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Our FAVORITE White Chocolate Macadamia Nut Cookies are so soft and chewy and filled with nuts and white chocolate chunks!
You already know I’m a white chocolate girl through and through! Some of my favorite cookie recipes have white chocolate chunks—like Cookies and Cream Cookies, Triple Chocolate Chip Cookies, and especially this one.
White Chocolate Macadamia Nut Cookies:
Awww, cookies! My love for cookies can not be measured. You know the age old question “If you were stranded on a deserted island and could only have one food, what would it be?” Mine would be COOKIES! No joke!
Today’s cookie recipe is a classic White Chocolate Macadamia Nut recipe that is sure to please. One of my favorite parts is that there is no chill time necessary for the dough. Whip em up and eat em up!
We have always been fans of this particular cookie, especially my mom, so we were glad to try a recipe that ended up tasting delicious!! If you are a fan of macadamia as well, then you will definitely enjoy these. They taste like they came straight from the bakery!
How to Make Macadamia Nut Cookies
PREP. Preheat oven to 350 degrees F (175 degrees C).
DOUGH. Cream together butter, brown sugar, and white sugar in a large bowl until smooth. Beat in your eggs, one at a time. Stir in the vanilla and almond extracts. Combine flour, baking soda, and salt. Gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate.
BAKE. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Bake at 350 for 8-10 minutes, or until golden brown.
Almond Extract: I think the almond brings a warm rich flavor of the cookies and paris really well with the white chocolate and the Macadamia nuts. However, if you are not a fan you can easily double the amount of vanilla
White Chocolate Chips can be used instead of chopped white chocolate bars. Just be sure to use the same amount. Also, Ghirardelli brand is a great quality chocolate whether it’s in bar or chip form.
Macadamia Nuts: You can buy macadamia nuts at any grocery store or online at amazon. They are typically the most expensive nut, but so worth it!
Brown Sugar: Using more brown sugar than white sugar helps to achieve a soft and chewy cookie. For an even more chewy texture, replace the white sugar with even more brown sugar. A couple other factors to contribute are bake time and storage.
Store as Dough or Baked Cookies
The dough for these will do just fine for FREEZING. Make sure to roll them into balls before placing on a cooking sheet. Place the sheet in the freezer until the dough is solid, then transfer the dough balls to an airtight freezer bag.
You don’t need to thaw them before baking, just bake straight from frozen for a little bit longer- an extra 2-3 minutes.
Baked cookies can be STORED in an airtight container for 4-5 days. Placing a piece of white bread in the container will help the cookies stay soft and chewy. You can also store the cookies in the freezer for up to 6 months
So glad we finally found a go-to recipe for these cookies since they’ve always been one of my favorites!!
For more of our go-to cookie recipes, try:
- Cinnamon Roll Cookies
- Soft Peanut Butter Cookies
- Copycat Lofthouse Sugar Cookies
- Best Snickerdoodles Recipe
- White Chocolate Snickerdoodles
- Almond Cookies
White Chocolate Macadamia Nut Cookie Recipe
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, brown sugar, and white sugar in a large bowl until smooth. Beat in your eggs, one at a time.
- Stir in the vanilla and almond extracts.
- Combine flour, baking soda, and salt. Gradually stir into the creamed mixture.
- Mix in the macadamia nuts and white chocolate.
- Drop dough by teaspoonfuls onto an ungreased cookie sheet.
- Bake at 350 for 8-10 minutes, or until golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from allrecipes.com