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pile of macadamia nut cookies on a plate.
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4.59 from 86 votes

White Chocolate Macadamia Nut Cookies

The ultimate white chocolate macadamia nut cookies... baked to soft and chewy perfection!
Prep Time15 minutes
Cook Time9 minutes
Chill Time1 hour
Total Time1 hour 24 minutes
Course: Dessert
Cuisine: American
Keyword: classic cookie recipes, easy cookie recipe
Servings: 30 cookies
Calories: 165kcal

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

Combine dry ingredients

  • In a medium bowl, whisk together the flour, baking soda and salt, then set aside.

Combine wet ingredients

  • In a separate mixing bowl (or the bowl of a stand mixer) add the butter, brown sugar, and granulated sugar, and beat together with a mixer (stand or hand-held) until combined and smooth.
  • Add the egg, egg yolk, and vanilla and mix well until combined.

Combine dry and wet

  • To the mixing bowl with the wet ingredients, add half of the flour mixture, mixing until just combined. Repeat with the remaining flour mixture.

Stir in add-ins

  • Add the white chocolate chips and macadamia nuts, and stir together with a rubber spatula or wooden spoon.

Chill

  • Cover the mixing bowl with plastic wrap (or a tight fitting lid) and chill dough for at least an hour.

Prepare to bake

  • Preheat oven to 325°F, and line a baking sheet with parchment paper.

Scoop

  • Scoop about 1 - 1.5" tablespoons of dough, and roll in between your hands until it forms a ball. The balls of dough should be about 1 inch in diameter. Add to prepared baking sheet, about 1.5 inches apart (you'll have to bake the cookies in batches, as they all won't fit on one baking sheet).

** optional step for bakery-style cookies **

  • Gently press a few extra white chocolate chips and macadamia nut pieces onto the tops of the balls of dough.

Bake

  • Bake for 8-10 minutes or until edges are lightly browned. The centers of the cookies will look soft and a little puffy.

Cool

  • Leave the cookies on the baking sheet for a few minutes, then transfer to a wire cooling rack. The cookies will sort of sink down a bit as they cool, creating that craggy texture.

Notes

  1. This recipe should yield about 30 cookies, which you're free to divide up into as many servings as you'd like.
  2. In between batches, the dough should be kept cold to prevent spreading.
  3. If you'd like to use salted butter, omit the salt from the recipe.

Nutrition

Calories: 165kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 83mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg