White Chocolate Macadamia Nut Cookies are the perfect mix of sweet and salty. Keep extra “cookie balls” in the freezer and make a few fresh cookies any night of the week.
Hawaiian sunsets, snorkeling with sea turtles, whale watching, sailing the Napali Coast, zip lining Kaui, The Road to Hana, biking the beach path, Mama’s Fish House, Waimea Canyon, Hiking to Waimoku Falls, banana bread, Mai Tais, coconuts, and Bikini Blonds. These are just a few of the things I think of when I nibble on these delicious White Chocolate Macadamia Nut Cookies.
As you may know, we recently returned from an unforgettable first trip to Hawaii (Kauai and Maui), in celebration of our 50th birthdays. I might have gained just a few tiny pounds on our vacation, but that’s the sign of a really great trip, in my opinion! I snagged some of these Mauna Loa Macadamias at a store in Kaui and knew that I had to make the cookies we enjoyed while on the islands. Little did I know, you can buy them on Amazon! Silly me. But if you are going to make these cookies, this brand is a must. They are the BEST.
I’ve had these cookies many times before, but when you eat them warm while on a catamaran on the Napali Coast in Kaui, in between gazing at the beautiful coast line and watching dolphins swim beside you, you know you are in heaven. They tasted SO good. And someone I know may have snatched a couple of extra ones. 🙂
To make this recipe, I basically adapted a couple of my other cookie recipes and, after a couple of test runs, I got it right. I love how the white chocolate chips give this cookie a sweet taste while the macadamia nuts give it a salty, crunchy flavor. My family gave me a thumbs up.
To pin this recipe, just click on any picture and you will have a selection of choices to pin!! 🙂
- 3/4 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cups white sugar
- 2 large eggs at room temp
- 2 teaspoons vanilla
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup macadamia nuts with sea salt roughly chopped
- 2/3 cup white chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a standing mixer (or use a hand mixer), cream the butter and sugars together. Add the eggs and vanilla and mix again.
In a separate bowl, combine the dry ingredients (the flour, baking soda, baking powder, and salt). Add to the wet ingredients and stir until just combined. Be careful to not over-stir.
Stir in the roughly chopped macadamia nuts and the white chocolate chips.
Roll dough into 1 1/2 inch balls and bake for 13 minutes at 350 degrees. Set cookies on baking rack to cool.
These cookies freeze well up to three months. You can also roll them into cookie balls and freeze to use at a later date.