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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

White chocolate and macadamia nut cookies spiked with just a touch of coffee.

Photography Credit:Elise Bauer

White chocolate and macadamia nut cookies are such a classic, aren’t they? We’ve been over here brainstorming about ideas for Christmas cookies and thought we might try our hand at this one.

The challenge was with macadamia nuts and white chocolate, both very rich ingredients, how to give this cookie a bit of sparkle.

Our solution?

A touch of instant coffee granules added to the dough.

A Hint of Coffee Flavor

The cookie already has macadamia nuts and vanilla, both tropical ingredients. A little coffee flavor added to the mix, coffee also being a tropical ingredient, gives this cookie a splash of pizazz.

While any instant coffee granule will do, I use and recommend the VIA packets sold at Starbucks. The granules are finely ground, and dissolve easily in the mixture. If you use decaf granules, you won’t have to worry about getting a coffee buzz from a cookie.

White Chocolate Macadamia Nut Cookies Recipe

This recipe can be made either with a stand mixer, or by hand with a bowl, a wooden spoon, and strong arms. If you use salted butter, please omit the added salt in this recipe.

Ingredients

  • 1 1/4 cups all-purpose flour (160 g)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter (1 stick, or 8 Tbsp, or 112g) at room temperature
  • 1/2 cup white sugar (90 g)
  • 1/2 cup dark brown sugar, packed (85 g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee granules or instant espresso powder
  • 1/2 cup chopped macadamia nuts (3 1/2 ounces, or 100 g)
  • 1/2 cup white chocolate chips

Method

1 Preheat the oven to 350°F (175°C).

2 Whisk dry ingredients: Vigorously whisk together the flour, salt and baking powder in a bowl and set aside.

3 Make cookie dough: Beat the butter until fluffy. Add the brown and white sugars and beat until smooth. Beat in the egg. Add the vanilla extract and instant coffee and beat until creamy.

Add the dry ingredients a third at time, mixing after each addition.

When the batter is combined, fold in the nuts and chocolate chips with a wooden spoon.

4 Place on baking sheet: Drop the cookie dough by heaping tablespoon amounts on a greased baking sheet, place 2 inches apart from each other to allow enough room for the cookies to spread as they bake.

5 Bake: Bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are nicely browned and the center is just barely cooked.

6 Cool: Take the cookies from the oven and let rest for 5 minutes, then move them to a rack to cool completely.

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Soft and Chewy White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies have slightly crisp edges with soft and chewy centers. Loaded with extra white chocolate chips and macadamia nuts, these are guaranteed to be your new favorite cookie!

Are you a fan of white chocolate macadamia nut cookies? If so, then get ready because I’m about to share the best recipe you will every try!

Not only are these cookies super soft and chewy, but they’re jam-packed with white chocolate chips and macadamia nuts. Which is exactly how any cookie should be if you ask me. Plus, they bake up beautifully every single time!

This recipe also makes quite a few cookies, about four dozen. You can easily cut this recipe in half and bake just two dozen cookies or you can freeze some of the cookie dough to save for later. I’ve included instructions on how to do each in the recipe!


Are White Chocolate Macadamia Nuts the Killer Cookies?

Cookies and macadamia nuts are a match made in baking heaven. Chunky but butter-soft, macadamias are perfect for adding chewiness and texture to your favourite cookie recipe, and their creamy, nutty flavour pairs beautifully with warm cookie dough. They can work as a star ingredient, but they also match well with other popular cookie ingredients, including coconut, lemon, and white chocolate.

Macadamias are native to Australia, but are also grown in Hawaii and South Africa. They are high in plant fats, and their rich oil can be used in cooking, or to make nut butter. Famous for being hard to crack, they are always sold pre-shelled, and can be found at your local whole food store, as well as many regular grocery stores.

There are plenty of ways to make macadamia nut cookies, and we’ve chosen white chocolate macadamia nut cookies recipe to share with you.

White chocolate and macadamia nuts are another killer combination. This recipe makes big, chewy cookies with a moist, gooey centre, stuffed with macadamia nuts and creamy white chocolate.

