Go Back
To make these tasty cookies, gather these items: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup white chocolate chips - 1 cup macadamia nuts, roughly chopped You can enhance the flavor of your cookies with: - A pinch of cinnamon for warmth - 1/2 cup shredded coconut for a tropical twist - Zest from one orange or lemon for a fresh kick These additions make your cookies even more special. If you have dietary needs, you can make swaps: - Use coconut oil instead of butter for a dairy-free option. - Replace white chocolate chips with dark chocolate chips for a rich taste. - Choose a gluten-free flour blend to make these cookies gluten-free. These swaps ensure everyone can enjoy this treat. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a big bowl, mix 1 cup of softened butter, 3/4 cup of brown sugar, and 1/4 cup of granulated sugar. Beat them together until the mix is light and fluffy, about 3 to 4 minutes. Next, add 2 large eggs one at a time. Pour in 1 teaspoon of pure vanilla extract and mix well. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir just until combined. Now fold in 1 cup of white chocolate chips and 1 cup of roughly chopped macadamia nuts until the dough is even. Using a tablespoon or a cookie scoop, drop mounds of dough onto your prepared baking sheet. Make sure to leave space between each mound, as they will spread. Bake in your preheated oven for 10 to 12 minutes. Look for golden edges and soft centers. This will give you the perfect cookie texture. Once baked, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. For a delightful finish, stack the cookies on a decorative plate. Sprinkle a bit of sea salt on top for a tasty salty-sweet contrast. To create the best white chocolate macadamia cookies, follow these tips. Use soft, room-temperature butter. This helps the cookies rise and become fluffy. Cream the butter and sugars well. Mix for at least three minutes to get a light and airy texture. When adding flour, mix just until combined. Over-mixing can lead to tough cookies. Lastly, let the dough rest for about 30 minutes before baking. This helps flavors blend and gives a better texture. Many bakers make simple mistakes. One common error is not measuring ingredients accurately. Use a kitchen scale for precise measurements. Another mistake is skipping the parchment paper. This helps prevent sticking and ensures even baking. Don’t open the oven door too soon. This can cause the cookies to sink. Also, always let your cookies cool on the baking sheet for a few minutes. This keeps them from breaking apart when moving them. You can easily adjust the sweetness of your cookies. If you prefer less sweetness, cut back a bit on both sugars. Use half a cup of brown sugar instead of three-fourths. For sweeter cookies, increase the white chocolate chips. You can add an extra quarter cup for a sweeter bite. Try mixing in dark chocolate chips or adding a pinch of sea salt. This creates a lovely sweet and salty balance. Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation and a smoother dough. Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking to prevent excessive spreading. Rotate the Baking Sheet: Halfway through baking, rotate the baking sheet to ensure even baking and browning of all cookies. Store Properly: Keep leftover cookies in an airtight container at room temperature for up to a week for optimal freshness. {{image_2}} You can make gluten-free white chocolate macadamia cookies easily. Just swap all-purpose flour with a gluten-free blend. Look for a blend that works well for baking. This way, you still get that chewy texture. The taste remains just as delightful. Keep in mind, the baking time may change. Always check for golden edges. To make vegan white chocolate macadamia cookies, replace butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for 5 minutes until it thickens. Use dairy-free white chocolate chips for that creamy touch. These cookies will still taste amazing! You can add fun mix-ins to your cookies. Try dried cranberries for a tart twist. Chopped dark chocolate adds richness. Coconut flakes give a tropical flavor. You can also throw in some chopped nuts like walnuts or pecans. Get creative! The possibilities are endless, and each mix-in brings a new taste. To keep your white chocolate macadamia cookies fresh, store them in an airtight container. This method helps prevent air from making them hard. Place parchment paper between layers of cookies if stacking. This keeps them from sticking together. Store them at room temperature for up to one week. Freezing cookies is a great way to keep them longer. After baking, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer bag or container. Label the bag with the date. They can last for up to three months in the freezer. To enjoy your cookies warm, reheating is key. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 to 10 minutes. This helps bring back their soft texture. You can also use the microwave. Heat them for about 10 to 15 seconds. Be careful not to make them too hot. Enjoy your warm cookies with a glass of milk! You can tell the cookies are done when the edges turn golden. The centers should look soft and slightly puffed. They will continue to cook as they cool. Remove them from the oven and let them rest for about five minutes. This way, they firm up just right. Yes, you can swap the white chocolate for dark or milk chocolate. Each type gives a different taste. Dark chocolate adds richness, while milk chocolate brings sweetness. Just make sure to adjust the amount to keep the flavors balanced. To soften butter fast, cut it into small cubes and leave it at room temperature. You can also place the butter in a microwave-safe bowl. Microwave it for about 10 seconds. Check it often to ensure it doesn't melt. Soft butter mixes better and helps create fluffy cookies. This post covered everything you need for great cookies. We looked at the key ingredients, how to make the dough, and baking tips. I shared ideas for gluten-free and vegan options, plus fun mix-ins. You now know how to store cookies well and keep them fresh. Baking cookies should be fun and tasty. Enjoy the process and share your treats with others!

Blissful White Chocolate Macadamia Cookies

Delicious cookies featuring white chocolate and macadamia nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 3.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2.25 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, roughly chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  • Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well incorporated.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  • Gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
  • Using a tablespoon or a cookie scoop, drop mounds of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.
  • Bake in the preheated oven for 10–12 minutes or until the edges are golden, and the centers are still soft.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a delightful presentation, serve the cookies in a stack on a decorative plate with a sprinkle of sea salt on top for an added salty-sweet flavor contrast.
Keyword cookies, macadamia nuts, white chocolate