My favorite white chocolate macadamia nut cookies! These cookies are soft, moist, and chewy all at once and of course, they are loaded with crunchy macadamia nuts and sweet, melty white chocolate chips.
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❤️About This Recipe
Eggless: Just like all my eggless baking recipes, these white chocolate macadamia nut cookies are made without eggs! Perfect for those who don’t eat, have egg allergies, or are simply out of eggs.
Texture:
- Crisp around the edges.
- Soft on the inside.
- Chewy inner bites.
- Every bite has a crunch of rich, buttery macadamia nuts and sweet chocolate chips.
Easy to make: Just like many other cookies, cookie dough can be made in a stand mixer or a bowl with a hand mixer. The dough requires chilling time and then rolled and baked. Super easy to make for even beginners too.
🧾Ingredient Notes
Here is the pic of the ingredients you’ll need to make these delicious white chocolate macadamia nut cookies recipe.
- Butter:
- Use unsalted butter. So you can control the salt in the recipe plus it gives a good flavor.
- Butter has to soften at room temperature. Just keep it on the countertop for a few hours until it is softened (not melted). Or simply use any quick method to soften butter that you find on the internet.
- Sugar: You’ll need both white and brown sugar. Brown sugar makes moist cookies.
- Vanilla: Always use pure vanilla extract and stay away from imitation essences.
- Milk: You can use any whole milk or low-fat or fat-free milk.
- Flour: Regular unbleached all purpose flour is used.
- Salt: If using salted nuts or salted butter then skip adding salt to the recipe.
- Leavening agents: You’ll need both baking powder and baking soda.
- Macadamia nuts: These nuts aren’t cheap. I have used unsalted macadamia nuts. Chop them roughly (not finely) so you can have chunks in every bite.
- White chocolate chips: These extra-sweet chocolate chips pairs well with buttery nuts.
👩🍳Step By Step Photo Instructions
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Line a baking sheet with parchment paper.
1) Take dry ingredients (all purpose flour, baking soda, baking powder, and salt) in a bowl.
2) Whisk everything until combined and keep it aside.
3) In another large bowl (or stand mixer bowl if using a stand mixer), take softened butter and both sugar (white and brown).
4) Beat it using a hand mixer until smooth and creamy. (Use a paddle attachment if using a stand mixer).
5, 6) Add milk and vanilla. Beat it again until mixed.
7) Using a spatula scrap the sides and bottom of the bowl and mix.
8) Add dry flour mixture.
9) Beat again until mixed. Use a spatula to mix evenly at last.
10) Add chopped nuts and white chocolate chips.
11) Fold it using a spatula (or run the mixer if using a stand mixer).
12) Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
13) Now take a portion of the cookie dough using a cookie scoop (1 ½ tablespoons size) into your palm
14, 15, 16) Shape it into a fairly smooth ball, and flatten it slightly. So it becomes a disk shape.
17) Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.
18) Bake in the preheated oven for 10-13 minutes. Cool the cookies in a pan for 5 minutes so they firm up. Then transfer them to a cooling rack to cool down. Serve them warm or at room temperature
💭Expert Tips
Chill the dough:
- Chilling the cookie dough is so important. Cold dough makes thick, soft, chewy cookies.
- The cookies will spread out and become thin, and flat if the cookie dough is not chilled.
- If the dough is TOO cold then cookies will stay tall and mushroom-dome like shape. If you have chilled the dough for around 2-3 hours or overnight then rest the dough on the counter for 10 minutes, then roll the dough balls and bake.
Use salted and dry roasted macadamia nuts if you like salty, sweet flavor in your cookies like a combination of peanut butter and chocolate.
You can sprinkle some flaky salt on cookies before baking (if using unsalted nuts).
🍪 Storage Instructions
At room temperature: Once cools completely, these white chocolate macadamia cookies can be kept in an airtight container for 2-3 days.
Freezing instructions:
- You can freeze the cookie dough for later use.
- Simply make balls from the cookie dough, place them on a parchment-lined baking sheet, and put them in the freezer.
- Once frozen put them in a ziplock bag or airtight container. Keep them in the freezer.
- Whenever you are ready to bake just place cookie balls on a sheet, then start to preheat the oven and bake as directed (maybe a few more minutes because they are frozen).
Did you try this white chocolate macadamia nut cookies recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 ½ cups All purpose flour (Maida)
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 stick or ½ cup Unsalted butter softened at room temperature
- ½ cup Light brown sugar lightly packed
- ¼ cup White sugar
- ½ teaspoon Pure vanilla extract
- ¼ cup Milk
- ⅔ cup Macadamia nuts
- ⅔ cup White chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Line a baking sheet with parchment paper.
- Take dry ingredients (all purpose flour, baking soda, baking powder, and salt) in a bowl. Whisk everything until combined and keep it aside.
- In another large bowl, take softened butter and both sugar (white and brown). Beat it using a hand mixer until smooth and creamy. (Use a paddle attachment if using a stand mixer).
- Add milk and vanilla. Beat it again until mixed. Using a spatula scrap the sides and bottom of the bowl and mix.
- Add dry flour mixture. Beat again until mixed. Use a spatula to mix evenly at last.
- Add chopped nuts and white chocolate chips. Fold it using a spatula (or run the mixer if using a stand mixer).
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Now take a portion of the cookie dough using a cookie scoop (1 ½ tablespoons size) into your palm, shape it into a fairly smooth ball, and flatten it slightly. So it becomes a disk shape.
- Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.
- Bake in the preheated oven for 10-13 minutes. Cool the cookies in a pan for 5 minutes so they firm up. Then transfer them to a cooling rack to cool down.
- Serve these white chocolate macadamia nut cookies warm or at room temperature
Notes
- Use salted and dry roasted macadamia nuts if you like salty, sweet flavor in your cookies like a combination of peanut butter and chocolate.
- You can sprinkle some flaky salt on cookies before baking (if using unsalted nuts).
Pardeep
Thanks so much for this recipe Kanan... I haven't made it yet but I will as soon as I get some good macadamia nuts 🙂
I also worked at subway when I was a college student .. And my favorite cookies were double chocolate .. Chocolate chip and white chip macadamia nuts .. Will definetly post here again after I try this recipe .. Thanks so much 🙂
Kanan
glad to know more about you. 🙂 Hope you like it.
Pardeep
I made them today and all I'm gonna say is that they are just perfect !!!! Good thing I doubled the recipe which gave me more cookies to enjoy 🙂 thanks so much for the recipe
Kanan
glad to know you liked it.
Linsy
your eggless recipe collections is amazing, and your measurement is also perfect , u know , just perfect amount of food you can have it. sad that my kids don't like this nut, love to make it for myself though.
Kanan
Thank you Linsy.
Deeps
Hi Kanan, i had tried the recipe but the cookies were burnt around 8-10 mins, before that they were not even done. Also i felt the dough a bit dry, but as it was able to hold the shape i went ahead and baked. Any idea what went wrong?
Thanks Deeps
Kanan
It should not burn within 8 minutes. Try checking the oven temp using oven thermometer and see if oven is working at right temp.
If you find the dough is dry then you can add little milk.