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.
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.
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.
Ingredients and substitutions
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.
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.
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 Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 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 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.
- 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.