White Chocolate Macadamia Nut Cookies are rich, buttery, and slightly crunchy with a delicate sweetness. The combination of creamy white chocolate chunks and buttery macadamia nuts gives a sophisticated flavor profile. These cookies are perfect for gifting, dessert platters, or indulgent snacks, and they hold up well for storage or freezing.
Ingredients
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups (255g) white chocolate chunks
- 1 cup (125g) chopped macadamia nuts
Instructions
- Preheat oven and prepare pans
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. - Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. - Cream butter and sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract. - Combine wet and dry ingredients
Gradually fold dry ingredients into the wet mixture until just combined. Stir in white chocolate chunks and macadamia nuts. - Scoop and bake
Drop dough by tablespoons onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are lightly golden. Cool on sheets for 2 minutes before transferring to wire racks.
Tips for the Best White Chocolate Macadamia Nut Cookies
- Toast macadamia nuts lightly to enhance their flavor.
- Use high-quality white chocolate chunks for the best taste.
- Slightly underbake for a soft, chewy center.
- Store in airtight containers to maintain texture.
Uses for White Chocolate Macadamia Nut Cookies
Perfect for parties, gift-giving, or special desserts. Serve with milk, coffee, or tea. They freeze well and can be reheated for a fresh-baked taste anytime.
