If you’re on the hunt for a cookie that’s buttery, crunchy, and just the right amount of sweet, you’re going to love this White Chocolate Macadamia Cookies Recipe. I absolutely love how these cookies come out perfectly golden with white chocolate melting in every bite and those macadamia nuts adding such a dreamy crunch! Whether you’re baking for a cozy afternoon treat or to impress your friends, this recipe is fan-freaking-tastic. Stick with me and I’ll share all my tips so you nail them every single time.
Why You’ll Love This Recipe
- Perfect Texture: The combination of cornflour and bicarbonate of soda creates a cookie that’s crispy on the edges but soft in the center.
- Decadent Flavor: The white chocolate chips melt beautifully, balancing the rich crunch of macadamia nuts in every bite.
- Simple Ingredients: You’ll probably already have everything in your pantry, which makes it a go-to recipe for last-minute cravings.
- Crowd-Pleaser: My family goes crazy for these — and they’re guaranteed to be a hit at your next get-together.
Ingredients You’ll Need
Each ingredient in this White Chocolate Macadamia Cookies Recipe works together to create that iconic chewy-yet-crisp texture and rich flavor. I always recommend using unsalted butter so you can control the saltiness, and fresh macadamia nuts for the best crunch and taste.
- Unsalted Butter: Using unsalted butter lets you balance the salt perfectly and makes your cookies taste fresh.
- Light Brown Sugar: Brings warmth and moisture to the dough, contributing to that chewy texture I love.
- Egg: Acts as a binder and adds richness; make sure it’s at room temperature for easy mixing.
- Vanilla Extract (optional): I often use it for a subtle flavor boost, but it’s totally fine to skip.
- Plain Flour: The base for the cookie structure — I use sifted flour to avoid any lumps.
- Cornflour: Adds tenderness and help keep the cookies soft, even after cooling.
- Bicarbonate of Soda: Helps your cookies rise and develop a light texture.
- Sea Salt: Enhances all the sweet notes in the cookie and balances the richness.
- White Chocolate Chips: Choose quality chips to get that melt-in-your-mouth sweetness.
- Macadamia Nuts: I chop these up just enough to spread evenly so every bite gets some of that buttery crunch.
Variations
While I always make these White Chocolate Macadamia Cookies Recipe just as is, I love how easy it is to switch things up depending on the season or dietary needs. Feel free to experiment and make it your own!
- Nut-Free Version: I swapped macadamia nuts for sunflower seeds once for a nut-free batch, and it still had a lovely crunch.
- Dark Chocolate Twist: Adding half white and half dark chocolate chips gives a richer flavor that my friends adore.
- Gluten-Free Option: Using a 1:1 gluten-free flour blend works wonderfully—just keep an eye on the dough consistency.
- Extra Chewy: Try chilling the dough for an hour before baking to get a thicker, chewier cookie.
How to Make White Chocolate Macadamia Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 180ºC fan (or 200ºC regular) and line two or three baking trays with parchment paper. Then, use a bowl and beat the unsalted butter with the light brown sugar until the mixture turns creamy and fluffy. This step is crucial because it traps air, helping your cookies rise nicely and get that soft texture I love.
Step 2: Add the Egg and Vanilla
Next, beat in the egg and vanilla extract (if you’re using it). I always make sure the egg is at room temperature to avoid curdling the mix. This adds richness and binds your dough together.
Step 3: Incorporate the Dry Ingredients
Time to add the plain flour, cornflour, bicarbonate of soda, and sea salt. Mix these in until you form a soft cookie dough. Don’t overmix here; you want everything just combined so your cookies stay tender.
Step 4: Fold in White Chocolate and Macadamia Nuts
Finally, toss in the white chocolate chips and the chopped macadamia nuts. Beat or fold them gently to distribute evenly throughout the dough. This combination is what makes these cookies truly irresistible.
Step 5: Scoop and Bake
Use a 5cm scoop (or a tablespoon if you don’t have one) to portion out the dough onto your lined trays. I recommend no more than 6 cookies per tray to give them enough space to spread. Bake for 10 minutes until golden around the edges but still slightly soft in the middle.
Step 6: Cool and Enjoy
Remove the trays from the oven and let the cookies rest for 10 minutes on the tray so they firm up just right. Then transfer to a wire rack to cool completely — if you can resist eating them right away!
Pro Tips for Making White Chocolate Macadamia Cookies Recipe
- Butter Temperature Matters: I always use softened butter, not melted, to get the perfect creamy texture that traps air in the dough.
- Don’t Overbake: Pull your cookies out when edges are golden but centers still look a bit soft; they finish baking on the tray and stay chewy inside.
- Even Sized Cookies: I use a cookie scoop to make sure every cookie bakes evenly and looks uniform—no burnt ones on the edges!
