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? 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. 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. 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.
Amanda says
I followed the recipe to a T and they came out so flat 🙁 so sad.
The Chunky Chef says
So disappointing! I know you said you followed the recipe to a “T”, but I’ve had this issue come up with a other readers and it turns out they ended up using margarine instead of butter, or didn’t chill the dough. If you truly used real butter, it sounds like your dough just needed to be chilled longer. All refrigerators are set to different temperatures, so this can vary a bit.
Cookie MOMster says
These cookies turned out so delicious!!!
Linda says
I’m totally making these this week! How do you store them and how long do they last? Thanks!
The Chunky Chef says
You can store these however you normally store cookies. I usually put them in a resealable bag. They should last up to a week.
Lynda says
Do you need to make an altitude adjustment at 4300 feet?
The Chunky Chef says
I’m sure you might have to, but here in Ohio we’re at a much lower altitude so I don’t know anything about baking at higher altitudes. This is a great resource that may help you out though https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Karen says
Oh my goodness…..so good! My husband is diabetic and I’m keto so I made a low carb sugar free version of these and they turned out simply amazing! I just substituted monkfruit golden brown sugar and Erythritol for the white sugar and some smart foods all purpose low carb flour. Oh and sugar free chips of course. 😉Thanks so much for posting this recipe. I’m so thrilled they turned out since I’ve been craving some for a while. Definitely a versatile easy recipe I will be making these again soon!
Courtney Mahala says
how did you measure the flour?
The Chunky Chef says
I always use a fork to stir around my flour in the container to get it not so compact, then lightly scoop and sweep off the top with the back of a butter knife.
Lisa Fields says
Been out after foot surgery and this recipe came across my Pinterest…..Chilling an hour gave me the little “nap” break I needed. These cookies are on the top of my list with Neiman Marcus cookies. They will definitely be my go-to. 325 degrees for 9 mins, was perfect…..Thank you for sharing!!!!!
Therese says
AWESOME recipe!!! I cooked them about 4 minutes longer as they were a bit underdone after posted recipe time. I also used gluten free flour with excellent results.
Caroline says
WOW! These cookies are AMAZING! I have doubled the recipe, made as is, and done each a few times ***grins sheepishly*** Everyone that I have made these for has LOVED them, so much so that my mother asked me where I bought the cookies and how much I paid for them ;D.
Thank you so much for such a wonderful addition to my baking repertoire, and my most favorite study break as I make my way through nursing school!
Jae says
Can this cookie dough be frozen? It is only me and my husband at home now so I like to bake half the dough then freeze the other half for later but wanted to check first. Thanks!
The Chunky Chef says
Yes that should be totally fine 🙂
Jefe says
I made these to the recipe specs. I used really good butter and double-strength vanilla in this batch and they were awesome! It really helped to put the extra chips and nuts on top. I used a convection oven set to 325F for 11 minutes since the first tray came out a little light. They are my wife’s favorite cookie and my daughter requested them, so this recipe really came through for me!
Ashlee says
Absolutely hands down my all time favorite white chocolate macademia nut cookie recipe! Thank you for sharing!!
Melina says
Hello, can you tell me about how many cookies will I get out of one batch of dough?
The Chunky Chef says
Hi Melina, per the recipe, it makes about 36 cookies.
Valen says
Hi, I was wondering are the macadamia nuts salted or unsalted. Could you use salted? It’s so hard to find unsalted.
Thank you
The Chunky Chef says
Yes, salted should be fine, maybe add slightly less salt to the dough to compensate for that 🙂
Taryn says
So I tried this recipe last week. I was looking for one that came close to my moms cookies and this is it! These cookies are so amazing! I have made 540 of them this year for the Christmas holiday!
Kari says
These cookies are unreal! So good. I threw in some chopped candied ginger for a little zing and made some altitude adjustments since I live at 8,000 feet. Came out 💯
Kimberly Webb says
Thank you for your recipes! My Fiancé Love white choc and macadamia cookies!
Joseph P Whitlock says
I just wanted to thank you and tell you that these cookies are fantastic! I have the recipe memorized by now and cook them for my kids constantly. I cook 12 at a time and put the remainder in the fridge, although they don’t last long 2 days tops! Thank you!
Sherry says
These are the best cookies. Perfect recipe. Highly recommend!
Shannon B says
I have used ur recipe for years. And never written. My daughter who is 18 and alone is beggin me for these. So glad. These are winderful. Hubby glad too cuz now he gets some. Lol. Thanks dear. Best recipe!