5.0 from 15 votes
White Chocolate Macadamia Nut Cookies
Tender, lightly chewy and crisp macadamia nut cookies are loaded with crunchy nuts and sweet white chocolate chips. This classic cookie recipe is super easy to make and always a big hit with kids and adults alike!
Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 36 cookies
Calories: 196 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 cup unsalted butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- 1 ½ cups macadamia nuts roughly chopped
Instructions
- Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
- Set out a mixing bowl and an electric mixer. In the stand mixer, combine the softened butter with the white sugar and brown sugar. Cream on high for 3-5 minutes, until the butter is light and fluffy.
- In a separate mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Mix well, making sure there are no clumps.
- Once the butter and sugar mixture is very fluffy, scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs and vanilla extract. Slowly add in the flour mixture until the cookie dough is smooth. Scrape the bowl with a rubber spatula again. Then turn on low and mix in the white chocolate chips and macadamia nuts. As soon as the chips and nuts are evenly dispersed, turn off the mixer as to not over-mix the dough.
- Use a 1 ½ tablespoon cookie scoop to portion out the cookies into balls. Loosely roll the dough balls and set them on the baking sheets, 2 inches apart. Bake for 11-13 minutes until just barely golden around the edges. Allow the cookies to cool completely on the baking sheets before moving.
Cup of Yum
Notes
- These cookies come out soft, chewy, and somewhat thin. For thicker cookies, chill the cookie dough for 30 minutes before scooping and rolling. Then bake for 13 to 14 minutes.
- Store homemade cookies in an airtight container and keep them on the counter for up to 1 week.
Nutrition Information
Serving
1pc
Calories
196kcal
(10%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
76mg
(3%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
173IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 196
% Daily Value*
| Serving | 1pc | |
| Calories | 196kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 76mg | 3% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.