Buttery White Chocolate Macadamia Nut Cookies Recipe Melts In Your Mouth Cookies Desserts Snacks

What's your favorite sweet? Personally, I’m a chocolate person. I will almost always choose chocolate over whatever the other option is. That said, I’m pretty good at trying other things and I know a good recipe when I see (or taste!) it. This macadamia nut cookie recipe is a great example. These cookies are sweet, packed with white chocolate and macadamia nuts. They have a soft, chewy center with a delightful buttery flavor that melts in your mouth. 

What else makes this easy cookie recipe a great one? It’s easy to halve, it freezes well and, if you must have a chocolate fix, you may substitute chocolate chips for the white chocolate chips.

To make this easy white chocolate macadamia nut cookies recipe, you will need a few simple ingredients. Here's your easy shopping list: flour, cornstarch, baking soda, salt, butter, brown sugar, granulated sugar, eggs, vanilla extract, macadamia nuts and white chocolate chips.

These cookies make a wonderful dessert or a sweet snack during the day. Plus, you can make the dough in advance and chill it in the refrigerator for up to four days. What a great way to always have homemade dough ready for fresh-baked cookies!

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Cuisine: American
Prep Time: 15 minutes plus 2 hours to chill 
Cook Time: 12 minutes
Total Time: 2 1/2 hours
Servings: 30 cookies

Ingredients

• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
• 3/4 cup light brown sugar or dark brown sugar, packed
• 3/4 cup granulated sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 cup chopped macadamia nuts
• 1 cup white chocolate chips

Helpful Products

• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Whisk
• Baking Sheet
• Rubber Spatula
• Spatula
• Mixing Bowl
• Stand Mixer
• Parchment Paper
• Airtight Containers

Recipe Notes

• The number of cookies will depend on how much batter you use for each cookie.
• I used white chocolate chips, but you can use any type of chocolate chips you prefer (dark chocolate may have the most health benefits).
• If you don't like macadamia nuts, you can eliminate them or use chopped walnuts or pecans or other chopped nuts, if desired.
• If you want these cookies to be gluten-free, use gluten-free flour.

• Store cookies in an airtight container.

Here's how to make it: 

1. In a large bowl, whisk the flour, cornstarch, baking soda and salt together. Set aside.
2. In a different bowl, whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely incorporated. Fold in the macadamia nuts and white chocolate chips (you can use an electric mixer for this step, if preferred).
3. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. Chilling the cookie dough is imperative. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20 to 30 minutes before rolling.
4. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
5. Roll cookie dough into balls about 1 to 1 1/2 tablespoons in size. Arrange balls about 3 inches apart on the baking sheets. Bake for 12 to 13 minutes or until lightly browned on the sides. The centers will look soft.
6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Nutrition Facts Per Serving

Calories: 135

Total Fat: 6g

Saturated Fat: 2.4g

Cholesterol: 18mg

Total Carbohydrate: 16.4g

Dietary Fiber: 0.5g

Total Sugars: 7.9g

Protein: 1.8g

Vitamin D: 1mcg

Calcium: 15mg

Iron: 1mg

Potassium: 44mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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