White Chocolate Macadamia Nut Cookies
These White Chocolate Macadamia Nut Cookies are buttery, chewy, and a delicious treat. Made with nutty macadamia nuts and melt in your mouth white chocolate, these white chocolate cookies are seriously addicting!
White Chocolate Macadamia Nut Cookies
White chocolate macadamia nut cookies are one of my absolute favorites! They are pretty much everything a perfect cookie should be – buttery, nutty, and sweet. With crisp edges and soft, chewy centers, this White Chocolate Orange Macadamia Nut Cookie recipe is to die for.
I can’t argue that bakery cookies are delicious, but these homemade cookies from scratch taste even better. Making homemade cookies is simple, and requires ingredients you probably already have in your pantry. This easy white chocolate macadamia cookie recipe is no exception!
INGREDIENTS FOR WHITE CHOCOLATE MACADAMIA COOKIES
Let’s go over the ingredients you will need for this white chocolate macadamia nut cookie recipe. Using high-quality ingredients is key to producing the best chewy white chocolate chip cookies!
- Butter. I always bake with salted butter (unless stated otherwise). Salted butter doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. These peanut butter chocolate chip cookies can be made with salted or unsalted butter. If you are using unsalted butter, increase the salt by ½ teaspoon.
- Oil. Any neutral tasting vegetable oil, like canola, sunflower, or avocado oil works in this recipe.
- Brown sugar. Brown sugar adds a delicious molasses flavor to these chocolate chip cookies, as well as contributing to their chewiness. I like to use dark brown sugar, for a deeper flavor! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
- Granulated sugar. Use your favorite granulated or organic cane sugar!
- Eggs. Always use large eggs when you are baking. Make sure that the eggs you use are at room temperature for the best results.
- Vanilla extract. Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- All-purpose flour. Use unbleached all-purpose flour. Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement.
- White chocolate chips. I always choose a high-quality white chocolate like Ghirardelli or Valrhona for my baking! You can also chop up a bar of white chocolate instead of using chips.
- Macadamia nuts. Roasted macadamia nuts have the best flavor. I like using salted macadamia nuts for a lovely sweet/salty taste.
HOW TO MAKE THE BEST WHITE CHOCOLATE MACADAMIA COOKIES FROM SCRATCH
This White Chocolate Macadamia Cookie recipe is so easy to make. It requires only one bowl and simple ingredients! Let’s go through the steps to make sure you end up with the perfectly chewy and delicious macadamia nut cookies.
- Prepare ingredients. Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the butter and the eggs are at room temperature before beginning.
- Combine the butter, oil, and sugars. Place the softened butter and oil into the bowl of a stand mixer. Add the two sugars and beat on low speed until light and creamy.
- Add the eggs and vanilla extract. Next, add the eggs and vanilla extract to the butter/sugar mixture. Beat well to combine.
- Add dry ingredients to wet. Add the flour, baking soda, baking powder, and salt to the rest of the ingredients in the mixing bowl and mix on low speed until a dough forms.
- Stir in white chocolate chips and macadamia nuts. Finally, add the white chocolate chips and macadamia nuts. Mix on low until they are evenly distributed throughout the cookie dough.
- Preheat the oven and bake. Use a medium cookie scoop to drop 1 1/2 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies in a preheated oven at 350 degrees F for 11-12 minutes.
- Cool and enjoy! Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
WHITE CHOCOLATE MACADAMIA NUT COOKIE FAQS
HOW TO STORE WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES:
Store your cookies covered in an airtight container at room temperature for up to 1 week.
HOW LONG CAN I FREEZE WHITE CHOCOLATE MACADAMIA COOKIES?
You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
HOW TO MAKE WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES AHEAD OF TIME:
To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
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- White Chocolate Orange Macadamia Nut Cookies
- Tahini Chocolate Chip Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
White Chocolate Macadamia Nut Cookies
Ingredients
- 3/4 cup 170 g butter, room temperature
- 1/4 cup 56 g canola oil
- 1 cup 220 g dark brown sugar
- 1 cup 220 g granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups 375 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups 300 g white chocolate chips
- 1 cup 128 g macadamia nuts, chopped
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
- Place the softened butter and oil into the bowl of a stand mixer fitted with the paddle attachment. Add the two sugars and beat on low speed until light and creamy, about 3-4 minutes.
- Add the eggs and vanilla extract to the butter/sugar mixture. Beat well to combine.
- Add the flour, baking powder, baking soda, and salt to the butter mixture and mix on low speed until a dough forms.
- Finally, add the white chocolate chips and macadamia nuts. Mix on low until they are evenly distributed throughout the cookie dough.
- Use a medium cookie scoop to drop 1 1/2 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray).
- Bake the cookies in your preheated oven for 11-12 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- *This recipe makes about 48 cookies, but can be easily halved to make 24 cookies.
- Store: Store your cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
Nutrition
