White Chocolate Macadamia Nut Cookies

Name: White Chocolate Macadamia Nut Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter (room temperature); 1/2 cup granulated sugar; 1/2 cup light brown sugar (packed); 1 teaspoon vanilla extract; 1 large egg; 1 cup white chocolate chips; 1 cup macadamia nuts (roughly chopped)

57 min 24 cookies Easy

All Recipes

Delightfully chewy cookies loaded with creamy white chocolate and crunchy macadamia nuts.

Prep

15 min

Cook

12 min

Total

57 min

Servings

Difficulty

Easy

White Chocolate Macadamia Nut Cookies are a classic and beloved treat. The combination of sweet, creamy white chocolate and crunchy macadamia nuts creates a delightful texture and flavour that is hard to resist. These cookies are perfect for any occasion, whether you're looking for a comforting snack with your afternoon tea or a sweet ending to a meal. Their rich, buttery base pairs wonderfully with the unique taste of macadamia nuts, making them a favourite among cookie enthusiasts.

Instructions

Prepare Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Pro tip: Ensure your butter is at room temperature for smooth creaming.

Add Egg and Vanilla

Mix in the egg and vanilla extract until fully incorporated.

Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Pro tip: Do not overmix; this can make the cookies tough.

Fold in Chocolate and Nuts

Gently fold in the white chocolate chips and chopped macadamia nuts with a spatula.

Pro tip: Ensure even distribution of nuts and chocolate for consistent cookies.

Chill the Dough

Cover the dough and chill in the refrigerator for at least 30 minutes.

Pro tip: Chilling helps prevent the cookies from spreading too much during baking.

Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Shape and Bake the Cookies

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart. Bake for 10-12 minutes or until the edges are lightly golden.

Pro tip: Cookies will continue to firm up as they cool.

Cool the Cookies

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

💡

Tips & Tricks

Use good-quality white chocolate for the best flavour.
Chill the dough before baking to prevent spreading.
Ensure the butter is at room temperature for easy creaming.
Don't overbake; cookies should be slightly golden on the edges.

Frequently Asked Questions

How long should I chill the dough?

Chill the dough for at least 30 minutes to prevent excessive spreading.

Can I use dark chocolate instead?

Yes, you can substitute dark chocolate, but the flavour will be different.

What type of macadamia nuts should I use?

Use unsalted, roughly chopped macadamia nuts for best results.

How do I store these cookies?

Store in an airtight container at room temperature for up to a week.

Can I freeze the cookie dough?

Yes, freeze the dough balls for up to 3 months and bake as needed.

Serving Suggestions

These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze the dough balls and bake fresh cookies whenever you crave them. Serve White Chocolate Macadamia Nut Cookies with a glass of cold milk or a cup of your favourite coffee or tea for a truly indulgent experience.

Nutrition per serving

150

Calories

Protein

Fat

18g

Carbs

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