Name: Recipe For Macadamia Nut White Chocolate Cookies for the Table
Yield: 32

My recipe for Macadamia Nut White Chocolate Cookies gives you soft, thick cookies packed 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 knew I had to really nail the reliable version for him.

And honestly, I think this recipe for white chocolate macadamia nut cookies is the best I’ve ever had. He said the same after one bite

They’re rich, thick, and chewy, with plenty of white chocolate and big chunks of roasted, salty macadamia nuts.

A couple of “secret” ingredients that really take these cookies up a notch? Cornstarch for that super soft, tender texture, and a little coconut extract for a subtle tropical flavor that really brings out the macadamia nuts and pairs so well with the white chocolate. I can’t wait to hear what you think of this recipe!

All the ingredients in this recipe prepped out for straightforward assembly including the white chocolate, macadamia nuts, brown sugar, butter, flour, eggs, extracts, sugar, and baking agents.

Ingredients In My Recipe For Macadamia Nut White Chocolate Cookies

Ingredient	Let’s Chat About It
Butter	Use good-quality, unsalted butter and keep it cold so it creams up nicely and gives the cookies a great structure.
Brown sugar & white sugar	Brown sugar adds chew and depth, white sugar gives crisp edges. Use fresh, super soft brown sugar without any clumps.
Eggs, vanilla & coconut extract	Let eggs get to room temp so they mix in smoothly. Coconut extract adds a subtle tropical flavor to these cookies. Use leftover extract in this recipe!
Flour, cornstarch, baking soda, baking powder & salt	Don’t over-mix once the dry ingredients are added or this recipe for Macadamia Nut White Chocolate Cookies can turn dense. Cornstarch helps keep them soft and tender.
White chocolate chips & macadamia nuts	Roughly chop nuts to chip size for even bites. Use good white chocolate for better flavor.

Wet ingredients for this recipe for Macadamia Nut White Chocolate Cookies whisked together with the dry ingredients added on top.

How To Make This Recipe For Macadamia Nut White Chocolate Cookies

Cream butter & sugars: Beat cold butter with sugars until smooth and creamy.
Add wet ingredients: Mix in eggs and extracts until combined.
Add dry ingredients: mix in dry ingredients, then mix just until a dough forms.
Add mix-ins & chill: Fold in chocolate and nuts, scoop dough balls, and freeze briefly.
Bake & cool: Bake until just set, then cool on the tray before transferring.

Quick Tip

Don’t over-bake: Pull cookies when centers look slightly underdone for the best texture.

Chocolate chips and nuts added to the dough, then rolled into balls and baked

the cook’s Notes

What Macadamia Nuts To Use?

Use roasted, lightly salted macadamia nuts for the best flavor. If they aren’t roasted, bake at 350°F for 7 to 10 minutes until lightly golden to boost flavor and crunch in these cookies.

Storage

Storing Cookies: Best within a few days. Store leftovers in a sealed container at room temperature for up to 1 week, but note they’ll lose texture each day.

Freezing: Using this recipe for Macadamia Nut White Chocolate Cookies, freeze unbaked dough balls on a tray until solid, then move to a sealed bag or container. Bake from frozen, adding a few extra minutes.