These White Chocolate Macadamia Nut Cookies are extra thick, soft and chewy with a buttery taste and melt in your mouth texture.  Packed with creamy white chocolate chips and tons of crunch from the nuts, this cookie recipe is dangerously delicious and will become a family favorite!

*Updated*

This post was originally published in January 2015.  I’ve updated the post below to include new photos and more information about macadamia nut cookies.  Plus, I’ve included step-by-step photos and a recipe video to show you how quick and easy these soft and chewy white chocolate cookies are to make!

Hi, friends!

I am super excited to share this recipe with you guys today!!  Not just because these cookies are exceptionally delicious, but because they are my personal favorite cookies.  EVER.

This recipe was inspired by the cookie dough recipes from the famous Levain Bakery and the legendary Jacques Torres.  I used a combination of techniques from both cookie recipes to create a cookie that is, literally, sheer perfection!

However, I should warn you, if you have no self control these cookies are dangerously addictive!!

White Chocolate Macadamia Nut Cookies

These cookies are absolutely, positively heavenly delicious!

They are extra soft and chewy with a buttery, melt in your mouth texture.  Chock-full of crunchy, nutty macadamias and creamy, rich white chocolate chips, these cookies are impossible to put down and insanely addictive!

Light and tender with notes of vanilla and incredibly overstuffed with chips and nuts, these cookies are guaranteed to become a family favorite!

While I may be slightly biased towards these white chocolate macadamia cookies, I can say with utmost confidence, that these cookies are the absolute best.  Why?  Because, my milk chocolate addict of a husband gobbles them up like they are going out of style.  Which, let’s face it, is impossible because these decadent beauties will be in style until the end of time!  Or, he might just be scared one day I will wake up and decide I don’t want to share (this could possibly happen).  But, either way, he loves these chewy and soft cookies almost as much as I do.

What are macadamia cookies?

Macadamia nut cookies are soft-baked style cookies with a buttery taste and chewy texture.  Jam-packed with creamy, rich white chocolate chips and crunchy, nutty macadamia nuts, these cookies are rich and a delicious change from classic chocolate chip cookies.

How to make cookies fluffy instead of flat?

To guarantee your cookies are thick and fluffy instead of flat you must chill the cookie dough!

Cold cookie dough will yield fluffy cookies.  The colder the cookie dough, the less the cookies will spread while baking!  Also, chilling the dough allows the ingredients to incorporate and settle together after being mixed so your cookies will taste better too!

Make sure you press a piece of plastic wrap against the cookie dough to cover and chill the dough for at least 2 hours, or up to 4 days.  After chilling, allow your cookie dough to sit out at room temperature for 5-10 minutes to make the cookies easier to roll out.

What makes cookies soft and chewy?  Why aren’t my cookies soft and chewy?

Make flat, t00-crispy cookies a thing of the past!  Try these easy tips to ensure your cookies are soft and chewy in texture every time!

Secret to soft cookies: 

1. Use cold butter and cold eggs.  Using cold butter and eggs will help the cookies keep their original shape and prevent them from being too flat.
2. Use more brown sugar than granulated sugar.  Brown sugar contains more moisture while granulated sugar helps cookies spread.  Using more brown sugar will result in a softer and more chewy cookie.
3. Make sure your dry ingredients are fresh.  Double check the expiration dates on your flour, baking powder and baking soda.  Using ingredients that are past their use date will result in mediocre cookies!
4. Properly measure your flour.  Use a spoon to fluff the flour within the container or bag.  Next, use a large spoon to scoop the flour into the measuring cup.  Then, use the straight side of a knife to level the flour across the measuring cup.
5. Use cake flour.  Cake flour has less protein than all-purpose flour, so it will yield a softer, more delicate cookie.  However, you need to mix the cake flour with another flour such as bread or all-purpose for structure or the cookies will be crumbly!  (This macadamia nut cookie recipe uses cake flour and bread flour.)
6. Do not overbake the cookies.  If you want soft cookies, it is imperative you do not overbake them!  Take the cookies out of the oven as soon as the edges are very lightly golden brown.  The center will still look underbaked.  Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.

