These delicious white chocolate macadamia nut cookies are packed with flavor! Using melted butter yields soft and chewy centers with delightfully crisp edges.
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Are you looking to add a tropical twist to your cookies? This white chocolate macadamia nut cookie recipe is just what you need! Macadamia nuts are grown in tropical climates. They have a rich, buttery flavor, adding a subtle crunch to each bite.
The cookie dough base is made with melted butter and eggs. This creates a beautiful contrast of crunch along the sides and tender centers. Sweet, milky chips and chunks of nuts complement the buttery cookies. You can bake the cookie dough right away. No need to wait to enjoy! Customize by stirring in some dried fruit for extra flavor.
Prepare the dry ingredients
To make soft and chewy cookies, use all-purpose flour. It contains about 10% protein, adding structure yet keeping the texture tender. Baking soda is added as a leavening agent to help the centers puff up slightly and give crisp edges. Whisk together in a bowl to evenly disperse the fine particles before combining them into the cookie dough.
Melt the butter
Instead of using softened butter at room temperature, melt the butter. This creates a cookie with chewy centers instead of a cakey texture. Slightly cool the butter to below 140ºF (60ºF). This ensures that the eggs don’t curdle and clump when mixed.
Dissolve the sugars for better caramelization
The warm butter fat is added to the granulated sugar and brown sugar. This helps to dissolve the sugars, accelerating the caramelization of the cookie dough in a short period of baking time. Cream the butter and sugars in a stand mixer using the paddle attachment on medium speed for about a minute.
The mixture will look lighter in color, indicating that air is incorporated. This prevents cookies from becoming too dense.
Make the cookie dough
Mix the eggs and vanilla extract to create an adequately emulsified cookie dough. This adds richness to the cookie and ensures that the butter is evenly dispersed. The vanilla enhances the sweet baked notes and aroma of the white chocolate macadamia nut cookie.
Gradually add the flour mixture to the wet ingredients. Stir together on low speed, mixing until the flour is hydrated. Do not overmix, or the cookies will become tough. Mix in the white chocolate chips and chopped macadamia nuts. You don’t have to chill the dough before shaping and baking.
Shape the dough
Portion the cookie dough into 24 dough balls, about 2 tablespoons each. Place them on a parchment paper lined baking sheet, 8 per tray. They will spread, so do not place them too closely together. I like to press a few more chocolate chips on the surface to give a more attractive appearance.
If not baking immediately, refrigerate the dough balls for up to a week, or freeze them for up to 2 months.
Baking time
Bake the cookies one tray at a time at 350°F (177ºC). The cookies are ready when the edges are set and the centers are puffy. It will take about 12 to 15 minutes total bake time.
Cool on the warm baking sheet for 5 to 10 minutes, depending on how crunchy you like the bottoms. Transfer to wire racks to cool completely, or enjoy at room temperature.
More drop cookies
- Classic chocolate chip cookies
- Oatmeal raisin cookies
- Peanut butter cookies
- Gingersnaps
- Snickerdoodles
Frequently asked questions
The chocolate and nuts pair perfectly in a white chocolate chip macadamia nut cookie because they both are creamy and buttery in flavor. The nuts’ crunch adds a delicious texture contrast, making the cookie taste more interesting.
Use a chef’s knife to chop the nuts roughly. Don’t make them too fine, or you will lose the crunch. You can also use a food processor to quickly break down the nuts and pulse them a few times until the desired size is reached.
Yes! Dried fried like cranberries or raisins add a delicious chew and sweetness to the white chocolate chip macadamia nut cookies. Add ¾ to 1 cup of roughly chopped fruit to the cookie dough when adding the chips and nuts.
Should you toast macadamia nuts for cookies?
For this recipe, I used roasted macadamia nuts. However, if you purchased raw, it’s a good idea to toast them on the stovetop over medium heat. Shake the pan until the surface is lightly brown. This will enhance the nuts aroma and buttery taste. Let the nuts cool completely. If chopped when still warm, it will release too much oil, making the cookies greasy. If you enjoy a more savory taste, use salted macadamia nuts.
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 ½ cup white chocolate chips, divided
- 1 cup macadamia nuts, roughly chopped
Instructions
- Preheat the Oven – Adjust the oven rack to the middle position. Heat to 350°F (177ºC). Line three large baking sheets with parchment paper.
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Melt the Butter – Cut the butter into 12 even-sized pieces. In a medium skillet, melt the butter over medium heat for about 1 to 2 minutes. Once melted, immediately remove the pan from the burner. Cool slightly to below 140ºF (60ºF). This prevents the butter from cooking the eggs.
- Mix the Butter and Sugars – In a stand mixer fitted with the paddle attachment, add the melted butter, brown sugar, and granulated sugar. Mix on medium speed (setting 5) until smooth, about 1 minute.
- Make the Dough – Add the egg, egg yolk, and vanilla. Mix on medium speed (setting 5) until combined, about 1 minute. Gradually add the flour mixture on low speed (setting 2) until just combined, do not overmix. Add 1 ¼ cups white chocolate chips and macadamia nuts. Mix at the lowest speed (stir) until incorporated, about 10 seconds.
- Roll Out Dough Balls – Divide the dough into 24 portions, each about 2 tablespoons, and roll into balls. Arrange them at least 2" apart on lined baking sheets, 8 per tray. Use the remaining ¼ of the white chocolate chips to press into the tops of each ball.
- Bake the Cookies – Bake one tray at a time for 10 minutes, then rotate the baking sheet. Continue to bake until the centers are soft and puffy and the cookie edges set, about 2 to 5 minutes.
- Cool the Cookies – Place the baking sheet on a wire rack and let the cookies cool for 5 to 10 minutes. Transfer to a wire rack to cool completely. Bake the remaining trays once the oven is back up to temperature.
Equipment
- Skillet
Notes
- Make Ahead: Refrigerate dough balls for up to 1 week, or freeze for up to 2 months. Bring to room temperature before baking.
- Adding Dried Fruit: Add 1 cup of chopped cranberries or raisins. Mix in when adding the chips and nuts.
- Storing: Store cookies in an airtight container for up to 5 days.
- Freezing: Store in a resealable plastic bag or airtight container for up to 1 month.
John says
Hi Jessica,
They look really nice, and I’m going to give them a go.
Is there any difference between baking soda, and baking powder?
Cheers,
John
Jessica Gavin says
Yes, there is a big difference between using baking soda vs. baking powder. Baking soda is 4 times as potent as baking powder.