If you’re on the hunt for a cookie that’s a little bit fancy but totally cozy, you’re going to want to try this White Chocolate Macadamia Cookies Recipe. I absolutely love this one because it strikes that perfect balance between buttery sweetness and crunchy nutty goodness. Plus, the white chocolate chips melt just right, giving you pockets of creamy indulgence in every bite. Stick with me here — I’ll walk you through everything to make sure your cookies come out flawless and have your kitchen smelling like heaven.
Why You’ll Love This Recipe
- Perfect Texture: These cookies come out soft on the inside with slightly crisp edges — just like the ones from your favorite bakery.
- Simple Ingredients: Nothing complicated here — just pantry staples and a few treats like white chocolate and macadamia nuts.
- Crowd-Pleaser: Whenever I bring these out, my family and friends can’t get enough — they literally go crazy for this combo.
- Easy to Make: Even if you’re new to baking cookies, I’ll help you nail every step without stress.
Ingredients You’ll Need
Every ingredient here plays a key role in making your White Chocolate Macadamia Cookies taste amazing. The butter and sugars create that soft, chewy base, while the cornflour and bicarbonate of soda give you that ideal texture. Plus, those white chocolate chips and chopped macadamia nuts add the star power!
- Unsalted Butter: Using unsalted lets you control salt levels better; room temperature is best for easy creaming.
- Light Brown Sugar: I love the slight molasses flavor it adds, helping the cookies stay moist and chewy.
- Egg: Binds everything together and adds richness — large or medium works fine.
- Vanilla Extract (Optional): It’s subtle but lifts the flavors, so I recommend adding it if you have it on hand.
- Plain Flour: Keeps the structure balanced — make sure it’s measured properly (spoon and level it) for best results.
- Cornflour: This is my secret weapon for making cookies soft and tender.
- Bicarbonate of Soda: Helps the cookies rise and develop those perfect cracks.
- Sea Salt: A pinch enhances the sweetness and balances the flavor beautifully.
- White Chocolate Chips: Go for good quality so they melt smoothly and taste creamy.
- Macadamia Nuts: Chopped coarsely for crunch — toasting them lightly beforehand adds a lovely depth if you have time.
Variations
One of the things I love most about this White Chocolate Macadamia Cookies Recipe is how easy it is to customize. I often switch things up depending on what I have or what mood I’m in, and each variation brings something new to the table.
- Swap Nuts: I’ve swapped macadamia for pecans or walnuts when I’m out of macadamias, and it totally works — though macadamias are my fave for that buttery crunch.
- Dark Chocolate Chips: For a richer twist, swap white chocolate for dark chocolate chips. It’s a bit less sweet but still decadent.
- Gluten-Free: I once tried with a gluten-free flour blend and it still turned out beautiful — just keep an eye on the texture as gluten-free blends vary.
- Extra Salt: Sprinkle flaky sea salt on top before baking for a sweet-salty hit that’s irresistible.
How to Make White Chocolate Macadamia Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 180ºC fan (or 200ºC for a conventional oven). Line two or three baking trays with parchment paper so your cookies don’t stick and have space to spread — I like to bake no more than six cookies per tray for the best airflow.
Step 2: Cream Butter and Sugar
In a large bowl, beat together 125g unsalted butter and 175g light brown sugar until the mixture becomes creamy and fluffy. This process traps air, which helps your cookies lift slightly and develop a gorgeous texture. I use an electric mixer here to save time, but a sturdy whisk works if you’re feeling strong!
Step 3: Add Egg and Vanilla
Crack in one egg and pour in the vanilla extract if you’re using it, then beat again until everything’s smoothly combined. Don’t rush this step because you want a silky batter before adding dry ingredients.
Step 4: Mix in Dry Ingredients
Add 275g plain flour, 1 tablespoon cornflour, ½ teaspoon bicarbonate of soda, and ½ teaspoon sea salt to your wet mixture. Beat gently until the dough comes together — you’ll notice it start to feel thick and soft, but not sticky. I like to stop mixing as soon as it forms dough to avoid overworking it and getting tough cookies.
Step 5: Fold in White Chocolate Chips and Nuts
Pop in 150g of white chocolate chips and 150g chopped macadamia nuts. Use a spatula or your mixer on low speed to evenly distribute them. These goodies give the cookies that dreamy texture and the flavor combo that’ll have your guests asking for the recipe.
Step 6: Scoop and Bake
Using a 5cm cookie scoop or a spoon, portion the dough onto your lined baking trays. Remember not to crowd them — about 6 cookies per tray works well. Bake for exactly 10 minutes; the edges should be lightly golden, but the centers will look soft. This is key because they continue baking on the tray after you pull them out.
Step 7: Cooling Time
Remove the trays from the oven and let the cookies cool on them for 10 minutes. This resting time lets them firm up without overbaking. Then, transfer them to a wire rack to cool completely — this keeps the bottoms from getting soggy.
Pro Tips for Making White Chocolate Macadamia Cookies Recipe
- Room Temperature Butter: Using butter at room temp lets it cream perfectly with sugar for that delightful cookie texture.
- Don’t Overmix: Once you add the flour, mix just until combined to keep cookies soft and tender.
- Scoop Evenly: Using a cookie scoop means your cookies bake evenly and look professional.
- Timing is Key: Don’t wait for cookies to look fully baked in the center—they set perfectly during cooling.
How to Serve White Chocolate Macadamia Cookies Recipe
Garnishes
I love to sprinkle a tiny pinch of flaky sea salt on top of the cookies just before baking — it amps the flavor beautifully. If I’m feeling fancy for a gathering, I sometimes drizzle a little melted white chocolate over cooled cookies for a pretty finishing touch.
Side Dishes
These cookies are fantastic with a cold glass of milk or a cup of strong coffee. For a cozy afternoon, pairing them with brewed chai tea is a personal favorite – the spices complement the sweet and nutty flavors wonderfully.
Creative Ways to Present
For birthdays or holiday parties, I like piling thesecookies on a tiered dessert stand, interspersed with fresh berries and mint leaves. Another hit is wrapping a few cookies in parchment paper tied with twine as homemade gifts — people always go crazy for them.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and trust me, you will!), store your cookies in an airtight container at room temperature for up to 4 days. I find layering them between sheets of parchment paper keeps the nuts and chocolate chips from sticking.
Freezing
I’ve frozen the dough balls successfully — just scoop and freeze them on a tray, then transfer to a freezer bag. When you’re ready, bake straight from frozen, just add a couple minutes to baking time. This trick saves me when I want fresh cookies on a whim!
Reheating
To warm up leftover cookies, I pop them in a preheated oven at 160ºC for 5 minutes — this revives the softness and makes the white chocolate melty again without drying them out.
FAQs
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Can I use salted butter instead of unsalted?
You can use salted butter if that’s what you have, but be sure to reduce or omit the added sea salt in the recipe to avoid overly salty cookies.
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How do I prevent my macadamia nuts from going rancid?
Store macadamia nuts in an airtight container in the fridge or freezer if you’re not using them soon. This helps maintain their freshness and crunch in your cookies.
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Can I make this recipe dairy-free?
Yes! Substitute butter with a dairy-free butter alternative and ensure your white chocolate chips are vegan-friendly. The texture might differ slightly but still delicious.
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Why do the cookies spread too much sometimes?
This can happen if your butter is too warm or if you use too much sugar. Make sure your butter is soft but not melting, and that you measure your ingredients precisely. Chilling the dough briefly before baking can help as well.
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Can I add other mix-ins?
Absolutely! Dried cranberries, toffee bits, or even a handful of coconut flakes can add a fun twist to the classic. Just keep the quantity balanced so cookies still hold together well.
Final Thoughts
Honestly, this White Chocolate Macadamia Cookies Recipe has become my go-to whenever I want a little treat that feels special but doesn’t require a million fancy steps. I’ve shared it with family, friends, and even surprise guests, and I’m always met with smiles and requests for seconds. Baking these cookies always brings a cozy warmth to the kitchen, and I hope you’ll enjoy baking (and eating!) them just as much as I do. So grab your apron, preheat that oven, and let’s get baking!
Print
White Chocolate Macadamia Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
These White Chocolate Macadamia Cookies are deliciously soft and chewy with a perfect balance of sweet white chocolate and crunchy macadamia nuts. They’re easy to make and ideal for satisfying your cookie cravings with a nutty and chocolatey twist.
Ingredients
Cookie Dough
- 125 g unsalted butter
- 175 g light brown sugar
- 1 large/medium egg
- 1 tsp vanilla extract (optional)
- 275 g plain flour
- 1 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
Mix-ins
- 150 g white chocolate chips
- 150 g macadamia nuts (chopped)
Instructions
- Preheat and prepare trays: Preheat your oven to 180ºC Fan or 200ºC regular, and line two to three baking trays with parchment paper to prevent sticking.
- Cream butter and sugar: In a mixing bowl, add the unsalted butter and light brown sugar. Beat them together until the mixture is creamy and smooth, which creates a good base for the cookie dough.
- Add egg and vanilla: Beat in the egg and vanilla extract (if using) until well combined, ensuring a homogenous mixture that will bind your cookies.
- Incorporate dry ingredients: Add the plain flour, cornflour, bicarbonate of soda, and sea salt to the bowl. Beat everything together until a soft cookie dough forms, but be careful not to overmix.
- Fold in chocolate and nuts: Stir in the white chocolate chips and chopped macadamia nuts, mixing until they’re evenly distributed throughout the dough.
- Scoop onto trays: Using a 5 cm scoop, place mounds of dough on the prepared baking trays, spacing them well and limiting to 6 per tray to ensure enough room during baking.
- Bake the cookies: Place the trays in the oven and bake for 10 minutes, or until the edges are golden and the centers look set but still soft.
- Cool the cookies: Remove the trays from the oven and let the cookies cool on the trays for 10 minutes to firm up before transferring them to a wire rack to cool completely.
- Enjoy: Once cooled, serve these delightful white chocolate macadamia cookies for a perfect treat anytime.
Notes
- These cookies are a heavenly combination of chocolatey sweetness and nutty crunch.
- Make sure not to overcrowd the baking trays to allow the cookies to spread properly.
- You can substitute macadamia nuts with other nuts like pecans or walnuts if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra chewiness, slightly underbake by reducing oven time by 1-2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 281 kcal
- Sugar: 17 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 19 mg
