My recipe for Macadamia Nut White Chocolate Cookies gives you soft, thick cookies packed with creamy white chocolate and crunchy macadamia nuts in every bite.
Author’s Notes
A Cookie Worth Perfecting!
My father-in-law’s favorite cookies are white chocolate macadamia nut, so I knew I had to really nail the perfect version for him.
And honestly, I think this recipe for white chocolate macadamia nut cookies is the best I’ve ever had. He said the same after one bite 🙂
They’re rich, thick, and chewy, with plenty of white chocolate and big chunks of roasted, salty macadamia nuts.
A couple of “secret” ingredients that really take these cookies up a notch? Cornstarch for that super soft, tender texture, and a little coconut extract for a subtle tropical flavor that really brings out the macadamia nuts and pairs so well with the white chocolate. I can’t wait to hear what you think of this recipe!
Ingredients In My Recipe For Macadamia Nut White Chocolate Cookies
| Ingredient | Let’s Chat About It |
|---|---|
| Butter | Use good-quality, unsalted butter and keep it cold so it creams up nicely and gives the cookies a great structure. |
| Brown sugar & white sugar | Brown sugar adds chew and depth, white sugar gives crisp edges. Use fresh, super soft brown sugar without any clumps. |
| Eggs, vanilla & coconut extract | Let eggs get to room temp so they mix in smoothly. Coconut extract adds a subtle tropical flavor to these cookies. Use leftover extract in this recipe! |
| Flour, cornstarch, baking soda, baking powder & salt | Don’t over-mix once the dry ingredients are added or this recipe for Macadamia Nut White Chocolate Cookies can turn dense. Cornstarch helps keep them soft and tender. |
| White chocolate chips & macadamia nuts | Roughly chop nuts to chip size for even bites. Use good white chocolate for better flavor. |
How To Make This Recipe For Macadamia Nut White Chocolate Cookies
- Cream butter & sugars: Beat cold butter with sugars until smooth and creamy.
- Add wet ingredients: Mix in eggs and extracts until combined.
- Add dry ingredients: Stir in dry ingredients, then mix just until a dough forms.
- Add mix-ins & chill: Fold in chocolate and nuts, scoop dough balls, and freeze briefly.
- Bake & cool: Bake until just set, then cool on the tray before transferring.
Quick Tip
Don’t over-bake: Pull cookies when centers look slightly underdone for the best texture.
Chelsea’s Notes
What Macadamia Nuts To Use?
Use roasted, lightly salted macadamia nuts for the best flavor. If they aren’t roasted, bake at 350°F for 7 to 10 minutes until lightly golden to boost flavor and crunch in these cookies.
Storage
Storing Cookies: Best within a few days. Store leftovers in a sealed container at room temperature for up to 1 week, but note they’ll lose texture each day.
Freezing: Using this recipe for Macadamia Nut White Chocolate Cookies, freeze unbaked dough balls on a tray until solid, then transfer to a sealed bag or container. Bake from frozen, adding a few extra minutes.
Other Favorite Cookie Recipes
Recipe For Macadamia Nut White Chocolate Cookies
Video
Equipment
- Large sheet pan
Ingredients
- 16 tablespoons (1 cup) unsalted butter cold, see note 1
- 1 cup light brown sugar lightly packed, use super soft/fresh sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract optional
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 3/4 cup dry roasted and lightly salted macadamia nuts coarsely chopped into the size of chocolate chips
- 1-1/4 cups white chocolate chips
Instructions
- Cut butter into small cubes. Add butter, brown sugar, and granulated sugar to a large bowl or stand mixer with a paddle attachment. Beat until smooth and creamy, like peanut butter. Scrape sides as needed.
- Add eggs, vanilla extract, and coconut extract (if using). Mix until combined.
- Add cornstarch, baking powder, baking soda, and salt. Mix briefly. Add flour and mix just until a dough forms.
- Add white chocolate chips and chopped macadamia nuts. Mix until evenly combined.
- Heat oven to 350°F. Line a sheet pan with a silicone baking mat.
- Scoop dough into 40-gram balls (about 2 packed tablespoons). Place 6 dough balls per tray, spaced at least 2 inches apart.
- Freeze shaped dough balls on the tray for 10 minutes.
- Bake straight from the freezer for 9 to 12 minutes, until tops no longer look wet. Cookies should be slightly underbaked.
- Remove from oven and press extra white chocolate chips on top if desired. Let cookies cool on the tray for 5 minutes, then transfer to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
