White Chocolate Macadamia Nut Cookies are a delightful blend of creamy sweetness and buttery crunch in every bite. The soft, chewy texture pairs perfectly with the rich, velvety white chocolate and the nutty, slightly salty macadamia nuts. With just 45 minutes of prep and a quick 11-minute bake, these cookies come together effortlessly, making them ideal for any occasion. A brief 30-minute chill ensures they hold their shape beautifully while enhancing their flavor.
Each cookie is a little indulgence, offering a harmonious balance of flavors and textures that’s hard to resist. At 226 calories per serving, they’re a treat you can savor without guilt. Whether for a cozy afternoon snack or a special dessert, these cookies are sure to impress with their irresistible charm and homemade warmth.
Ingredients for White Chocolate Macadamia Nut Cookies
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) brown sugar
- ⅔ cup (135 g) white sugar
- 2 large eggs (room temperature preferred)
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups (340 g) all-purpose flour
- 1 Tablespoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (170 g) premium white chocolate chips
- 1 cup (110 g) macadamia nut pieces
- Sea salt for sprinkling (optional)
Step-by-Step Instructions
- Brown the Butter: Place butter in a medium-sized saucepan over medium-low heat. Once melted, increase heat to just above medium. Stir frequently with a wooden spoon or heatproof spatula until the butter turns brown (about 5-7 minutes). Remove from heat and pour into a large heat-proof bowl. Let cool to room temperature.
- Prepare the Dough: Add brown sugar and white sugar to the cooled browned butter. Stir well. Add eggs and vanilla extract, mixing until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, stirring until nearly combined. Fold in white chocolate chips and macadamia nut pieces until well-incorporated.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat and Prepare: 15 minutes before baking, preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Shape and Bake: Scoop dough into heaping, rounded 1 ½-Tbsp portions (about 50g each) and place them 2″ (5cm) apart on the prepared sheets. Bake for 9-11 minutes, or until edges are golden brown (centers will still be soft).
- Finish and Cool: Sprinkle lightly with sea salt (optional) immediately after removing from the oven. Let cookies cool completely on the baking sheet.
Perfect Pairings: Serving Suggestions
These White Chocolate Macadamia Nut Cookies are delicious on their own, but they shine even brighter with a glass of cold milk or a warm cup of coffee. For a special treat, serve them alongside a scoop of vanilla ice cream or drizzle with melted white chocolate for an extra indulgent touch.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in the oven for that fresh-baked taste.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out the macadamia nuts for pecans or walnuts, or try dark chocolate chips instead of white chocolate for a richer flavor. You can also add a teaspoon of cinnamon or a pinch of nutmeg to the dough for a warm, spiced twist.
Time-Saving Hacks
To save time, brown the butter a day ahead and store it in the fridge until you’re ready to bake. You can also prepare the dough in advance and chill it overnight, so it’s ready to scoop and bake whenever you are. If you’re in a rush, skip the chilling step, but note that the cookies may spread slightly more.
Essential Equipment Tips
For best results, use a heavy-bottomed saucepan to brown the butter evenly and prevent burning. A cookie scoop ensures uniform dough portions for evenly baked cookies. Parchment paper or silicone baking mats are a must to prevent sticking and make cleanup a breeze.
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ⅔ cup white sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cups premium white chocolate chips
- 1 cup Macadamia nut pieces
- sea salt for sprinkling optional
Instructions
- Begin by Browning your Butter: Place butter in a medium-sized saucepan over medium-low heat.
- Once butter has melted, increase heat to just above medium heat. Stir the butter and scrape the sides and bottom of the pan frequently with a wooden spoon or heatproof spatula – the butter will begin to bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown (see image). Once it begins to brown, remove from heat and pour into a large heat-proof bowl.
- Allow butter to cool to room temperature before proceeding with the recipe.
- Cookie Dough: Add sugars into cooled browned butter and stir well.
- Add eggs and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
- Add white chocolate chips and macadamia nut pieces and stir until ingredients are well-incorporated.
- Cover bowl with plastic wrap and chill cookie dough in the refrigerator for at least 30 minutes before proceeding.
- 15 minutes before you are ready to bake cookies, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- Once oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 ½-Tbsp-sized scoops (50g) onto prepared cookie sheets, placing at least 2″ (5cm) apart.
- Bake on 350F (175C) for 9-11 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
- Sprinkle lightly with sea salt immediately after removing from the oven.
- Allow cookies to cool completely on baking sheet.