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Buttery soft, chewy and studded with smooth, sweet white chocolate that shines and macadamia nuts that add amazing texture, these bakery style white chocolate macadamia nut cookies speak to my soul.
It’s funny the things you learn about your parents as you grow up. Like I never knew until a few years ago that white chocolate macadamia nut cookies are my mom’s favorite cookie.
It wasn’t a cookie I could ever remember having made in our home while I was growing up, but I was visiting home and got a craving for something sweet but wanted to try something new.
White chocolate and macadamia nuts sounded heavenly, so I went to work researching recipes and figuring out just what it would take to create the best white chocolate macadamia nut cookie.
Afterwards as my family and I were all sitting around enjoying these cookies still warm from the oven, my mom pronounced them her favorite cookies ever. I asked her if that was a casual comment about how good the cookies tasted that day, to which she thought a second and then clarified that no, she pretty much just liked white chocolate macadamia nut cookies best out of any cookie. Period.
I can’t explain why that was so revelatory for me, but now whenever I make these cookies I think of my mom and that day. And since tomorrow is her birthday, I thought I would post this recipe that now reminds me of her to mark the occasion.
These cookies really are in the “perfect” category. The white chocolate shines as a star without being overpoweringly sweet (something that I find is all too common when using white chocolate), and the macadamia nuts add amazing texture and richness to the cookies. And they turn out perfectly every time.
These white chocolate macadamia nut cookies remind me of those perfect cookies you can find in a really great bakery – soft with a slightly crunchy edge – except these are even better because 1. you get to taste the dough before baking if you make them at home, 2. you can eat them when they are warm right out of the oven, and 3. you made them yourself!
I love the process of creaming butter and sugars and eggs and creating cookie dough so I miss out on that when I buy a cookie from a bakery.
Oh, and you can make an entire BATCH of cookies for the price of what ONE bakery cookie would cost.
Happy Birthday, Mom!
How to make white chocolate macadamia nut cookies
- Preheat your oven to 350 degrees.
- In a large mixing bowl, beat together the butter and the sugars until they are combined. Add in the vanilla and the eggs and beat for another 2-3 minutes, until the mixture is light and creamy.
- Stir the flour, salt, and baking soda into the wet ingredients and mix until they are just incorporated. Then mix in the white chocolate chips and the macadamia nuts.
- Scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them onto a parchment-lined baking sheet. Space them about 1 to 2 inches apart. Bake the cookies for 9-11 minutes and let cool for 5 minutes on the sheet before transferring them to a cooling rack.
What goes with white chocolate macadamia nut cookies?
As the time-honored tradition of cookies and milk will never go out of play, you may be wondering what else you can drink or munch on while enjoying these delicious cookies and honestly- the sky is the limit. While these cookies would taste great with the addition of some dried raspberries or craisins. I mean, white chocolate + cranberries are an amazing combination- don’t believe me? Check out my white chocolate cranberry blondies, those will change your mind!
Can you freeze white chocolate macadamia nut cookie dough?
Yes and it freezes very well! One of the best things about cookie dough is that you can make it ahead and freeze it until you want to use it- perfect for always having freshly baked cookies in the house without all of the mess and constant surplus of dirty dishes to clean.
A great tip for freezing cookie dough is to scoop it and put it on a baking sheet, exactly as if you were about to place it in the oven and place it in the freezer for a few hours instead. Once the dough balls are frozen solid, you can transfer them to a Ziploc bag and freeze for a few months. Now when you want a quick treat, you can take out as many cookie dough balls as you want, let thaw to room temp for an hour and then bake as directed.
More Cookie Recipes You’ll Love
- The BEST Soft & Chewy Chocolate Chip Cookies
- Chocolate Peanut Butter No Bake Cookies
- The Best Snickerdoodle Cookies Recipe
- Soft & Chewy Molasses Cookies
- Best Fudgy Chewy Chocolate Brownie Cookies
- Best Soft & Chewy M&M Cookies
- Big, Soft Baked Peanut Butter M&M Cookies
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 3 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 12 ounces white chocolate chips
- 1 cup dry roasted macadamia nuts, coarsely chopped
- Preheat the oven to 350 degrees.
- In a large mixing bowl, beat the butter and sugars together until combined. Add the vanilla and eggs and beat for 2-3 minutes, until the mixture is light and creamy.
- Stir the flour, salt and soda into the wet ingredients and mix just until they are incorporated. Mix in the white chocolate chips and macadamia nuts.
- Scoop 1 to 2 tablespoon size balls of dough onto parchment-lined baking sheets, about 1 to 2 inches apart. Bake for 9-11 minutes.
Recipe from Mel's Kitchen Cafe.
Amount Per Serving: Calories: 204 Saturated Fat: 5g Cholesterol: 24mg Sodium: 138mg Carbohydrates: 24g Sugar: 15g Protein: 2g