These classic white chocolate macadamia nut cookies are thick and chewy. They’re packed full of macadamia nuts and white chocolate, and topped with a sprinkle of sea salt.
Thick & Chewy, Sweet & Salty
Cookies have to be one of my favorite things to bake. They’re easy to whip up and always turn out great!
I generally stick to cookies involving semisweet or dark chocolate (like Bakery Style Chocolate Chip Cookies), but recently I’ve been wanting to switch things up and went for white chocolate this time around.
These white chocolate macadamia nut cookies were something we made while we were cleaning out our pantry before the big move. They got rave reviews! We couldn’t stop eating them. They’re thick, chewy and have that sweet & salty combo that I love.
How to Make Them
The only catch with this recipe is that you MUST CHILL THE DOUGH. No ifs, ands or buts about it. These are buttery cookies and they contain nuts, which means they’ll spread if you’re not careful. We don’t want flat cookies!
You can either make the dough the night before you plan on baking it or you can toss it in the fridge for an hour while you clean up the dishes.
SCOOP. After mixing the dough, use a standard size cookie scoop to portion the dough. You can place the balls on a parchment or baking mat lined sheet.
BAKE. Pop them in the oven and bake them for 10-12 minutes. 10 minutes if you want them on the softer/gooey side, 12 minutes if you like them a little more crisp on the edges and firm in the centers.
REST. Pull them out of the oven and let them rest on your baking sheet. This will help them set a little more before you transfer them to a wire rack.
SALT. I sprinkled mine with some Maldon sea salt, but that’s completely optional. Personally, I love that sweet & salty combo you get from the white chocolate and nuts, so why not enhance it a little?
Making Ahead & Storing
This dough can be made ahead of time and kept in the fridge for up to 4 days before baking.
Once the cookies are baked, they will keep best STORED at room temperature in an airtight container for about a week.
Baked cookies can also last for about 3 months in an airtight container in the FREEZER. You can freeze cookie dough for about 3 months as well. You can choose to freeze the dough in one large ball, individual cookie dough balls, or a log of cookie dough.
For more white chocolate recipes, try:
- White chocolate cranberry pistachio cookies
- White chocolate raspberry cheesecake
- Triple chocolate cookies
White Chocolate Macadamia Nut Cookies Recipe
- 6 tbsp unsalted butter - room temperature
- ½ cup brown sugar - packed
- ¼ cup granulated sugar
- 1 ½ tsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup +2 tbsp all purpose flour
- ¼ tsp baking soda
- ½ tsp kosher sea salt
- ½ cup macadamia nuts - chopped
- ½ cup white chocolate chips - OR chopped white chocolate
- 2 tsp sea salt flakes - optional
- In a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, combine the butter, sugars and vanilla extract. Beat on medium for 1 minute until light and creamy. Add egg and yolk, mix until combined.
- In a small mixing bowl, whisk together the flour, baking soda and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients, mix just until combined.
- Using a wooden spoon or rubber spatula, fold in the chopped macadamia nuts and white chocolate. Cover the bowl with plastic wrap or transfer to an air-tight container. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. Using a standard size cookie scoop, place 12 balls of dough on a lined baking sheet.
- Place in the oven to bake for 10-12 minutes or until the edges turn golden brown in color. Remove from the oven and sprinkle with a pinch of sea salt (if desired). Let cookies cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.