How to Make White Chocolate Macadamia Nut Cookies
Written by MasterClass
Last updated: Oct 24, 2024 • 1 min read
Combine the salty-smooth crunch of toasted macadamia nuts with buttery, aromatic white chocolate, and the result is one of the best cookies on the block.
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What Ingredients Are in White Chocolate Macadamia Nut Cookies?
White chocolate macadamia nut cookies consist of butter, sugar, vanilla extract, baking soda, all-purpose flour, eggs, macadamia nuts, and white chocolate chips. The marquee ingredient in these cookies is vanilla-scented white chocolate, which gets its ivory color from extracted cocoa butter and milk. White chocolate has a notably high fat and sugar content so it melts easier than its milk chocolate and dark chocolate counterparts, making for an even creamier crumb than the standard chocolate chip cookie. Learn more about different types of baking chocolates.
Macadamia nuts are indigenous to Australia, but perhaps most associated with Hawaii for modern consumers, thanks to a push for widespread production across the islands beginning in the late 1800s. The nuts became commercially popular in the United States in the 1950s. While the origins of this particular cookie combination are unknown, white chocolate chips also entered the mainstream around the same time.
Easy White Chocolate Macadamia Nut Cookie Recipe
makes
24 cookiesprep time
10 mintotal time
20 mincook time
10 minIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on low speed until the mixture is light and fluffy, about 5 minutes. (Alternatively, you can beat the mixture by hand with an electric mixer.) Add the eggs, one at a time, and the vanilla extract, and beat until combined.
- 3
In a separate large bowl, whisk together the dry ingredients. Add the flour mixture to the sugar and butter mixture a third and beat just to incorporate. Avoid overmixing.
- 4
Fold in the white chocolate chips and macadamia nuts with a spatula.
- 5
Using a spoon or a cookie scoop, portion the cookie dough into balls and place an inch or two apart on baking sheets. For a chewy texture with crisp edges, bake until golden brown and just set, 10 minutes.
- 6
Let the cookies cool for 5 minutes, then transfer to a wire rack to cool further.
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