Ingredients:

12½ oz flour
1½ tsp salt
1 tsp baking soda
8oz butter
7½ oz brown sugar
6oz granulated sugar
2 tsp vanilla extract
2 eggs
9oz white chocolate chips


Recipe Summary

  • ⅔ cup butter
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup chopped macadamia nuts
  • 6 ounces white chocolate, chopped

Preheat oven to 325 degrees F (170 degrees C). Lightly grease baking sheets.

Beat butter, sugars, egg, and vanilla at medium speed of electric mixer until fluffy.

At low speed, gradually beat in flour, just until blended. By hand, stir in nuts and chocolate.

Drop by heaping tablespoonfuls, 2 1/2 inches apart, onto lightly greased cookie sheets.

Bake for 17 minutes or until edges of cookies are lightly browned and tops look dry. Allow to cool on baking sheets five minutes, then remove to racks to cool completely.


How to make the BEST White Chocolate Macadamia Nut Cookies:

  1. Cream Butter, Brown Sugar, and Sugar with a mixer for at least 4 minutes, until light and fluffy. This process is an important step as it creates a smooth texture and adds air into the dough which will help give the cookies volume and loft once they hit the oven.
  2. Add eggs one at a time, mixing well after each addition, and then add the vanilla.
  3. Use good-quality white chocolate chips. All white chocolate is not created equal. Guittard and Ghirardelli are the hands-down winners in my book.
  4. Bake just until the edges begin to turn a light golden brown color. These cookies are meant to be soft and chewy in the center so don’t overbake.

If you LOVE cookies, check out these other cookie recipes:

My favorite baking tools:

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The ULTIMATE White Chocolate Macadamia Nut Cookie Recipe

As someone who has scoured the ends of the internet trying to find the perfect recipes for all of my favorite baked goods, only to end up disappointed when I try them, I can assure you that this White Chocolate Macadamia Nut Cookie recipe is THE White Chocolate Macadamia Nut Cookie recipe.

So what makes these so different? Brown butter. If you’ve never heard of baking with brown butter, you’re probably thinking it’s a special ingredient that you have to buy in a specialty food store. Nope. It’s literally just butter that’s been cooked until it’s light brown. It’s used in all kinds of gourmet recipes, savory and sweet. I personally think it’s the perfect “secret” ingredient in any cookie because it adds a complex nutty flavor that just can’t be achieved any other way.

The instructions will probably seem a little intimidating to the regular home cook but these really are simple. To sum it up, all you’re going to do is cook your butter until it’s brown, let it chill in the freezer, and then make cookie dough just as you would with any other recipe. Easy enough, right? Now let’s get baking!

Preheat the oven to 375. Then, start by browning you butter. On medium high heat, cook the butter until it’s golden with brown flecks, has a nutty aroma, and has a foamy layer. This should take 5-8 minutes. As soon as you’ve achieved this, transfer the butter to a wide shallow container and place it in the freezer for 10 minutes to allow it to cool back down. (I just use a Tupperware container.)

Next, cream together the butter, sugars, and vanilla with the paddle attachment for a couple of minutes. Then add in the eggs one at a time and mix for another minute.

In a separate bowl, mix together the flour, baking soda, and salt and whisk to aerate. Add this mixture into the stand mixer, half at a time, until fully incorporated.

Stir in the white chocolate chips and macadamia nuts with a spatula. This will make sure that they don’t get crushed in the mixer.

Then, use an ice cream scooper to scoop out dough (a little larger than a golf ball) and place then on a baking sheet lined with parchment paper, six per baking sheet to allow room for spreading. I like to add some white chocolate chips and macadamia nuts on top of each ball before baking to make them more picture-perfect! Place the baking sheets in the freezer (with the dough) for 5 minutes prior to baking. This will help the cookies to keep their shape.

Bake for about 10 minutes or until lightly golden on the edges but still soft in the middle. Sprinkle with sea salt flakes if you choose. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

I love to store my cookies in a bag in the fridge because I love the extra crunch from cold white chocolate chips but they can be stored in any airtight container at room temperature.

