Why We Love Macadamia Nut Cookies
There’s nothing quite like a classic White Chocolate Chip and Macadamia Nut Cookie – Chewy centers, crisp edges, loaded with the most decadent of nuts, and creamy white chocolate chips, these cookies are packed with texture and sweet appeal! Our no-chill white chocolate macadamia nut cookie recipe is pretty traditional, however we’ve added a touch of cinnamon to enhance the rich flavors of the key ingredients. Give it a try! We had half a teaspoon of cinnamon here but if you are not a fan of cinnamon feel free to add a quarter teaspoon.
Ingredients You Need
All-purpose flour – for soft but tender cookies Cornstarch – the “secret” ingredient to get cookies nice and crisp Baking powder and baking soda – together they make the crumb light without being too cakey Salt – a pinch to balance out the sweetness Ground cinnamon – adds a ‘lil special something to the flavor of the macadamia nut cookies Brown sugar and granulated white sugar – using both sugars makes the cookies deeply sweet, with a nice mellow and warm flavor Butter – unsalted butter is best for letting you control the amount of salt added Eggs – room temperature Vanilla extract – an essential ingredient for the best baked goods White chocolate chips – any brand you like Macadamia nuts – raw and shelled
How to Make White Chocolate Chip Macadamia Nut Cookies
Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside. Set out a mixing bowl and an electric mixer. In the stand mixer, combine the softened butter with the white sugar and brown sugar. Cream on high for 3-5 minutes, until the butter is light and fluffy. In a separate mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Mix well, making sure there are no clumps. Once the butter and sugar mixture are very fluffy, scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs and vanilla extract. Slowly add in the dry ingredients until the cookie dough is smooth. Scrape the bowl with a rubber spatula again. Then turn on low and mix in the white chocolate chips and macadamia nuts. As soon as the chips and nuts are evenly dispersed, turn off the mixer to not over-mix the dough. Use a 1 ½ tablespoon cookie scoop to portion the cookie dough balls. Loosely roll the dough balls and set them on the baking sheet pan, 2 inches apart. Bake for 11-13 minutes until just barely golden around the edges. Allow the baked cookies to cool completely on the baking sheets before moving.
Recipe Variations
Gluten-free – swap all-purpose flour with your favorite GF-friendly alternative Dairy-free – use dairy-free white chocolate chips and preferred plant-based butter Chocolate chips – feel free to swap white chocolate with semi-sweet or dark chocolate chips Nuts – sub macadamia nuts for walnuts or pecans, or omit entirely for strictly white chocolate chip cookies
Looking for More Classic Cookie Recipes?
Best Easy Chocolate Chip Cookies Scottish Shortbread Cookies Best Peanut Butter Cookies Oatmeal Cream Pie Recipe Brown Butter Sugar Cookies
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