White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are the perfect mix of sweet and salty, loaded with white chocolate chips and chopped macadamia nuts. These chewy bakery-style cookies are best enjoyed with a tall glass of milk and some friends!

Cookie Monster Alert! When I’m not drooling over these cookies, I’m loving so many others like some Salted Caramel Stuffed Cookies, our fave Brown Butter Toffee Cookies, and these fruity Lemon Sugar Cookies!

White Chocolate Macadamia Cookies

We got hooked on these cookies several years ago while on our first trip to Hawaii. Vivid memories of warm white chocolate macadamia nut cookies while on a catamaran on the beautiful Napali Coast of Kauai will always be my first thought. If that doesn’t make you want to eat all the cookies, I’m not sure what will!

Why we Love these Cookies: 😀

• Soft and chewy – These cookies have a chewy texture – crisp edges with soft centers.
• Sweet – White chocolate chips get added in to this flavorful cookie.
• Salty – We’ve got crunchy, salty macadamia nuts and a sprinkling of salt after baking.
• Tasty – It’s ok if you can’t stop eating your favorite cookies!

Ingredients needed for White Chocolate Macadamia Nut Cookies:

• Butter – Use unsalted butter that has been softened to room temperature.
• Sugars – I use a combo of brown sugar and granulated sugar.
• Eggs – Two large eggs (room temperature is best).
• Vanilla Extract – I love the Watkins brand.
• Flour – Use all-purpose flour.
• Baking Essentials – Baking soda, baking powder, and kosher salt.
• Macadamia Nuts – I used dry roasted with sea salt, and roughly chopped them.. 
• White Chocolate Chips – You’ll need about one cup (plus a few more for the tops) of the rich white chocolate chips.

How to make White Chocolate Macadamia Nut Cookies:

Step 1
Mix the wet ingredients. In a large standing mixer, use the paddle attachment and cream butter and sugars. Add the eggs and vanilla extract and mix again.

Step 2
Add the dry ingredients. To the mixer, add the flour, baking soda, baking powder, and kosher salt – and mix on low speed until just combined.

Step 3
Add white chocolate chips and macadamia nuts. Remove the bowl from the mixer and stir the chips and nuts in by hand until well distributed.

Step 4
Refrigerate. Roll the dough into 20 balls (or use a cookie scoop). Place on a sheet pan, cover with plastic wrap, and chill dough balls in the refrigerator for a couple of hours or overnight.

Step 5
Prep. When ready, preheat the oven to 350 degrees. Line baking sheets with parchment paper.

Step 6
Bake. Place cookie balls on cookie sheets, six at a time, and bake for approximately 12-15 minutes, or until they are slightly golden brown on top. As an option, you can add extra white chocolate chips to the tops of these delicious cookies after about eight minutes.

The bake time may vary according to individual ovens and personal preferences.

Step 7
Cool. Let the cookies sit on the pans for 5-10 minutes before removing them to a wire rack.

Step 8
Store. Store in a sealed container or a freezer bag. These can be frozen up to three months. You can also freeze the cookie dough balls for several months.

Cookie Baking Tips:

• Use room temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion which traps air. While baking, this trapped air expansionists to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
• Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
• Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
• Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for best results. If using a convection oven, you can bake two batches at a time.

Over-Spreading TIP: If the cookies spread too much, take them out of the oven, fix them with a spoon, and place back in the oven to finish baking.

MORE delicious cookie recipes:

• Peanut Butter Cup Cookies – Includes a Reeses cup in each cookie. Whoop!
• Super Soft Chocolate Chip Cookies – We like these slightly under-baked. 😀
• Oatmeal Chocolate Chip Cookies – These are LOADED with oatmeal and chocolate chips!
• Brownie Crinkle Cookies – One of our favorite Christmas cookies.

Facts about macadamia nuts:

• While the macadamia nut originated in Australia, most commercial production is done in Hawaii, on the big island.
• Macadamia nuts are the worlds most expensive nuts because it takes 7-10 years for the trees to begin producing. They average $25 per pound.
• These nuts are so popular because of their rich, buttery flavor.
• Macadamia nuts are rich in vitamins, minerals, fiber, antioxidants, and healthy fats.

Kitchen Tools Used: (affiliate links)

• KitchenAid Standing Mixer with Glass Bowl
• Baking Sheet
• Parchment Baking liners, X-Large