These amazing, chewy, and sweet macadamia nut white chocolate cookies are a MUST-MAKE! They're made with butter, two types of white chocolate, and salty macadamia nuts. They're the most perfect chewy, crunchy, crispy cookies.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Although these cookies are so popular, I never really tried one growing up. I was always a classic chocolate chip cookie kind of girl. BUT, I feel like there's been so much buzz about white chocolate macadamia nut cookies recently on TikTok. So, I had to give them a try and...I've really been missing out! This is a delicious combination that makes the perfect cookie. It might be my new favorite cookie!
If you're looking for more cookie recipes, you've come to the right place. Check out my popular lava cookies and my chocolate cherry cookies.
Jump to:
- What makes these white chocolate macadamia nut cookies so good?
- Macadamia Nut White Chocolate Cookies Texture
- Ingredients in Chewy White Chocolate Macadamia Nut Cookies
- How to Make Chewy Macadamia Nut White Chocolate Cookies
- Equipment I Use + Love
- Macadamia Nut White Chocolate Cookies Variations
- How to Store Macadamia Nut White Chocolate Cookies
- Frequently Asked Questions
- Top tip
- Chewy White Chocolate Macadamia Nut Cookies (gluten-free)
What makes these white chocolate macadamia nut cookies so good?
The two types of white chocolate really make these cookies pop! I love combining both white chocolate chips and a chopped white chocolate bar for layers of gooey chocolate.
Macadamia Nut White Chocolate Cookies Texture
These cookies have a chewy texture with crisp edges complimented by crunchy macadamia nuts.
Ingredients in Chewy White Chocolate Macadamia Nut Cookies
- Gluten-free flour: I use King Arthur's gluten-free flour in this recipe.
- White Chocolate Chips: I like Ghiradelli white chocolate chips.
- White Chocolate Bar: I use Lindt's classic white chocolate bar.
- Raw Macadamia Nuts: these can get expensive, so whatever the cheapest option is perfect for this recipe. I typically use a store brand.
- Baking soda
- Granulated sugar
- Brown sugar
- Eggs
- Unsalted butter
- Salt: Redmond Real Salt is the only salt I use at the moment.
See recipe card for quantities.
How to Make Chewy Macadamia Nut White Chocolate Cookies
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
In a separate bowl, mix together the flour, salt, and baking soda.
Add the dry ingredients to the butter mixture. Mix until combined.
Roughly chop the white chocolate bar into small squares and add to the dough. Also, add the white chocolate chips and macadamia nuts.
Scoop the cookie into large cookie dough balls and place them on the cookie sheet.
Chill in the fridge for 15 minutes before baking.
Bake in the oven for 20 minutes.
After 20 minutes, remove the cookies from the oven and cool on a wire rack. They should be golden brown.
Hint: a cookie scoop is a must-have when making cookies. This is my favorite set!
Equipment I Use + Love
- Cookie scoop - to scoop each cookie evenly.
- Electric mixer - love this one because it's cordless! It also comes in some really pretty colors. You may also use a paddle attachment if using a stand mixer.
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Wooden spatula - a non-toxic alternative to spatulas.
- Baking sheet - def needed for this recipe.
- Precut parchment paper - makes baking so much easier. You may also use silicone baking mats.
Macadamia Nut White Chocolate Cookies Variations
- Brown Butter - brown the butter before adding it to the dough for brown butter cookies.
See my brown butter chocolate chip cookies HERE!
How to Store Macadamia Nut White Chocolate Cookies
Store these cookies in a cool, dry place in an airtight container. You can also store the cookies in a freezer-safe bag and store them in the freezer for six months.
Frequently Asked Questions
Vegan white chocolate is a great option for a dairy-free chocolate chip.
Macadamia nuts can be costly, so I always buy store brands in small quantities.
Any form of chocolate chip or disk will contain stabilizers that help prevent melting. That's why I add both white chocolate chips AND a white chocolate bar. I like some of the chocolate to hold its shape and some of the white chocolate to be really gooey.
In this recipe, there is no need to add baking powder. The teaspoon baking soda does the trick for this chewy cookie recipe.
Top tip
Make sure to let cool on a wire rack before eating so the cookies can solidify their crisp edges.
Chewy White Chocolate Macadamia Nut Cookies (gluten-free)
Equipment
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 2 sticks of unsalted butter melted
- ½ teaspoon salt
- 1 cup white chocolate chips
- ½ cup macadamia nuts
- 12 ounce white chocolate bar
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry ingredients to the butter mixture. Mix until combined.
- Roughly chop the white chocolate bar into small squares and add to the dough. Also, add the white chocolate chips and macadamia nuts.
- Scoop the cookie into large cookie dough balls and place them on the cookie sheet.
- Chill in the fridge for 15 minutes before baking.
- Bake in the oven for 20 minutes.
- After 20 minutes, remove the cookies from the oven and cool on a wire rack. They should be golden brown.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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