Hey y’all! Get ready for a batch of pure cookie bliss with The Best White Chocolate Macadamia Nut Cookies. These Cookies are loaded with creamy white chocolate and buttery, crunchy macadamia nuts, making every bite absolute perfection. They're ideal for bake sales, holiday cookie trays, or just treating yourself on a cozy afternoon. Let's get cooking!

Why You'll Love This

Irresistibly Chewy: Soft centers with crisp, golden edges make every bite heavenly.
Simple Ingredients: You probably have everything you need in your pantry right now!
Crowd-Pleaser: These cookies always disappear fast at parties and gatherings.
Customizable: Feel free to add extra mix-ins or change up the nuts to match your taste.
Bakery-Style Results: Thick, tall cookies worthy of your favorite bakery—right at home!

Ingredients

2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ¼ cups (210g) white chocolate chips or chunks
1 cup (135g) roasted, unsalted macadamia nuts, coarsely chopped

Directions

Step 1: Prepare the Dough

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, use a stand mixer or hand mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined and no streaks of flour remain.
Fold in the white chocolate chips and chopped macadamia nuts using a spatula.

Step 2: Chill the Dough

Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour (up to 24 hours). This step prevents spreading and develops flavor!

Step 3: Bake the Cookies

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Scoop out 2-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared sheets.
Bake for 10-12 minutes, or until edges are golden and centers look just set. Do not overbake for chewiest results!
Cool cookies on the sheets for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Don’t skip chilling the dough—this prevents excess spreading during baking.
If using salted butter, reduce added salt to ¼ teaspoon.
Chop your macadamia nuts roughly for a satisfying crunchy texture in every bite.

Variations

Dark Chocolate Twist: Swap half the white chocolate for dark chocolate chunks.
Fruit Burst: Add ½ cup of dried cranberries or cherries for a sweet-tart pop.
Nutty Swap: Substitute pecans or cashews for macadamia nuts.

Required Equipment

Large mixing bowl
Medium mixing bowl
Electric mixer (stand or hand)
Rubber spatula
Baking sheets
Parchment paper
Wire cooling rack

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies (layered between parchment) for up to 3 months. Thaw at room temperature before enjoying.

Suggested Pairings & Serving Recommendations

Pair with a tall glass of cold milk or your favorite latte.
Serve alongside fresh fruit for a balanced cookie tray.
Warm slightly in the microwave for gooey, melty treats!

Pro Tips

For thicker cookies, shape dough balls tall rather than wide before baking.
For picture-perfect cookies, press a few extra chips and nut pieces on top before baking.
Always let the cookies set on the baking sheet for at least 5 minutes before moving—they’ll finish firming up outside the oven!

FAQ

Can I use salted macadamia nuts?: Yes, but reduce or omit the added salt in the recipe to balance flavors.
Can I freeze the dough for later?: Absolutely! Scoop the dough into balls, freeze on a tray, then transfer to a bag. Bake directly from the freezer—add 1-2 extra minutes to the bake time.
Why did my cookies turn out flat?: The dough may have been too warm—be sure to chill it as directed, and measure flour carefully for the ideal texture.

Prep & Total Time

Prep Time: 15 minutes (+1 hour chill time)
Bake Time: 10-12 minutes per batch
Total Time: 1 hour 30 minutes