White Chocolate Macadamia Nut Cookies

One of my favorite things about baking is the way certain recipes bring back fond memories.

These white chocolate macadamia nut cookies remind me of weekends spent in my grandmother’s kitchen, where the warm scent of cookies filled the air, and we’d sneak spoonfuls of dough when she wasn’t looking (LOL, who else has done this?). 

Now, I love baking these cookies with my own family, passing down the joy of homemade treats!

Why You’ll Love These Cookies

• Sweet and salty
• Soft and chewy
• Easy to make
• Great for gifting

White Chocolate Macadamia Nut Cookies

To make this simple and delicious cookie, you’ll need the following ingredients:

Ingredients

Ingredient	Amount
All-purpose flour	1 1/4 cups (150g)
Baking powder	1/2 teaspoon
Baking soda	1/2 teaspoon
Egg	1
Granulated sugar	3/4 cup
White sugar	1/2 cup
Unsalted butter, room temperature	1/2 cup
White chocolate (chopped or chips)	8 oz
Cornstarch	1 teaspoon
Kosher salt	1/4 teaspoon
Vanilla extract	1 teaspoon
Macadamia nuts, chopped	1 1/2 cups

Optional Add-ons

• ½ cup shredded coconut – Adds a tropical twist.
• Zest of 1 orange – For a citrusy contrast.
• ½ tsp cinnamon – A warm spice that enhances the flavors.

Tools You’ll Need

• Mixing bowls – For combining the ingredients.
• Hand mixer or whisk – Helps to cream the butter and sugars properly.
• Baking sheet – A sturdy one ensures even baking.
• Parchment paper – Prevents sticking and makes cleanup easy.
• Cooling rack – Helps cool the cookies evenly.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream the Butter and Sugars

In a mixing bowl, beat together the butter, granulated sugar, and white sugar until light and fluffy. This usually takes about 2-3 minutes with a hand mixer or 5 minutes by hand with a whisk.

3. Add the Wet Ingredients

Mix in the egg and vanilla extract, ensuring they are well incorporated. Scrape down the sides of the bowl as needed to make sure everything blends smoothly.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. Slowly add the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing, as it can make the cookies tough.

5. Fold in the Goodies

Gently fold in the white chocolate and macadamia nuts, ensuring even distribution throughout the dough. If the dough feels too sticky, chill it in the fridge for 15-30 minutes to help firm it up.

6. Scoop and Bake

Use a tablespoon or cookie scoop to drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden while the centers remain slightly soft.

7. Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!

Best Paired With

• A tall glass of milk – Classic pairing for a reason.
• Coffee or tea – The sweetness contrasts beautifully with a bitter drink.
• Vanilla ice cream – Turn these cookies into an indulgent ice cream sandwich.

Storage and Serving

Store in the cookies in an airtight container for up to 5 days. Freeze cookie dough balls for up to 3 months and bake as needed. If you want to reheat, microwave for 10 seconds for a fresh-from-the-oven taste.

Tips for Success

• Don’t overmix – Overmixing the dough can make the cookies tough.
• Use quality white chocolate – Opt for chopped white chocolate bars rather than chips for a creamier melt.
• Chill the dough – Letting the dough rest for 30 minutes before baking enhances the texture.
• Toast the macadamia nuts – A quick toast in a dry pan enhances their flavor.

Substitutes and Variations

• No macadamia nuts? Use pecans or walnuts.
• No white chocolate? Try dark or milk chocolate.
• Make it dairy-free – Swap butter for coconut oil and use dairy-free chocolate.

Nutritional Breakdown (Per Cookie)

Nutrient	Amount
Calories	175
Carbohydrates	19g
Protein	3g
Fat	12g
Sugar	12g
Sodium	60mg

FAQs

Can I use salted butter? 

Yes! Just reduce the added salt to ⅛ tsp.

Can I make these gluten-free? 

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend.

How do I prevent my cookies from spreading too much? 

Chill the dough for 30 minutes before baking.

Can I freeze the baked cookies? 

Yes! Store them in an airtight container and freeze for up to 3 months. Let them thaw at room temperature before eating.

Can I use dark chocolate instead of white chocolate? 

Absolutely! Dark chocolate adds a slightly bitter contrast to the sweetness of the cookie.

What can I do if my cookies turn out too hard? 

Try reducing the baking time slightly or adding an extra tablespoon of butter for a softer texture.

Can I add other nuts or mix-ins? 

Yes! Try adding chopped almonds, walnuts, or even dried cranberries for extra flavor.

Final Thoughts

Do you have a special occasion coming up? Whether it’s a birthday, family gathering, or just a quiet night in, these cookies are the perfect homemade treat to make the moment extra special.

There’s something magical about baking and sharing cookies with loved ones—I’d say it’s a simple yet meaningful way to spread joy.

If you do make these, I’d love to hear how they turned out! Let me know if you made any fun tweaks or shared them at a special event!