White Chocolate Macadamia Nut Cookies

Easy, but oh so delicious, White Chocolate Macadamia Nut Cookies. This is the best take on the classic…rich and decadent, but soft and so good. Made with pantry staples for a cookie that’s easier and creates less dishes! Every bite is slightly crisp on the edges, but soft and chewy in the center. So DELICIOUS. Especially when you get a pool of warm white chocolate and a small chunk of macadamia! I don’t think you could find a single thing about these nutty, sweet white chocolate cookies that you don’t like. Bonus? These cookies store really well, are genuinely easy to make, and make a whole lot….because we all need more freshly baked cookies in our life!

overhead shot of cookies on parchment paper

→ This post is also available as a Web Story: White Chocolate Macadamia Nut Cookies

About The Recipe

Happiest of Wednesday’s!

If you follow us on Instagram, then you might know we were deeply affected by the winter storm that came through Texas. We didn’t have water or power for 72 hours, which also means we had no heat. The temperature here got down to -2 degrees! We could see our breaths inside and even had icicles hanging on the door (on the inside!). Honestly, we were very cold, but we made it through okay. Thankfully, the temps are warming back up and we have power. I think it’s definitely time for some cookies!

white chocolate macadamia nut cookies leaning against jar of milk

This is our first bake since the winter storm. I’ll be honest, I’ve never been more thankful for the little things! Like, the smell of freshly baked cookies is oh so much sweeter.

The stores are completely sold out of…pretty much everything. From fresh produce to chips. So, these cookies are made from things we already had in the pantry. I’m not sure why we had jars of macadamia nuts, but I’m so thankful!

Seeing the nuts in our pantry is what inspired these cookies because – well, after this last week, we definitely are in need of some cookies.

And there is no better cookie than white chocolate macadamia, in my opinion. It’s kinda like the best of all words. It’s nutty, a touch salty, plenty sweet, soft, and crunchy! Does it get any better?

And, if you were also affected by the winter storm or just know someone in Texas that needs a little bit more comfort, these cookies are exactly what you need!

Equipment Needed

Ingredients

  • All Purpose Flour
  • Baking Soda
  • Salted Butter
  • Brown Sugar
  • White Sugar
  • Eggs
  • Vanilla
  • White Chocolate Chips
  • Macadamia Nuts
baking soda, eggs, white chocolate, sugar, vanilla, brown sugar, flour, chopped macadamia nuts, and butter on marble counter

Instructions

Whisk together the flour and baking soda. Set aside.

Beat together the butter, brown sugar, and white sugar until combined.

Stir in the eggs one at a time.

Mix in the vanilla.

vanilla added to butter mixture

Slowly, stir in the dry ingredients.

Stir in the white chocolate and macadamia nuts.

chopped macadamia nuts and white chocolate chips added to cookie dough

Using a medium sized cookie scoop, scoop out the cookie dough and place twelve cookies per lined sheet pan. Press down gently and bake at 375 for 10 minutes, or until lightly browned.

White Chocolate Macadamia Nut Cookie Troubleshooting

My Cookies Spread Too Much. This can be caused by a few things. The cookie dough could’ve been over-mixed OR the cookie didn’t have enough goodies (white chocolate and nuts) inside. That happens to us, too. It’s okay! The cookies are still completely edible and just as tasy.

My Cookies Didn’t Spread Enough. Again, this could be caused by a few things. The main culprit tends to be too many goodies (white chocolate and nuts). The mound of mix-ins will keep the cookie from spreading like you want. Another culprit could be that something was mis-measured or changed.

My Cookies Are Too Sweet. This really comes down to the kind of chocolate used. Some white chocolates are much sweeter than others. We recommend using a higher quality chocolate, if you can.

How To Store

You can store these cookies a few different ways! You could spoon out the cookie dough and freeze to bake at a later date, or after baking, you could store in freezer safe bags and keep in the freezer or out on the counter.

seven stacked cookies on parchment paper with cookie crumbs, a cookie behind, and a glass of milk

What To Make With These White Chocolate Macadamia Nut Cookies

I think my favorite thing about cookies is that they are all so versatile! Especially these delicious cookies. They’re sweet, nutty, and pairs great with so many things! But, here’s a small list of our favorite things to do/make with these cookies.

  • Vanilla Ice Cream – this is great for either stirring in cookies or making ice cream sandwiches!
  • Glass of milk or Coffee – I mean, come on. Is there a better or more classic combo? I love these cookies with my coffee more than anything…mostly because they add just a little bit of sweetness to every sip!
  • Chantilly Cream – Especially if you’re serving these cookies with vanilla ice cream!

Substitutions

  • No macadamia nuts? No Problem! Try using cashews or almonds in this recipe.
  • You could use a chopped white chocolate baking bar instead of chips.
ten white chocolate macadamia nut cookies on parchment with some upside down

Expert Tips

  • Be sure to set out the butter and eggs about an hour or so prior to baking.
  • Remember to check the expiration date on the baking powder!
  • If you don’t have a cookie scoop, you can use a normal spoon to measure out these cookies.
  • These cookies can be made into any size! Want bigger cookies? Go ahead! Just remember the baking time will need to be a little bit longer.
  • Remember that these cookies are going to spread!
  • As the cookies cool, the middles will most likely sink and you will have flatter cookies.

When you make these White Chocolate Macadamia Nut Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead shot of cookies on parchment paper

White Chocolate Macadamia Cookies

Traci
Sweet, nutty, crispy edges, and a soft middle. These White Chocolate Macadamia Nut Cookies are truly the perfect bake!
5 from 4 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Cookies and Bars
Cuisine American
Servings 48
Calories 152 kcal

Ingredients
 

  • 3 cups all purpose flour
  • ¾ teaspoon baking soda
  • 1 ¼ cups butter, room temperature
  • ¾ cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs, room temperature
  • 1 ½ teaspoons vanilla
  • 2 ¾ cups white chocolate chunks
  • 1 ½ cups macadamia nuts, roughly chopped

Instructions

  • Preheat oven to 375 degrees.
  • Line sheet pans with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour and baking soda. Set aside.
  • In the bowl of an electric mixer, cream butter and sugars.
  • Add eggs, one at a time, beating after each addition.
  • Stir in vanilla.
  • Add flour mixture and mix only until incorporated.
  • Fold in chocolate and nuts.
  • Using a cookie scoop or a spoon, drop rounded mounds of dough onto prepared pans.
  • Flatten slightly.
  • Bake until starting to brown around the edges, 10-12 minutes.
  • Allow to cool on pan.

Notes

Substitutions:
  • No macadamia nuts? No Problem! Try using cashews or almonds in this recipe.
  • You could use a chopped white chocolate baking bar instead of chips.
Expert Tips:
  • Be sure to set out the butter and eggs about an hour or so prior to baking.
  • Remember to check the expiration date on the baking powder!
  • If you don't have a cookie scoop, you can use a normal spoon to measure out these cookies.
  • These cookies can be made into any size! Want bigger cookies? Go ahead! Just remember the baking time will need to be a little bit longer.
  • Remember that these cookies are going to spread!
  • As the cookies cool, the middles will most likely sink and you will have flatter cookies.

Nutrition

Serving: 1CookieCalories: 152kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 13mgSodium: 39mgPotassium: 72mgFiber: 1gSugar: 14gVitamin A: 28IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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One Comment

  1. 5 stars
    mY BOYFRIEND AND I LOVE MAKING THESE WITH THE FREE INGREDIENTS FROM OUR COLLEGE’S FOOD PANTRY. 🙂 WOULD RECOMMEND HIGHLY!