White Chocolate Macadamia Nut Cookies – Deliciously soft and chewy vanilla-infused cookies that are stuffed full of white chocolate chips and macadamia nuts. A combination of soft and crunchy make these cookies irresistible!
White Chocolate Macadamia Nut Cookies
A combination of textures come to play in these cookies, making them absolutely irresistible.
These bakery-style cookies are soft and chewy, infused with vanilla, and packed FULL of white chocolate chips and macadamia nuts.
They’re quick and easy to throw together, require only simple, staple ingredients, and ready to devour in just over 30 minutes!
Looking for more white chocolate recipes? Check out my White Chocolate Raspberry Tart, White Chocolate Oreo Fudge, and my White Chocolate Crunch Bars.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Cornflour/cornstarch: Makes for extra soft and thick cookies.
- Salt
- Unsalted butter: Melted.
- Light brown sugar: Using mostly brown sugar results in extra soft and chewy cookies, as well as a subtle molasses flavour.
- Caster/granulated sugar
- Large egg
- Vanilla extract
- White chocolate chips
- Macadamia nuts: Roughly chopped.
How to make White Chocolate Macadamia Nut Cookies
To make these cookies, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate large mixing bowl, whisk together the melted butter and sugars.
Add the egg and vanilla extract, and mix until combined.
Add the dry ingredients and mix until just combined. Fold in the white chocolate chips and macadamia nuts.
Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto a baking tray lined with parchment paper or a silicone mat.
Bake for 10 – 12 minutes.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These White Chocolate Macadamia Nut Cookies are:
- super quick and easy to make
- deliciously soft and chewy
- infused with vanilla
- packed full of white chocolate chips and macadamia nuts
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these cookies next!
- Fudgy Brownie Cookies
- Lemon Shortbread Cookies
- Peanut Butter Stuffed Chocolate Cookies
- Marbled Chocolate Chip Cookies
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White Chocolate Macadamia Nut Cookies
Deliciously soft and chewy vanilla-infused cookies that are stuffed full of white chocolate chips and macadamia nuts. A combination of soft and crunchy make these cookies irresistible!
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (175g) white chocolate chips
- 3/4 cup (100g) macadamia nuts, roughly chopped
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the butter and sugars. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and mix until just combined. Fold in the white chocolate chips and macadamia nuts.
- Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition Information:
Yield:
18 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 234Total Fat: 12gSaturated Fat: 6gCholesterol: 24mgSodium: 74mgCarbohydrates: 29gFiber: 0gSugar: 17gProtein: 2g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
Brandi
Tuesday 15th of August 2023
These were amazing! The perfect texture and everyone loved them.