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Perfect White Chocolate Macadamia Cookies

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These white chocolate macadamia cookies feature soft, chewy centers with a slight crisp on the edges, combining sweet white chocolate chunks and buttery macadamia nuts for a comforting treat.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened to room temperature
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (270 g) white chocolate chips
  • 1 cup (150 g) macadamia nuts, roughly chopped and lightly toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a separate large bowl, use an electric mixer on medium speed to beat the softened unsalted butter with granulated sugar and light brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
  6. Gently fold in the white chocolate chips and toasted macadamia nuts.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  8. Using a medium cookie scoop or spoon, drop dough balls about 1 ½ tablespoons each onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes, or until edges are lightly golden but centers still look soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough for at least 30 minutes is essential to prevent spreading and to maintain a chewy center. Use butter softened to room temperature but not melted. Avoid overbaking; cookies should look slightly underdone in the center when removed from the oven as they firm up while cooling. Store cookies in an airtight container with parchment paper between layers to keep them soft. For gluten-free, use a 1-to-1 gluten-free baking blend. For dairy-free, use vegan butter and dairy-free white chocolate chips.

Nutrition

Keywords: white chocolate macadamia cookies, soft chewy cookies, easy cookie recipe, baking, dessert, macadamia nuts, white chocolate chips

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