White Chocolate Macadamia Cookies Recipe

If you’re looking for a cookie that’s got the perfect balance of sweet, buttery, and a little bit crunchy, this White Chocolate Macadamia Cookies Recipe is an absolute game changer. I love this recipe because the combination of rich white chocolate and buttery macadamia nuts just melts in your mouth. Plus, once you make it, you’ll see how incredibly easy it is to whip up a batch that turns out golden and chewy every single time.

this …

Ingredients You’ll Need

The magic of these White Chocolate Macadamia Cookies Recipe lies in the simple yet perfectly balanced ingredients. Each element plays its part, so you’ll want to choose quality stuff—especially the butter and nuts—to get the best taste and texture.

• Unsalted butter: Using unsalted butter lets you control the salt level perfectly and gives a rich, creamy texture.
• Light brown sugar: I find light brown sugar adds just enough caramel-like sweetness and moisture to keep the cookies chewy.
• Egg: This binds the dough together and helps the cookies rise properly.
• Vanilla extract: Totally optional, but it fades naturally into the background adding warmth and depth.
• Plain flour: The base for your cookie dough; I always sift it for lighter crumbs.
• Cornflour: This little addition softens the cookie, making it so tender and melt-in-your-mouth.
• Bicarbonate of soda: Gives the dough lift and a slight rise without puffing too much.
• Sea salt: Just a pinch balances the sweetness perfectly.
• White chocolate chips: The creamy bursts of sweetness that make these cookies irresistible.
• Macadamia nuts: Chopped for a perfect crunchy contrast with buttery flavor.

Variations

One of the things I love most about this White Chocolate Macadamia Cookies Recipe is how easy it is to tweak. Whether you want to make it a little healthier, or add a twist for a special occasion, here are some of my favorite variations to try.

• Swap nuts: I’ve tried pecans or walnuts instead of macadamia nuts, and they’re delicious if you want a slightly different crunch.
• Dark chocolate chips: If you prefer a less sweet cookie, swap half or all the white chocolate chips for dark chocolate – it’s a great balance.
• Gluten-free version: Using a gluten-free flour blend works well, just keep an eye on the texture since dough might be a bit more delicate.
• Add dried fruit: Sometimes I toss in dried cranberries for a tart contrast that my family loves along with the nuts.

How to Make White Chocolate Macadamia Cookies Recipe

Step 1: Prep your oven and baking trays

Start by preheating your oven to 180ºC (fan) or 200ºC (regular). Line two or three baking trays with parchment paper so your cookies won’t stick. I usually do 2 trays at a time; it’s perfect spacing for the cookies to bake evenly and get that beautiful golden edge.

Step 2: Cream the butter and sugar

In a large bowl, beat together the unsalted butter and light brown sugar until you get a creamy, fluffy mixture. This step is key to the cookie’s texture — don’t rush it! I usually use an electric mixer for a couple of minutes, and it instantly perks up the dough.

Step 3: Add egg and vanilla

Next, crack in the egg and add the vanilla extract if you’re using it. Beat it again until everything’s combined smoothly. The vanilla isn’t a must, but if you have some, it really lifts the flavor.

Step 4: Mix in dry ingredients

Now sift the plain flour, cornflour, bicarbonate of soda, and sea salt directly into the wet mixture. Beat everything together until you get a lovely cookie dough. This is when the dough starts coming together but don’t overmix here—stir just until everything is combined.

Step 5: Fold in white chocolate chips and macadamia nuts

Finally, add your white chocolate chips and chopped macadamia nuts. Beat them in or fold them through with a spatula to make sure they’re evenly distributed. This is where the dough turns from bland to something you’re going to be obsessed with!

Step 6: Scoop and bake

Using a 5cm cookie scoop (or a heaping tablespoon), place dollops of dough on your lined trays. I like to bake no more than 6 cookies per tray so they have room to spread. Pop them in the oven for about 10 minutes. You’ll know they’re done when the edges are golden but the centers still look slightly soft.

Step 7: Cool and enjoy

Once baked, take the trays out and let the cookies cool for 10 minutes right on the tray. This helps them set up without losing their chewy centers. Then move them to a wire rack to cool completely. Trust me, it’s so hard to wait, but it’s worth it!

How to Serve White Chocolate Macadamia Cookies Recipe

Garnishes

While these cookies usually speak for themselves, I sometimes sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking to add a delightful salty contrast to the sweetness. I also like to add a little drizzle of melted white chocolate on top for a fancy touch when serving guests.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a warm cup of coffee or tea. If I’m serving them at a party, I usually set them alongside fresh fruit slices or a simple bowl of mixed nuts to complement the nutty flavor.

Creative Ways to Present

For special occasions, I like to stack the cookies in a rustic wooden box lined with parchment and tie it with baker’s twine for a thoughtful homemade gift. You can also sandwich some vanilla ice cream between two slightly warm cookies—trust me, your friends and family will go crazy for that!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay chewy and fresh for up to 4 days. To keep them soft, I add a slice of bread in the container—it really works as a moisture keeper!

Freezing

I’ve had great luck freezing the cookie dough shaped into balls on a tray, then transferring them into a freezer bag once solid. This way, you can bake fresh cookies anytime you want without making a full batch from scratch.

Reheating

To warm up leftover cookies, I pop them in a preheated oven at 150ºC (fan) for 5 minutes or microwave them for 10-15 seconds. This brings back that fresh-from-the-oven softness and makes the white chocolate chips deliciously melty again.

FAQs

Final Thoughts

Honestly, this White Chocolate Macadamia Cookies Recipe has become my go-to when I want to impress friends or just treat myself to something indulgent at home. I love how simple the ingredients are, yet how extraordinary the flavors and textures turn out. Once you try this, you’ll understand why I keep making them over and over—it’s like a little bite of cookie heaven in every mouthful. So trust me, go ahead, bake a batch and watch them disappear faster than you can say “pass me another one!”

Print