If you loved my Salted Honey Chocolate Chip Cookies (and if you haven’t tried them yet, you will want to!), this variation is about to be your new favorite. It’s the best of that cookie paired with my White Chocolate Macadamia Nut Cookies. These Salted Honey White Chocolate Macadamia Nut Cookies bake up soft in the center with lightly crisp edges, filled with creamy white chocolate and buttery macadamia nuts. The honey brings a deep, caramel-like sweetness without making the cookies taste like honey, and I love a sprinkle of flaky salt to keep every bite balanced.
Ingredients & Substitutions
- Butter: Softened butter (I prefer unsalted butter) creams smoothly with the sugar and honey to create a rich base. If you only have salted butter, simply reduce the added kosher salt.
- Brown Sugar: Provides sweetness and moisture, helping the cookies stay soft with a chewy texture. Dark brown sugar works, too, for a deeper molasses flavor.
- Honey: Adds shine, tenderness, and a warm caramel-like sweetness. In a pinch, maple syrup can work, but the flavor will be different.
- Egg: Helps bind the dough and create structure. For best results, use it at room temperature. Out of eggs? Check out my egg substitutes to try.
- Flour: All-purpose flour gives the cookies their shape and balance. A gluten-free blend should also work (the same amount) if needed.
- White Chocolate Chips: I love how the chocolate chips melt into creamy pockets throughout the cookies. You can swap in chopped white chocolate if you prefer larger pieces.
- Macadamia Nuts: Bring a rich, buttery crunch that pairs beautifully with the honey. Feel free to leave them a little chunky for extra texture.
- Flaky Sea Salt: A light sprinkle on warm cookies adds contrast and makes every bite pop. Seriously, a little bit of the salt really takes these cookies up a notch! Coarse kosher salt can work if that’s what you have.
FAQs
Do these cookies taste like honey?
Nope! The honey adds depth and helps create a soft, tender texture, but you won’t notice a strong honey flavor. Instead, it blends with the brown sugar for a rich sweetness that makes these cookies stand out.
Can I chill the dough before baking?
Yes, but it is not necessary. If you’d like a slightly thicker cookie, cover and chill the dough for up to 24 hours. Let it sit at room temperature just long enough to scoop easily, then bake as directed.
Can I use other kinds of chocolate chips in Salted Honey White Chocolate Macadamia Nut Cookies?
Definitely. While white chocolate pairs beautifully with the macadamia nuts, you can swap in milk chocolate, dark chocolate, or even semi-sweet chips depending on what you love or have on hand.
Can I substitute the macadamia nuts?
Absolutely! If you don’t have macadamia nuts or prefer something different, try pecans, walnuts, or almonds. They’ll add crunch and flavor, though the buttery richness of macadamias is unique.
Can I use roasted or salted macadamia nuts?
Absolutely. Salted nuts work great here; just keep the sprinkle of flaky salt light on top so everything stays balanced.
Why do the centers look soft when they come out of the oven?
That’s exactly what you want. The cookies will continue to set as they cool on the baking sheet, giving you tender centers with perfectly set edges.
Serving Ideas
- Snack with Coffee or Tea: These cookies are perfect alongside a hot cup of coffee, hot cocoa, or tea for an afternoon pick-me-up.
- Gift or Party Treat: Arrange them on a platter for holiday gatherings, birthdays, or just because. They’re just as good at room temperature as freshly baked.
- Dessert Upgrade: Serve warm with a scoop of no-churn vanilla ice cream (or your favorite no-churn ice cream recipe), or a drizzle of caramel sauce for an easy dessert that feels extra special.
How to Store Salted Honey White Chocolate Macadamia Nut Cookies
At Room Temperature: Store cooled cookies in an airtight container for up to 4 days. The honey helps them stay soft and tender. Tip: To keep cookies extra soft, place a slice of bread in the container; it helps maintain moisture without changing the flavor.
In the Freezer: For longer storage, scoop or stack cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying. Check out my guide to freezing, baking, and storing cookies for more helpful tips.
Salted Honey White Chocolate Macadamia Nut Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (85 g) honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (170 g) white chocolate chips
- 1 cup (134 g) macadamia nuts, roughly chopped
- Flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment (or using a hand-held mixer), beat the softened butter, brown sugar, and honey together until the mixture is smooth, glossy, and fully combined.
- Add the egg and beat until incorporated. Mix in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until combined; do not overmix. The dough should be soft but not sticky.
- Gently fold in the white chocolate and macadamia nuts.
- Scoop the dough into 2-tablespoon portions and place them 2 to 3 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and set, but the centers still look slightly underbaked.
- Remove the cookies from the oven and immediately sprinkle each one with a pinch of flaky sea salt.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.
Did you make this recipe?
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