Are you searching for the best White Chocolate Macadamia Nut Cookies recipe? Our version of this classic cookie recipe is an amazingly delicious dessert that’s easy to make from scratch.
One of my husband’s favorite types of cookies are White Chocolate Macadamia Nut cookies. I don’t make them often because macadamia nuts are so pricey, but I love making them as a special treat for my family. They always go fast.
When you bring homemade white chocolate macadamia nuts to a party, people always flock to them. This recipe makes 40 small cookies because it’s become one of our go-to cookie recipes for events, get togethers and pot lucks where we have to bring dessert.
We normally take them to parties where we don’t need to bring a gluten free dessert. So we typically bake these cookies with regular wheat-based all purpose flour. They’re always a hit!
Zoë has made them with Premium Gold gluten free flour and they turned out great (although you can taste the flax in that blend). It’s the only gluten free flour we’ve baked these cookies with so far, so I’m not sure how this recipe would turn out with other flour blends.
Classic White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour (not gluten free)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup macadamia nuts roughly chopped
- 1 cup white chocolate chips
Equipment
- Hand Mixer
- Cookie sheet
Instructions
- Preheat oven to 350 degrees F.
- Add the softened butter, white sugar and brown sugar to a a large mixing bowl, and use a hand mixer to cream them together until smooth.
- Add the eggs, one at a time, then continue to mix until combined. Add the vanilla extract and mix until well combined.
- In another medium mixing bowl, add the flour, baking soda and salt and mix well.
- Slowly add the flour mixture to the creamy mixture and combine with a fork.
- Once everything is well combined, fold in the white baking morsels and macadamia nuts.
- Line your cookie sheets with parchment paper, then evenly distribute tablespoon sized cookie dough balls onto the cookie sheets.
- Bake the cookies for about 15 minutes, or until they're just starting to brown (a couple minutes longer for a crisp cookie and a couple minutes shorter for a soft cookie).
- Allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
