These White Chocolate Macadamia Nut Cookies are the perfect blend of salty and sweet with the white chocolate chips and salted macadamia nuts. Crisp edges with a soft and chewy center makes these the best cookies!
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Thank you to Private Selection, a brand that I love, for sponsoring today’s post. As always, all opinions are my own.
I am a sucker for a classic, soft and chewy cookie like my ginger snaps, oatmeal raisin cookies, or chocolate chip.
But I had yet to make a White Chocolate Macadamia Nut Cookie, even though they’re my husband’s favorite. It has been a rough year and we all deserve cookies, so it was time to give this traditional cookie a spin.
Little did I know, these cookies are one of my favorites, too! I am a dark chocolate loving girl so I hadn’t given them a fair shake in the past, but the soft and chewy cookie filled with sweet white chocolate and salty macadamia nuts makes a pretty perfect cookie.
I picked up Private Selection White Chocolate Chips and Dry Roasted Whole Macadamia Nuts with Sea Salt during my Kroger shopping trip. If you haven’t tried the Private Selection brand yet, you need to! They make so many great products that take my cooking up a notch without making me spend a ton. You get speciality foods without having to go to a fancy speciality market. Besides the baking products, try the Ranchera Salsa!
INGREDIENTS
BUTTER – Unsalted butter, softened to room temperature.
BROWN SUGAR – Light brown sugar, packed.
WHITE SUGAR – Granulated white sugar is what I tested with. I haven’t used sugar replacements.
EGGS – I use large, organic free range eggs.
VANILLA – I know pure vanilla extract is pricey, but it’s worth it! Try to avoid imitation.
FLOUR – All purpose white flour.
BAKING SODA – For rise.
SALT – For balance.
CORNSTARCH – Trust me, we’ll talk about why below.
MACADAMIA NUTS – Private Selection Macadamia Nuts are crunchy, buttery, and salty, making them the perfect compliment to the white chocolate chips. They come whole, so you’ll need to give them a rough chop.
WHITE CHOCOLATE CHIPS – Private Selection White Chocolate Chips are made with pure cocoa butter and are deliciously sweet.
TOOLS TO HELP YOU
- Mixing Bowls – I like bowls with a grippy bottom so they don’t slide around while I’m mixing.
- Hand Mixer – As much as I love my stand mixer, I use my hand mixer 99% of the time.
- Cookie Scoops – I have all sizes and can’t live without them. I use a medium scoop (1.5 Tb) for this batch.
- Baking Sheets – I prefer a lipped baking sheet so nothing rolls off.
HOW TO MAKE WHITE CHOCOLATE MACADAMIA NUT COOKIES
Luckily these cookies are super easy to make. You’ll have them done in no time!
STEP ONE: To a large bowl, cream together the butter and sugars. Beat in the eggs, one at a time, and then beat in the vanilla.
STEP TWO: To a small mixing bowl, whisk together the flour, baking soda, salt, and cornstarch.
STEP THREE: In three parts, mix the dry ingredients into the wet ingredients until fully incorporated.
STEP FOUR: Pour in the chopped macadamia nuts and white chocolate chips and stir until evenly distributed. Cover and chill for at least 30 minutes.
STEP FIVE: When ready, preheat your oven to 350 degrees and line baking sheets with parchment paper. Use a cookie scoop to portion out 12 dough balls to each sheet, leaving about 2″ in between them. Bake for 8-9 minutes or until edges are just golden. Remove from oven and let cool on the pan for five minutes before moving to a cooling rack to finish cooling.
DOES CORNSTARCH HELP PREVENT SPREADING?
You might be wondering why I added cornstarch to these cookies. First, cornstarch helps bind with the liquids in your dough, so your cookies spread less. Second, it also helps cookies to be soft and tender, which is my favorite cookie texture. If you don’t have it, you can skip it, but I recommend trying it!
WHERE CAN I BUY MACADAMIA NUTS FOR BAKING?
I picked up these Private Selection Macadamia Nuts at Kroger. They were in the snack aisle by the other nuts & chips.
CAN I FREEZE THEM?
Yes! This dough freezes beautifully. I like to fully prepare the dough, scoop it out onto the pan as if I were going to bake them, wrap with plastic wrap, and stick them in the freezer. Once fully frozen through, move the dough balls to an airtight freezer bag. They will keep for up to a few months in the freezer and you can bake them right from frozen, just add a minute or two.
Alternatively, you can bake them and freeze them for later. Line the baked cookies in a freezer bag with parchment paper in between the layers. When ready to eat them, remove from freezer and let sit on the counter at room temperature for about 15 minutes before serving.
HOW TO STORE THEM
Store baked cookies in an airtight container, at room temperature, for about a week. If they last that long!
NEED MORE CLASSIC COOKIE RECIPES? TRY THESE:
Molasses Cookies
Iced Oatmeal Cookies
Chocolate Dipped Shortbread Cookies
Oatmeal Molasses Chocolate Chip Cookies
Click here for my full collection of cookie recipes.
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White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ¾ cup light brown sugar packed
- ½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup Private Selection Macadamia Nuts coarsely chopped
- 1 cup Private Selection White Chocolate Chips
Instructions
- To a large mixing bowl add the butter, brown sugar, and white sugar. Cream together with a hand mixer until creamy and fully incorporated.
- One at a time and mixing in between, add each egg. Mix in the vanilla extract.
- To a small mixing bowl, add the flour, baking soda, salt, and cornstarch and whisk together.
- In thirds, add the dry ingredients to the wet ingredients, mixing in between each addition.
- Stir in the chopped macadamia nuts and white chocolate chips until evenly distributed.
- Cover and chill the dough for at least 30 minutes.
- While the dough is chilling, preheat the oven to 350° F and line baking sheets with parchment paper or silicone baking mats.
- Once chilled, use a cookie scoop to portion out 12 cookie dough balls to each sheet, approximately 2" apart. Repeat until you're out of dough.
- Bake for 8-9 minutes or until edges are just golden brown. Remove from the oven and let cool on the pan for approximately 5 minutes before moving to a wire rack to finish cooling.
Video
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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