White Chocolate Chip Macadamia Nut Cookies

White Chocolate Chip Macadamia Nut Cookies are irresistible-creamy white chocolate, buttery macadamia nuts, and melt-in-your-mouth goodness. White Chocolate Chip Macadamia Nut Cookies are a family favorite. We love them just as a cookie and we love them with vanilla ice cream in the middle-a white chocolate macadamia nut cookie ice cream sandwich.

On our food recipe blog, you will also find other super easy and quick cookie recipes you will love. If you love lemon, you will love these easy Lemon Cookies. For all of you chocolate lovers, Triple Chocolate Cookies will be a new favorite. Do you love Toblerone Candy bars, like I do? I put this Toblerone Cookie recipe together quite awhile ago and have made them many times since-yummy! And…here is a recipe for Creme Filled Brownie Cookies that I have made with a brownie mix-they are so fun and delicious.

Helpful Items For This Recipe:

I love cookie/ice cream scoops. They make making cookies similar sizes so easy, they keep my hands clean, and are helpful for other things like filling muffin and cupcake cups. I have even used them for serving mashed potatoes and Cool Whip/Jell-O fruit salads. It’s a must have for kitchen tools.

Ingredients Needed for White Chocolate Chip Macadamia Nut Cookies:

• 1 cup butter softened but not melted
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2-3 tsp vanilla
• 3 ¼ cups flour fluff flour-stir with a spoon, scoop and level off
• 1 tsp baking soda
• 1 tsp corn starch
• 1/2 tsp salt
• 1 1/4 cups white chocolate chips plus extra to press into cookie dough, if desired (see instructions)
• 1 cups macadamia nuts roughly chopped-plus more to press into cookie dough, if desired

Instructions For White Chocolate Chip Macadamia Nut Cookies:

1. Combine butter, brown sugar and granulated sugar together with an electric mixer or stand mixer until smooth and creamy.
2. Add eggs and vanilla. Mix well.
3. Mix in flour, baking soda, cornstarch and salt until combined.
4. Stir in white chocolate chips and macadamia nuts.
5. Place dough in the refrigerator to chill for an hour-this is optional, I have baked them immediately with great results, too. Place remaining cookie dough in the refrigerator while each pan of cookies bakes. 
6. Remove from the refrigerator and roll cookie dough into similar sized balls-I use a 2 Tablespoon cookie scoop (makes 28 with this size cookie scoop). Place the cookie dough balls on a parchment covered cookie sheet, leaving space between each cookie-about 3 inches. 
7. Note: after I make the cookie balls, I like to break them in half then press the two pieces back together with the broken side up. Then, place them on the cookie sheet and press extra white chocolate chips and extra macadamia nut pieces into the top-looks pretty this way.
8. Bake at 350° for 9-10 minutes. Allow 2-3 minutes for the cookies to cool on the pan. Then, move cookies to a cooling rack to finish cooling. Enjoy!

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White Chocolate Chip Macadamia Nut Cookies

A deliciously sweet and salty cookie that is better than store bought.

Course Dessert

Cuisine American

Keyword Easy Cookie Recipes, Macadamia Nuts, White Chocolate Chips

Prep Time 15 minutes

Cook Time 10 minutes

Chilling Time: 1 hour

Total Time 1 hour 25 minutes

Servings 28

Author Sweeter With Sugar

Ingredients

• 1 cup butter softened but not melted
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2-3 tsp vanilla
• 3 ¼ cups flour fluff flour-stir with a spoon, scoop and level off
• 1 tsp baking soda
• 1 tsp corn starch
• 1/2 tsp salt
• 1 1/4 cups white chocolate chips plus extra to press into cookie dough, if desired (see instructions)
• 1 cups macadamia nuts roughly chopped-plus more to press into cookie dough, if desired

Instructions

1. Combine butter, brown sugar and granulated sugar together with an electric mixer or stand mixer until smooth and creamy.

2. Add eggs and vanilla. Mix well.

3. Mix in flour, baking soda, cornstarch and salt until combined.

4. Stir in white chocolate chips and macadamia nuts.

5. Place dough in the refrigerator to chill for an hour-this is optional, I have baked them immediately with great results, too. Place remaining cookie dough in the refrigerator while each pan of cookies bakes.

6. Remove from the refrigerator and roll cookie dough into similar sized balls-I use a 2 Tablespoon cookie scoop (makes 28 with this size cookie scoop). Place the cookie dough balls on a parchment covered cookie sheet, leaving space between each cookie-about 3 inches.

7. Note: after I make the cookie balls, I like to break them in half then press the two pieces back together with the broken side up. Then, place them on the cookie sheet and press extra white chocolate chips and extra macadamia nut pieces into the top-looks pretty this way.

8. Bake at 350° for 9-10 minutes. Allow 2-3 minutes for the cookies to cool on the pan. Then, move cookies to a cooling rack to finish cooling. Enjoy!

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