These White Chocolate Macadamia Nut Cookies are salty, sweet, and a crowd favorite. One of my most requested cookies, they’re filled with white chocolate chips and salty, toasted macadamia nuts. Best of all, this uses my favorite cookie dough base which makes the perfect soft and chewy cookie.
One day while browsing the baking ingredients at the grocery store, I came across these Mauna Loa toasted macadamia nut pieces. I had to give them a whirl, and I’m so glad I did. They made a world of difference in my cookies. You’ll love them because there is no toasting needed, you can pour them right into your dough. So easy!
If you have raw macadamia nuts, they will work just fine. If you’d like to toast them for some extra depth of flavor, it only takes a few minutes. Preheat your oven to 250 degrees. Place your macadamia nuts on a lined baking sheet in a single layer. Bake for 10-15 minutes, stirring once halfway through. Watch carefully to prevent burning. Allow to cool before adding nuts to your dough.
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 and 3/4 cups all purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup macadamia nuts chopped
- 1 cup white chocolate chips
In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
In a separate bowl, whisk (or sift) together the flour, salt, and baking soda.
Gradually stir dry ingredients into butter mixture until just combined.
Add white chocolate chips and macadamia nuts and stir until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
Preheat oven to 350 degrees.
Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.