White Chocolate Macadamia Nut Cookies: These soft macadamia nut cookies are everything you want in a cookie and more! They have a crispy outside, soft chewy inside, and are packed with salty macadamia nuts and sweet white chocolate.
They’re easy to make, and even easier to eat! Everyone’s going to be asking for this recipe. If you’re looking for an easy white chocolate macadamia nut cookie recipe, look no further. Not only are these easy, but they’re so dang good. They are crispy on the outside, soft and chewy on the inside. I mean what’s not to love about a soft, chewy, nutty, chocolatey cookie?! If you’re ready to treat your taste buds continue on, I promise they’ll thank you
My husband is somewhat of a cookie monster. I don’t think he’s come across a cookie he won’t eat. He loves pecan sandies, no bake cookies, lemon shortbread cookies, classic chocolate chip cookies, etc. With that being said he definitely has his favorites, and these warm, chewy white chocolate chip macadamia nut cookies top his list!
How do you make simple cookies?
When it comes to cookies, it really doesn’t matter how many ingredients they have, or what flavor profile you are going for. Most cookies follow the same basic instructions.
- Cream the butter and sugar together.
- Combine wet.
- Combine dry.
- Combine both, but don’t over mix.
- Fold in the mix-ins.
To make simple cookies you just need to follow those 5 steps. Then, other factors that will help your cookies turn out are things like making sure the dough consistency is right, chilling the dough if needed, and always preheating the oven completely before putting the cookies in. Good cookies don’t have to be some complex recipe with tons of ingredients and multiple steps. But even recipes with lots of steps and ingredients can be easy to make.
How do you make cookies easy?
Follow the basic rules of baking:
- Measure your flour by spooning it out of the container and into the measuring cup. This will insure it is not too dense and that the amount of flour used is consistent with what the recipe is actually calling for.
- Cream your butter until it is fluffy and light in color. This is so important to getting the texture of the cookie correct. What creaming sugar and butter together does is allows air bubbles to form when the rough crystals of the sugar are creamed into the fat. This air is what makes the cookies rise in the oven. If you want your white chocolate macadamia nut cookies to rise in the oven and be light in texture when baked, DO NOT SKIP.
- Make sure your eggs are room temp. Room temperature is a big deal when baking. When eggs are room temperature they will disperse more evenly into the batter, making for even cooking and a lighter texture. The eggs trap air, which gives you a delightfully fully egg. It also impacts the cooking time. If you forgot to bring your eggs to room temp, then do yourself a favor and pop them in a glass of warm water for 5-10 minutes before using them.
- Chill your dough. This is absolutely mandatory in this recipe. If you don’t, instead of a pillowy-soft, delicious cookie, your cookies will spread, and be thin and crispy, and a completely different texture.
If you want to make cookies easy, don’t shortcut the recipe.
What are the ingredients to make cookies?
It obviously varies depending on the type of cookie. You can have two seperate chocolate chip cookie recipes, and even they can differ. But with that being said there are some ingredients that MOST cookie recipes call for.
- Baking soda
- Baking powder
- Vanilla extract
These are pantry staples, and these white chocolate chip macadamia nut cookies are no exception. They use the same base of flour, sugar, butter, eggs, leaveners, etc. And are flavored to perfection with the addition of white chocolate chunks and macadamia nuts.
How do you make easy homemade cookies?
These macadamia cookies check off easy, and homemade, but you could run into a few problems, so here are a few tips for achieving perfect results every single time.
- Flat cookies: If your cookies are running flat, it means your butter is melting before you bake. There are a few things you can do to prevent this.
- Cream at the right time and in the right way. We already explained how important it is to cream your butter and sugar together, and how that impacts texture. But using too hard or too soft of butter can make a difference. Your butter is ready for creaming when it’s cool to the touch and when you press your finger against it, it should dent a little, but not so easy that you end up with buttery finger. When you pick it up it should have no trouble holding its shape. When creaming butter and sugar together try not to place your hand by the bottom of the bowl, the heat from your hand can melt the butter too much.
- Chill Your Cookies. In this recipe it advises you chill the dough for 5-10 minutes. Even if you are in a hurry, do not rush this step. Chilling your cookies just before baking can help these macadamia nut cookies keeps their shape.
- Bake Quickly. Baking soda goes to work immediately, so if you wait too long your cookies won’t rise.
- Cakey Cookies: If your macadamia nut cookies are coming out cakey it’s probably the fat you use or too much baking soda. Therefor, measure carefully.
- Hard dense cookies: Hard/dense cookies are due to over mixing. if you want chewy cookies with a crisp outside, and that soft delicious center, you want to mix until JUST incorporated, and fold in your macadamia nuts and white chocolate chips. Stirring too much will cause the gluten to over stimulate and lead to dense cookies.
How do you make cookies step by step?
- Sift dry ingredients together
- Cream butter and sugar together
- Beat in eggs
- Combine dry ingredients with wet ingredients
- Fold in any extras (chocolate, nuts, etc)
- Chill dough
- Place cookies on cookie sheet
- Bake in a preheated oven
Those are very basic direction, but they hold true for pretty much every recipe out there with the exception for the need to chill the dough.
Tips for The best White Chocolate Macadamia Nut Cookies:
- All ingredients should be a room temp. Including eggs.
- Do not exceed medium speed when creaming butter or adding the eggs.
- Don’t overmix: It will be mixed enough in about 2-3 mins.
- Add flour mixture to the wet mixture on slow speed and just till incorporated.
- Fold in nuts and chocolate by hand.
- Refrigerate batter about five minutes.
- Use an air-bake sheet lined with parchment paper.
- Use a small cookie scoop to place cookies 2 inches apart so they are uniform in size and have room for air flow between the cookies.
- Bake @ 350 until edges start to brown. Approx 10-12 mins.
- Let cool on pan for 2 mins then move to rack to cool completely.
If you want more Great recipes try these:
- Easy Caramel Apples
- 3 Ingredient Peanut Butter Cookies
- Brown Sugar Cookie Bars
- 4 Ingredient Cake Mix Cookies
- Instant Pot Lava Cake
White Chocolate Macadamia Nut Cookies
- 3/4 cup butter softened
- 1/4 cup shortening
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts
- 1 1/2 cups coarsely chopped white chocolate or white chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
- Beat in the eggs, one at a time
- Stir in the vanilla extract.
- Sift the flour, baking soda, and salt together
- Gradually add flour mixture into the creamed mixture, but do not overmix
- Fold in the macadamia nuts and white chocolate being careful not to overmix.
- Chill for 5 -10 minutes in the fridge
- Use a cookie scoop to scoop onto trays, leaving each scoop 2 inches apart
- Bake for 10 minutes in the preheated oven, or until golden brown.
- Cool 1-2 minutes on pan
- Remove to cooling rack to cool the rest of the way and enjoy!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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