White Chocolate Macadamia Nut Cookies have the rich, buttery flavor of macadamia nuts and the sweet creaminess of white chocolate. These soft, chewy cookies are loaded with white chocolate chips and chopped macadamia nuts for the perfect balance of flavors, great for any occasion! If you love nuts in cookies, you might love my Walnut Chocolate Chip Cookies, too!
Ingredients & Substitutions
Room Temperature Ingredients: For best results, make sure the butter and eggs are at room temperature. The butter needs to be at room temperature (65°F) for it to cream properly with the sugars.
Butter: I recommend using unsalted butter for the best taste and texture of the cookies. If using salted butter, you may want to lessen the amount of or omit the salt in the recipe.
White Chocolate Chips: Look for high-quality white chocolate chips, like Ghirardelli Classic White Baking Chips.
Nuts: Macadamia nuts are actually fruits that are produced by the macadamia tree. They are also known as Queensland nut, bush nut, maroochi nut, bauple nut, and Hawaii nut. They are considered a delicacy when compared to other kinds of nuts. I used unsalted roasted, but you can also use raw or salted.
Can I Make White Chocolate Macadamia Nut Cookies Ahead of Time?
Yes, making the dough ahead of time is a great option for convenience. To make the dough ahead of time, simply prepare the dough according to your recipe. Then, store the dough in the refrigerator or freezer for longer storage.
- To Refrigerate: Store the dough, covered, in the refrigerator for up to three days.
- To Freeze: First, scoop out individual balls of dough and place them on a baking sheet lined with parchment paper. Next, transfer the balls of dough to the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe container or zippered bag. When ready to bake, simply add a couple of minutes to the baking time, no need to thaw first.
How to Store Macadamia Nut Cookies
The best way to keep your cookies fresh is by placing them in an airtight container in layers separated by parchment paper (or even sheets of paper). At room temperature, they will stay fresh for about three days. If you won’t be eating them within that time, freeze the cookies.
Preserve the freshness of your homemade baked cookies with our easy freezing method. Simply let the cookies cool completely after baking, place them on a parchment-lined baking sheet and freeze them. Once frozen, transfer the cookies to a labeled and dated zipped freezer bag or freezer-safe container. Enjoy your deliciously fresh cookies for up to 3 months with this simple and effective method.
White Chocolate Macadamia Nut Cookies
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 226 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups (212 g) white chocolate chips
- 1 cup (132 g) macadamia nuts, finely chopped (I used roasted, you can also use raw)
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream together the butter and both sugars on medium speed until light and fluffy (3-5 minutes), scraping the sides of the bowl as needed.
- Add eggs, one at a time, mixing well after each addition.
- Add vanilla. Mix well.
- To the butter and sugar mixture, add the dry ingredients and mix until just combined, making sure to not over mix.
- Fold in the white chocolate chips and macadamia nuts.
- Using a 2-tablespoon scoop, place the scoops of dough onto the lined baking sheets.
- Use the bottom of a kitchen glass to slightly flatten each cookie. Bake for 9-10 minutes, or until the edges just begin to turn golden brown.
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