White Chocolate Macadamia Nut Cookies
These soft, chewy cookies pair creamy white chocolate with buttery macadamia nuts. A short chill helps the dough bake up thick, with crisp edges and tender middles.
Total
32 min
Servings
About 24 cookies
Level
Easy
White chocolate macadamia nut cookies are a bakery-style treat you can make at home with simple pantry ingredients. The flavor is rich and mellow: sweet white chocolate, toasted nuts, brown sugar, and a little vanilla.
The dough comes together quickly, but it benefits from a short rest in the fridge. Chilling firms the butter, which helps the cookies spread less in the oven.
For the best texture, pull the cookies when the edges look set and the centers still look a little soft. They will finish setting on the hot baking sheet.
01What you'll need
Ingredients
10 items · About 24 cookies
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 cups white chocolate chips or chopped white chocolate
- 1 cup macadamia nuts, roughly chopped, toasted if desired
02How to make it
Step-by-step
1. Prepare the pans
Line two large baking sheets with parchment paper. If you plan to toast the nuts, spread them on a dry baking sheet and bake at 350°F for 5 to 7 minutes, until lightly golden and fragrant. Let them cool before adding them to the dough.
2. Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly lighter in color, about 2 minutes. “Creaming” means mixing fat and sugar together until smooth, which helps give cookies a better texture.
3. Add the eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined. Scrape down the sides of the bowl so everything blends evenly.
4. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Whisking breaks up clumps and helps the baking soda spread evenly through the dough.
5. Make the dough
Add the flour mixture to the butter mixture. Mix on low speed, or stir with a sturdy spoon, just until no dry streaks remain. Do not overmix, or the cookies may turn out tough.
6. Fold in the mix-ins
Add the white chocolate and chopped macadamia nuts. Fold them in with a spatula until evenly distributed. Folding means gently turning the dough over itself, rather than beating it hard.
7. Chill and scoop
Cover the dough and chill for at least 30 minutes. When ready to bake, heat the oven to 350°F. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the lined baking sheets.
8. Bake and cool
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look set but still soft. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
03From our kitchen
Cook's tips
- Make-ahead dough: Scoop the dough into balls, place them on a tray, and chill until firm. Transfer to a covered container and refrigerate for up to 3 days.
- Freeze for later: Freeze scooped dough balls in a freezer bag for up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes to the baking time.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days. Add a small piece of sandwich bread to the container if you want to keep them softer.
- White chocolate swap: Chopped white chocolate bars melt into creamy pockets. White chocolate chips hold their shape better. Either works.
- Nut swap: Pecans or cashews can stand in for macadamia nuts. For a nut-free version, skip the nuts and add extra white chocolate or 1/2 cup sweetened coconut flakes, if safe for your household.
- If cookies spread too much: Chill the dough longer, make sure the butter was softened but not melted, and bake on a cool baking sheet. Warm pans can make dough spread before it sets.
Cook's note
Macadamia nuts can be expensive, so buy the amount you need from the baking aisle or a bulk bin if available. Lightly salted macadamias are fine; reduce the salt in the dough to 3/4 teaspoon if using them.
04Frequently asked
Questions & answers
Do I have to chill the cookie dough?
You can bake the dough right away, but the cookies will spread more. A 30-minute chill gives thicker cookies with chewier centers.
Can I use melted butter instead of softened butter?
It is better to use softened butter for this recipe. Melted butter changes the dough texture and can make the cookies flatter and greasier.
Why are my cookies dry?
They may have too much flour or may have baked too long. Spoon flour into the measuring cup and level it off, or use a kitchen scale if you have one. Pull the cookies when the centers still look slightly soft.
Can I make smaller cookies?
Yes. Use 1 tablespoon of dough per cookie and start checking around 8 minutes. Smaller cookies bake faster, so watch the edges.
Should macadamia nuts be raw or roasted?
Either works. Roasted macadamias have a stronger, nuttier flavor. If using salted roasted nuts, reduce the added salt slightly.
05Keep cooking
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