White Chocolate Macadamia Nut Cookies

5 from 1 vote

These are the best soft and chewy white chocolate macadamia nut cookies loaded with creamy white chocolate chips and buttery crunch in every bite.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings: cookies

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup white chocolate chips (plus an additional ½ cup for the tops of the cookies)
1 cup macadamia nuts, roasted and salted (see notes)

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
1 cup unsalted butter, softened, ¾ cup granulated sugar, ¾ cup packed light brown sugar
Beat in the eggs and egg yolk, one at a time, ensuring each egg is fully incorporated. Add the vanilla extract and mix well.
2 large eggs, 1 large egg yolk, 2 teaspoons pure vanilla extract
Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
Fold in the white chocolate chips and chopped macadamia nuts, distributing them evenly throughout the dough.
1 cup white chocolate chips, 1 cup macadamia nuts, roasted and salted
Scoop the dough on the onto the prepared baking sheet using a 2 to 2 ½ tablespoon scoop, spacing them about 2 inches apart.
Bake for 12 to 14 minutes or until the edges of the cookies are golden brown. The centers may still appear slightly soft but will firm up as the cookies cool.
Remove the cookies from the oven. Press a few white chocolate chips into the tops of the cookies to give them a “bakery” look. Allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Use roasted macadamia nuts for the best taste, texture, and ease. Macadamia nuts that are packaged and already chopped usually are not roasted. If you chop the nuts yourself, they should be fairly large pieces and not finely chopped.
No need to chill this dough! However, if you do chill the dough, you will need to increase the baking time to 14 to 16 minutes.
Bake in batches. Depending on the size of your pan and cookies, bake the cookies in batches for the best results. I recommend 6 cookies at a time on a half-sheet pan (13 x 18 inches).
Reshape the cookies as needed. The macadamia nuts tend to make the cookies a bit unevenly shaped. Use a drinking glass, the metal ring from a mason jar, or even a spoon to form them into a more circular shape, if desired.

Storage and Freezing

Cool the cookies completely before storing in an airtight container or storage bag in a cool dry place, for up to 5 days. If the cookies are stacked, place parchment paper between the layers to keep them from sticking.
Cookies can be frozen in an airtight freezer container or bag for up to 3 months. Thaw at room temperature.

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