White Chocolate Macadamia Nut Cookies Recipe

White chocolate macadamia nut cookies are sweet, chewy, and loaded with crunchy nuts—perfect for cookie platters.  


– 2 cups minus 2 tablespoons all-purpose flour – 1 ⅔ cups bread flour – 1 ¼ teaspoons baking soda – 1 ½ teaspoons baking powder – 1 ½ teaspoons fine sea salt – 1 ¼ cups unsalted butter – 1 ¼ cups packed light brown sugar – 1 cup plus 2 tablespoons granulated sugar – 2 large egg – 2 teaspoons pure vanilla extract – 1 ¼ cups white chocolate chip – 1 cup macadamia nut piece


Stir flours, baking soda, baking powder, and salt in a bowl. Set aside.  

Step 1

Mix butter and sugars for 5 minutes in a paddle-attached mixer until light. Mix thoroughly after adding each egg.   

Step 2

Mix in vanilla. Reduce speed to low, add dry ingredients, and mix for 5–10 seconds. Mix in macadamia nuts and white chocolate chips.   

Step 3

Press plastic wrap on dough and chill 24–36 hours. Batch-made dough can be refrigerated for 72 hours.  

Step 4

To scoop dough easier, let it remain at room temperature for 30–40 minutes before baking.  

Step 5

Preheat oven to 350°F. Cover a baking sheet with parchment or nonstick baking mat. Set aside.  

Step 6

With a medium cookie scoop (1.25 to 1.5 tablespoons), scoop balls of cookie dough onto the baking sheet at least 2 inches apart.   

Step 7

Bake 11-13 minutes until rims are dark and centres are tender. After 5-10 minutes on the baking pan, cool on a wire rack.Use leftover dough or chill for following day baking.  

Step 8

Grand Floridian Chocolate Chip Cookies Recipe 

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