These white chocolate macadamia nut cookies are soft, buttery and sure to delight the entire family. I like to enjoy these straight out of the oven while their warm and chewy.
There’s nothing like that first buttery-bite melting in your mouth. It’s no surprise that this cookie is a classic favorite.
I mean, come on: chunks of buttery macadamia nuts and white chocolate chips nesting in moist and chewy cookies? It’s the perfect cookie combo.
If you love these cookies as much as I do, then why not bake them yourself? While it’s a lot easier to just buy a dozen or two from your favorite bakery, there’s nothing like baking a fresh batch in the oven.
Plus, you’ll have an entirely different level of appreciation when you bake something myself. There’s a different level of satisfaction from baking at home that you just can’t buy in a store.
If you’re new to baking, fear not, because I’m here to make things easier for you. I promise this recipe is not that difficult!
If you follow the instructions carefully, there’s no stopping you from making delectable cookies that you can either share with the family or enjoy for yourself. Party of one please.
Plus, I also have a few tips and tricks for making the best white chocolate macadamia nut cookies. Secrets that grandma never shared with you.
So if you’ve got your apron ready, let’s get started!
How to Make White Chocolate Macadamia Nut Cookies
Whipping up a batch of these chewy and buttery cookies is a breeze. The first thing you need to do is to preheat your oven to 350 degrees Fahrenheit. Easy enough, right?
Next, combine your dry ingredients – baking soda, flour, and salt. Set aside for later. Still with me so far? Great!
The next step is to mix the white and brown sugar with the butter. I recommend mixing the batter by hand so you don’t add too much heat to the batter. Don’t take this step for granted – this process incorporates air into your dough, which is what gives your cookies volume.
Here’s a tip: add more brown than white sugar for this recipe. It’s the brown sugar that gives cookies that moist and chewy consistency.
Once you’ve turned the butter and sugar into a smooth mixture, add in the eggs one at a time. Then, add the vanilla extract.
Now, add your dry ingredients carefully into the mix (flour, baking soda, and salt). Whisk gradually until you form a creamy mixture. Add the white chocolate and macadamia nuts.
Place tablespoons of cookie dough onto cookie sheets. Bake for 10 minutes or until the edges become golden brown. Take out of the oven and cool for a bit before devouring!
Tips & Tricks For Making the Best Cookies
Here are some tips and tricks for making the very best white chocolate macadamia nut cookies. This will help ensure you get soft, buttery cookies that melt-in-your-mouth.
Avoid all baking blunders. I’ve already made plenty of mistakes so you don’t have to.
- Measure carefully. I’m sure you already know this – but baking is part art and part science. As such, it’s important to measure your ingredients accurately. To do so, spoon and level your dry ingredients into the measuring cup. Don’t scoop it from the container because you’ll risk packing the cup with too much of the ingredient.
- Use unsalted butter. It’s hard to determine the amount of salt in salted butter. If you have no choice but to use salted butter, subtract ½ teaspoon of salt from the recipe.
- Use room temperature eggs and butter. Allow your eggs and butter to naturally reach room temperature for best results. Doing so will yield light and airy cookies.
- Chill your cookie dough before cooking. Allow your batter to rest in the fridge for a few minutes before placing it in the oven. Chilling the dough will avoid that unwanted cookie spreading. Not too long, though, or else your cookies will be flat. Baking soda causes your cookies to rise, but it won’t take effect if you don’t bake it soon enough.
- Roast your nuts. Roasted nuts offer so much more flavor and aroma than raw ones. Take your cookies to an entirely new level by roasting the macadamias before adding it to the mix.
If your cookies aren’t turning out the way you want them to, here are some things to check:
- If your cookie is spreading over the pan, your butter most likely got too soft. This is why we recommend mixing by hand. The electric mixer adds additional heat to the batter and makes it easy to over-mix. Here are some tips for how to properly cream butter and sugar.
- Also make sure you’re using real butter. The only ingredients on the package should be milk and cream. Anything else is not butter! This is so important for baking. As each ingredient can yield dramatically different results.
- You can also chill your cookies for just a few minutes before baking to help ensure that they hold their shape and don’t flatten out.
- In order to help prevent the cookies from “spreading” allow the butter to soften on its own at room temperature. You may also want to substitute half of the butter with butter Crisco. Which creates delicious cookies and helps ensure you get nice thick cookies.
- If the cookies are too tough, you may have over-mixed it. Fold your ingredients gently to get that soft, chewy consistency.
- If it’s too dry, you might have put in too much flour.
Who Invented White Chocolate Macadamia Nut Cookies?
These cookies are so good, whoever invented them deserves an award. I often wonder who came up with the creative idea of combining white chocolate chips and macadamia nuts into a cookie? I’d like to personally thank them.
Sadly, no one knows for sure who invented the white macadamia nut cookie or how they came to be. But we do know that the very first chocolate chip cookies were invented in 1937. In the same decade, Nestle introduced white chocolate chips to the world.
However, it wasn’t until 1975 when macadamia nuts were made available for public consumption. So we can safely say that whoever whipped up the first batch of white chocolate macadamia nut cookies did so sometime after 1975.
So to whoever is responsible for this genius invention, from the bottom of our hearts and tummies, we thank you.
How long can I freeze white macadamia nut cookies?
These cookies don’t last long around our house. But, if you want to make a few dozen and store them in the freezer, they will last up to three months! Just be sure to store them properly in an air-tight container.
You’ll be set for many a late-night craving. In fact, I often prefer my cookies frozen. It’s my second favorite way to eat cookies. Straight from the oven is #1 of course.
You can also form your leftover dough into teaspoon-sized balls and freeze them. Once they’re completely frozen, place them in a Ziploc bag and put them in the freezer. When it’s time for baking, you can either thaw them out first or bake frozen. If you choose the second option, just leave it in the oven for two additional minutes.
But if you’re like me, I like to freeze the cookies once they’re already made. That way I can steal one at a moment’s notice.
White Chocolate Macadamia Nut Cookies are a classic favorite. Perfect for every occasion. The uniqueness of the flavor combinations might make you think it’s complicated to make, but in reality, it’s fairly easy to do so. Plus, you’ve got all these tips and tricks on your side to help.
Trust me, baking these cookies won’t just make your kitchen smell fantastic, you’ll also be the new superhero of your family. Give it a try and let me know how it turns out!
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2 thoughts on “White Chocolate Macadamia Nut Cookies”
Kim at Chrismas my Mom made what she called short’n’bread cookies- think my sister calls them just butter cookies- do you have a special recipe for these
Thank you for all the tips and tricks. My cookies should turn out wonderful with all these hints. I will try all of them when making my cookies…Thank you.