Go Back
–+ servings
A hand reaching for a cookie on a stack of cookies.
Print Pin
4.80 from 5 votes

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!
Course Dessert
Cuisine American
Keyword bakery-style cookies, white chocolate macadamia nut cookies
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 20 cookies
Calories 280kcal
Author Sue Ringsdorf

Ingredients

Wet ingredients:

  • 3/4 cup unsalted butter - softened to room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs - at room temp
  • 2 teaspoons vanilla

Dry ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon kosher salt
  • 1 cup macadamia nuts - roughly chopped
  • 1 cup white chocolate chips
  • plus a sprinkling of kosher salt after baking

Instructions

  • In a standing mixer, cream the butter and sugars together. Add the eggs and vanilla and mix again.
    3/4 cup unsalted butter, 1 cup brown sugar, 1/2 cup white sugar, 2 large eggs, 2 teaspoons vanilla
  • Then add the dry ingredients - the flour, baking soda, cornstarch, and salt. Stir until just combined.
    2 1/3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon kosher salt
  • Add the roughly chopped macadamia nuts and the white chocolate chips and stir. I normally do this by hand.
    1 cup macadamia nuts, 1 cup white chocolate chips
  • Roll dough into 1 1/2 inch balls and refrigerate for at least two hours.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Place six cookies on a baking sheet and add extra nuts and white chips to the top.
  • Bake for 13-15 minutes or until golden brown on top. Add a sprinkle of kosher salt to the top of the freshly baked cookies. Let the cookies sit on pans for about 5-10 before moving to cooling rack.
    plus a sprinkling of kosher salt after baking
  • Transfer cookies to cooling racks to cool completely.

Notes

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.
These cookies freeze well up to three months. You can also roll them into cookie balls and freeze to use at a later date.

Nutrition

Calories: 280kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 191mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg