This recipe has been retested and updated.
These White Chocolate Macadamia Nut Cookies are loaded with white chocolate chips and buttery macadamia nuts. These are perfect for enjoying during the holidays or all year long.
Move over chocolate chip - today we are giving some love to white chocolate macadamia nut cookies.
These cookies are tender and buttery, and the combination of creamy white chocolate and buttery macadamia nuts is a match made in heaven.
Why you will love these
- No chilling is required! Less time stands between you and a deliciously warm cookie!
- Small batch recipe yields 24 cookies which is ideal for smaller families or when you simply want a quick sweet treat.
- Soft tender crumb with crunchy, yet buttery macadamia nuts is just delicious!
The base of this dough comes together with staple ingredients.
- White chocolate - I love Ghirardelli white chocolate chips.
- Macadamia nuts - These nuts can be a little pricey, but you only need ½ cup. This 2.25-ounce package of macadamia nuts at Target is very reasonably priced and yields the perfect quantity for this recipe.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, combine the butter and sugars. Blend until well incorporated and creamy. (Images 1 and 2)
- Add the egg and vanilla and mix until light and creamy. (Image 3)
- Add the flour mixture and blend until just incorporated. (Image 4)
- Add the white chocolate chips and nuts. Blend until just incorporated. (Image 5)
- Using a 1-tablespoon scoop, portion the dough onto a parchment-lined baking sheet. Press to flatten slightly. (Image 6)
- Bake for 9-11 minutes until set and slightly golden around the edges. The cookies will look slightly underdone in the middle.
- Cool the cookies on the pan before transferring them to a cooling rack.
Store these cookies in an airtight container at room temperature for 4-5 days.
Walnuts are a delicious substitute. They have a similar creamy texture and provide great texture in baked goods.
Yes, both the unbaked dough and the baked cookies can be frozen.
To freeze the dough, portion balls of dough onto a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer-safe bag. Store for up to 2 months. Thaw in the fridge or bake from frozen. If baking frozen, allow a few extra minutes of baking time.
To freeze cookies, cool the cookies completely. Freeze on a sheet pan until firm. Transfer them to a freezer-safe bag and store them for up to 2 months. Thaw at room temperature.
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White Chocolate Macadamia Nut Cookies
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- ½ cup light brown sugar ( lightly packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate morsels
- ½ cup macadamia nuts (chopped (Note 1))
- Preheat oven to 350 degrees.
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer, add the butter, brown sugar, and white sugar and cream together until smooth, about 2-3 minutes.
- Add in the egg and vanilla and mix until well incorporated. Add in the flour mixture and blend until just combined. Fold in the white chocolate chips and macadamia nuts.
- Using a tablespoon-size cookie scoop, portion the dough onto a parchment-lined baking sheet. Gently flatten the balls of dough to form an even disk. Bake for 9-11 minutes or until just set and slightly brown around the edges.
- Cool on the baking sheet for 2-3 minutes before transferring to a rack to cool completely. Store in an airtight container.
- mixing bowl
- Walnuts can be substituted for macadamia nuts.
- To freeze the dough, portion balls of dough onto a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer-safe bag. Store for up to 2 months. Thaw in the fridge or bake from frozen. If baking frozen, allow a few extra minutes of baking time.
- To freeze cookies, cool the cookies completely. Freeze on a sheet pan until firm. Transfer them to a freezer-safe bag and store them for up to 2 months. Thaw at room temperature.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.