Macadamia nut cookies are a wonderful change of pace when you’re craving soft cookies with a crunchy texture. The macadamia nuts are buttery and rich, and the white baking chips provide a delightful contrast with their smooth and creamy character. Put it all together, and white chocolate macadamia nut cookies are an absolute winner. This is a fantastic drop cookie recipe for holiday parties, edible gifts or potluck events.
White Chocolate Macadamia Nut Cookies Ingredients
- Macadamia nuts: These rich nuts give the cookies their buttery flavor and crunchy texture. If you have leftovers, use the nuts in one of these recipes with macadamia nuts.
- White baking chips: At the grocery store, white chocolate chips won’t contain the word “chocolate.” They’re called baking chips or morsels because they don’t contain enough cocoa butter to be classified as chocolate. That’s not necessarily a bad thing. They melt slower than semi-sweet chocolate chips, adding incredible texture to the cookies.
- Butter: Butter takes about 45 minutes to soften on the counter. If you forgot to plan ahead, don’t worry: Here’s how to soften butter quickly.
- Sugar: Sugar helps the cookie achieve its chewy texture and golden color.
- Eggs: Eggs are a binding ingredient that holds the dough together. Cookies will have a better texture if you bake with room temperature eggs. Set them on the counter 30 minutes before you get started (but no longer than two hours).
- All-purpose flour: All-purpose flour is the best flour for cookies. You could use bread or cake flour in a pinch, but the cookies may be tough or overly delicate.
- Baking soda: Baking soda makes cookies fluffy and tender. If you don’t have any in the pantry, learn how to make cookies without baking soda.
Directions
Step 1: Cream the butter and sugar
Preheat the oven to 350°F.
In a large bowl, cream the softened butter and sugar until light and fluffy, five to seven minutes.
Editor’s Tip: Many bakers underestimate the time it takes to cream butter and sugar. The process adds pockets of air that aerate the batter, creating lighter, more tender cookies. The standard time needed to reach this stage is five to seven minutes; a more powerful mixer might require only two to three minutes.
Step 2: Add the liquid ingredients
Beat in the egg and vanilla.
Step 3: Incorporate the dry ingredients
In separate bowl, whisk together the flour and baking soda.
Gradually beat the flour mixture into the creamed butter mixture.
Editor’s Tip: Once the dough is combined, stop mixing! Overworked dough can create tough cookies that are dense or crumbly.
Step 4: Fold in the remaining ingredients
Stir in the macadamia nuts and white baking chips.
Editor’s Tip: You can bake the cookies immediately, but chilling cookie dough is the best way to create the cookies with a crispy-on-the-outside, chewy-on-the-inside texture. Cover the bowl, and refrigerate for at least 30 minutes.
Step 5: Bake the white chocolate macadamia nut cookies
Drop the batter by tablespoonfuls onto ungreased baking sheets, spacing the cookies 2 inches apart. Bake for 10 to 13 minutes, or until golden brown.
Cool the cookies on the pan for one minute. Then, remove the cookies to wire racks, and cool them completely.
Editor’s Tip: If you double the recipe and bake multiple batches of cookies, keep the remaining dough cool in the refrigerator. You’ll also want to let the baking sheets air-cool completely before starting the next batch. Baking sheets can warp when rinsed under cold water.
Recipe Variations
- Use another nut: Macadamia nuts are an expensive nut, so feel free to swap in another option, such as almonds, pistachios, pecans or walnuts.
- Swap in other baking chips: Skip the white chocolate and try other flavored baking chips. Vanilla, peanut butter or cinnamon chips would be fantastic choices.
- Make them sweet and salty: This recipe contains no salt. If you’re using raw, unsalted nuts, bump up the flavor by sprinkling the cookies with sea salt just before baking. Or, swap in salted, dry-roasted macadamia nuts to create a sweet-and-salty vibe.
Can you make white chocolate macadamia nut cookies ahead of time?
Yes, you can make white chocolate macadamia nut cookie dough up to four days in advance. Store it, covered, in the refrigerator. When you’re ready, shape and bake the cookies as directed.
If you want to work further in advance, you can freeze cookie dough for up to three months. To freeze the entire batch, wrap the finished dough in parchment paper. Flatten it, and place it in a freezer bag. Thaw the dough overnight in the fridge. Then, shape and bake the cookies as directed.
To freeze individual cookies, portion the dough on a parchment-lined baking sheet. Freeze until the dough balls are frozen. Transfer the frozen dough to a freezer-safe container. To bake, thaw overnight in the fridge. Or, bake from frozen—just increase the cooking time by three to four minutes.
How to Store White Chocolate Macadamia Nut Cookies
Store drop cookies such as white chocolate macadamia nut cookies in an airtight container. They keep at room temperature for about seven days. If the cookies become dry or hard, slide a piece of bread into the container to soften the cookies.
Can you freeze white chocolate macadamia nut cookies?
You can freeze baked cookies in a single layer on a baking sheet. After frozen solid, transfer them to an airtight container. They will last for up to three months. Thaw at room temperature when you’re craving a sweet treat.
White Chocolate Macadamia Nut Cookies Tips
What kind of macadamia nuts can you use to make white chocolate macadamia nut cookies?
You can use any variety of macadamia nuts to make white chocolate macadamia nut cookies. Macadamia nuts are a popular snack nut, so you’ll have several choices at the market—roasted, salted or flavored varieties. Your choice will affect the flavor of the finished baked good, but it’s entirely up to personal preference.
How do you prevent white chocolate macadamia nut cookies from spreading?
White chocolate macadamia nut cookies might spread for several reasons. Cookies can be flat if the flour isn’t measured correctly. Instead of dunking the cup into the flour bag, use a large spoon. Gently scoop the flour into a measuring cup. Then, level it off with the flat side of a butter knife. Another culprit could be the butter. Too-soft butter will melt too quickly in the oven. The cookies will flatten before they have time to set. This can also happen if you substitute another fat, such as margarine, coconut oil or shortening. These fats melt at different temperatures, and the cookie won’t turn out as expected.
