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Best-Ever White Chocolate Macadamia Nut Cookies
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3.94 from 236 votes

Best-Ever White Chocolate Macadamia Nut Cookies

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!
Prep Time15 mins
Cook Time8 mins
Course: Dessert
Keyword: christmas cookies, cookies, macadamia nuts, white chocolate, white chocolate chip cookies
Servings: 12 Jumbo Cookies
Calories: 319kcal
Author: Kim Lange

Ingredients

  • ½ cup unsalted butter 1 stick, room temp or cool
  • ½ cup light brown sugar packed
  • cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¾ 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

Optional: Add ½ cups dried cranberries for a whole recipe if you want!
large cookie scoop is ¼ cup - bake 14-16 minutes and preferred!  (12 cookies)
medium cookie scoop is approx 2 tablespoons - bake 12-14 minutes (16 cookies)
small cookie scoop is 1 tablespoon - bake 9-11 minutes (24 cookies)
 
 

Nutrition

Calories: 319kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 166mg | Potassium: 100mg | Fiber: 1g | Sugar: 26g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg