The ultimate white chocolate macadamia nut cookies… baked to soft and chewy perfection!
Happy Monday everyone!  Eh, isn’t that a huge oxymoron?  Lol, well today is a happy day for me because it’s my Mom’s birthday 🙂  Happy Birthday Mom!  😀
I’m posting this recipe today because white chocolate macadamia nut cookies are my Mom’s favorite kind of cookie!
These cookies are easy to make and they taste like they came from a bakery!!
When it comes to cookies, what is your preference… thin and crispy or thick and chewy?  For me, it’s definitely thick and chewy…. like practically dough.  Not much makes me happier than a freshly baked, warm from the oven cookie that is so soft, thick and chewy that it practically melts in your mouth!!  If you like those kind of cookies, then these are the ones for you 🙂
The dough for these cookies comes together really quickly, then you just let the dough rest and chill for about an hour.  You can chill for less time, and probably not at all… but chilling the dough will give you a thicker cookie 🙂
You can use any white chocolate that you’d like for this recipe, chunks, chips, etc… but my favorite type to use is this:
Now when you’re mixing the dough together, it will look like there are way too many chips and nuts….
See how the dough is only 1/3 of the mixture?  Trust me, it will all come together 🙂
Don’t you want to just grab a spoon? Â Mmmmmmmm dough…..
Now just cover the mixing bowl with plastic wrap and pop it in the refrigerator for about an hour.
When it’s time to bake the cookies, roll the dough into 1 inch balls and place them on a parchment paper lined baking sheet, a few inches apart.  You can roll them by hand, or if you have one of these handy little cookie scoops, go ahead and bust it out 🙂  I love using mine for cookies and for meatballs too!
If you want even more chocolate and nuts, go ahead and lightly press a chocolate chip and piece of macadamia nut into the top. Â Bake them for about 9 minutes.
They’ll be nice and puffy when you pull them out of the oven… go ahead and let them cool on the baking sheet for a few seconds, then cool them on a cooling rack. Â While they cool, you’ll notice they’ll sort of sink down a little.
These cookies baking will make your house smell amazing!
Fair warning… whoever you make these for… will soon become your best friend (if they aren’t already)!
You won’t be able to eat just one of these cookies, I promise you that.  So, I apologize in advance for any pants that may fit a little tighter 😉
I really hope you give these cookies a shot 🙂  Settle in with a glass of milk and plate of these cookies and enjoy!
Want to try these Macadamia Nut Cookies?
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Recipe from Sally’s Baking Addiction
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter softened (1 1/2 sticks)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 tsp vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts
Instructions
- In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
- Cream the butter and sugars together with a mixer (stand or hand-held). Add the egg, egg yolk, and vanilla and mix well until just combined.
- Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
- Stir in the white chocolate chips and macadamia nuts.
- Cover the bowl with plastic wrap and chill dough for about an hour.
- Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
- Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
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Chef Tips
** dough should be kept cold between batches.
** dough can be chilled for up to 5 days.
Tabby says
This recipe is amazing! They’re my dads favorite. I was going to make him about 10 batches and freeze the dough so he can bake them whenever he wants. Do you have a recommended oven temp and cooking time for frozen dough?
Rhonda says
Nice
Susan says
I loved these! I especially like the suggestion to add extra chips on the top before cooking. It really does make a nicer presentation, and I have used this suggestion on other recipes. I didn’t add salt because I am on a low salt diet, and the macadamia nuts were already salted, so feel free to try this without adding salt.
Laura says
This is the second time I made them and they stay in the scoop form during baking, they don’t flatten out at all. I had to slightly press them down with my finger and they don’t look nice. They taste great but no five star look.
Kristin W says
Excellent recipe. Came out perfectly. Soft and chewy. Delicious!!!
Nita says
I just baked the best macadamia cookies ever using this recipe! Thanks for sharing.
Brisa powell says
I’ve used this recipe a few times. Everyone loves the cookies. The cookies come out amazing.
Johanne says
Excellent recipe! Thank you very much for sharing, I’m going to keep it in my favorites and I’m going to use it everytime i want to make something special for my friends and family.
Joanna Teall says
I like to make big cookies can I make the Cookie balls with double the size when I make these?
Amanda says
You certainly can, but that will change the baking time.
Sherry Back says
Thank you for this recipe!! I used to work at a college in food service. We were allowed to take the day old cookies home. My next door neighbor loved the Otis Spunkmeyer WCMN cookies. Well, with the snow we just had…2ft……he shoveled our driveway out by hand. It is not a small city driveway…..it is pretty big. So, I told him I would find a recipe and make his favorite cookie. This recipe is so easy and oh so delicious!!!!
Wally P says
It turned out PERFECT! The only thing that didn’t work for me was the baking time. It took me closer to 15-16 minutes before they were ready to be taken out of the oven.
Leq says
Came out very flat. I even let the dough sit in the refrigerator over night since the first batch failed. Still didn’t make a difference. I used real butter that was softened. I double it though and I noticed on your 2x recipe that it says 4 cups and 2 tbsp of flour and the single recipe says 2 cups and 2 tbsp. Should that tablespoon of flour be increased?
The Chunky Chef says
Yes, the recipe plugin will change the ingredient values for you, but it, unfortunately, does not change the written instructions, those are manually added and not subject to an automatic button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
Cookie monster says
Do you have to use unsalted macadamia nuts for this recipe?
The Chunky Chef says
You can use lightly salted if you can’t find unsalted.
Isabela says
Haven’t made a whole bunch of cookies in my life and never macadamia nut but they’re my brothers favorite and I made this recipe for the first time on his birthday and now he says I make the best ones he’s ever tasted. This recipe turned out beautifully 🙂
Erica says
I always forget to leave a comment on recipes I like. This one, however is my ALL TIME FAVORITE. It has never failed me(I have been using this for about 3 yrs now?), and I even use it for my chocolate chip cookies. It took me forever to find a chocolate chip cookie recipe I liked, and I am so happy forever 🙂 thank you for sharing!
Scarlet says
I thought this was great! Definitely only needed to cook for 7-8 mins and burned the first batch a little but yum!! Thank you!!!Â
Marilyn says
Excellent recipe. I only had 1/2 c of unsalted macadamia nuts hand but it seemed like enough to me. My oven seemed to take longer to bake than called for but after 10 min I just watched them carefully until the cookie edges were just slightly golden brown on my insulated cookie sheets. I didn’t use silpat or parchment paper. I let Them rest on the cookie sheet for a few minutes before removing to cooling rack. They were completely soft, chewy and scrumptious. My husband and friend were very impressed. This recipe is a keeper.