My recipe for Macadamia Nut White Chocolate Cookies produces soft, thick, chewy cookies loaded with creamy white chocolate and crunchy macadamia nuts in every bite.
Author’s Notes
A Cookie Worth Perfecting!
These are my family’s favorite white chocolate macadamia cookies — rich, thick, and chewy with generous pockets of white chocolate and large, roasted macadamia pieces.
A couple of small tricks make a big difference: cornstarch keeps the cookies extra tender, and a touch of coconut extract enhances the macadamia’s natural flavor and complements the white chocolate. I hope you love them as much as we do.
Ingredients In My Recipe For Macadamia Nut White Chocolate Cookies
| Ingredient | Notes |
|---|---|
| Butter | Use good-quality unsalted butter and keep it cold so it creams up well and gives the cookies structure. |
| Brown sugar & white sugar | Brown sugar adds chew and depth; granulated sugar helps create slightly crisp edges. Use soft, fresh brown sugar if possible. |
| Eggs, vanilla & coconut extract | Bring eggs to room temperature for easier mixing. Coconut extract is optional but adds a subtle tropical note that pairs beautifully with macadamias and white chocolate. |
| Flour, cornstarch, baking soda, baking powder & salt | Mix the dry ingredients gently into the wet to avoid a dense cookie. Cornstarch helps keep the texture tender. |
| White chocolate chips & macadamia nuts | Chop the macadamias to the size of chocolate chips for even bites. Choose good-quality white chocolate for better flavor. |
How To Make This Recipe For Macadamia Nut White Chocolate Cookies
- Cream butter & sugars: Cut cold butter into small cubes, then beat with the brown and granulated sugars until smooth and creamy.
- Add wet ingredients: Mix in the eggs and extracts until combined.
- Add dry ingredients: Stir in cornstarch, baking powder, baking soda, and salt, then add the flour and mix just until a dough forms.
- Add mix-ins & chill: Fold in white chocolate and chopped macadamia nuts. Scoop dough into balls and freeze briefly to firm them up.
- Bake & cool: Bake until the tops no longer look wet and the centers are still slightly soft. Cool on the tray for a few minutes before transferring to a rack.
Quick Tip
Don’t overbake: Remove the cookies while the centers still look slightly underdone for the best soft, chewy texture.
Chelsea’s Notes
What Macadamia Nuts To Use?
Dry roasted, lightly salted macadamia nuts give the best flavor and texture. If your nuts are raw, spread them on a sheet pan and roast at 350°F for 7–10 minutes until lightly golden to bring out their flavor and crunch.
Storage
Storing Cookies: These cookies are best within a few days. Keep leftovers in an airtight container at room temperature for up to one week, though the texture will soften over time.
Freezing: Freeze unbaked dough balls on a tray until solid, then transfer to a sealed bag or container. Bake from frozen, adding a few extra minutes to the bake time.
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Recipe For Macadamia Nut White Chocolate Cookies
Equipment
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Stand mixer (or a large mixing bowl and a sturdy paddle/spoon)
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Large sheet pan
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Silicone baking mat or parchment paper
Ingredients
- 16 tablespoons (1 cup) unsalted butter cold
- 1 cup light brown sugar lightly packed, use fresh sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract optional
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 3/4 cup dry roasted, lightly salted macadamia nuts coarsely chopped to chip size
- 1-1/4 cups white chocolate chips
Instructions
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Cut the cold butter into small cubes. In a large bowl or stand mixer with a paddle attachment, beat the butter with the brown and granulated sugars until smooth and creamy, scraping the sides as needed.
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Add the eggs, vanilla, and coconut extract (if using) and mix until combined.
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Add cornstarch, baking powder, baking soda, and salt and mix briefly. Add the flour and mix just until a dough forms—avoid over-mixing.
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Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
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Preheat the oven to 350°F. Line a sheet pan with a silicone baking mat or parchment.
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Scoop the dough into 40-gram balls (about 2 packed tablespoons). Arrange about six dough balls per tray, leaving at least 2 inches between them.
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Freeze the shaped dough balls on the tray for 10 minutes to firm them up.
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Bake the cookies straight from the freezer for 9–12 minutes, until the tops no longer look wet. The centers should still be slightly underbaked.
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Remove from the oven and, if desired, press a few extra white chocolate chips on top. Let the cookies cool on the tray for 5 minutes, then transfer to a cooling rack to finish cooling.
Recipe Notes
Storage: Best enjoyed the day they’re baked. Freeze shaped dough balls up to 3 months and bake from frozen, adding 2–3 minutes to the bake time.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.