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White Chocolate Macadamia Nut Cookies turn out thick, chewy, and full of white chocolate chips and macadamia nuts. These are one of my husband’s favorites and he’s quite the cookie connoisseur.
Subway’s white chocolate macadamia nut cookies might be a favorite, but that’s only because you haven’t tried mine yet. 😉
Thick, Chewy, No Chill Cookies
If there is one thing my husband loves more than just about anything (including me, sadly) it’s a good cookie.
The man eats them for breakfast. He eats them for snacks. He eats them for dessert.
He knows his cookies and he loves his cookies.
These white chocolate macadamia cookies are some of his favorites.
This cookie dough is the same base as our perfect chocolate chip cookie, we love for three reasons:
- This is a one bowl, no mixer needed recipe.
- No need to chill the cookie dough before baking.
- These bake up thick, chewy, and ready to devour in just 20 minutes from start to finish.
This really is the best cookie dough, and we put it to good use in these potato chip cookies and these Christmas chocolate chip cookies.
♥ What We Love About This Recipe:
- Texture – These cookies are perfectly thick and chewy! The macadamia nuts add a bit of a soft crunch.
- Easy – No chilling the dough or softening the butter with this recipe! You can prepare the homemade cookie dough in about five minutes. Plus, you can use it in other cookie recipes with different mix-ins like milk chocolate chips or candy!
- One Bowl – We love a recipe with easy clean up!
Ingredient Notes:
Dry Ingredients – To prepare the cookie dough you’ll need the usual dry cookie ingredients including brown sugar, white sugar, all-purpose flour, baking soda, and salt.
Wet Ingredients – You’ll also need some melted butter, an egg, and vanilla extract.
Macadamia Nuts – These rich, creamy, crunchy nuts go perfectly with white chocolate chips in a cookie! You can use either raw chopped macadamia nuts or roasted and chopped macadamia nuts, either salted or unsalted.
White Chocolate Chips – There is something amazing about the combination of white chocolate and macadamia! We load the cookies up with lots of white chocolate chips.
My Favorite Vanilla!
I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!
How to Make White Chocolate Macadamia Cookies:
Melt the butter and stir it together with the sugars until everything is combined. Stir in the egg and vanilla until smooth.
Add the dry ingredients and stir well to make the dough. You can use a mixer here, but this dough is soft enough to stir by hand.
Stir in the macadamia nuts and white chocolate chips.
Portion out the dough into 9 big balls and bake for 11 minutes.
Cookie Baking Tips:
- Butter: Most recipes call for softened butter, but this recipe uses melted butter. The ratios are specially formulated to work with melted butter without the need to chill the dough. These will still bake up thick and soft if you trust the process.
- Cookie Scoops: Using cookie scoops ensures that each cookie is the same size and that means they’ll bake evenly.
- Shape: For a perfectly round cookie, place a large circular cookie cutter, or the rim of a glass, over the cookies right after removing from the oven. Make a swirling motion around the cookie to push the edges into a circular shape.
- Parchment Paper: We much prefer to line our baking sheets with parchment paper to prevent cookies from sticking. Spraying the baking sheet with non-stick spray can cause your cookies to have a greasy bottom.
- Bake Time: Many cookie recipes give a time range, but we find these consistently turn out perfect at 11 minutes. They’ll look a bit underdone on top, but as they cool they turn out just perfect with that slightly underdone gooey center.
Freezing & Storage Instructions:
These white chocolate macadamia nut cookies are best stored in an airtight container at room temperature for about 5 days.
You can also freeze these cookies. Let them cool completely on a wire rack before transferring to a baking sheet and placing uncovered in the fridge for about 30 minutes.
You can then transfer them to freezer safe bags and they shouldn’t stick together. Freeze for up to a few months.
Recipe FAQs:
Nope! My favorite part about the homemade cookie dough in this recipe is that you don’t have to chill it. It’s ready to go when you’ve mixed it all together.
White chocolate is a bit creamier and sweeter than milk chocolate or dark chocolate, and it goes well with the rich, creamy flavor of the macadamia nut.
Obviously macadamia nuts are our favorite, and the most popular choice. But you can use a variety of other nuts in white chocolate chip cookies. Some good options are cashews, almonds, pistachios, pecans. They’re all great!
More Favorite Cookie Recipes!
- Butter Cookies: This is my mama’s recipe and it’s what we make for every holiday.
- Cake Batter Cookies: My kiddos love these!
- Pumpkin Cookies: I eat pumpkin all year. How about you?
- Sugar Cookies with Sprinkles: These are the cutest little cookies and so thick and chewy.
White Chocolate Macadamia Nut Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup macadamia nuts chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Beat together the melted butter and sugars until combined. Beat in the egg and vanilla.
- Add the flour, baking soda, and salt to the butter mixture and stir until a soft dough forms.
- Stir in the macadamia nuts and white chocolate chips.
- Portion the dough into 9 large balls and place on the prepared baking sheet.
- Bake for 11 minutes exactly. Remove from the oven and let cool on the cookie sheet for at least 5 minutes before serving.
- Store in an air-tight container for up to 5 days.
Tips & Notes:
Nutrition Information:
Jane says
Worst cookie I ever ate, through them out! Tasted like flour
Karly says
Hi Jane, sorry these didn’t work out for you. Did you follow the recipe properly? This is the base dough that we use for most of our cookies and they consistently get rave reviews, so I’m not sure what the issue could have been.
Janet says
Will it mess with the recipe very much if I make the cookies smaller to end up with more than 9? Thank you!!
Karly says
Hi Janet! It’s fine to make smaller cookies – just adjust the bake time. We often do 12 cookies at 11 minutes, but any smaller than that and you’ll want to cook for less time.
Tia says
Hi, I don’t have white chips on hand could I use Chocolate chips? Thanks ?
Karly says
Sure, it’ll just change the flavor.
Krystal C. says
I love this recipe I just make mine without the nuts and double the white chocolate chips! ? I will be using this recipe as a base for all my cookies now!!!
Karly says
Love to hear that! Thanks, Krystal!