Golden White Chocolate and Macadamia Cookies made from scratch. These buttery cookies are filled to the brim with roasted macadamia nuts and big chunks of white chocolate.
Raise your hand if you’re a macadamia fan! Oh me! I AM! πββοΈ
And when you wrap those roasted pieces of heaven with golden cookie dough that’s filled with chunky pieces of white chocolate, what do you get? Heaven on a plate, I tell you.
These White Chocolate Macadamia Cookies are everything that’s right in the world. They’re lumpy and bumpy with crisp golden edges and a soft centre that just about melts in your mouth.
I LOVE cookies. You KNOW I do. And these ones give the good ole’ Chocolate Chip Cookie a run for its money. I know there are some who don’t like white chocolate (who are you?) but in these cookies, it’s perfection.
My favourite way to ensure cookies have a gooey pockets of chocolate is to buy a block of chocolate and chop it by hand rather than using chocolate chips.
That’s how you get big pockets of melted chocolate – like in my Levain Bakery Chocolate Chip Cookies
How to make White Chocolate Macadamia Cookies
- These cookies are really easy to make. You will need an electric mixer for this recipe.
- Start with room temperature butter. Your butter should be soft enough to poke with your finger, but it should not be melty by any means. The temperature of your butter will greatly influence how much your cookies spread in the oven. If you have problems with your cookies spreading too much (read this post), it is likely that your butter is too soft.
- Add your brown sugar and caster sugar to your butter. If you don’t have caster sugar, you can use granulated sugar instead.
- Start mixing together your butter and sugars using an electric mixer until combined and creamy – it should take a minute or two.
- Next, add your vanilla and egg. Mix together just until combined. Then add your flour, baking soda and salt. To get the exact right result every time, I highly recommend weighing out your dry ingredients using a kitchen scale. Too much flour can make your cookies thick, cakey and not spread (read more about cookies not spreading here). And it’s VERY easy to overmeasure flour when using cup measurements.
- Finally, add chunks of white chocolate and roasted macadamias. I highly recommend using a block of white chocolate and chopping it by hand rather than chocolate chips – but either way will still produce a delicious cookie.
- Bake cookies for 10-12 minutes or until golden on the edges. For designer-looking cookies, you can add a few more pieces of chocolate and chopped macadamias on top of the cookies while they are still warm.
I always have problems with my cookies spreading too much in the oven.
If that’s the case, you may want to read this post. Cookies spreading can happen for a number of reasons, but it’s easy to remedy. If you’re worried, bake just 1 cookie. If it spreads too much, place your cookie dough in the fridge for 1 hour and then try again.
If you would rather a thicker cookie, you can add 35 grams of extra flour.
How do I store these cookies?
Once they are completely cooled, keep these cookies in an airtight container at room temperature. Alternatively, you can freeze the cookie dough (or part of it) and bake the leftover cookie dough at a later time.
Did you make this recipe? Donβt forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
White Chocolate and Macadamia Cookies
Buttery cookies loaded with roasted macadamias and chunks of white chocolate.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugarΒ
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cup) plain flour or all purpose flourΒ
- 1/2 teaspoon baking soda
- Pinch of salt
- 150 grams (1 cup) white chocolate, roughly chopped
- 70 grams (1/2 cup) roasted macadamia nuts, roughly chopped
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat using an electric mixer for a minute or two until smooth and creamy. Add vanilla and egg and beat until combined, scraping down the sides.
- Add sifted flour, baking soda and salt and stir together. Add chocolate and macadamia nuts and mix through.
- Line two baking trays with baking paper. Roll the cookie dough into balls (roughly 1.5 tablespoons each) and place on the baking trays, leaving room for the cookies to flatten out.
- Place in oven for 10-12 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
*This recipe is for classic cookies that are on the flatter side with crispy edges (as pictured). However, if you prefer a thicker cookie, you can add 35 grams more flour and/or chill the cookie dough for a couple of hours before baking.Β
Nutrition Information
This recipe was first published on Sweetest Menu in January 2016.
Zoe says
Absolutely delicious! So simple to make and yet so yummy!
