Name: White Chocolate Macadamia Nut Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter, at room temperature; 1 cup light brown sugar; 1 cup granulated sugar; 2 eggs, at room temperature; 1 tablespoon vanilla extract; 1 cup white chocolate chips; 1 cup macadamia nuts (halves and pieces); Sea salt, for sprinkling on top (optional)

Jump to Recipe

WHITE CHOCOLATE MACADAMIA NUT COOKIES – These soft and chewy cookies are packed with white chocolate chips and macadamia nuts. You can never go wrong with a classic!

Here’s what you need

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
White chocolate chips
Macadamia nuts
Sea salt

Let’s get started

Start by preheating the oven to 350 degrees. In a medium-sized bowl whisk together the flour, baking powder, baking soda, and salt. Set that to the side.

In a stand mixer, add the softened unsalted butter, light brown sugar, and granulated sugar. Set the mixer to medium speed and mix until well combined and creamy. Then, add in the eggs and vanilla extract and mix on medium speed again until everything is fully incorporated.

Once the eggs and vanilla are fully mixed in, add the flour mixture to the dough. Mix on low speed until the dough is just barely combined. Do not over mix. Then add in the white chocolate chips and macadamia nuts, and mix again on low speed just until the chips and nuts are about evenly distributed throughout the dough.

Next, portion out the dough using a 3 tablespoon sized cookie scoop and place on a baking sheet lined with parchment paper. Make sure to space the dough about 2 inches apart to avoid the cookies running into each other when baking. Bake for 10-12 minutes, until the edges of the cookies are light golden brown.

Pull the cookies out of the oven and sprinkle with the sea salt. The sea salt is optional, but it breaks up the sweetness of the cookies nicely. Let the cookies rest on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool completely.

Tips and Tricks

Smaller cookies: I like my cookies on the big side. If you want smaller cookies, you can use a 2 tablespoon-sized cookie scoop and bake for 8-12 minutes.

Freeze some for later: Did you know you can freeze cookie dough? Just portion out the dough and place onto a parchment covered baking sheet. Freeze for about an hour, then move the frozen dough to an airtight container or resealable bag. You can bake the cookies straight from the freezer, simply add a minute or two to the baking time.

More recipes you’ll love

White Chocolate Coconut Cookies

White Chocolate Chip Brownie Cookies