stay soft and yummy for up to 5 days.

If you need to keep them longer, pop them in the freezer just wrap them tightly and freeze for up to 3 months. When you’re ready, let them thaw at room temperature or warm them up for a few seconds in the microwave to get that fresh-baked feel.

Make-Ahead Tips

This dough loves the fridge! You can make it a day or two ahead and chill it wrapped tight. This actually helps the flavors develop and leads to even tastier cookies.

Or freeze scooped dough balls in a single layer on a tray, then move them to a freezer bag once frozen. When you want fresh cookies, bake them straight from frozen just add a couple extra minutes to baking time.

Variations

• Swap macadamia nuts for chopped pecans, walnuts, or almonds if you prefer.
• Mix in white chocolate chunks instead of chips for bigger melty pockets.
• Add a pinch of cinnamon or orange zest for a subtle flavor twist.
• For an extra rich cookie, try stirring in a tablespoon of cream cheese into your dough before chilling.

Serving Suggestions

These cookies make a fantastic snack anytime perfect with a glass of cold milk or your favorite hot coffee or tea.

Try them with a scoop of vanilla or coconut ice cream for an easy dessert party hit.

They also pair wonderfully with fresh berries or a dollop of whipped cream if you want to lighten things up.

Recipe FAQs

• Can I use salted butter? Yes! Just skip the extra pinch of salt in the recipe to balance things.
• What if I don’t have cornstarch? You can substitute it with an equal amount of all-purpose flour, but the cornstarch helps keep the cookies super tender.
• Can I make these vegan? For a vegan version, swap butter for plant-based margarine and use a flax egg or other egg replacer.
• How do I store leftovers? Keep them in an airtight container at room temp for up to 5 days or freeze for longer.
• Can I add extra chocolate? Absolutely! Dark chocolate or milk chocolate chips mix well, too.