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These White Chocolate Macadamia Nut Cookies are made with browned butter that makes the flavor of the white chocolate and macadamia nuts POP. They have rich butterscotch undertones, crispy edges, and a soft and chewy interior. Basically, they’re the best cookie on the planet.
This post for White Chocolate Macadamia Nut Cookies Recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter.
White Chocolate Macadamia Nut Cookies are my all time favorite cookies, but I feel like sometimes they are lacking in flavor. So to heighten the flavor of these cookies I opted for browned butter, because I feel that the butterscotch undertones of the browned butter go lovely with the white chocolate and macadamia nuts.
The mixing method for these cookies is a little different. I alternate between mixing and resting the batter so that the sugar dissolves before baking. As a result, the cookies have a crisp exterior and a marvelous chewy interior. It’s really worth the extra effort.
If you love white chocolate and macadamia nuts like I do, then check out these recipes:
Paradise Cookies: They’re full of white chocolate chunks, macadamia nuts, coconut, lime zest, and sea salt. As a result, they’re my favorite cookie to make during the summer!
Toasted Coconut White Chocolate Macadamia Nut Bars: Just look at all of those macadamia nuts! I like making these for bake sales because the cut squares show all of the goodies that are packed into the bars.Cook’s Note – White Chocolate Macadamia Nut Cookies:
- These macadamia cookies will keep in an airtight container for up to 5 days.
- To freeze the cookie dough: scoop dough onto a cookie sheet, and freeze until solid. Then, place frozen cookie dough into Ziploc bags. The dough can be frozen this way for up to 6 months.
Cook’s Tools and Ingredients – White Chocolate Macadamia Nut Cookies:
White Chocolate Macadamia Nut Cookies
Ingredients
- 14 tablespoons unsalted butter divided
- ½ cup granulated sugar
- ¾ cups packed dark brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 1 cup white chocolate chips or chunks
- 1 cup chopped macadamia nuts
Instructions
- PREHEAT OVEN & PREP PANS: Move oven rack to middle position and preheat to 375 degrees F. Line 2 cookie sheets with silicone baking mats or parchment paper; set aside.
- BROWN THE BUTTER: In a 10-inch skillet over medium-high heat add 10 tablespoons of butter and heat until melted and the butter turns dark golden brown while swirling the pan often. Take the pan off the heat and swirl in remaining 4 tablespoons of butter.
- MAKE THE BATTER: In the bowl of a stand mixer fitted with the whisk attachment add the butter, both sugars, salt, and vanilla and mix until combined. Add the egg and yolk and mix for 30 seconds, and then let the mixture rest for 3 minutes. Repeat the mixing and resting process 2 more times, the mixture will be thick, smooth, and shiny. Sift in the flour and baking soda and fold in using a rubber scraper until just combined. Fold in the white chocolate chips and macadamia nuts until evenly distributed.
- SCOOP BATTER: Use a 3-Tablespoon scoop to scoop the batter onto the prepared cookies sheets. The scooped batter should be about 2-inches apart (I usually have no more than 8 dough balls per cookie sheet).
- BAKE COOKIES: Bake the cookies 1 sheet at a time until the cookies are slightly golden, still puffy, and the edges have begun to set but the centers are still soft, about 10-12 minutes, rotating the cookie sheet halfway through baking.
- COOL COOKIES: Let the cookies cool on the cookie sheet for 5 minutes, and then move them to a wire rack to cool completely. Repeat baking and cooling process with remaining cookie dough. One the cookies are cool, store them in an airtight container at room temperature.
Nutrition
Adapted from Cook’s Illustrated.
Corrine says
Those look delicious. Macademia nuts are my favourite type of nut, so flavourful! 🙂
jennaseverythingblog says
Delicious! I’m still searching for my favorite chocolate chip cookie recipe–I may have to include yours. Do they bake up chewy? They certainly look like it in the beautiful pictures you took!
Jillian Wade says
Jenna, they do bake up chewy as long as you don’t over bake them–you need to make sure you take them out of the oven once the edges start to brown and the centers are still puffy.
Happy Baking!
-Jillian
FABBY'S LIVING says
I just got the recipe and can’t wait to make them for Valentines tea party. Thank you so very much for sharing such a great recipe Jenna.
The best for you. I will also share my recipes for “Granola Cookies”… as soon as take a pic of them too. Hope you visit my blog too.
The best for you.
FABBY
Denise says
I’m usually not compelled to offer my opinion or write reviews, but I just made these cookies, and they are probably the best cookies I have ever made! And I do LOTS of baking! The browned butter makes the difference between a really good cookie and a great cookie! I always follow a recipe exactly as stated the first time, then make any changes I feel would improve the recipe the following times I make it. NO CHANGES NEEDED HERE! Follow exactly as stated, and you too will be enjoying a winner!
Jillian says
Denise, your comment truly made my day so thank you! I am thrilled that you loved the recipe! 🙂
FABBY'S LIVING says
I just followed your blog too…I like your recipes that I just saw. I love cooking and baking, so you’re the perfect friend!
Again, thank you for sharing.
XOX
FABBY
Jillian Wade says
Fabby,
Thanks for following me and the compliments. I hope you enjoy the recipe!
Happy Baking,
Jillian
Erica says
these look delicious, I wish I could get my husband to eat nuts 🙁
Dana DeVolk says
One of my favorite cookies but I have never tried making them! Saving this recipe for sure.
Jillian says
Yes, definitely have to make them!
Sandi says
We love macadamia nuts. What a delicious idea to make cookies with them 🙂
Jillian says
We love them, too. 🙂
Bintu | Recipes From A Pantry says
Oh these look incredible – I love macadamia nuts in cookies, my whole family would eat these all up really quickly!
Jillian says
Macadamia nuts are the best!
Boastful Food says
Hi, Jill! Always love seeing your tantalizing baked goodies! These look incredible and definitely one of my favorite combos. I bet your kitchen always smells amazing:)
Jillian says
Awww, you’re so sweet! Thanks for stopping by! 🙂
Jenni LeBaron says
These look perfect. One of my favorite things about a good cookie is when they get that nice cracked top. Yum!
Jillian says
Me, too! Gotta love a crackly top! 🙂
Chichi says
These cookies are definitely sending me to my next baking project. I love trying out new recipes. Haven’t tried these before. I am sure we would love it.
Jillian says
Yay! I hope you enjoy them!
Lilly says
Yes please! These are my favorite cookies! I can’t wait to try. This recipe looks perfect!
Jillian says
They’re my favorite cookie, too! Enjoy! 🙂
Dayna says
These are delicious!
Head Biscuit says
I just made these and they turned out great. Thank you. I did cut back on the brown sugar to 1/2 cup, and the butterscotch tones were still there. Great cookie!