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    Home » Recipes » Cookies

    White Chocolate Macadamia Nut Cookies

    Published: Sep 1, 2019 · Modified: Aug 9, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 843 words. · About 5 minutes to read this article.

    Jump to Recipe
    White Chocolate Macadamia Nut Cookies by The Toasty Kitchen
    White Chocolate Macadamia Nut Cookies by The Toasty Kitchen
    White Chocolate Macadamia Nut Cookies by The Toasty Kitchen

    White Chocolate Macadamia Nut Cookies are the perfect combination of salty and sweet in cookie form. These chewy cookies are filled with smooth white chocolate chips and salty macadamia nuts.

    Stack of white chocolate macadamia nut cookies.

    You're going to love my recipe for White Chocolate Macadamia Nut Cookies. These cookies are soft, chewy, and filled with salty and sweet flavor!

    There's no wrong time to make a batch of these cookies. Summer or winter, white chocolate macadamia nut cookies are the perfect choice.

    Ingredients and substitutions

    Ingredients for cookies laid out on a counter top. For this recipe, I don't have many recommendations for substitutions. Since baking is an exact science, each ingredient has a purpose and I do not recommend omitting anything.

    White chocolate chips and macadamia nuts can be substituted with your favorite flavor of baking chips and chopped nuts. Try semi-sweet chocolate chips and pecans!

    Unsalted butter and salt can be substituted with salted butter.

    Your butter and eggs should be at room temperature so that they easily incorporate into your dough.

    Cookie dough on a baking sheet before and after baking.

    Roasting macadamia nuts

    I suggest using roasted macadamia nut pieces for best flavor in your cookies. Roasting brings out extra depth of flavor in the nuts, which in turn makes your cookies taste even better.

    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.

    How to keep cookies soft

    So you've made a batch of cookies, but how do you keep them soft for days?

    First, store your cookies in a tightly sealed container. If your cookies are loosely covered with plastic or foil on a plate, they will become stale quickly.

    Generally, cookies will stay fresh for 2-3 days in a sealed container, assuming you're opening it a few times a day. They may keep a day or two longer if the container stays sealed. For example, if you're shipping them in the mail.

    My favorite method? Add a slice of fresh bread to your cookie container. The cookies will draw moisture from the slice of bread, keeping them fresh.

    The next day, your bread will feel noticeably stale - that means it's working! Replace the bread daily (or as needed) with a fresh slice. Whenever I ship cookies to others, I recommend that they replace the bread inside with a fresh piece once it has arrived to them.

    White chocolate macadamia nut cookie with a bite taken out.Freezing cookie dough

    Cookie dough also freezes well - I've had dough last up to six months in the freezer. I recommend checking your dough or cookies after three months, then continuing at your own risk after that.

    If you plan on freezing cookies or cookie dough, I recommend storing the in an airtight, freezer safe container, or a freezer safe bag. Remove as much air as possible.

    Frozen cookie dough can be baked straight from the freezer - simply add 1-2 minutes on to your baking time.

    White chocolate macadamia nut cookie with a bite taken out.
    Print Recipe
    5 from 3 reviews

    White Chocolate Macadamia Nut Cookies

    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.
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time1 hour 40 minutes
    Servings: 36 cookies
    Calories: 166kcal
    Author: Heather

    Ingredients

    • 1 cup (226 g) unsalted butter, room temperature
    • ¾ cup (149 g) granulated sugar
    • ½ cup (107 g) brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 ¾ cups (330 g) all purpose flour
    • ¾ teaspoon salt
    • ¾ teaspoon baking soda
    • 1 cup (114 g) macadamia nuts, chopped
    • 1 cup (170 g) white chocolate chips

    Instructions

    • In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat until mixture is fluffy, about a minute.
    • 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. 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.

    Equipment Recommendations

    • Nordic Ware Half Baking Sheet
    • Nicewell Digital Kitchen Scale
    • Pyrex Glass Mixing Bowls
    • Kitchenaid Hand Mixer

    Notes

    • Leftover cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
    • Dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
    • Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

    Nutrition Estimate

    Serving: 0g | Calories: 166kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 82mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.7mg
    Course: Dessert
    Cuisine: American

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    More Cookie Recipes

    • Strawberry Shortbread Cookies
    • 10 Tips for Baking Cookies
    • Soft Sugar Cookies
    • Heart Shaped Chocolate Chip Cookies

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    1. Sharon Kirven

      August 14, 2019 at 8:35 pm

      Trying these tonight! Thanks

      Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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