White Chocolate Macadamia Nut Cookies
- By Amy Dong
- Updated Aug. 29, 2022
The Best White Chocolate Macadamia Nut Cookies are ultra chewy, soft, and incredibly delicious. The addition of a secret ingredient makes them deliciously mind-blowing.. Both the dough and the baked cookies freeze beautifully.
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White Chocolate Macadamia Nut Cookies
Now is unquestionably the time to bake-eat-share our very favorite chewy white chocolate macadamia nut cookies. They’re super easy to make, fun to share, and can be made well in advance.
Make your white chocolate macadamia cookies bite-sized, monster-sized, add sprinkles, or switch out the nuts…however you decide to enjoy then, just make them.
Watch Us Make White Chocolate Macadamia Nut Cookies
Ingredients for White Chocolate Macadamia Nut Cookies
- The usual team players for white chocolate macadamia cookies: flour, brown sugar, granulated sugar, butter, baking soda, salt, and eggs
- We use a generous amount of vanilla extract and a modest amount of almond extract for the most amazing flavor.
- That brings us to our secret ingredient: almond extract. It isn’t overpowering at all, but lends a special yumminess to the cookies. Nobody would guess your “secret ingredient,” but they’ll wonder how your cookies turn out soooo good.
- Plenty of real white chocolate chips; use your best quality white chocolate chips, as they’re a star feature.
- Do add fresh, crunchy macadamia nuts. Because macadamia nuts and white chocolate chips go hand in hand like bread and butter.
Freeze the Dough and Cookies
The unbaked dough as well as baked white chocolate chip cookies can absolutely be frozen. It’s what I love about these cookies, actually. I almost always have some unbaked dough in my freezer, which lasts up to several months if sealed airtight.
Baked white chocolate macadamia cookies can also be sealed airtight and frozen. They’ll last a couple of weeks and are great for grab-and-go situations. Baked cookies are also great to have on hand for after school treats or for cookie emergencies.
Tip: I often freeze leftover cookies so that I get to unfreeze just one when the hankering hits; then I don’t feel obligated to eat all the leftover cookies at once.
More to Bake and Eat
- Lemon Pudding Cookies – for a juicy burst of bright lemon flavor, try these delightful little cookies.
- Thick, Chewy Oatmeal Raisin Cookies – these are just like bakery cookies, nice and thick and perfectly chewy.
- Perfect Vanilla Cut-out Cookies – enjoy these as-is, with their fragrant aroma, or decorate them however you please.
- Peanut Butter Cookies with Chocolate Chips (6 Ingredients) – these decadent peanut butter cookies are a household favorite and one that gets requested often.
White Chocolate Macadamia Cookies
commonly Asked Questions
You can gain the most flavor from macadamia nuts by using dry roasted, salted macadamia nuts in the cookies. Or, you can toast raw macadamia nuts just until they’re fragrant and lightly toasted.
Both white chocolate and macadamia nuts are mild in flavor and complement each other well. White chocolate tastes a bit sweeter than semi-sweet chocolate chips, which creates a nice balance with salty macadamia nuts.
The right balance of dry ingredients with moist ingredients helps create a chewy cookie. The ratio of butter and eggs in this recipe results in a wonderfully chewy cookie that stays that way for days.
You can absolutely freeze both! Freeze dough tightly wrapped in the freezer for 2-3 months. Freeze baked cookies in airtight containers for up to a month.
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The Best White Chocolate Chip Cookies
Ingredients
- 3 cups all purpose flour
- ¾ cup granulated sugar
- 1 cup light brown sugar, packed
- ¾ cup unsalted butter, just softened to room temp (not melty)
- 2 whole large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon table salt
- ½ teaspoon baking soda
- 12 ounces real white chocolate chips
- ½ cup roasted macadamia nuts, chopped
Instructions
- Preheat oven to 350F, with rack on lower middle position. Line baking sheet with parchment paper.
- In bowl of stand mixer using paddle attachment, cream together butter and sugar until smooth and fluffy, about 3-4 minutes on medium high. Add eggs 1 at a time and blend just until incorporated. Add vanilla and almond extracts, mixing just until incorporated.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine together the flour mixture with the butter/sugar mixture until fully mixed.
- Fold in white chocolate chips and macadamia nuts, until evenly mixed in.
- Make walnut sized balls and flatten a bit (these cookies do not flatten too much during baking.)
- Bake for 10 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
- Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.