White Chocolate Macadamia Nut Cookies

  • 2 sticks unsalted butter
  • 2.5 c AP flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c dark brown sugar
  • 1/2 c sugar
  • 3 tsp vanilla (I prefer artificial vanilla for these but you can use real if you prefer!)
  • 2 large eggs @ room temp
  • 1.5 c white chocolate chips
  • 1 c dry roasted, unsalted macadamia nuts, roughly chopped
  • sea salt flakes (optional)
  1. Preheat the oven to 375. On medium high heat, cook the butter until it’s golden with brown flecks, has a nutty aroma, and has a foamy layer. This should take 5-8 minutes. As soon as you’ve achieved this, transfer the butter to a wide shallow container and place it in the freezer for 10 minutes to allow it to cool back down. (I just use a Tupperware container.)
  2. Cream together the butter, sugars, and vanilla with the paddle attachment for a couple of minutes. Then add in the eggs one at a time and mix for another minute.
  3. In a separate bowl, mix together the flour, baking soda, and salt and whisk to aerate. Add this mixture into the stand mixer, half at a time, until fully incorporated.
  4. Stir in the white chocolate chips and macadamia nuts with a spatula. This will make sure that they don’t get crushed in the mixer.
  5. Use an ice cream scooper to scoop out dough (a little larger than a golf ball) and place then on a baking sheet lined with parchment paper, six per baking sheet, to allow room for spreading. I like to add some white chocolate chips and macadamia nuts on top of each ball before baking to make them more picture-perfect! Place the baking sheets in the freezer (with the dough) for 5 minutes prior to baking. This will help the cookies to keep their shape.
  6. Bake for about 10 minutes or until lightly golden on the edges but still soft in the middle. Sprinkle with sea salt flakes if you choose. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

You can replace the white chocolate chips and macadamia nuts with any chocolate chips, other nuts, or other toppings! Enjoy!


Ingredients

  • 4 ounces white chocolate, minimum 30% cocoa butter (about 1/2 cup, roughly chopped 115g), from brands such as Green & Black's (see note)
  • 8 3/4 ounces plain or lightly toasted sugar (about 1 1/4 cups 250g)
  • 1 3/4 teaspoons (7g) Diamond Crystal kosher salt, plus more for sprinkling for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 4 ounces unsalted butter (8 tablespoons 115g), soft but cool, about 60°F (16°C)
  • 1 large egg (about 1 3/4 ounces 50g), straight from the fridge
  • 1/2 ounce vanilla extract (about 1 tablespoon 15g)
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 8 ounces salted, dry-roasted macadamia nuts, roughly chopped (about 1 2/3 cups 225g), from brands such as MacFarms, plus more for garnishing
  • 5 ounces roughly chopped white chocolate, minimum 30% cocoa butter (about 3/4 cup 140g), from brands such as Green & Black's, plus more for garnishing

White Chocolate Macadamia Nut Pancake Bake

My classic pancake is a great way to make a yummy breakfast for the family, or to prep for the week ahead. It&rsquos so easy to combine pancake mix with a few other ingredients and bake it, creating an easy to portion breakfast option. This pancake bake features an extra sweet touch with white chocolate chips and chopped macadamia nuts. Serve this white chocolate macadamia nut pancake bake alongside some fruit for the perfect breakfast, snack, or dessert.

All about the white chocolate macadamia nut pancake bake

As I have always mentioned, my classic Easy Pancake Bake was born out of pure laziness: the desire to have pancakes for breakfast, but the unwillingness to stand at the stove flipping pancakes until eternity. I decided to combine the ingredients and bake it in a pie format, and it worked! It was perfect for breakfast meal prep for the week. Pancake bakes have become a go-to meal prep for me over the years because of how easy they are to make. I also always have the ingredients on hand to make them.

Over the years, I have experimented with different ingredients for the pancake bakes throw in some fresh blueberries or chocolate chips. I also created the Chocolate Peanut Butter Swirl Pancake Bake and Lemon Almond Poppy Seed Pancake Bake, which are fun variations too. You can also make a savory pancake bake, like this Bacon and Cheddar Pancake Bake.

This pancake bake version features crispy chopped macadamia nuts, and sweet white chocolate chips. These two ingredients are typically paired for cookies, and I thought they would work beautifully here! The pancake bake is subtly sweet, but has great texture from the addition of the nuts. It&rsquos all about keeping your meals fun and interesting, and this recipe is definitely both of those things!

