White Chocolate Macadamia Cookie Recipe

Close up of a stack of White Chocolate and Macadamia Nut cookies.

4.97 from 52 votes

White Chocolate Macadamia Cookie Recipe

These buttery, soft, chewy cookies are studded with smooth, creamy white chocolate and roasted macadamia nuts for a bit of extra texture. Full of flavor, these bakery-style White Chocolate Macadamia Nut Cookies are a huge hit with my family!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 204kcal

Author: Amy Nash

Ingredients

1 cup salted butter, softened (227g)
¾ cup granulated sugar (150g)
1 cup light brown sugar, packed (200g)
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour (423g)
¾ teaspoon salt
1 teaspoon baking soda
12 ounces white chocolate chips
1 cup dry roasted macadamia nuts, coarsely chopped

Instructions

Preheat the oven to 350 degrees F.
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. Add the white chocolate chips and the macadamia nuts into the flour mixture until evenly distributed.
Scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper. Space them about 1 to 2 inches apart.
Bake the cookies for 9-11 minutes and let them cool for 5 minutes on the sheet before transferring them to a wire rack.

Notes

Make Ahead: Cookie dough will stay good in the refrigerator for up to 4 days when covered with plastic wrap or in an airtight container. Then when you want to make cookies with it, simply allow it to come to room temperature and continue with this recipe from step 4.
Storage: Store cookies in an airtight container or covered in plastic wrap at room temperature for up to 7 days.
Recipe from Mel's Kitchen Cafe.

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