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macadamia nut white chocolate cookies
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Macadamia Nut Cookies Recipe

Serve up these homemade macadamia nut cookies! A soft and fluffy white chocolate macadamia nut cookie that is out of this world. Gift to loved ones, make as a dessert for the week, or freeze for a grab and go treat.
Course Desserts
Cuisine American
Keyword christmas white chocolate cookies, cookie recipe, homemade cookies, how to make macadamia cookies, macadamia cookies, macadamia cookies recipe, macadamia nut cookies, macadamia nuts, nut cookies, white chocolate chip macadamia nut cookies, white chocolate cookies, white chocolate macadamia, white chocolate macadamia nut cookie recipe, white chocolate macadamia nut cookies, white macadamia cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 -32
Calories 213kcal
Author Kelsey

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Butter softened at room temperature
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar light
  • 2 eggs room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 2 cups White Chocolate Chips
  • 1 cup Macadamia Nuts

Instructions

  • First in a bowl add your flour, baking soda, and salt. Mix well and set aside.
  • Then with a whisk or in a mixer you are going to take your softened butter and cream with the granulated sugar and brown sugar. Mix on medium speed for 2 minutes to make it nice and creamy.
  • Once mixed well, add in the vanilla, almond extract and eggs. Mix well to ensure eggs are mixed.
  • Then slowly add in the dry flour mixture, scraping sides as you go.
  • Once the batter is formed fold in the white chocolate chips and the macadamia nuts. Mix with the mixer or fold in with a spatula.
  • Refrigerate the macadamia nut cookie batter for 1 hour to overnight.
  • Preheat the oven to 350 degrees. When you are ready, place cooking spray on the pan or a silicone baking mat. Use a cookie scoop and spoon up cookies, to place spread out on the pan.
  • Bake for 9-12 minutes or until the cookies are fully done.
  • Place your white chocolate macadamia nut cookies on a cooling rack to completely cool. Then store in an airtight container.

Notes

Salted Butter - If you opt to use salted butter you will omit the salt in the recipe.
Refrigerate the Dough - If you do not refrigerate the cookie dough, it can leave your macadamia cookies very flat and the wrong texture. Don't skip this step.
Storing - You can store leftover cookies in an airtight container on the counter or freeze for up to 3-4 months. These cookies freeze nicely.
Double Recipe - Go ahead and double the recipe if you plan to serve a crowd. Just batch cook the cookies as you normally would.
Almond Extract - If you don't want to use the almond extract you can leave it out. I find it adds incredible flavor to this macadamia nut dessert.

Nutrition

Serving: 1g | Calories: 213kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 134mg | Fiber: 1g | Sugar: 15g