These white chocolate macadamia cookies have soft, chewy centers, golden edges, and are loaded with white chocolate and macadamia nuts. This tested recipe yields buttery, chewy cookies that are hard to resist. 
The combination of sweet white chocolate and salty, buttery macadamia nuts makes these cookies addictive. If you love a soft, thick, chewy cookie with a caramel undertone and just the right amount of salt, this recipe delivers that bakery-quality result at home.
White Chocolate Macadamia Cookies – How to Get the Perfect Cookie
After extensive testing, these are the key elements that make these cookies exceptional:
- Melted butter. Using melted butter coats the sugar crystals and produces chewier, slightly gooey cookies with more buttery flavor than shortening.
- More brown sugar than white. Brown sugar adds moisture and a caramel-like flavor that keeps the cookies tender.
- 1 egg plus 1 egg yolk. Use one whole large egg and one extra large egg yolk (discard the second white). The extra yolk adds tenderness without causing excess spread.
- The right amount of flour. Measure 2 1/4 cups (282 g) all-purpose flour by spooning and leveling or using a scale to avoid dry or overly spread cookies.
- A touch of cornstarch. One tablespoon helps keep the cookies soft.
- Chopped macadamia nuts. Chop nuts into halves or quarters so the dough stays cohesive and bakes evenly.
- Chill the dough. Refrigerate at least 2 hours to reduce spreading and create more consistent, thick cookies.
- Use a cookie scoop. A scoop yields uniform cookies and keeps your hands mess-free.
- Underbake slightly. Remove cookies when the tops are just set for a soft, melt-in-your-mouth center.
If you enjoy white chocolate and macadamia flavors, these cookies are an ideal homemade treat for sharing or keeping all to yourself.
White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies
By: Fiona Dowling
These cookies have soft centers, golden edges, and are packed with white chocolate and macadamia nuts. The recipe has been tested and retested for consistent, irresistible results.
- Prep: 15 mins
- Cook: 8 mins
- Chilling: 2 hrs
- Total: 2 hrs 23 mins
- Yields: 36 cookies
Ingredients
- 3/4 cup unsalted butter, melted & cooled
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 large egg
- 1 large egg yolk (discard the white)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour (282 g)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup macadamia nuts, roughly chopped
- 3/4 cup white chocolate chips
Instructions
- In a large bowl, beat together the melted butter and both sugars until combined.
- Beat in the egg, egg yolk, and vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually beat the dry ingredients into the butter mixture until incorporated.
- Turn off the mixer and gently fold in the chopped macadamia nuts and white chocolate chips. Reserve a tablespoon or two of each if you want to press extra pieces on top before or after baking.
- Cover the bowl and refrigerate the dough for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Remove the dough from the fridge and let it soften for 5–15 minutes, depending on how long it chilled.
- Use a cookie scoop to form dough balls about the size of a golf ball (roughly 1–1.5 tablespoons). Place them 2 inches apart on the prepared sheets.
- Bake one sheet at a time on the middle rack for 8–10 minutes, or until the tops are just set but still soft.
- Remove from the oven. Optionally press a few reserved chocolate chips and macadamias on top. Cool the cookies on the sheet for at least 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Store cookies in an airtight container at room temperature for up to 4 days.
Freezing instructions: Cookie dough balls can be frozen in a bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time. Baked cookies can also be frozen for up to 2 months in an airtight container.