4.7 from 39 votes
White Chocolate Macadamia Nut Cookies
My White Chocolate Macadamia Nut Cookies are soft, thin & chewy and have fudge-like centers that are generously studded with velvety white chocolate chips and macadamia nuts. You are going to LOVE these!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 22 cookies
Calories: 256 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups all purpose flour, spooned and leveled
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 3/4 tsp. kosher salt
- 1/2 cup unsalted butter
- 2 cups white chocolate chips, divided
- 2 tsp. pure vanilla extract
- 2 large eggs, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup macadamia nuts, chopped
- flaky sea salt, for finishing
Instructions
- Combine the dry ingredients in a medium sized bowl: flour, baking powder, cornstarch, and salt. Whisk and set aside.
- In a small saucepan over medium-low heat, melt 1 cup white chocolate chips and butter. Whisk just until ingredients are melted and be careful to watch so chocolate doesn't burn. Careful not to turn the heat too high because the butter and white chocolate can separate. Remove from heat, whisk in vanilla and set aside to cool.
- Using a stand-mixer fitted with the whisk attachment, whisk the eggs and sugars for 3-4 minutes or until thick and pale in color.
- Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined. (White chocolate/butter mixture doesn’t have to be completely cooled, just so it’s not super hot).
- Add in the flour mixture and fold just until combined.
- Stir in remaining 1 cup white chocolate chips and chopped nuts. Try to avoid over-mixing. (Pro tip: pulse macadamia nuts in the food processor to chop them!)
- Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
- Scoop batter using a 2 tbsp. cookie scoop so cookies come out even in size and place on a baking sheet or cookie sheet lined with parchment paper or a silicone baking mat. Bake for 10-12 minutes. The cookies will look puffy right when you pull them out of the oven.
- Swirl a cup around cookies if needed to make perfect circles. Garnish with more white chocolate chips on top while they are still warm. Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely. Finish with flaky sea salt and enjoy!
Cup of Yum
Notes
- Short term: these cookies will last up to 5 days properly stored in an airtight container at room temperature. You can stack them with sheets of parchment paper in between to prevent sticking. Be sure cookies are completely cool before storing to prevent condensation that can make them soggy.
- Freezing: cool completely, store in an airtight container, and write the date on the container so you know when you froze them. These will keep well for up to 3 months!
Nutrition Information
Serving
1cookie
Calories
256kcal
(13%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
31mg
(10%)
Sodium
113mg
(5%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
158IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 256
% Daily Value*
| Serving | 1cookie | |
| Calories | 256kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 113mg | 5% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.