★★★★★
Jessica Holmes says
So glad you enjoyed them Zoe!
Liv says
These cookies are excellent. Room temperature butter definitely makes a difference as to how they cook and don’t flatten too much in the oven in comparison to my go to recipe. I found I got a few more cookies, perhaps I made them slightly smaller. My second batch I’d run out of macadamia nuts so I did half milk, half white chocolate and also delicious.
Jess, I’d love to know if you have a great gluten free choc chip cookie recipe for my inconvenient family members!
★★★★★
Jessica Holmes says
Yay! Iβm so glad you like them Liv! Theyβre one of my faves. And yes I do! Try this gluten free cookie recipe – let me know what you think!
Layla says
Thank you so much for sharing this recipe! Last year I went to Spain and I used to get a cookie everyday from a deliciously smelling cookie store and I’ve tried so many recipes to exactly recreate that cookie and I finally got it thanks to you! The cookies in that store used to be quite thick so I used a bit more flour like you suggested and they came out perfectly! Also wonderful that the cookie batter does not need to be chilled!
★★★★★
Jessica Holmes says
Aw love hearing that Layla! So glad you love them as much as I do!
Ulka says
Hi Jessica!
I love your recipes!! Couple of questions…would these work as well with the same amount of white chocolate chips? Or should I add more?
And could you guide me regarding roasting of the macadamia nuts? Do I do it over a pan on the gas top or in the oven? How far do I take them? And how do I know theyβre done?
Thank you!
Jessica Holmes says
Hi Ulka, yes you can absolutely use chocolate chips in this recipe – same amount is fine! If you donβt buy them roasted, you can easily toast the macadamias yourself. I find the easiest way is actually in the a fry pan on the stove top. Just place them on a medium heat and shake the pan occasionally until the nuts turn golden in colour. Leave to cool before chopping and adding to your cookie batter.
Ulka says
Thank you so much! That really helps.
Canβt wait to try these!!!
Josh says
These are my all-time favourite cookies!
★★★★★
Jessica Holmes says
Wonderful! So glad you enjoyed them Josh!
Grace says
I made these last night as a gift for a friend and they turned out so perfectly, exactly as you described!! I stole two but I had to use all my self control not to eat them all! Definitely making again π
Jessica Holmes says
Grace, I am so glad to hear you loved these! They are still one of my all-time favourite cookies. It is lovely to hear you made them for a friend too – best present idea ever. Thanks for the lovely feedback x
Brenda says
Just seen this recipe. Looks great and yummy! Do these freeze well?
Jessica Holmes says
Hi Brenda, these cookies are one of my favourites! You can freeze the cookie dough and then thaw it out before baking but I wouldn’t recommend freezing the cookies once they are baked. Hope that helps! π
Lisa Zazulak says
What is caster sugar?
.
Jessica Holmes says
Hi Lisa, thanks for getting in touch! Caster sugar is a fine white sugar. You can swap it for granulated sugar. I wrote a blog post about caster sugar you might find useful.
Elizabeth says
Yes, yes, a thousand times yes! Macadamia nuts are some of my absolute favorites, and I actually put them on the shopping list even before I saw this recipe. Fate? I think so! Can’t wait to bake them up into some delicious cookies. π
Jessica Holmes says
Aww thanks so much Elizabeth! π I think you must!
Zainab says
Love love these classic!
Jessica Holmes says
Total classic! π
Annie Holmes says
Oh goodness! I am a major macadamia nut fan, these look divine!
Jessica Holmes says
Thanks Annie! π
Rachel says
OMG that white chocolate looks so melty, gooey, and amazing! These cookies are so beautiful – I wish I could grab one off the screen π
Jessica Holmes says
Aww thanks Rachel! π
Melissa says
These cookies are one of the greatest inventions know to man. I could eat these all day long!
Jessica Holmes says
Me too Melissa, me too!
Mary Ann says
My hand is up!! Really high!! I’ll take a dozen of these beauties!
Jessica Holmes says
Aw thanks Mary Ann! I love macadamias too! π