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White Chocolate Macadamia Nut Cookies

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Looky what I did! I kind of feel like a rock star, having made my first batch of cookies post-baby, and not even the bar kind. The kind you actually form the dough into individual balls before baking.  I still haven’t recovered the sleep I lost over them since devoting this kind of time to baking requires staying up at night while the baby is sleeping, but they were oh so worth it.  And who am I kidding, I do that every night anyway! :)

Mel worked hard to perfect her recipe, and the cookies are truly wonderful.  Soft and chewy, which is my favorite cookie texture, with the crunch of macadamia nuts and the complimentary sweetness of white chocolate.  Cookie perfection.

White Chocolate Macadamia Nut Cookies

Printable recipe
Printable recipe with picture

1 cup (2 sticks) salted butter, softened
3/4 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
12 ounces white chocolate chips
1 cup macadamia nuts, coarsely chopped
1 cup toasted coconut (optional)

Preheat the oven to 350F.

In a large bowl, beat together the butter, granulated sugar and brown sugar with a handheld mixer (or in the bowl of a stand mixer) until the mixture is well-combined. Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes. Beat in the salt and baking soda until incorporated, then stir in the flour until just combined; a few streaks of flour are OK. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.

Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart. Bake for 9-11 minutes and remove from pan to cool on wire racks. Repeat with remaining dough.

*Veronica’s Notes: if using unsalted butter, increase salt in the recipe to 1 1/4 teaspoons.  If your macadamia nuts are roasted and salted like mine, you might want to reduce the amount of salt. I omitted it completely since both my butter and nuts were salted. I added toasted coconut to half the batch (unphotographed because they were gone by the time I broke the camera out), and although they weren’t the classic white chocolate macadamia nut cookie, they were even better in their own class. I like both versions so I recommend you try half and half!

Recipe source: slightly tweaked from Mel’s Kitchen Cafe

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

12 responses »

  1. thebetterbaker11

    They are gorgeous! I love those single cookies too but they are more time consuming! Am wild about macadamias too. YUMMERS!!!

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  2. These were my favorite cookies growing up!!

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  3. OMG! drooling! Looks amazing! :-)

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  4. That is probably my favorite cookie of all time V – insulin worthy for sure!!

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  5. I think these cookies are some of my favourites :D
    Delicious!

    Cheers
    Choc Chip Uru

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  6. Congrats!! These are quite an accomplishment. Plus they’re my favorite cookie flavor, so I’m especially happy.

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  7. That’s because you ARE a rock star…exhibit A. these cookies. White chocolate macadamia is one of my favorites and I can’t wait to try your recipe, V!

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  8. Those look AHmazing! I would love a bite right now! lol

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  9. My goodness those look incredible! I want like 12 of them!

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  10. The Hubs used to love the Otis Spunkmeyer cookies. I may have to surprise him with these.

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  11. These look amazing. I plan to make these for my son Bobby for Father’s day…

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