Macadamia Nut & White Chocolate Cookies
Buttery, crisp-edged cookies loaded with creamy white chocolate chunks and crunchy macadamia nuts. A classic Hawaiian-style treat that’s easy to make and always a crowd-pleaser
YIELD
48 servingsPREP
15 minCOOK
20 minREADY
45 minPro Tips
- Use room-temperature butter and eggs for better emulsification and a smoother dough.
- Chop the white chocolate from bars rather than using chips if possible – it melts more luxuriously and gives bigger pockets of chocolate.
- Macadamia nuts: Lightly salted and roasted give the best flavor contrast. Chop them fairly coarsely so you get big crunchy pieces.
- Don’t skip flattening the dough balls slightly – this style of dough doesn’t spread aggressively on its own.
- For softer cookies, err on the lower baking time (13 min); for crispier edges, go to 15–16 min.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies (or dough balls) for up to 3 months.
Optional Variations
- Double Chocolate Version: Replace ½ cup of the flour with natural cocoa powder and use semisweet or dark chocolate chunks instead of white.
- Cranberry Macadamia White Chocolate: Add ¾ cup dried cranberries for a festive red-and-white look and a sweet-tart balance.
- Toffee Twist: Mix in ½ cup toffee bits (like Heath) along with the nuts and chocolate.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend; the texture holds up beautifully.
Enjoy these rich, buttery cookies – they’re dangerously addictive!
Ingredients
Dry ingredients
Wet ingredients
Mixins
Directions
- Preheat oven to 325°F (160°C) and line baking sheets with parchment paper or silicone mats (highly recommended – prevents over-browning).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl (stand mixer or hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Gradually add the flour mixture in 2–3 additions on low speed, mixing just until combined. The dough should be soft but not sticky. If it’s too sticky to handle (especially in humid weather), add an extra 1–2 tablespoons of flour.
- Fold in the chopped white chocolate and macadamia nuts by hand with a sturdy spatula until evenly distributed.
- Scoop heaping tablespoons (or use a #40 cookie scoop, ~1.5–2 tbsp) and place 2 inches apart on prepared baking sheets. Gently flatten each ball slightly with your fingers or the bottom of a glass – this helps them spread evenly.
- Bake one sheet at a time in the center rack for 13–16 minutes, until the edges are lightly golden and centers still look slightly underdone (they’ll firm up while cooling). Rotate the sheet halfway through for even baking.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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