These cookies are thick, soft, and buttery and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate and a bit of salty macadamia nuts. Simply awesome!! Double recipe for holidays!
If you're a cookie freak, like a bunch of cookie monsters I think you are, you have arrived right on schedule for cookies! It's the right time, right place! 🙂
Seriously, anytime is cookie time, right? I have many, sweet memories of baking tons of home-made cookies with friends and family, and this cookie recipe is definitely one we cherish.
Thank goodness even on a bad day, cookies always make everything better. Especially these!
I love good, delicious home-made cookies, and these are some of the BEST-EVER! Tradition of baking cookies for families, has been carried down from generation to generation.
Chewy, nutty, buttery, white chocolate chip cookies chocked full of macadamia nuts. Macadamia nuts
are so awesome! Macadamia nuts have a sweet taste and are rich source of energy.
I particularly like using dry roasted salted macadamia nuts with the sweet white chocolate chips for the sweet and salty effect.
These are an extremely popular cookie during the holidays for sure. One of Santa's favorite cookies for sure!
I even made some with cranberries and the tartness of the cranberries went so well with the Best-Ever White Chocolate 
Macadamia Nut 
Cookies, they have been named Best-Ever White Chocolate Cranberry Macadamia Nut Cookies!
Best-Ever White Chocolate Macadamia Nut Cookies
Ingredients
- ½ cup unsalted butter 1 stick, room temp or cool
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt or can add sea salt on top after baking
- 1 cup Ghiradelli White Chocolate Chips or white chocolate chunks, chopped, add more depending on your tastes.
- ½ cup coarsely chopped roasted salted macadamia nuts
Instructions
- Heat oven to 375°F.
- In a large mixing bowl using a mixer, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until incorporated without overmixing.
- Stir in flour, baking soda and salt gradually until just incorporated.
- Stir in white baking chips or bar chunks and nuts.
- Using a large or medium cookie scoop, scoop all the cookie dough cookie balls onto a baking sheet and transfer to refrigerator for 30 minutes for thicker cookies, but can also be baked without refrigerating, just won't be as thick, but still yummy! If longer, cover with plastic wrap, so cookie dough doesn't dry out.
- Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are light golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
- Cool 5-10 minutes; remove from cookie sheet to wire rack.
- Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
Notes
Cookies inspired by my Perfect Chocolate Chip Cookies
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They are based off my Perfect Chocolate Chip Cookies, with little change. It did get altered as far as I think these are better if the dough is chilled a bit, but not necessary.
Did this recipe get altered by any chance?
Depending on how big you want the cookies, smallest being 1 tablespoon, medium about 1/2 - 2 tablespoons, for large - 3 tablespoons and jumbo - 1/4 cup and with each size adjusting time in the oven for baking. I think medium is probably the most popular, but any size is good! Hope this helps some? Happy Holidays!
How many tablespoons fulls should each piece be?
Hi Brenda! Preheat oven to 325 degrees Fahrenheit. Line cookie sheet with parchment paper or aluminum foil (optional). Toast nuts for 10-12 minutes, or until lightly browned. Be watchful, careful to not allow nuts to burn. Toss them around or shake pan every couple of minutes if you wish. Allow to cool. Store tightly covered for up to a week
Hi Kim -- How do you roast macadamia nuts if you can't find them at the grocery store?
Great to hear Sarah! Thank you so much for letting me know. That makes me so happy!
Husband devoured a dozen on his own about 20 minutes after I finished them. They’re pretty darned good. Definitely a win in our home!!
Quick, easy, and delicious
Sweet! Thank you so much!! I'm so glad to hear!!
I literally just to these out of the oven, they are FANTASTIC!
You can use whatever flavor chocolate chips you want, but white chocolate chips are not semi-sweet chocolate chips if that is what you asking. Use Nestle's or Ghirardelli's or whatever you like.
Is it semi sweet chocolate
Thank you so much!!!
An Awesome cookie recipe!
That's amazing! So happy to hear Greg! xo Thank you so much for you and your family's review! xo
Just made for my family. You are not kidding that the batter will be stiff, it is a workout to get the flour folded into the creamed butter if you do not have a mixer. The end result is well worth it. After 20 minutes (11 minutes baking, 9 minutes cooling), my spouse and children we raving at how good they were.
I added a tablespoon but you can add anywhere from 1 teaspoon to 1 tablespoon depending on how much you would like. Enjoy!!
Is it 1 tablespoon of vanilla extract or 1 teaspoon?
I'm sorry it didn't work out for you Paulina. I've made these many times and never had that issue. The recipes you looked at were probably for a half batch, this is a larger batch. It does sound like you had too much flour regardless or you didn't add enough butter? You're right, something was not right. 🙁
I made these cookies today, followed the recipes exactly and they did not melt or turn into cookies at all. The dough was stiff and hard and never melted in the oven. They kept the exact shape when I put them into the oven. I looked up other recipes and this one had more flour than any of them. Wonder if that was the problem. I would not make these again 🙁
I couldn't be happier! Thank you so much Ashley! xo
These cookies were everything I wanted! Adding this to my list of cookies to make regularly!
Hi Bella! Depending how big you make them. These are 1/4 cup (large cookies) so anywhere from 30+ to 50+ cookies. Hope you enjoy!
How many does this recipe make?
They never get quite enough love, but I think white chocolate macadamia cookies are some of the best out there.
These cookies make the world go round, if you ask me! hehe! Thanks so much for craving them along with me Kelsie!
Thank you so much Catherine! They are definitely a family favorite here!
The texture of these cookies is absolute perfection, they look SO very scrumptious!! 😀
White chocolate macadamia cookies are one of my favorites--I actually prefer them to regular chocolate chip. And now you have me craving cookies like no. one's business. . .I. think these need to happen tomorrow!
Kim - these look so so good! I love white chocolate, especially if there are macadamia nuts involved - they are a match made in cookie heaven! Thanks for this recipe - pinning!
These definitely sound amazing! And just happen to be my mommas favorite cookie. Pinning of course 🙂
Thank you Lisa! So glad you enjoyed them and you are welcome! 🙂
Made these this morning! Had been meaning to make them ages! Absolutely gorgeous, like the mall cookies ;). But SO much better! Thank you for the recipe Kim!
Teresa, I do too! 🙂 Happy, Happy, Joy, Joy!
I love these!