My Macadamia Nut White Chocolate Cookies recipe produces soft, thick, chewy cookies loaded with creamy white chocolate and crunchy macadamia nuts in every bite.
Author’s Notes
A Cookie Worth Perfecting!
My father-in-law’s favorite cookies are white chocolate macadamia nut, so I set out to make a version he’d love.
I truly think this is the best version I’ve made. They are rich, thick, and chewy with generous white chocolate and large pieces of roasted, lightly salted macadamia nuts.
Two small additions that improve texture and flavor: cornstarch keeps the cookies extra soft and tender, and a hint of coconut extract adds a subtle tropical note that complements the macadamias and white chocolate.
Ingredients In My Recipe For Macadamia Nut White Chocolate Cookies
| Ingredient | Notes |
|---|---|
| Butter | Use good-quality unsalted butter and keep it cold so it creams up and gives structure. |
| Brown sugar & granulated sugar | Brown sugar adds chewiness and depth; granulated sugar helps create slightly crisp edges. Use fresh, soft brown sugar. |
| Eggs, vanilla & coconut extract | Bring eggs to room temperature for even mixing. Coconut extract is optional but adds a subtle tropical flavor. |
| Flour, cornstarch, baking soda, baking powder & salt | Mix just until combined after adding dry ingredients to avoid a dense cookie. Cornstarch keeps them tender. |
| White chocolate chips & macadamia nuts | Chop macadamias to chip-sized pieces for even distribution. Use quality white chocolate for best flavor. |
How To Make This Recipe For Macadamia Nut White Chocolate Cookies
- Cream butter & sugars: Cut cold butter into cubes. Beat butter with brown and granulated sugar until smooth and creamy.
- Add wet ingredients: Mix in eggs, vanilla, and coconut extract (if using) until combined.
- Add dry ingredients: Add cornstarch, baking powder, baking soda, and salt; mix briefly. Add flour and stir just until a dough forms.
- Fold in mix-ins & chill: Fold in white chocolate chips and chopped macadamia nuts. Scoop dough into balls and freeze on a tray for about 10 minutes.
- Bake & cool: Bake from frozen at 350°F for 9–12 minutes until the tops are no longer wet but still slightly underdone in the center. Cool on the tray for 5 minutes, then transfer to a rack.
Quick Tip
Don’t over-bake: Remove cookies when centers look just slightly underdone for the best soft, chewy texture.
Chelsea’s Notes
What Macadamia Nuts To Use?
Use dry roasted, lightly salted macadamia nuts for the best flavor. If your nuts are raw, roast them at 350°F for 7–10 minutes until lightly golden to enhance their flavor and crunch.
Storage
Storing Cookies: Best enjoyed the day they are baked. Store leftovers in a sealed container at room temperature for up to one week; texture will soften over time.
Freezing: Freeze unbaked dough balls on a tray until solid, then transfer to a sealed bag or container. Bake from frozen, adding a couple of minutes to the bake time.
Other Favorite Cookie Recipes
Cookies
Lime Cookie Recipe
Desserts
Lemon Cookies Recipe
Desserts
Healthy Oatmeal Chocolate Chip Cookies
Desserts
Chewy Chocolate Chip Cookie Recipe
Recipe For Macadamia Nut White Chocolate Cookies
Equipment
- Stand mixer (or large mixing bowl and hand mixer)
- Large sheet pan
- Silicone baking mat or parchment paper
Ingredients
- 16 tablespoons (1 cup) unsalted butter, cold
- 1 cup light brown sugar, lightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 3/4 cup dry roasted, lightly salted macadamia nuts, coarsely chopped
- 1 1/4 cups white chocolate chips
Instructions
- Cut the cold butter into small cubes. In a large bowl or stand mixer with the paddle attachment, beat the butter with brown and granulated sugar until smooth and creamy, scraping the bowl as needed.
- Add the eggs, vanilla extract, and coconut extract (if using). Mix until combined.
- Add the cornstarch, baking powder, baking soda, and salt and mix briefly. Add the flour and mix just until a dough forms; avoid over-mixing.
- Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- Preheat the oven to 350°F (175°C). Line a sheet pan with a silicone baking mat or parchment paper.
- Scoop dough into 40-gram balls (about 2 packed tablespoons each) and place 6 dough balls per tray, spaced at least 2 inches apart.
- Freeze the shaped dough balls on the tray for 10 minutes.
- Bake the cookies straight from the freezer for 9–12 minutes, until the tops no longer look wet. Centers should be slightly underbaked.
- Remove from the oven and press a few extra white chocolate chips on top if desired. Let the cookies cool on the tray for 5 minutes, then transfer to a cooling rack.
Recipe Notes
Note 1: Use cold butter. Softened or melted butter will change the texture.
Storage: Best the day they are baked. Freeze dough balls up to 3 months; bake from frozen, adding 2–3 minutes.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.