These white chocolate macadamia nut cookies are insanely good! They are soft and chewy, with a divine white chocolate and macadamia nut flavor. You’ll be hard-pressed to resist eating just one (or two, or three…).
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Why you’ll love these delicious chocolatey nutty cookies
What ingredients do need?
You’ll need all the ingredients shown in the photograph below.
White chocolate macadamia nut cookies are the perfect treat! They’re sweet, nutty, and oh-so-delicious!
What do I serve these cookies with?
White chocolate macadamia nut cookies are a classic dessert that can be enjoyed with a variety of different foods.
For a deliciously traditional cookie experience, serve them with milk or a glass of cold water.
If you want to get creative, try serving cookies with ice cream, fruit, or even savory dipping sauces.
We love serving them with our strawberry mousse or crème brulee.
No matter what you pair them with, cookies are sure to be a hit!
What are macadamia nuts?
Macadamia nuts are native to Australia and have been cultivated there for centuries.
They were first introduced to the rest of the world in the 19th century, and today they are grown in many tropical countries.
The macadamia nut is a delicious, small, hard-shelled nut with a creamy, buttery flavor. .
Should you toast macadamia nuts for cookies?
We haven’t toasted our macadamia nuts for this recipe because we wanted a simple and quick recipe for you to make.
However, if you take the time to do so, you’ll be rewarded with extra flavor in your white chocolate macadamia cookies!
Toasting macadamia nuts is easy to do and only takes a few minutes.
Place the nuts on a baking sheet and bake at 350 degrees Fahrenheit for about 10 minutes.
You’ll know they’re done when they’re lightly browned and fragrant.
Be sure to let them cool completely before adding them to your cookie dough.!
And speaking of nuts, if you love all kinds of nuts, you should try these cinnamon roasted almonds, they’re fantastic!
What are the best white chocolate chips to use?
There are a few different types of white chocolate chips that you can use for cookies.
In our opinion, the best type of white chocolate chip to use is the Ghirardelli brand.
These chips are a little bit sweeter than other brands, and they melt well.
Another good brand of white chocolate chip to use is the Nestle Toll House brand.
These chips are also sweet and they melt well.
If you want to use a cheaper brand of white chocolate chip, then you can use the Walmart brand.
These chips are not as sweet as the Ghirardelli or Nestle Toll House brands, but they will still work well in cookies.
What happens if I don’t chill the cookie dough?
If you don’t chill cookie dough, you run the risk of cookies that are too flat or too puffy.
The key to chilling cookie dough is to give it enough time to firm up in the fridge so that it holds its shape when baked.
If you don’t have at least an hour to chill your cookie dough, you can try putting it in the freezer for 20-30 minutes.
Recipe notes and expert tips
More easy cookie recipes for you to try at home
If you love our white chocolate macadamia nut cookies, then you should try these easy cookie recipes!
And here’s something for the vegans in your life vegan coconut macaroons from The Honour System.
How to make white chocolate chip macadamia nut cookies with step by step instructions
Making our white chocolate macadamia nut cookies recipe is easy if you follow our simple instructions.
In a large bowl, whisk together flour, baking soda, cornstarch, and salt, then set aside.
Using either a stand mixer or a handheld mixer, cream butter, granulated sugar, and light brown sugar until it becomes light and fluffy.
Then, add egg and vanilla extract to the butter mixture and mix until light and fluffy.
Now, slowly add the flour mixture and mix until fully combined.
Next, using a rubber spatula, stir in the white chocolate chips and macadamia nuts and stir until fully combined.
Cover the bowl with plastic wrap and place the cookie dough in the fridge for a minimum of 2 hours.
Preheat your oven to 350°F/175°C.
Using a scoop of approximately 1.5 tablespoons, scoop cookie dough balls onto a prepared baking sheet, approximately 2 inches apart.
Bake your cookies until they are lightly golden on the edges, approximately 12 – 13 minutes.
Once baked, leave the cookies on the baking sheet for a couple of minutes and then transfer them to a wire rack to cool completely.
Enjoy your cookies!
We hope you enjoy making and eating our white chocolate macadamia nut cookies and would love to hear how you got on with making them.
Please leave a comment below and feel free to ask any questions you may have.
White chocolate macadamia nut cookies
- 1¼ cups All purpose flour
- ½ tsp Baking soda
- 1 tsp Cornstarch
- ¼ tsp Salt
- ½ cup Unsalted butter
- ¼ cup Granulated sugar
- ½ cup Light brown sugar
- 1 large Egg
- 1 tsp Vanilla extract
- ½ cup White chocolate chips
- ½ cup Macadamia nuts
- In a mixing bowl, whisk together flour, baking soda, cornstarch, and salt, then set aside1¼ cups All purpose flour, ½ tsp Baking soda, 1 tsp Cornstarch, ¼ tsp Salt
- Using a stand mixer or handheld electric mixer, cream butter, granulated sugar, and brown sugar, until light and fluffy. Then add egg and vanilla extract and mix until light and fluffy. Slowly add the flour mixture and mix until fully combined. Now, stir in the chocolate chips and macadamia nuts. Cover the dough and place it in the fridge for a minimum of 2 hours½ cup Unsalted butter, ¼ cup Granulated sugar, ½ cup Light brown sugar, 1 large Egg, 1 tsp Vanilla extract, ½ cup White chocolate chips, ½ cup Macadamia nuts
- Preheat your oven to 350°F/175°C and prepare your baking sheet
- Using a scoop, approx. 1½ tablespoons, scoop the dough onto the baking sheet leaving 2 inches between them. Bake until lightly brown on the edges, approx. 12 – 13 minutes. Then, remove from the oven and leave for a few minutes, then transfer to a cooling rack. Enjoy your cookies!
If you don’t have unsalted butter, then use salted butter but leave out the salt Nuts
Use lightly salted macadamia nuts, they give an awesome flavor to your cookies Chill out
Don’t skip chilling your cookie dough or your cookies will become too thin and flat
Prepare your tray
Use either parchment paper or silicone baking mats to ensure your cookies don’t stick
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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