White Chocolate Macadamia Nut Cookies are pretty delectable! These cookies are crispy on the edges with a tender middle. The white chocolate chips add the perfect amount of creamy sweetness and the macadamia nuts have the crunch to balance it all out!
White Chocolate
How can I explain to you that I don’t really like white chocolate, but that I LOVE these cookies?!
I know there are die hard white chocolate fans out there.
I get it.
You don’t really like regular chocolate and white chocolate hits those notes for you.
Doesn’t really sound like I’m selling this cookie, though, does it?
Hear me out. I actually made these originally because I know it’s a very popular cookie and I really don’t have anything like it on my site.
But I am here to tell you, I completely sold myself on these cookies!
The white chocolate isn’t too overly sweet (like it can be sometimes) and the macadamia nuts are what I am about these days! They can be a little tricky to find in the grocery store, but it is worth the search.
The cookie itself is practically perfect with it’s crispy edges and tender middle. I like mine slightly on the under done side so feel free to play around with the bake time.
I gave a little sneak peak on Instagram Stories of these when I initially made them and I received so many messages of people telling me this was their all time favorite cookie.
Give it a try and let me know what you think! Does it hold up to your cookie standards?
Pinterest is making a comeback and
I’d love for your to follow me there!
How To Make White Chocolate Macadamia Nut Cookies
- Preheat your oven to 400 degrees.
- In a large bowl cream together the butter, brown sugar and granulated sugar for 3 minutes on medium speed.
- Add in eggs and vanilla and mix until well blended.
- In a separate bowl whisk together flour, cornstarch, baking powder, baking soda and salt then slowly add to the wet ingredients.
- I promise your cookies will turn out better if you take the time for step 4.
- Blend until the flour is halfway incorporated. You don’t want to over mix the dough.
- Add in the white chocolate chips and chopped macadamia nuts.
- Finish mixing until the flour is just incorporated.
- Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and place onto a large plate.
- Chill in the refrigerator for 1-2 hours.
- Place 6 dough balls onto a baking sheet. Make sure to space them evenly apart.
- Bake for 12-14 minutes or until lightly golden brown.
- Add a few more white chocolate chips to the top of each cookie immediately after removing from the oven.
- Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.
- Repeat with the remaining dough.
Other cookie recipes you need in your life!
- Circus Animal Sprinkle Cookies
- The Best Chocolate Chip Cookies
- Chocolate Oatmeal Cookies
- Soft Peanut Butter Cookies
- Texas Sheet Cake Cookies The Anthony Kitchen
White Chocolate Macadamia Nut Cookies Recipe
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 Cup Cold Butter Cubed
- 1 Cup Brown Sugar
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Pure Vanilla Extract
- 2 3/4 Cups All Purpose Flour
- 3 TBSP Corn Starch
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 1/2 Cups White Chocolate Chips
- 1 Cup Macadamia Nuts Roughly Chopped
Instructions
- Preheat oven to 400 degrees.
- In a large bowl cream together butter, brown sugar and granulated sugar for 3 minutes on medium speed.
- Add in eggs and vanilla and mix until well blended.
- In a separate bowl whisk together flour, cornstarch, baking powder, baking soda and salt then slowly add to the wet ingredients.
- Blend until the flour is halfway incorporated. You don’t want to over mix the dough.
- Add in the white chocolate chips and chopped macadamia nuts.
- Finish mixing until the flour is just incorporated.
- Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and place onto a large plate.
- Chill in the refrigerator for 1-2 hours.
- Place 6 dough balls onto a baking sheet. Make sure to space them evenly apart.
- Bake for 12-14 minutes or until lightly golden brown.
- Add a few more white chocolate chips to the top of each cookie immediately after removing from the oven.
- Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.
- Repeat with the remaining dough.
