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White chocolate macadamia nut cookies are pillowy soft, bakery-style cookies loaded with salty macadamia nuts and white chocolate chips. These cookies are easy to make and full of nutty and sweet flavors.
I think we all know which cookie this white chocolate macadamia nut cookie is a replica of. If you’ve ever been to Costco and gone to their bakery section, then you know that these are the white chocolate macadamia nut cookies I am talking about. For not being a white chocolate fan, I have adored these cookies since I was a kid. The combination of the salty nuts, buttery sweet white chocolate, and pillowy soft cookie just make it so drool-worthy!
Ingredients for White Chocolate Macadamia Nut Cookies
- Butter – unsalted butter softened at room temperature will make it easier to cream together with the sugars and create less clumps.
- Light brown sugar – for a hint of light color, sweetness, and a caramelized flavor.
- Granulated sugar – for sweetness and structure.
- Eggs – to bind it all together!
- Vanilla extract – this will enhance the base of the cookie.
- All-purpose flour – unbleached, all-purpose flour.
- Bread flour – we use bread flour in this because it increases the protein to enable more gluten formation and liquid retention in the dough. This results in a chewier cookie!
- Cornstarch – to balance out the chewiness, the cornstarch will give this cookie an extremely soft texture.
- Baking soda – this will give the cookies a lift and rise.
- Salt – to balance out the sweetness.
- White chocolate chips – I personally like using a higher quality brand for chocolate chips. They’re higher quality for a reason (real ingredients, especially the cocoa butter) and I do think it yields a tastier, richer cookie.
- Macadamia nuts – if you can find them, use salted, dry-roasted macadamia nuts. It works exceptionally well in this and adds extra flavor.
White Chocolate Macadamia Nut Cookies Tips
- Take care to measure your flour correctly. One of the biggest culprits when it comes to cookies (and baked goods in general) is the way you measure your flour. The most accurate will be weighing it on a scale but the second most accurate is to spoon your flour into your measuring cup and level it with a knife.
- Do not omit the cornstarch. Adding in the cornstarch is what gives this cookie a super soft texture so you don’t want to skip this step!
- Use a cookie scoop. Invest in cookie scoops! They make it so every cookie is the same size so it’s even baking. You don’t want one large and one small cookie – one would be underbaked while the other overbaked!
FAQs
As the name implies, it is supposed to be used for bread. We use half all-purpose and half bread flour in this because the bread flour increases chewiness in the cookie. If you use all bread flour, you’ll end up with an extremely dense and cake-like cookie.
You may mix in other toppings like another variety of nuts or dried fruit. Be aware the more you mix in, the harder the dough will be to stay together and your cookie may not spread as well.
Your ingredients were likely too warm (did you melt the butter?) so they spread even more in the oven. If your dough is warm and/or the ingredients are hot, place the dough into the refrigerator to chill for 30 minutes before baking to prevent it from spreading too much.
You can either freeze the dough balls you’ve scooped by placing them on a parchment-lined baking sheet, freeze, then place the frozen dough balls into a freezer-safe container or bag for up to 3 months. Or, my favorite way is to use Souper Cubes cookie trays for even easier freezing and storage. Bake from frozen.
Alternatively, you may freeze the baked cookies after they’ve cooled. Store in a freezer-safe container or bag for up to 3 months. To reheat, allow to come to room temperature then reheat in a toaster oven or oven on low heat until warmed through.
Storage Instructions
Store extra cookies in an airtight container on the countertop with a slice of white bread to keep the cookies soft for an extended period of time. They will be good on the counter at room temperature for up to one week.
Serving Suggestions
- Milk. I remember whenever I had these white chocolate macadamia nut cookies as a kid, I’d always ask for a glass of milk to wash it down. There’s nothing quite like the classic milk and cookies!
- Ice cream. Enjoy white chocolate macadamia nut cookies sandwiched with a scoop of Biscoff Ice Cream to create the most dreamiest flavor combination.
- Add another cookie flavor. The variety pack of cookies that Costco sells includes these white chocolate macadamia nut cookies and chocolate chip cookies. You could totally do the same at home!
More Cookie Recipes to Enjoy
- White Chocolate Chip Raspberry Oatmeal Cookies
- Sprinkle Cookies
- Cinnamon Brown Sugar Cookies
- White Chocolate Chip Cookies
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 ½ cups (341 g) unsalted butter, softened
- 1 ½ cup (330 g) dark brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 eggs
- 4 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 cups (250 g) bread flour, you may use AP flour instead if you don't have it on hand
- 4 teaspoon cornstarch
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups (225 g) white chocolate chips
- 1 cup (134 g) macadamia nuts (salted and dry-roasted), roughly chopped
Instructions
- Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.1 ½ cups (341 g) unsalted butter, 1 1/2 cup (330 g) dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 eggs, 4 teaspoon vanilla extract
- In a large bowl, add flours, cornstarch, baking soda, and salt. Whisk to combine.2 cups (250 g) all-purpose flour, 2 cups (250 g) bread flour, 4 teaspoon cornstarch, 2 teaspoon baking soda, 1 teaspoon salt
- Slowly add in the flour mixture and mix until all combined and well-incorporated.
- Using a spatula, fold in the white chocolate chips and macadamia nuts.1 1/4 cups (225 g) white chocolate chips, 1 cup (134 g) macadamia nuts (salted and dry-roasted)
- Using a 1 ½ – 2 tablespoon cookie scoop, scoop cookie dough onto prepared baking sheets.
- Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
- Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.
- Store in an airtight container.
Nutrition
Photographs by Eat Love Eat
Well, these are perfect. Absolutely perfect!
I like my cookies on the crispier side; does the bread flour make these cookies chewy and soft?
these cookies are soft and fluffy. they won’t be crispy since they aren’t going to be on the flatter side.
Hi! Do you have any suggestions for a substitute for the macadamia nuts? I love them but my kids hate nuts in their cookies or muffins. I was thinking Rice Krispies? I tried replacing the nuts with semi-sweet chocolate chips and I was not thrilled with the results…they were missing something crunchy.
I think walnuts would pair really well with white chocolate! Rice krispies may or may not stay crispy throughout the dough.
Hello! Is it possible to just use half the amount of sugar?
Hi, unfortunately no
The white chocolate macadamia have become our favorite cookies! LOVE the texture of them. I use whatever nuts I have on hand but the macs are best!
I made these cookies today. Seriously delicious. Best cookie ever. I can’t stop eatting them. I did add 1/2 tsp of almond extract. I also let the dough chill for 2hrs and inbetween baking. + I sifted the dry ingredients together. They’re so buttery, soft + chewy & flavorful. I want more, but I already ate like 5.. Thanks for the recipe! I will definitely make these again !!
So glad you enjoyed these! They’re one of my favorites too due to how soft they are!
I loved what you wrote; I am still laughing, thank you for your beautiful spirit, and great heart! And these wonderful cookie~!
Haha, I’m glad it brought some laughter, Helen! :)
Holy amazingness Batman!! I made these cookies last night and they are incredible! They look just like the pictures and taste fantastic. Bakery quality for sure. Thank you for posting such a wonderful recipe!!
We made this recipe today- it is a pretty cookie, soft and flavorful. We used all All Purpose flour, but next time we’ll try using the Bread Flour and see what the difference is. Thanks for the recipe!