White Chocolate Macadamia Nut Cookies
Few things say love like freshly baked cookies from the oven. Show your affection by baking a batch of these White Chocolate Macadamia Nut Cookies. The delightful combination of white chocolate and rich macadamia nuts makes these cookies an irresistible treat that expresses warmth and affection in every bite.
These cookies are made with basic ingredients that you should be able to find at your local grocery store. (Look for the macadamia nuts in the baking aisle. If you don’t see them there, open up the grocery store’s app and let it show you where to find them.) It only takes about 10 minutes to whip up the cookie dough and another 20 before you can bite into one.
Let’s look at how easy it is to bake a batch of these delicious cookies.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup white chocolate chips
- ½ cup macadamia nuts
- 1 cup butter, at room temperature (2 Sticks)
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
[Pictured above – White Chocolate Macadamia Nut Cookie Mix In a Jar.]
Items Needed
- Parchment Paper
- Baking Sheet
- 1-Inch Cookie Scoop
Directions
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.In a medium bowl, whisk the flour, baking soda, and baking powder. Set aside.
In a large bowl of a stand mixer using the paddle attachment, cream butter, eggs, and vanilla at medium speed.
Reduce the mixer speed to low and add the dry ingredients to the wet ingredients. Fold in the white chocolate chips and macadamia nuts until thoroughly combined.
Using a cookie scoop drop the cookie dough onto the prepared cookie sheet, leaving about an inch in between each cookie.
Bake cookies for about 9-11 minutes or until they start to become golden brown. Remove them from the oven and allow them to rest for 10-15 minutes before serving. Enjoy!
Easy Variation
You can easily change the flavor profile of your White Chocolate Macadamia Nut Cookies by adding a few tasty additions.
For a tangy twist, consider adding sweet and tart dried cranberries to the mix. The burst of cranberry sweetness complements the creamy white chocolate and nutty macadamias.
A touch of citrus zest, such as orange or lemon, adds a refreshing note to the cookies.
For a tropical infusion, toss in a handful of shredded coconut.
Storage
Once cookies have cooled, store them wrapped with plastic wrap or in an airtight container at room temperature.
How long do these cookies stay fresh?
Stored in an airtight container, these cookies stay fresh for about a week. For longer storage, freeze them.
Can I substitute ingredients?
While white chocolate and macadamia nuts are key, you can experiment with different types of chocolate or nuts according to your taste.
Food Safety
I know that for many of us, eating raw cookie dough was one of the best parts about our moms making cookies. However, it’s essential to recognize the potential risks, particularly when the dough contains raw eggs, as it can expose you to foodborne illnesses like salmonella. (Even raw/uncooked flour can be contaminated with salmonella.) That being said, please resist the urge to eat unbaked dough and wait until the cookies have been baked before you give them a try.
Tips
- If the dough begins to warm up, you will want to chill it a bit before cooking. If not, the dough will spread out resulting in thinner cookies that are crunchy. If you like this style, no need to chill.
- I would check the cookies after about 5 minutes, just because each oven is different. For example, they cooked in about 10 minutes in my mother’s oven, but it took only 8 minutes in my oven.
- If you want bigger cookies, you can use a larger scoop. You just won’t make as many as the recipe suggests and you may need to cook them a couple minutes longer.
- If the cookies seem like they will be too dry when you’re combining ingredients, they won’t, just keep mixing and they will reach the needed consistency after a couple of minutes.
More Cookie Recipes
Consider yourself a Cookie Monster? Be sure to check out our Toasted Pecan Cookies Recipe, Orange Cookies Recipe, and Chocolate Chip Cookies Recipe.
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup white chocolate chips
- ½ cup macadamia nuts
- 1 cup butter at room temperature (2 Sticks)
- 2 eggs beaten
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and baking powder. Set aside.
- In a large bowl of a stand mixer using the paddle attachment, cream butter, eggs, and vanilla at medium speed.
- Reduce the mixer speed to low and add the dry ingredients to the wet ingredients. Fold in the white chocolate chips and macadamia nuts until thoroughly combined.
- Using a cookie scoop drop the cookie dough onto the prepared cookie sheet, leaving about an inch in between each cookie.
- Bake cookies for about 9-11 minutes or until they start to become golden brown. Remove them from the oven and allow them to rest for 10-15 minutes before serving.
Notes
Once cookies have cooled, store them wrapped with plastic wrap or in an airtight container at room temperature. Nutrition Information The information provided is an estimation and will vary depending on exact measurements, cookie size, and brands used.
Nutrition
Be sure to come back and tell us how your cookies turned out!
