A beautifully arranged plate of golden-brown White Chocolate Macadamia Nut Cookies, some perfectly whole, some with a bite taken, showcasing the creamy white chocolate chunks and crunchy macadamia nuts. Plated on a minimalist white plate on marble countertops with natural morning light streaming from an east window. Fresh herbs are subtly visible in the soft-shadowed background. Warm tones, clean and tidy presentation, no hands or people visible.

My Best Chewy White Chocolate Macadamia Nut Cookies

ByMaya
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A delicious overhead shot of a stack of warm, golden-edged White Chocolate Macadamia Nut Cookies on a minimalist white ceramic plate, placed on the same wooden cutting board against marble countertops. Natural morning light from the east window casts soft shadows. Fresh herbs are blurred in the background, adding a touch of freshness. The cookies are slightly warm, showing melted white chocolate. No hands visible, clean and tidy presentation.

The Best White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies hold such a cherished spot in my baking repertoire, instantly whisking me back to crisp autumn afternoons spent enveloped in the warmth of my grandma’s kitchen, where the comforting aroma of vanilla and warm butter always filled the air. These aren’t merely cookies; they are a tangible piece of comfort, a sweet hug in every single bite, overflowing with creamy pockets of white chocolate and those perfectly crunchy macadamia nuts.

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Over the years, I’ve embarked on a delicious journey of tweaking, testing, and tasting countless batches to finally land on what I confidently proclaim is my perfect recipe for these beloved treats. While I’ve poured my heart into perfecting this ultimate version, the timeless appeal of these cookies is universal, and I’ve certainly enjoyed seeing how others celebrate these iconic creations, like these wonderful recipes you can find on TasteCharm.

This White Chocolate Macadamia Nut Cookies recipe creates the kind of cookie that mysteriously vanishes from the cooling rack almost as soon as it’s placed there, each bite a sweet symphony of textures and flavors. Get ready to create some unforgettable kitchen memories of your own with this truly irresistible treat, and if you’re looking for another unique cookie adventure, be sure to check out my delightful Almond Amaretto Cookies too!

White Chocolate Macadamia Nut Cookies: My Perfect Batch
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White Chocolate Macadamia Nut Cookies: My Perfect Batch

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

These White Chocolate Macadamia Nut Cookies are the epitome of cookie perfection: soft and chewy on the inside, slightly crisp at the edges, and loaded with creamy white chocolate chunks and toasted macadamia nuts. A true bakery-style delight made right in your kitchen!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 3/4 cup packed light brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup white chocolate chips or chopped white chocolate bar

  • 1 cup macadamia nuts, roughly chopped

Directions

  • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  • Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Fold in the white chocolate chips/chunks and chopped macadamia nuts until evenly distributed throughout the dough.
  • Scoop dough by rounded tablespoons (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
  • Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. They may look slightly underbaked, but they will continue to set as they cool.
  • Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and keeps them chewy.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

    • Chill Factor: For thicker cookies that don’t spread too much, I always recommend chilling your cookie dough for at least 30 minutes, or even up to 24 hours. This deepens the flavor and improves texture!
    • Nutty Flavor: For an extra layer of flavor, lightly toast your chopped macadamia nuts in a dry pan over medium heat for 5-7 minutes before adding them to the dough. Let them cool completely before mixing.
    • Perfect Scoop: Using a cookie scoop ensures all your cookies are the same size, which means they’ll bake evenly. Plus, it makes portioning out the dough a breeze for perfectly uniform treats!

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