Best White Chocolate Macadamia Nut Cookies Recipe

Name: Best White Chocolate Macadamia Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1/2 cup light brown sugar, packed; 8 ounces premium white baking chocolate, such as El Rey (I used store brand white chips, worked fine, but I didn't do the grating step); 1 1/2 cups all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 3 tablespoons granulated sugar; 1 large egg, slightly beaten; 1 teaspoon pure vanilla extract, preferably Madagascar Bourbon; 1/2 cup macadamia nuts, coarsely chopped

Servings: persons

3/4 cup butter, softened
1/2 cup light brown sugar, packed
8 ounces premium white baking chocolate, such as El Rey (I used store brand white chips, worked fine, but I didn't do the grating step)
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons granulated sugar
1 large egg, slightly beaten
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 cup macadamia nuts, coarsely chopped

1
Preheat oven to 325u00b0F.
2
In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).
3
Stir in brown sugar and let stand in refrigerator for 45 minutes.
4
Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
5
Combine flour, baking powder, baking soda and salt. Set aside.
6
Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
7
Beat in egg and vanilla.
8
Beat in dry ingredients.
9
Add grated white chocolate and macadamia nuts. Stir until combined.
10
Note: I refrigerated my dough while I heated up the oven here.
11
Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step) Place on non-stick cookie sheet, spaced 3-inches apart.
12
Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!) Cool on rack.
13
Store in an airtight container at room temperature for up to one week.

967

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup butter, softened, 1/2 cup light brown sugar, packed, 8 ounces premium white baking chocolate, such as El Rey (I used store brand white chips, worked fine, but I didn't do the grating step), 1 1/2 cups all-purpose flour, and more.

Yes, Best White Chocolate Macadamia Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Best White Chocolate Macadamia Nut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions