White Chocolate Macadamia Nut Cookies Recipe

If you love soft chocolate chip cookies that are filled with chocolate, nuts, and the perfect amount of sweetness, then you need to try this recipe!

Course Cookies

Cuisine American

Keyword macadamia cookies white chocolate, white chocolate cookies macadamia, White Chocolate Macadamia Nut Cookies Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings Cookies

Calories 214kcal

Author Makyla Ata

Preheat the oven to 200C degrees (400F).
If your oven runs hot, bake at 375F, but add a few minutes to the baking time.
Add the butter, sugar and vanilla extract into a large bowl and beat until light and fluffy.
Add the egg to the creamed mixture and beat well to combine.
Sift in the flour, baking soda and salt. Mix until just combined. You don't want to overwork the dough. This can make the butter go too soft, which leads to spread-out cookies.
Roughly chop up the macadamia nuts and add them to the cookie dough with the chocolate chips. Mix until just combined.
Line a cookie sheet with parchment paper. Scoop out 16 dough balls (I use a 2 tablespoon-sized cookie scoop). Don’t roll these just place them onto the cookie sheet. This keeps the cookies chunky.
Bake for 8-10 minutes. You don't want them to overcook, so keep an eye on them to ensure the oven isn't too hot.
Let them cool down for 2 minutes, then transfer them to a wire rack - if you can wait that long! Enjoy.

Slightly underbake them because they'll keep cooking after they come out of the oven. This will keep them soft and moist.
Cool the cookies on a wire rack after removing them from the hot baking tray. This will stop them from cooking further, but be careful not to break them.
You can add half white sugar and half brown sugar if you don't want a super soft cookie. The brown sugar moistens the cookies, but the white sugar makes them crisp.
Cookies made with cold butter will stay chunky. Warm butter spreads more in the oven, making the cookies flatter.
Use a 2 tablespoon-sized scoop to get 16 cookies.