These White Chocolate Macadamia Nut Cookies are delicious! The white chocolate chips and macadamia nuts go well together in this chewy cookie with a slightly crispy bottom. I think they are best right out of the oven, but they can be made for any occasion!
The macadamia nuts have a much better flavor if they are toasted. The ones that I found at the store were plain, not toasted or salted. In the recipe there are instructions for how to roast them. I also added a bit more salt to account for that. If you are able to find some that are already toasted and salted, then skip that step and reduce the salt by 1/4 tsp.
I also used macadamia nuts that were already in halves & pieces, so I did not chop them up any further. I like to have bigger pieces in the cookies, but you could chop them up into smaller pieces if you would like. The smaller the pieces, the higher the chance of getting a piece of a macadamia nut in every bite of the cookie.
The recipes for the White Chocolate Macadamia Nut Cookies are below. The high-altitude recipe is first, and the sea level recipe is at the end. I hope you enjoy and be sure to leave a comment if you try it out or have any questions!
If you need a few other cookie ideas, check out my Easy Strawberry Cookies or my Chocolate Chip Cookie Recipe!
High Altitude White Chocolate Macadamia Nut Cookies
Equipment
- baking sheets
- parchment paper
- 1 1/2 tbsp Cookie Scoop (optional)
- Spatula
Ingredients
- 2 large eggs
- 1/2 cup brown sugar
- 3/4 cup granulated sugar minus 1tbsp
- 3/4 cup butter (softened)
- 2 cups flour plus 2 tbsp
- 1 tsp salt
- 1/2 tsp baking soda
- 2 tsp vanilla
- 3/4 cup white chocolate chips
- 3/4 cup macadamia nuts (halves & pieces, unsalted)
Instructions
- Preheat oven to 350F.
- Crack the eggs in a small bowl and set aside.
- Line your baking sheets with parchment paper.
- On one of the baking sheets, spread the macadamia nuts on the parchment paper and toast for 8-10 minutes in the oven.
- In a small mixing bowl add the flour, salt, and baking soda. Mix with a fork until incorporated.
- In your mixing bowl add the brown sugar, granulated sugar, and softened butter. You can leave the butter out at room temperature or microwave it for a few seconds.
- Mix the butter and sugars together for about a minute until light and fluffy. Scrape the bowl and mix for another minute or two.
- Add the eggs and vanilla to the butter mixture. Mix until incorporated, then scrape the sides of the bowl. Mix again for about 30 seconds until the mixture is uniform.
- Add in half of the flour mixture and mix until incorporated. Then mix in the second half.
- Once the macadamia nuts have cooled a bit, add them in and mix until just incorporated.
- Add in the white chocolate chips and mix until just incorporated.
- Using a cookie scoop or a spoon, place 12 scoops of dough on a baking sheet. Try to make the dough round if you can so the cookie will come out close to a circle.
- Bake for 13-15 minutes. Then let the cookies cool on the baking sheet for 1-2 minutes.
- Use a spatula to transfer the cookies to a cooking rack. Let them cool completely.
- Store in an airtight container. They will stay good for about 7 days at room temperature and 3 months in the freezer.
White Chocolate Macadamia Nut Cookies
Equipment
- baking sheets
- parchment paper
- 1 1/2 tbsp Cookie Scoop (optional)
- Spatula
Ingredients
- 2 large eggs
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 cup butter (softened)
- 2 cups flour plus
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp vanilla
- 3/4 cup white chocolate chips
- 3/4 cup macadamia nuts (halves & pieces, unsalted)
Instructions
- Preheat oven to 350F.
- Crack the eggs in a small bowl and set aside.
- Line your baking sheets with parchment paper.
- On one of the baking sheets, spread the macadamia nuts on the parchment paper and toast for 8-10 minutes in the oven.
- In a small mixing bowl add the flour, salt, and baking soda. Mix with a fork until incorporated.
- In your mixing bowl add the brown sugar, granulated sugar, and softened butter. You can leave the butter out at room temperature or microwave it for a few seconds.
- Mix the butter and sugars together for about a minute until light and fluffy. Scrape the bowl and mix for another minute or two.
- Add the eggs and vanilla to the butter mixture. Mix until incorporated, then scrape the sides of the bowl. Mix again for about 30 seconds until the mixture is uniform.
- Add in half of the flour mixture and mix until incorporated. Then mix in the second half.
- Once the macadamia nuts have cooled a bit, add them in and mix until just incorporated.
- Add in the white chocolate chips and mix until just incorporated.
- Using a cookie scoop or a spoon, place 12 scoops of dough on a baking sheet. Try to make the dough round if you can so the cookie will come out close to a circle.
- Bake for 13-15 minutes. Then let the cookies cool on the baking sheet for 1-2 minutes.
- Use a spatula to transfer the cookies to a cooking rack. Let them cool completely.
- Store in an airtight container. They will stay good for about 7 days at room temperature and 3 months in the freezer.
Hi! My name is Laura. I am a self taught baker living at high altitude (8,600ft) in Colorado. I created this blog so I could share my favorite recipes and baking tips that I have learned over the years. I am so glad you have stopped by my site and hope you are inspired to bake!
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