Crisp edges, chewy centers, buttery crunchy macadamia nuts and sweet white chocolate make these White Chocolate Macadamia Nut cookies a favorite! A sprinkle of flaky sea salt on the top of these classic cookies gives them the best flavor!
There’s no question why classic white chocolate macadamia nut cookies are favorite cookies. The flavor combination is irresistibly fantastic! Creamy white chocolate, rich macadamia nuts in a buttery cookie; what’s not to love?! These are a great alternative to classic chocolate chip cookies.
Recipe Ingredient Notes
Unsalted butter. Start the recipe with softened butter. We use unsalted butter to control the salt level by adding the amount we want, not allowing the salt content in the butter to determine the flavor.
Granulated sugar and light brown sugar. A combination of the two types of sugar creates just the right amount of sweetness and some caramel flavors.
All purpose flour. Regular or gluten-free measure-for-measure flour blend can be used. For gluten-free baking we use and recommend Bob’s Red Mill gluten-free 1-to-1 flour blend. For this recipe in particular it’s key to spoon the flour into the measuring cup not scoop it. See Expert Tips.
Roasted salted macadamia nuts. There’s nothing quite like a macadamia nut! You’ll use roasted salted macadamia nuts; not raw macadamia nuts. Using unsalted roasted nuts may require the salt amount in the recipe to be increased.
White chocolate baking chips. These are the perfect flavor complement to the buttery macadamia nuts.
Flaky sea salt. This is sprinkled onto the cookies when they are fresh out of the oven. They add an attractive look but more importantly add the right amount of saltiness to the cookies. If it’s left off the cookie flavor is a bit ho hum. Don’t skip this! You can find flaky sea salt with baking supplies at grocery stores or online.
How to make Macadamia Nut White Chocolate Cookies
STEP 1. Preparation
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
STEP 2. Make the cookie dough
In a medium bowl, mix together the flour, baking soda, baking powder, and salt (photo 1). Set aside.
In the in a large mixing bowl using a hand electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, add butter, white sugar, and brown sugar. Beat until light and fluffy, about 2-3 minutes (photo 2).
Beat in vanilla extract and egg until well incorporated (photo 3).
Mix the wet ingredients with the dry ingredients just until combined (photo 4). Do not overmix.
Fold in macadamia nuts and white chocolate chips (photo 5).
STEP 3. Scoop and Bake
Scoop out 2 tablespoons of cookie dough (a 2 tablespoon cookie scoop works great for this) and roll it into a ball. Place on a prepared baking sheets.
Repeat with the rest of the dough, leaving about 2-inch space in between the cookie dough balls (photo 6). Flatten each cookie to ½ inch thick.
Bake for 8 to 10 minutes, or just until they start to turn brown on the outside.
STEP 4. Cool
Sprinkle the tops of the cookies with flaky sea salt when they come out of the oven.
Allow to sit on the baking sheet for 2 minutes before moving to a cooling wire rack to cool completely.
This combination of ingredients is a classic but you can also change it up for a totally different flavor.
Baking chips. You can use chocolate baking chips (semi-sweet, dark or milk chocolate). Or something totally different like peanut butter or butterscotch.
Nuts. Walnuts, pecans, chews or hazelnuts can be swapped in.
Spoon flour don’t scoop! To ensure measuring the correct amount of flour spoon it into a measuring cup piling it over the top of the measuring cup. Use the flat side of a dining knife to scrape off any excess flour then add the remaining flour to the recipe.
This is the method to ensure not getting too much flour as can happen with scooping. With this recipe in particular scooping flour will lead to dry batter and a thicker cookie that are too dense.
Flatten the cookies. Don’t skip this step! Without it the cookies will be too dense. When flattened they bake to have a crunchy outside chewy center. Flattening creates the best results.
How to store
Store the baked cookies at room temperature in an airtight container for up to one week.
How to freeze
Allow the cookies to fully cool. Freeze in an airtight freezer safe sealed container for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Macadamia nuts are a one of a kinds nut. Between their fat content (which makes them so delicious) and gentle crunch. Brazil nuts are comparable in fat content and texture. I’ve found the most varieties of them online but they are available in stores too. Cashew nuts have a similar creamy texture but the flavor and consistency is different.
If you are planning a big baking day you can make this white chocolate macadamia nut cookie recipe up to 3 days before hand. Store in the refrigerator in a sealed container or covered tightly with plastic wrap. Allow to warm at room temperature until it’s able to be scooped (20-30 minutes) before starting the recipe on baking day.
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White Chocolate Macadamia Nut Cookies
- 2 cups all purpose flour regular and gluten-free measure-for-measure flour blend
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ½ cup chopped dry-roasted macadamia nuts (use dry roasted salted nuts)
- 1 cup white chocolate chips
- ¼ teaspoon flaky sea salt to sprinkle on cookies after baking
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, mix together flour, baking soda, baking powder, and salt. Set aside.2 cups all purpose flour, ¾ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
- In the bowl of stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand electric mixer, combine the butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3 minutes.8 tablespoons unsalted butter, ¾ cup granulated sugar, ¾ cup light brown sugar
- Beat in vanilla extract and egg until well incorporated.2 teaspoons vanilla extract, 1 large egg
- Mix the dry ingredients and wet ingredients together just until combined. Do not overmix.
- Fold in macadamia nuts and white chocolate chips.½ cup chopped dry-roasted macadamia nuts, 1 cup white chocolate chips
- Scoop out 2 tablespoons of cookie dough and roll it into a ball. Place on a prepared baking sheet with 2 inches in between and repeat with the rest of the dough. Flatten each cookie to ½ inch thick (the bottom of a drinking glass or measuring cup works well for this).
- Bake for 8 to 10 minutes, or just until they start to turn brown on the outside.
- Sprinkle the tops of the cookies with flaky sea salt when they come out of the oven.
- Allow baked cookies to sit on the baking sheet for 2 minutes before moving to a wire cooling rack to cool completely.
My daughter would love these! I’m not a fan of white chocolate so I’d definitely substitute for milk chocolate, but I absolutely think these will be a hit! Nothing better on a cold snowy day than homemade cookies!
What an amazing cookie treat for my kids!! Everyone loved them.
Simply delicious. Can’t wait to make another batch.
Probably my favorite type of cookie ever. This recipe turned out fabulously! So fabulous that they are, indeed, all gone. 😉
These are my kind of cookies! I love the perfectly crisp edges!
Caroline Y says
My favorite cookie! I always buy them from this grocery store by me but these are so much better!