White Chocolate Macadamia Nut Cookies
Best Macadamia Nut Cookie Recipe – These tender, lightly chewy, and crisp cookies are loaded with crunchy macadamia nuts and sweet white chocolate chips. They’re super easy to make and always a big hit with kids and adults alike!
Why We Love Macadamia Nut Cookies
There’s nothing quite like a classic White Chocolate Chip and Macadamia Nut Cookie – Chewy centers, crisp edges, loaded with the most decadent of nuts, and creamy white chocolate chips, these cookies are packed with texture and sweet appeal!
Our no-chill white chocolate macadamia nut cookie recipe is pretty traditional, however we’ve added a touch of cinnamon to enhance the rich flavors of the key ingredients. Give it a try! We had half a teaspoon of cinnamon here but if you are not a fan of cinnamon feel free to add a quarter teaspoon.
Ingredients You Need
- All-purpose flour – for soft but tender cookies
- Cornstarch – the “secret” ingredient to get cookies nice and crisp
- Baking powder and baking soda – together they make the crumb light without being too cakey
- Salt – a pinch to balance out the sweetness
- Ground cinnamon – adds a ‘lil special something to the flavor of the macadamia nut cookies
- Brown sugar and granulated white sugar – using both sugars makes the cookies deeply sweet, with a nice mellow and warm flavor
- Butter – unsalted butter is best for letting you control the amount of salt added
- Eggs – room temperature
- Vanilla extract – an essential ingredient for the best baked goods
- White chocolate chips – any brand you like
- Macadamia nuts – raw and shelled
How to Make White Chocolate Chip Macadamia Nut Cookies
Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
Set out a mixing bowl and an electric mixer. In the stand mixer, combine the softened butter with the white sugar and brown sugar. Cream on high for 3-5 minutes, until the butter is light and fluffy.
In a separate mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Mix well, making sure there are no clumps.
Get the Complete (Printable) White Chocolate Chip and Macadamia Nut Cookies Recipe + Video Below. Enjoy!
Once the butter and sugar mixture are very fluffy, scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs and vanilla extract. Slowly add in the dry ingredients until the cookie dough is smooth. Scrape the bowl with a rubber spatula again. Then turn on low and mix in the white chocolate chips and macadamia nuts. As soon as the chips and nuts are evenly dispersed, turn off the mixer to not over-mix the dough.
Use a 1 ½ tablespoon cookie scoop to portion the cookie dough balls. Loosely roll the dough balls and set them on the baking sheet pan, 2 inches apart.
Bake for 11-13 minutes until just barely golden around the edges. Allow the baked cookies to cool completely on the baking sheets before moving.
Recipe Variations
- Gluten-free – swap all-purpose flour with your favorite GF-friendly alternative
- Dairy-free – use dairy-free white chocolate chips and preferred plant-based butter
- Chocolate chips – feel free to swap white chocolate with semi-sweet or dark chocolate chips
- Nuts – sub macadamia nuts for walnuts or pecans, or omit entirely for strictly white chocolate chip cookies
Frequently Asked Questions
White chocolate is buttery and sweet, and pairs well with the lightly sweet and almost buttery flavor of macadamia.
Spread macadamia nuts on a cutting board in a single layer. Place a large, sharp kitchen knife on top of the nuts and firmly rocking back and forth to chop.
Store homemade cookies in an airtight container and keep them on the counter for up to 1 week.
Looking for More Classic Cookie Recipes?
- Best Easy Chocolate Chip Cookies
- Scottish Shortbread Cookies
- Best Peanut Butter Cookies
- Oatmeal Cream Pie Recipe
- Brown Butter Sugar Cookies
White Chocolate Macadamia Nut Cookies
Video
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 cup unsalted butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- 1 ½ cups macadamia nuts roughly chopped
Instructions
- Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
- Set out a mixing bowl and an electric mixer. In the stand mixer, combine the softened butter with the white sugar and brown sugar. Cream on high for 3-5 minutes, until the butter is light and fluffy.
- In a separate mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Mix well, making sure there are no clumps.
- Once the butter and sugar mixture is very fluffy, scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs and vanilla extract. Slowly add in the flour mixture until the cookie dough is smooth. Scrape the bowl with a rubber spatula again. Then turn on low and mix in the white chocolate chips and macadamia nuts. As soon as the chips and nuts are evenly dispersed, turn off the mixer as to not over-mix the dough.
- Use a 1 ½ tablespoon cookie scoop to portion out the cookies into balls. Loosely roll the dough balls and set them on the baking sheets, 2 inches apart. Bake for 11-13 minutes until just barely golden around the edges. Allow the cookies to cool completely on the baking sheets before moving.
Oh my goodness! These were so yummy! My son loves white chocolate, so I figured he would like these. I also folded in some freeze-dried raspberries, about half-3/4 of a cup (I just dumped them in and stirred until it looked like enough). These things didn’t even last the weekend! My daughter loved them, and by using the cookie scoop I have, a one inch, I believe, it kept them more the same shape and size. My goof was putting them in the fridge for too long (2 hours or so), and baking them a little too long. By refrigerating them, it makes them fatter cookies, so don’t add another minute thinking they’ll flatten out! They were a little hard the next day, but were still so good. Highly recommend!!
I’ve made a bunch of different recipes for this cookie and this was is by far the best ever! my husband couldn’t get enough of them and they were seriously gone in two days. ok yeah I helped lol. thank you for an amazing recipe that I’ll use forever! love love love your site!
My all time favorite cookie! These come out perfectly- such an easy recipe!
This recipe looks amazing. When I try it, I will substitute dehydrated orange peel in place of the cinnamon.
My favorite!! White chocolate is the absolute best & when you add macadamia nuts, it’s even better! These cookies are delicious!!
I haven’t been able to find a good recipe for these cookies until now, so thank you.