White Chocolate Macadamia Nut Cookies
28 cookies
Rich and decadent White Chocolate Macadamia Nut Cookies are sweet, buttery, and easy to make with this fun cookie recipe.
Equipment
Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup macadamia nuts coarsely chopped, plus more for decoration if desired
- 1 cup white chocolate chips plus more for decoration if desired
Instructions
- Preheat oven to 350°F/180°C, or 160°C fan oven. Line 3 cookie sheets with parchment paper or a silicone mat and set aside.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, for about 3-4 minutes. Add the egg and vanilla extract and mix again.
- Add the flour mixture to the butter mixture in 2-3 smaller additions, mixing well after each. Gently fold in the macadamia nuts and the white chocolate chips.
- Use a medium cookie scoop (#40 size, or 1.5 tablespoon) to scoop the cookie dough onto the prepared baking sheets. Press additional nuts and white chocolate chips onto the cookie dough balls if desired. Bake in the preheated oven for 7-9 minutes, or until the cookies are spread and set on top.
- Allow to cool 5 minutes on the cookie sheet befores transferring to a wire rack to cool completely.
Notes
- Made with a medium cookie scoop, these cookies will be about 2.5 inches wide. You can make them slightly smaller or larger, but the baking time will need to be adjusted.
- Adding extra chips and nuts to the top of each cookie before baking will make them look extra yummy. If you skip this step, all of the add-ins will be hidden under cookie dough.
- The dry ingredients for this recipe will fit perfectly into a 32-oz Mason Jar and can be packaged up as an edible gift! Layer white sugar, brown sugar, the flour mixture from step 2, white chocolate chips, and finally the macadamia nuts. Seal the jars, and print gift tags with instructions for baking the recipe (a free PDF is included in the main post).
- Storing: Store your homemade white chocolate macadamia nut cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. The cookie mix in a jar can be stored for up to 3 months in a cool, dry location.
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 50mg | Fiber: 1g | Sugar: 11g | Vitamin A: 116IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg