The best White Chocolate Macadamia Nut Cookie recipe you’ll ever make, these come together with simple ingredients and brown butter for added depth. Sweet and decadent, they’re packed with white chocolate chips and macadamia nuts for a treat no one can resist!
Table of Contents
- Why You’ll Love This White Chocolate Macadamia Nut Cookie Recipe
- What’s In a Macadamia Nut Cookie?
- Step-By-Step Instructions to Bake Like a Pro
- Baking Tips
- Flavor Variations
- Common Questions About This White Chocolate Macadamia Nut Cookie Recipe
- More Homemade Cookie Recipes
- White Chocolate Macadamia Nut Cookie Recipe Recipe
Why You’ll Love This White Chocolate Macadamia Nut Cookie Recipe
White chocolate macadamia nut cookies are highly underrated in our book! Classic and delicious, they’re a dessert that everyone always loves, but they hardly ever get the respect they deserve.
Until now, at least, because we’re bringing you the best darn macadamia nut cookie recipe you’ll ever taste! They’re:
- Soft and chewy in the center with a satisfying crunch thanks to the use of nuts.
- Bursting with sweet white chocolate flavor.
- Easy to make.
- Great to bake ahead of time for bake sales, gifts, and more!
What’s In a Macadamia Nut Cookie?
- Unsalted Butter – This is used to create brown sugar, adding a rich, nutty flavor to the cookie dough.
- All-Purpose Flour – If needed, a 1:1 gluten-free all-purpose flour can be substituted.
- Sugar – A combination of both granulated sugar and light brown sugar creates a sweet flavor while maintaining a soft, chewy texture.
- Large Eggs – A whole egg is used to add structure to the cookies. Then, we include an additional egg yolk for added richness and a chewy texture.
- White Chocolate Chips – White chocolate chips truly work best, but semi-sweet chocolate chips could be substituted. Use a dairy-free variety, if needed.
- Macadamia Nuts – Buy pre-chopped macadamia nuts, or roughly chop them yourself.
- Baking Essentials – Baking soda, salt, and vanilla extract are also needed to create fluffy macadamia nut cookies with a bold, delicious flavor.
Step-By-Step Instructions to Bake Like a Pro
- Make the brown butter. Heat the butter in a saucepan over medium heat until brown bits begin to form. Remove the butter from the heat immediately, and set it aside to cool completely.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, and salt until smooth.
- Combine the wet ingredients. In a second bowl, mix the brown sugar, white sugar, butter, and cooled brown sugar until the ingredients are smooth. Add in the whole egg, and beat until it is combined. Scrape down the sides of the bowl, and add the egg yolk and vanilla. Beat again until the ingredients are fluffy.
- Combine the wet and dry ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients, and stir just until no streaks remain. Fold in the white chocolate chips and macadamia nuts, distributing them evenly throughout the batter.
- Bake. Use a large cookie scoop to portion the dough into equal-sized cookie dough balls, and place them on a baking sheet lined with
parchment paper. Bake until the edges of the cookies are golden brown.
- Cool. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Measure Carefully. Using proper measurements will make or break this white chocolate macadamia nut cookie recipe. For the best results, we recommend using a food scale to weigh your ingredients. Or, you could use the spoon and level method for the flour.
- Keep a Close Eye on the Butter. The butter will brown quickly. So, be sure to keep a close eye on it, and do not walk away from the oven while it cooks!
- Don’t Overmix! Combine the ingredients just until there are no streaks remaining. Continuing to mix will overwork the dough and result in dense, tough cookies.
- Avoid Overbaking. You’ll want to remove your cookies from the oven as soon as the edges are set and the color begins to turn golden brown. Remember, they’ll continue to bake a bit as they cool!
- Shape the Cookies. If your cookies lose they’re shape a bit in the oven, use a spatula or a cup to gently mold them back into perfect circles as soon as you remove them from the oven.
Feel free to experiment with different ingredient combinations to make this macadamia nut cookies recipe your own. Some of our favorite ways to switch it up include:
- Adding Fruit. Fold dried raspberries or cranberries into the batter.
- Including Citrus. Orange zest adds refreshing citrus notes.
- Swapping the Chocolate. Replace or add to the white chocolate chips with semi-sweet chocolate chips, dark chocolate chips, or even peanut butter chips.
- Enhancing the Nuttiness. Include a few drops of almond extract for extra depth and rich, nutty sweetness.
Common Questions About This White Chocolate Macadamia Nut Cookie Recipe
Yes, raw macadamia nuts can be used to add a rich flavor and subtle crunch to a variety of baked goods.
You can! We love using dry roasted macadamia nuts because their salty, nutty flavor complements the sweet cookie batter amazingly well.
Yes, the dough can be prepared up to four days in advance and stored in an airtight container in the fridge. When you’re ready to eat, allow the dough to come to room temperature, and bake as normal.
Once baked, leftover cookies can be transferred to an airtight container and stored at room temperature for up to one week.
Yes, these cookies can be frozen baked or unbaked for up to three months. Bake frozen cookie dough balls straight from the freezer, adding a minute or two of baking time as needed.
More Homemade Cookie Recipes
- Monster Cookie Recipe
- S’mores Cookies
- The Best Browned Butter Chocolate Chip Cookies
- Brown Butter Toffee Cookies
White Chocolate Macadamia Nut Cookie Recipe
- 8 Tablespoons brown butter
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 8 Tablespoons unsalted butter softened
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 10 ounces white chocolate chip
- 1 cup macadamia nuts roughly chopped
- Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper, and set aside.
- Make the brown butter by heating 8 tablespoons butter in a saucepan over medium heat until brown bits form. Try not to walk away as it can burn very quickly. Immediately remove the butter from the heat, and set it aside to cool completely.8 Tablespoons brown butter
- In a large mixing bowl, whisk together the flour, baking soda, and salt.2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a separate large bowl, whisk together the brown sugar, white sugar, softened butter, and cooled brown butter until smooth. Add the whole egg, and beat for 1 minute. Scrape down the sides of the bowl, and add the egg yolk and vanilla. Beat for 1-2 minutes or until fluffy.3/4 cup packed light brown sugar, 3/4 cup granulated sugar, 8 Tablespoons unsalted butter, 1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- Add the dry ingredients to the bowl with the wet ingredients. Stir until no streaks of flour remain. Be careful not to overmix!
- Gently fold in the white chocolate and macadamia nuts.10 ounces white chocolate chip, 1 cup macadamia nuts
- Use a large cookie scoop to portion out the dough into equal-sized portions. Arrange them on the prepared baking sheet.
- Bake for 9-10 minutes or until the edges are golden brown.
- Transfer to a cooling rack.
- Store at room temperature for up to 1 week.
Nutrition information is automatically calculated, so should only be used as an approximation.