Chewy White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are irresistibly chewy, sweet, and nutty, perfect for cookie lovers of all ages. With the buttery richness of macadamia nuts and the creamy sweetness of white chocolate, each bite is pure indulgence. These cookies are quick to prepare, ideal for holiday baking, afternoon snacks, or gifting to friends and family.

Why You’ll Love This Recipe

• Chewy and soft with a crisp edge
• Rich, buttery flavor from macadamia nuts
• Sweet and creamy from white chocolate chunks
• Quick and simple to prepare
• Perfect for holidays, snacks, or gifting
• Makes a large batch for sharing

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (260 g) white chocolate chunks or chips
• 1 cup (150 g) macadamia nuts, roughly chopped

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then add vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until combined.
5. Fold in white chocolate chunks and macadamia nuts.
6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10–12 minutes or until edges are lightly golden.
8. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Toast macadamia nuts lightly for a deeper nutty flavor.
• Substitute white chocolate with milk or dark chocolate if desired.
• Add a pinch of sea salt on top before baking for a sweet-salty twist.
• Use mini chocolate chips for smaller bites.
• Store in an airtight container to maintain freshness.

Storage & Freezer Instructions

• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze unbaked cookie dough in scoops for up to 2 months.
• Freeze baked cookies for up to 3 months in an airtight container.
• Reheat frozen cookies in a 300°F (150°C) oven for 5–7 minutes.

Serving & Pairing Ideas

• Serve with a cold glass of milk or a warm cup of coffee
• Pair with vanilla ice cream for a dessert sandwich
• Add a side of fresh berries for a balanced snack
• Sprinkle with extra chopped macadamia nuts for presentation

Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! You can prepare the dough in advance and refrigerate for up to 24 hours before baking. This enhances the flavors and helps maintain the chewy texture.

Can I substitute macadamia nuts with other nuts?

Absolutely! Pecans, almonds, or walnuts work well as alternatives, giving a slightly different flavor and texture.

Are these cookies soft or crunchy?

They are chewy with lightly crisp edges. Baking a minute longer can make them crispier if desired.

Can I make them gluten-free?

Yes! Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.

Ready to Make It?

White Chocolate Macadamia Nut Cookies are the perfect combination of chewy, sweet, and nutty, making them ideal for every occasion. With simple ingredients and easy preparation, they’re a go-to cookie recipe you’ll return to again and again.

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