What you will need to make this pancake bake

  • pancake mix
  • baking powder
  • almond extract
    • You can use vanilla extract, but I really love how the almond extract echoes the nut flavor from the macadamia nuts in this recipe. I suggest using almond extract here for optimal flavor.
    • I use either unsweetened almond milk or unsweetened cashew milk, but skim milk or any other milk will work fine
    • Make sure they are shelled, and chop them before using them in this recipe so each bite has a bite of chopped nuts.
    • You can sub in any other kind of nuts you have on hand, like almonds or walnuts. Either one would work well here with the flavor of the white chocolate.

    What kind of pancake mix do you use, and why?

    I use Kodiak Cakes pancake mix for my pancake bakes. It tastes great, but also is higher in protein than other traditional pancake mixes. The additional protein helps keep you fuller longer, as compared to traditional pancake mixes which can leave you feeling a &ldquocrash&rdquo a few hours later. Here is a comparison of the labels for a standard pancake mix, versus Kodiak Cakes.

    The Kodiak Cakes pancake mixes come in different flavors, ranging from Buttermilk, to Dark Chocolate, to Cinnamon Oat, to Chocolate Chip. I have tried them all, and they are all great for different purposes for a recipe like this one, I like using the Buttermilk flavor because it&rsquos a blank slate. You can add any flavor to the Buttermilk mix to transform the flavor profile.

    The Buttermilk mix is the base mix used for the Lemon Almond Poppy Seed Pancake Bake, too.

    How to make the white chocolate macadamia nut pancake bake

    This is so simple to make all you need to do is preheat your oven, mix the batter ingredients together, and then top it with the nuts and white chocolate chips. It takes only minutes to prepare this recipe, and it cooks for about 25 minutes. Because of how quick and easy this is to prepare, it makes for one of my favorite meals to prep for the week.

    When the pancake bake is finished, it will look like this:

    Serving, storage, and reheating

    This pancake bake makes four servings, and pairs perfectly with breakfast sausage or bacon, fresh fruit, or eggs on the side. You can also have this dish as a snack or dessert, with fresh fruit, nut butter, or whipped cream on top. It makes for the perfect sweet bite.

    To store this pancake bake, either wrap individual servings in plastic wrap and store in the fridge or freezer, or cover the entire pie dish with plastic wrap and store it in the fridge. To reheat, microwave individual portions until heated through you can also use a toaster oven or air fryer to reheat.


    Recipe Summary

    • 1 cup butter or margarine
    • 1 cup white sugar
    • 1 cup packed brown sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 3 ½ cups all-purpose flour
    • 1 cup semisweet chocolate chips

    Preheat the oven to 350 degrees F (175 degrees C).

    In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.

    Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.


    Best-Ever White Chocolate Macadamia Nut Cookies

    These cookies are thick, soft, and buttery and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate and a bit of salty macadamia nuts. Simply awesome!! Double recipe for holidays!

    If you're a cookie freak, like a bunch of cookie monsters I think you are, you have arrived right on schedule for cookies! It's the right time, right place! 🙂

    Seriously, anytime is cookie time, right? I have many, sweet memories of baking tons of home-made cookies with friends and family, and this cookie recipe is definitely one we cherish.

    Thank goodness even on a bad day, cookies always make everything better. Especially these!

    I love good, delicious home-made cookies, and these are some of the BEST-EVER! Tradition of baking cookies for families, has been carried down from generation to generation.

    Chewy, nutty, buttery, white chocolate chip cookies chocked full of macadamia nuts. Macadamia nuts are so awesome! Macadamia nuts have a sweet taste and are rich source of energy.

    I particularly like using dry roasted salted macadamia nuts with the sweet white chocolate chips for the sweet and salty effect.

    These are an extremely popular cookie during the holidays for sure. One of Santa's favorite cookies for sure!

    I even made some with cranberries and the tartness of the cranberries went so well with the Best-Ever White Chocolate Macadamia Nut Cookies, they have been named Best-Ever White Chocolate Cranberry Macadamia Nut Cookies!