How to make White Chocolate Macadamia Nut Cookies?

These soft and chewy white macadamia nut cookies are easy to make!  You can use mixing bowls and a hand held mixer or a stand mixer with the paddle attachment to prepare the cookie dough.

Tips for the best white chocolate macadamia nut cookies:

1. Use a combination of cake flour and bread flour.  If you are in a pinch, you can substitute all purpose flour for the bread flour, but do not substitute the cake flour!  The cake flour gives the cookies a wonderfully soft texture!
2. Properly measure the flours.  Use a spoon to fluff the flour within the container or bag.  Next, use a large spoon to scoop the flour into the measuring cup.  Then, use the straight side of a knife to level the flour across the measuring cup.
3. Make sure both your butter and eggs are cold!  Cube your butter and lightly whisk the eggs first.  Then place them back into the refrigerator while you measure out the remaining ingredients.
4. Use roasted nuts.  You can use any brand of macadamia nuts in this recipe.  For the best tasting cookies, I prefer roasted macadamia nuts!  Roasted nuts have a more intense flavor.
5. Do NOT overbeat the cookie dough.  You want the flour to be just incorporated.
6. Chill the dough.  This is not a suggestions.  This is a must.

How to keep cookies soft?

To keep cookies soft they must be properly cooled and stored!

• Allow cookies to cool completely.  Make sure you allow soft cookies to cool completely before storing.  Placing warm cookies in a storage container will make them soggy!
• Use an airtight container.  Soft and chewy cookies should be kept in an airtight container.  Do not use a cookie jar or any other container without a properly sealed lid.  Air will turn the cookies from hard to soft.  If you don’t have an airtight container, use a zip-closure bag and remove all the air before sealing.
• Add a slice of bread.  If you accidentally stored warm cookies, or improperly stored them in an open container, just add a slice of bread.  Bread will turn cookies from hard to soft and chewy!  Make sure you remove the slice of bread when it becomes stale and replace it with a fresh slice.

What can I substitute for macadamia nuts?

Buttery, rich macadamia nuts taste best in this cookie recipe.  However, you can substitute pecans, walnuts, almonds or cashews if desired.

How long will white chocolate macadamia nut cookies keep?

White chocolate cookies should be stored in an airtight container at room temperature.  Properly stored cookies will keep for up to one week.

How to freeze white chocolate macadamia nut cookie dough?

Freezing cookie dough is incredibly simple!  It’s perfect to have on hand whenever a craving for a soft and chewy cookie strikes!!

1. Prepare the cookie dough and chill.  Prepare the cookie dough according to the recipe instructions and allow the dough to chill in the refrigerator for at least 2 hours.
2. Roll the cookie dough and chill again.  Roll the cookie dough into balls and transfer the balls to a parchment paper lined sheet pan.  Chill the cookie dough balls in the refrigerator for at least 1 hour.
3. Store.  Transfer the cookie dough balls to a freezer-safe zip-closure bag.  Remove all the excess air from the bag and seal.  Cookie dough can be frozen for up to 3 months.

To use, do not thaw the cookie dough!  Preheat the oven and bake the frozen cookie dough for a minute or two longer than stated in the recipe.

How many calories does a macadamia nut cookie have?

The exact number of calories in macadamia cookies will depend upon the recipe and precise measurements of ingredients used.

This cookie recipe yields roughly 30 cookies and has approximately 215 calories and 24 grams of carbohydrates per cookie.

Now that we have the bases covered, I implore you to make these ridiculously delicious cookies.  They are divinely delectable, and seriously quick and easy to make!

Until next time, friends, cheers and happy baking!

XOXO

Cheyanne

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The best White Chocolate Macadamia Nut Cookies recipe plus step by step video👇

5 from 7 votes

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White Chocolate Macadamia Nut Cookies

Prep Time

15 mins

Cook Time

12 mins

Chill

2 hrs

Total Time

2 hrs 27 mins

 

Inspired by the famous Levain Bakery, these White Chocolate Macadamia Nut Cookies are to die for delicious!! Soft and chewy, with a melt in your mouth texture and crunch from the nuts, these cookies are impossible to put down!

