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    Home » Cookies

    White Chocolate Macadamia Nut Cookies

    Published: Jan 28, 2021 Updated: Jan 28, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe
    Macadamia Nut Cookies

    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.

    Macadamia nut cookies stacked up on a wooden board.

    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, coconut cookies and key lime cookies.

    Ingredients You Need:

    Ingredients for making white chocolate macadamia nut cookies.

    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.
    White chocolate macadamia nut cookies in a stack.

    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.
    Collage of two photos showing butter and sugar in a bowl and then creamed together.
    • Add vanilla extract and an egg and mix in.
    Collage of two photos showing egg and vanilla added to butter and sugar and mixed together.
    • 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.
    Two photo collage showing dry ingredients added in with wet and mixed in.
    • Add milk and mix in.
    Collage of two photos showing adding milk and mixing in.
    • Add chopped macadamia nuts and white chocolate chips and mix in.
    Collage of two photos showing adding macadamia nuts and white chocolate to mixing bowl and mixing 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.
    Collage of two photos showing cookies before and after baking.

    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.

    One cookie leaning up against a stack of three cookies.

    Recipe FAQ

    Can you make macadamia nut cookies ahead of time?

    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.

    How to store baked cookies?

    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.

    Can you freeze them?

    Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

    Macadamia nut cookies in a stack with the top cookie broken in half.

    More Cookie Recipes

    1. Shortbread Cookies
    2. Almond Butter Cookies
    3. Chocolate Cookies
    4. Oatmeal Cookies
    5. Lemon Cookies
    6. Snickerdoodles

    Did you make this recipe? Be sure to leave a comment and rating below.

    Macadamia nut cookies on a wooden board.

    White Chocolate Macadamia Nut Cookies

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 20
    Calories: 229kcal
    Author: Alison

    Ingredients

    • ½ 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
    • ½ 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*
    US Customary – Metric

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. Freezing – Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

    Nutrition

    Serving: 1Cookie | Calories: 229kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 175mg | Potassium: 92mg | Fiber: 1g | Sugar: 16g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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