White Chocolate Macadamia Nut Cookies- soft and chewy cookies with white chocolate chips and salted macadamia nuts. A classic cookie that everyone loves!
White Chocolate Macadamia Nut Cookies are a classic cookie, but to be honest, I’ve never been the biggest fan. I think it’s hard to find a GOOD white chocolate macadamia nut cookie. Most cookies are too greasy and lack flavor.
Well, I have created a white chocolate macadamia nut cookie that I LOVE. The cookies are soft and chewy, slightly crisp around the edges, buttery (but not greasy), sweet, and slightly salty.
And even if you normally don’t like nuts in your chocolate chip cookies, these are different. The macadamia nuts have a rich, buttery flavor and a nice creamy texture. They add a slight salty crunch to the cookies that you will love.
This is the BEST white chocolate macadamia nut cookie recipe. I am now a fan!
You can find macadamia nuts at most grocery stores with the other nuts. You can also purchase them online HERE. I use roasted salted macadamia nuts because I love the roasted, salty flavor.
Macadamia nuts are a little more expensive than most nuts, but I promise these cookies are worth the splurge.
I give the nuts a rough chop before adding them to the cookie dough because the nuts are kind of big.
Store macadamia nuts in the freezer to prevent them from going rancid. In a freezer container or freezer bag, they will keep for up to six months. And you will want to have a stash so you can make these cookies whenever you get a craving!
Tips for Making White Chocolate Macadamia Nut Cookies
This cookie recipe is pretty straight forward, but here are a few tips to help you bake up perfect cookies every time!
- Don’t pack your flour! Fluff, spoon into your measuring cup, and level off.
- Make sure you butter is at cool room temperature, not soft or melted. You don’t want your cookies to be greasy or flat.
- Beat your butter and sugars together until nice and creamy.
- Use pure vanilla extract. I know it is more expensive, but SO worth it.
- Turn off the mixer and add in all of the dry ingredients. Mix on low until JUST combined. Don’t over mix.
- Stir in the white chocolate chips and chopped macadamia nuts. I like Guitttard white chocolate chips, but they are sometimes hard to find. These are a close second.
- Don’t over bake the cookies, they will finish baking as they cool on the baking sheet.
- Don’t forget the flaky sea salt.
Do I Have to Chill the Dough?
For this recipe, you don’t have to chill the dough, but you certainly can. I have baked the cookies with fresh dough and chilled dough and both turn out great.
If you want to chill the dough, chill in the refrigerator for up to 72 hours.
How to Store
The baked cookies will keep in an airtight container for up to four days on the counter. You can also freeze the baked cookies for up to two months.
If you want to freeze the cookie dough, place the cookie dough balls on a tray and freeze for 30 minutes until hard. Transfer to a freezer container or bag and freeze for up to two months. You don’t have to defrost before baking, just add a few extra minutes to the baking time.
More Classic Cookie Recipes
White Chocolate Macadamia Nut Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup white chocolate chips
- 1 cup roughly chopped macadamia nuts
- Flaky sea salt, for sprinkling on cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth, stopping to scrape down the sides of the bowl as necessary. This will take 1 to 2 minutes.
- Add the eggs and vanilla extract. Mix until well combined.
- With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Don’t over mix. Stir in the white chocolate chips and macadamia nuts.
- Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 8 to 12 minutes or until the edges are slightly golden brown. Check early to make sure you don’t over bake, every oven is different. Remove from oven and sprinkle the cookies with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Have you tried this recipe?
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Photos by Molly from Yes to Yolks
I recall requesting this cookie when you asked what cookie recipes we’d like to see for Christmas so THANK YOU! These look exactly like what I was looking for, and I cannot wait to try them! 😉
I hope you love them! Enjoy!
Just wanted to (finally) leave an update – these cookies are delicious! So glad to have found a solid white chocolate macadamia nut cookie recipe!
And for anyone who’s wondering, I halved the recipe and followed it to a tee.
I have made several cookies from your site and they are all amazing, but these are to die for! I’m not sure if they will even make the Christmas cookie tray because we can’t stop eating them! Using the salted macadamia nuts adds the perfect saltiness to the sweet cookie. Thank you for sharing!
Oh good! I am thrilled you love them so much!
These cookies are amazing! I’m about to make them again because they are so yummy, only problem is I can’t stop eating them.
Flavorful and the consistency we like
I was wondering if I could add coconut to this recipe? I remember tasting one of Mrs. Fields cookies like this but I’m sure it had coconut in it and I loved it…
Sure, coconut would be great!
Thank you so much for this amazing cookie recipe. They are DIVINE ! Perfectly chewy with a slight crunch as well. No need to look further for the perfect cookie I always squish the dough ball down a bit before I put them into the oven so they spread nicely
Made these today – sooooo delish! They really did spread out – I thought I left enough space between them but some still decided to cozy up with a neighbor. Nothing that a table knife couldn’t take care of when they came out of the oven. I think next time (yes, there WILL be a next time!) I will chill dough about 30 minutes as it was very soft. I put it in fridge between batches and that seemed to help.
I am glad you loved the cookies! Make sure your butter isn’t too warm. I use cool room temperature butter. It shouldn’t be greasy at all.
Hello! Could I use an egg + an egg yolk instead of two whole eggs?
I haven’t tried it with this recipe, the dough might be a little dry without the extra egg. But let me know if you try it!
I have tried a few different versions of this recipe. This one is excellent! Thank you!
They are the best:)