White Chocolate Macadamia Nut Cookies

Recipe by Sarah Jampel
Not Yet Reviewed

Compared to chocolate chip cookies and snickerdoodles, white chocolate macadamia nut cookies are a recent invention, coming onto the cookie scene only in the 1980s. But they’ve quickly become a classic for a reason: The buttery nuts pair perfectly with the creamy, sweet chocolate. This recipe, which comes together in one bowl, produces tender cookies with crisp edges, bendable centers, and strong vanilla flavor.

Prep
15 mins
Bake
14 to 16 mins
Total
35 mins
Yield
about 16 cookies
White Chocolate Macadamia Nut Cookies on a plate - select to zoom
White Chocolate Macadamia Nut Cookies on a plate - select to zoom
White Chocolate Macadamia Nut Cookies on a cooling rack - select to zoom
White Chocolate Macadamia Nut Cookies on a plate with a glass of milk - select to zoom

Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Line two baking sheets with parchment. 

  2. Working in a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the flat beater attachment, beat the butter and sugars on medium speed until light and fluffy, about 1 minute. Scrape down the bowl, then add the egg, egg yolk, and vanilla and beat on medium speed until combined, about 30 seconds. 

  3. Add the salt, baking powder, and baking soda and beat until dissolved. 

  4. Beat in the flour on low speed until just a few streaks remain, about 30 seconds. Scrape down the bowl, then add the nuts and chocolate and stir just until combined. 

  5. Portion the dough in 2-tablespoon balls (a jumbo cookie scoop works well here) and space them about 4" apart on the prepared baking sheets (eight cookies per sheet).

  6. Bake the cookies, one tray at a time, for 14 to 16 minutes, until the edges are golden brown and the tops are matte.

  7. Remove the cookies from the oven and let cool on the baking sheet. Serve slightly warm or at room temperature.

  8. Store the white chocolate macadamia nut cookies airtight at room temperature for several days. 

Tips from our Bakers

  • Our Test Kitchen prefers chopped white chocolate bars rather than chips or morsels in this recipe. White chocolate bars tend to have superior flavor, and cookies made with chopped chocolate usually spread less in the oven.  

  • If you are using white chocolate chips or morsels, or if you are working in a particularly warm environment, chill the scooped cookie dough for 30 minutes before baking so they hold their shape better in the oven. 

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