Thick, quick and easy white chocolate macadamia nut cookies recipe, made with simple ingredients and ready in 20 minutes. They are classic, soft and chewy!
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I am so excited to added these classic recipe to my growing collection of white chocolate recipes such as these White Chocolate truffles or this White Chocolate Fudge (2 Ingredients) and even this White Chocolate Buttercream Frosting. There is really no way to go wrong with these. It's simple ingredients and simple instructions. The flavor and texture is perfect and identical to the expensive bakery-style cookies.
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How to make easy white chocolate macadamia nut cookies recipe from scratch?
- Cream together butter and sugar.
- Add vanilla and eggs.
- Mix in flour, cornstarch, baking powder, baking soda.
- Stir in nuts and chocolate.
- Bake and enjoy.
Variations and tips
- Use unsalted butter to prevent cookies from becoming too salty.
- All ingredients must be at room temperature because this allows even and smooth mixing.
- Either white chocolate chips or chunks can be used but buy the best quality you can find, which is usually expensive and totally worth it.
- Cornstarch is required and cannot be omitted because that helps to prevent these cookies from spreading too much while baking.
- Chilling is optional but I usually do it because it prevents these cookies from spreading while baking, ensuring they stay thick.
- Roasting the nuts before mixing them into the dough enhances their nutty flavor and aroma.
- I used white chocolate chunks but you can also easily use white chocolate chips. Use the best quality possible for the best flavor.
- Instead of white chocolate, use the same quantity of dark chocolate chips in the recipe below.
- Unfortunately, I don't recommend making any healthy substitutions in this recipe because the flavor and texture can change dramatically. However, you can make a gluten-free version by using Bob's Red Mill 1 to 1 flour blend.
- You can also stir in ½ cup dried cranberries in the cookie dough to give these cookies a subtle fruity flavor and festive Christmas touch.
- Stir in ½ cup shredded coconut to give these cookies a tropical touch and make them even more delicious and chewy.
Recipe FAQs
I recommend using roasted nuts because it really enhances the flavor and nutty aroma. You can lightly roast them in the oven or in a pan over the stovetop until golden brown.
Yes. Scoop out individual portions of cookie dough and freeze them. When you are ready to enjoy them, remove as many cookie dough portions as you like and bake them in a cookie tray, lined with parchment paper. You can also freeze baked cookies in sealed freezer bags and let them thaw at room temperature for about 1 hour.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- In sealed containers for up to 1 month.
- Room temperature- In a cookie jar for 1 day.
- Make ahead- These can easily be made 1-2 days in advance and stored in the refrigerator or room temperature.
More classic cookie recipes
- Peanut Butter Chocolate Chip Cookies (Soft and Chewy)
- Best Chocolate Chip Cookies (Soft and Chewy)
- Classic Snickerdoodles Cookies
- Easy Sugar Cookies (Small Batch)
- Classic Spritz Cookies
Recipe
Best White Chocolate Macadamia Nut Cookies
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Ingredients
- 1 cup Butter Unsalted
- ⅔ cup Granulated sugar
- 1 cup Brown sugar
- 1 tablespoon Vanilla extract
- 2 Eggs Large
- 2.5 cups All-purpose flour
- 1 tablespoon Cornstarch
- ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 cup White chocolate chunks Or white chocolate chips
- 1 cup Macadamia nuts Roughly chopped
Instructions
- In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
- Add vanilla extract, eggs and mix until smooth.
- Add flour, cornstarch, baking powder, baking soda and mix until just combined.
- Stir in white chocolate chunks (or chips) and macadamia nuts.
- Scoop out small portions of the dough with an ice cream scooper and drop them on a cookie tray, lined with parchment paper.
- Chill in the fridge for 30 minutes (Optional).
- Bake at 325 degrees F for 10-12 minutes or until edges are firm and golden brown.
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar in the fridge or at room temperature for 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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