These macadamia nut cookies are soft and chewy and packed with white chocolate chips and macadamia nuts. Quick and easy recipe, no need to chill the dough.
If you love macadamia nuts and white chocolate then these are the perfect cookies for you.
They come together super fast since you don’t need to chill the dough. So you could be biting into a warm delicious cookie fresh from the oven within 30 minutes from now. I love cookie recipes like this which is why I always aim to keep it simple.
Of course if you love easy and fast cookie recipes then you’ll also love our peanut butter cookies and our coconut cookies.
Ingredients You Need:
Ingredient Notes
- Macadamia nuts – we used plain unsalted macadamia nuts but if you want to add a salty contrast to these cookies then salted macadamias also works great.
- White chocolate chips – use high quality white chocolate chips (Ghirardelli is a good brand) or chop up bars of premium white chocolate into chunks (Lindt is a good brand) and use those instead.
- Cornstarch – is just for softening and works great to keep these cookies wonderfully soft.
How To Make Macadamia Nut Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
- Add vanilla extract and an egg and mix in.
- Sift the all purpose flour into the bowl and add baking soda, baking powder, cornstarch and salt. Mix in by hand (don’t use the electric mixer for this part) into a thick cookie dough.
- Add milk and mix in.
- Add chopped macadamia nuts and white chocolate chips and mix in.
- Break off pieces of the dough and roll into balls. Place them evenly onto a parchment lined baking tray. Aim to get 20 large cookies from the batch.
- Bake for 10-12 minutes until lightly golden on top.
- As soon as the cookies come out the oven press more white chocolate chips directly into the tops of the warm soft cookies.
- The cookies will be very soft but will firm up as they cool. Leave them to cool directly on the tray.
Tips for Success
Softened butter – it’s most ideal to let the butter soften outside of the fridge. But if you’re in a hurry or forget (happens to me all the time) then no problem at all. Just cut your butter into cubes and beat the butter on its own in the stand mixer until softened before you add in the sugar and cream them together.
Spoon and level the flour – make sure you measure the flour correctly for these cookies using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively, weigh it on a food scale. Click ‘metric’ below the list of ingredients in the recipe card to get the correct weights in grams.
Recipe FAQ
Sure, if you want to make these cookies ahead of time, you can prepare them up to the point that you roll them into balls and then instead of baking, either refrigerate for up to 3 days before baking, or freeze them for up to 3 months. Then you can either bake directly from the fridge or freezer. Allow a couple of extra minutes baking time if baking from frozen.
Store your cookies in an airtight container at room temperature or in the fridge for up to a week. If you store them in the fridge then allow them to come to room temperature before serving.
Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
More Cookie Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
White Chocolate Macadamia Nut Cookies
Ingredients
- 1/2 cup Butter Softened*
- 1 cup White Granulated Sugar
- 1 Tbsp Vanilla Extract
- 1 Large Egg
- 2 cups All Purpose Flour Measured Correctly*
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cornstarch
- 1/2 tsp Salt
- 2 Tbsp Milk
- 1 cup White Chocolate Chips (plus more to place directly on top of the cookies when still warm from the oven)*
- 1 cup Macadamia Nuts Roughly Chopped*
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
- Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
- Add vanilla extract and an egg and mix in.
- Sift the all purpose flour into the bowl and add baking soda, baking powder, cornstarch and salt. Mix in by hand (don't use the electric mixer for this part) into a thick cookie dough.
- Add milk and mix in.
- Add chopped macadamia nuts and white chocolate chips and mix in.
- Break off pieces of the dough and roll into balls. Place them evenly onto a parchment lined baking tray. Aim to get 20 large cookies from the batch.
- Bake for 10-12 minutes until lightly golden on top.
- As soon as the cookies come out the oven press more white chocolate chips directly into the tops of the warm soft cookies.
- The cookies will be very soft but will firm up as they cool. Leave them to cool directly on the tray.
Video
Notes
- Softened butter – If you’re in a hurry or forget to soften the butter then no problem at all. Just cut your butter into cubes and beat the butter on its own in the stand mixer until softened before you add in the sugar and cream them together.
- Spoon and level the flour – make sure you measure the flour correctly for these cookies using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively, weigh it on a food scale. Click ‘metric’ below the list of ingredients above to get the correct weights in grams.
- Macadamia nuts – we used plain unsalted macadamia nuts but if you want to add a salty contrast to these cookies then salted macadamias also works great.
- White chocolate chips – use high quality white chocolate chips (Ghirardelli is a good brand) or chop up bars of premium white chocolate into chunks (Lindt is a good brand) and use those instead.
- Make Ahead – if you want to make these cookies ahead of time, you can prepare them up to the point that you roll them into balls and then instead of baking, either refrigerate for up to 3 days before baking, or freeze them for up to 3 months. Then you can either bake directly from the fridge or freezer. Allow a couple of extra minutes baking time if baking from frozen.
- Storing – Store your cookies in an airtight container at room temperature or in the fridge for up to a week. If you store them in the fridge then allow them to come to room temperature before serving.
- Freezing – Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
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