White Chocolate Macadamia Nut Cookies

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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.

You’re going to love my recipe for White Chocolate Macadamia Nut Cookies. They’re soft, chewy, and filled with salty and sweet flavor.

Best of all, this uses my favorite cookie dough base. I use this cookie dough when I want a soft and chewy cookie. I also use this cookie dough base for my Ultimate Chocolate Chip Cookies and my Paprika Chocolate Chip Cookies.

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.

Print Recipe

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 mins

Cook Time10 mins

Total Time1 hr 40 mins

Course: Dessert

Cuisine: American

Keyword: white chocolate macadamia nut cookies

Servings: 36 cookies

Calories: 166kcal

Author: Heather

Ingredients

• 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

Instructions

• 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.

Notes

Your 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.

You can keep raw cookie dough 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.

Nutrition

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

Last Updated on August 16, 2019