Course: Dessert

Cuisine: American

Keyword: cookies, macadamia nut, white chocolate

Servings: 30 cookies

Calories: 215 kcal

Author: Cheyanne Holzworth

Ingredients

• 1 2/3 Cup Cake Flour - spooned and leveled (SEE NOTES)
• 1 1/3 Cup Bread Flour - spooned and leveled (SEE NOTES)
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• ¾ tsp Kosher Salt
• 1 Cup Unsalted Butter – COLD and cut into cubes (SEE NOTES)
• ¾ Cup Light Brown Sugar - packed
• 2/3 Cup Granulated Sugar
• 2 Large Eggs – cold and lightly beaten
• 1 tsp Vanilla Extract
• 1 1/4 Cup White Chocolate Chips - plus more for topping cookie dough balls
• 1 Cup Macadamia Nuts - roughly chopped (SEE NOTES)

Instructions

1. Prepare cookie dough – dry ingredients:  In a medium sized mixing bowl, whisk together the flours, baking powder, baking soda and kosher salt.

2. Prepare cookie dough – wet ingredients:  Place the cold, cubed butter in a large mixing bowl using a hand-held mixer (or in the bowl of a stand mixer with the paddle attachment).  Beat the butter on medium-low speed for 1 minute, or until the cubes come together to form one mass.  Add both sugars and beat at medium speed for an additional 1-2 minutes, or until the sugar is completely incorporated but small clumps of butter are present, stopping to scrape down the sides of the bowl as necessary.  With the mixer running, slowly add the eggs and vanilla to the bowl, stopping to scrape down the sides of the bowl once.  Beat until batter is mixed but still lumpy.

3. Add dry ingredients to wet: Reduce speed to medium-low and slowly add the flour to the cookie dough.  Mix until JUST incorporated!  Take care not to overmix the dough.

4. Add in chips and nuts:  With a large rubber spatula, stir in the white chocolate chips and macadamia nuts.

5. Chill dough:  Press a piece of plastic wrap against the dough to cover and chill the dough in the refrigerator for at least 2-3 hours, or up to 3 days.  (If chilling for longer than 2 hours, allow the cookie dough to sit at room temperature for 5-10 minutes to make the cookies easier to roll out.)

6. Preheat oven to 350 degrees Fahrenheit.  Line two large baking sheets with parchment paper or silicone baking mats.  Set aside.

7. Roll out cookies:  Roll the dough into balls, about 3 tablespoons (about 1.5 ounces) each.  Roll the cookie dough balls to be taller rather than wide – this will ensure cookies will bake up thick versus thin.  Transfer balls of cookie dough onto prepared cookie sheet and arrange them to be 3 inches apart.  Press a few white chocolate chips on top of the dough balls if desired. 

8. Bake:  Bake cookies for 11-13 minutes, or until the edges are just beginning to turn light brown and the middle still looks soft.  Note: The cookies will look under-baked, but they will continue to bake on the cookie sheet in next step. DO NOT overbake the cookies.

9. Cool:  Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. Enjoy!  Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

Recipe Video

Recipe Notes

1. For the best results, make sure you properly measure the flours.  Use a spoon to fluff the flour within the container or bag.  Use a large spoon to scoop the flour into the measuring cup.  Use the straight side of a knife to level the flour across the measuring cup.
2. For the best cookies, make sure both your butter and eggs are cold.  Cut the butter into cubes and whisk the eggs first.  Then place both back into the refrigerator while you measure the remaining cookie ingredients.
3. You can use any brand of macadamia nuts in this recipe.  For the best tasting cookies, I prefer roasted macadamia nuts!
4. Cookies can be stored at room temperature, in an airtight container for up to one week.

Recipe yields 28-30 cookies.

Nutritional information is an approximation and based upon 30 cookies.

Nutrition Facts

White Chocolate Macadamia Nut Cookies

Amount Per Serving

Calories 215 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 29mg10%

Sodium 81mg4%

Potassium 77mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 14g16%

Protein 3g6%

Vitamin A 207IU4%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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