White Chocolate Macadamia Nut Cookies
The best White Chocolate Macadamia Nut Cookies recipe you’ll ever make, these come together with simple ingredients and brown butter for a sweet flavor and soft, chewy texture with a bit of crunch thanks to the nuts. Baked in minutes, they’re absolutely to die for!
Why You’ll Love These Macadamia Nut Cookies
White chocolate macadamia nuts 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 cookies 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!
Ingredients You’ll Need
These macadamia nut cookies come together with just a handful of simple ingredients. Double-check the list below to make sure you have everything you’ll need!
- Unsalted Butter – This creates the base of the rich flavor we love.
- All-Purpose Flour – If needed, 1:1 gluten-free all-purpose flour can be used instead.
- Sugar – A combination of granulated sugar and light brown sugar creates a sweet flavor while maintaining a soft, chewy texture.
- Eggs – 1 egg and 1 egg yolk are used to provide structure to the cookies and make the flavor extra rich.
- White Chocolate Chips – Plenty of white chocolate chips add extra texture and make these cookies truly scrumptious!
- Macadamia Nuts – Use roughly chopped nuts to ensure you get a good dose of crunch in each bite.
- Baking Essentials – Baking soda, salt, and vanilla extract are also needed to create fluffy cookies that have a bold, delicious flavor.
What Is Brown Butter?
Also known as buerre noisette, brown butter is a staple in French cooking. It sounds fancy, but it is just butter that has been gently cooked to create a bold, nutty taste. Used in a variety of sweet and savory recipes, it is our secret weapon to make these the absolute best white chocolate macadamia nut cookies you’ll ever make! Learn more about what exactly it is and how to use it here!
Do You Have to Roast the Nuts?
You don’t have to, but it can help make your cookies even more flavorful. However, they cook super quickly. So, keep a close eye on them to make sure they don’t burn! To save time, we like to buy macadamia nuts that have already been roasted.
How to Make White Chocolate Macadamia Nut Cookies
Because of their complex flavor, it is often assumed that macadamia nut cookie recipes are difficult to make, but our technique couldn’t be simpler!
- 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.
- 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 for 1 minute. Scrape down the sides of the bowl, and add the egg yolk and vanilla. Beat again until the ingredients are fluffy.
- Add the Dry Ingredients to the Wet Ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients, and stir just until they are well combined. Fold in the white chocolate chips and Macadamia nuts.
- Bake. Use a large cookie scoop to scoop the dough into equal-sized cookies, and place them on a baking sheet lined with
parchment paper . Bake until the edges of the cookies are golden brown. Transfer the cookies to a cooling rack to cool completely.
Baking Tips
Measure Carefully. Using proper measurements will make or break these cookies. 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 unbelievably 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.
Storage
Room Temperature: Once baked and fully cooled, you can transfer your cookies to an airtight container and keep them fresh for up to 1 week.
Refrigerator: If you want to prepare ahead of time, the dough can be kept in the fridge for up to 4 days. Then, let it come to room temperature, portion it out, and bake as normal.
Freezer: Baked and unbaked macadamia nut cookies can be frozen for up to 3 months. When you’re ready to eat, the frozen dough can be baked straight from the oven. Just add an extra minute or two as needed!
More Cookie Recipes
Looking for more cookies the whole family will enjoy? Try out more of our favorites below!
- Monster Cookie Recipe
- S’mores Cookies
- The Best Browned Butter Chocolate Chip Cookies
- Brown Butter Toffee Cookies
White Chocolate Macadamia Nut Cookies
Ingredients
- 8 Tablespoons brown butter
- 8 Tablespoons unsalted butter (softened)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 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)
Instructions
- 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.
- In a large mixing bowl, whisk together the flour, baking soda, and 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.
- 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.
- 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.