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Home » Baking » White Chocolate Macadamia Nut Cookies

September 11, 2020

White Chocolate Macadamia Nut Cookies

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These white chocolate macadamia nut cookies are soft and chewy and loaded with chocolate chips and nuts. You are going to love them.

You can't beat homemade cookies and these ones are a real treat.

White chocolate chip macadamia cookie stack

I love the texture of the gooey sweet choc chips mixed with the bite of the nuts, all delivered in a soft chewy package. Just delicious.

How to make White chocolate chip macadamia nut cookies

It is very easy to make these white chocolate and macadamia cookies. I find it easiest to use an electric hand whisk to make cookie dough quickly and easily. A stand mixer will also do the job.

First sieve together the flour, baking powder and salt and set aside. Then cream together the butter and sugar and light and fluffy.

Next add in the egg and vanilla. And then the flour mixture.

Finally fold in the choc chips and the nuts using a wooden spoon. I like to roughly chop the nuts first. You can chop them as finely or roughly as you like.

Now, you need to chill that dough in the fridge for an hour. I know it's tempting to stick them straight in the oven, but they really will be better cookies if you are patient.

Once ready to bake, use a cookie scoop to divide up the dough and place it onto a baking sheet lined with baking paper. You need to allow enough space on the tray for the cookies to spread as they cook. So space them around 3 inches apart.

You will only be able to fit 6-8 cookies per tray, so you'll need to do them in batches. Make sure that your baking tray is completely cooled down before putting the next batch of cookie dough on it. You can wave them around to cool them down quicker!

They will take around 12 minutes to cook, depending on your oven. They will be golden brown when they are done. Remember they will still be quite soft when you take them out. Allow them a few minutes to cool on the tray and they will begin to firm up.

White Chocolate Macadamia Nut Cookies on cooling rack

Then transfer them to a wire cooling rack to cool completely.

How to Freeze Cookie Dough

This recipe for white chocolate macadamia nut cookies makes around 24 cookies. Let me tell you, in my house those 24 cookies will disappear pretty quickly...

However, if you want to freeze some of the cookie dough for later, it's very easy to do. Just scoop out the dough and place on a baking tray as if you were going to bake them (except no need to leave big space between them).

White Chocolate Macadamia Nut Cookies on plate

Then put the baking tray in the freezer. Once the cookie dough balls are frozen you can transfer them to freezer bags. It can be helpful to write on the bag what type of cookie dough it is, and how long to cook them for.

Eg. Macadamia Nut White Chocolate Chip Cookies. 320 F, 12 mins.

To cook the cookies you can just cook them from frozen. Pre-heat the oven, place the frozen dough balls on a tray and bake in the oven as usual. They may take a couple of minutes longer.

Freezing cookie dough is a great option for super quick make-ahead cookies, when you get that cookie craving but don't have time to make them from scratch.

Love Cookies? You will also love these recipes:

  • Peanut butter choc chip cookies
  • ANZAC biscuits
  • Oatmeal choc chip cookies
  • Thermomix choc chip cookies
  • White chocolate macadamia nut cookies

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Yield: 24 cookies

White Chocolate Macadamia Nut Cookies

White chocolate chip macadamia cookie stack

These white chocolate macadamia nut cookies are soft and chewy and loaded with chocolate chips and nuts.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups / 195g all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup / 115g butter
  • 1/2 cup / 100g brown sugar
  • 1/4 cup / 50g white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup / 85g white chocolate chips
  • 3/4 cup / 100g macadamia nuts, roughly chopped

Instructions

  1. Sift together the flour, baking powder and salt and set aside.
  2. In a large bowl, cream together the butter and sugars.
  3. Add the egg and vanilla extract and mix well.
  4. Add the flour, baking powder and salt.
  5. Use a wooden spoon to stir through the chocolate chips and macadamia nuts.
  6. Chill the cookie dough in the fridge for an hour.
  7. Pre-heat the oven to 320F / 160C .
  8. Use a cookie scoop to drop balls of cookie dough onto a lined baking sheet (around 2 tablespoons of dough per ball). Arrange them around 3 inches apart, leaving plenty of space for them to expand and spread. I put 6-8 cookies per baking sheet.
  9. Bake for around 12 minutes until golden brown.
  10. Cool for a few minutes on the tray and then transfer to a wire cooling rack to cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Power Hand Mixer
    KitchenAid Power Hand Mixer
  • Cookie Scoop Set
    Cookie Scoop Set
  • Non-Stick Parchment Paper 
    Non-Stick Parchment Paper 
  • Premium Non-Stick Baking Pan
    Premium Non-Stick Baking Pan

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 97mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
© Marianne Rogerson
Cuisine: International / Category: Baking

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