- Chill for Better Flavor: If you have time, chill the dough for 30 minutes—it helps the flavors develop and prevents spreading.
How to Serve White Chocolate Macadamia Cookies Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt on top of these cookies right after baking—it adds an unexpected pop of flavor that makes the white chocolate and macadamia nuts shine even more.
Side Dishes
These cookies go great with a cold glass of milk or a warm cup of coffee or tea. For a special treat, serve alongside vanilla ice cream for an easy dessert everyone will rave about.
Creative Ways to Present
For birthdays or holiday gatherings, I like to arrange the cookies on a platter lined with parchment and garnish around with whole macadamia nuts and edible flowers. It adds a charming touch that makes them look extra special.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 4 days. I put a slice of bread inside the container to keep them soft and chewy—it’s a trick I discovered years ago and it really works.
Freezing
If I want to save some for later, I freeze the baked cookies individually on a tray, then transfer them to a freezer bag. They thaw beautifully at room temperature, just like freshly baked.
Reheating
To revive a leftover or frozen cookie, I pop it in a preheated oven at 160ºC (320ºF) for 3-4 minutes. It’s like magic—the chocolate softens, and the cookie feels freshly baked.
FAQs
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Can I use salted butter instead of unsalted butter for this recipe?
Yes, you can use salted butter, but I recommend reducing or skipping the added sea salt in the recipe to avoid an overly salty taste. Unsalted butter gives you more control over the seasoning, which is why I prefer it.
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Is it necessary to use cornflour in this White Chocolate Macadamia Cookies Recipe?
Cornflour isn’t mandatory, but it does help create a softer, more tender cookie by lightening the texture. If you don’t have it on hand, you can leave it out, but expect slightly denser cookies.
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Can I substitute macadamia nuts with other nuts?
Definitely! Pecans, walnuts, or even almonds work well and offer their own unique crunch and flavor. Just chop them roughly to maintain that lovely texture contrast.
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How do I prevent my cookies from spreading too much?
Make sure your butter isn’t melted but softened, and chill your dough for at least 30 minutes before baking. Also, don’t overcrowd the tray—leave enough space between scoops. These tricks help keep the cookies from turning into thin discs.
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Can I make these cookies vegan or dairy-free?
You can substitute butter for a plant-based spread and use dairy-free white chocolate chips. Also, use a flax or chia egg to replace the regular egg. The texture might change slightly, but the cookies will still be delicious.
Final Thoughts
This White Chocolate Macadamia Cookies Recipe truly holds a special place in my kitchen because it’s so reliably delicious and brings back memories of sharing sweet moments with my family. I hope you give this recipe a try, tweak it to suit your taste, and enjoy the magic of biting into one of these perfectly balanced cookies. Trust me, once you start baking these, they’ll become your go-to recipe every time you want a comforting treat!
Print
White Chocolate Macadamia Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These White Chocolate Macadamia Cookies are deliciously chewy and packed with rich white chocolate and crunchy macadamia nuts. Perfectly balanced with a hint of sea salt, these cookies bring a delightful combination of sweet and nutty flavors, making them an irresistible treat for cookie lovers.
Ingredients
Main Ingredients
- 125 g unsalted butter
- 175 g light brown sugar
- 1 large/medium egg
- 1 tsp vanilla extract (optional)
- 275 g plain flour
- 1 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 150 g white chocolate chips
- 150 g macadamia nuts (chopped)
Instructions
- Preheat the Oven: Preheat your oven to 180ºC fan or 200ºC regular and line two to three baking trays with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, add the unsalted butter and light brown sugar. Beat them together until the mixture becomes creamy and smooth, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and optional vanilla extract into the butter and sugar mixture until well combined, adding richness and flavor.
- Combine Dry Ingredients: Add plain flour, cornflour, bicarbonate of soda, and sea salt to the wet ingredients. Beat the mixture until a cookie dough forms, ensuring all ingredients are well incorporated without overmixing.
- Add Chocolate and Nuts: Fold in the white chocolate chips and chopped macadamia nuts evenly into the dough, distributing the mix-ins thoroughly for consistent flavor and texture in each cookie.
- Portion the Dough: Using a 5cm scoop, place cookie dough balls on the lined trays. Limit to a maximum of six cookies per tray to allow space for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes until they are lightly golden around the edges but still soft in the center.
- Cool the Cookies: Remove trays from the oven and let the cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Enjoy: Serve and enjoy your freshly baked, delicious white chocolate macadamia cookies!
Notes
- These cookies are deliciously chocolatey, nutty, and heavenly, striking a perfect balance of sweetness and crunch.
- Using parchment paper helps prevent sticking and eases cleanup.
- Do not overbake to maintain chewy centers; cookies continue to set as they cool.
- Chopping macadamia nuts ensures even distribution and texture in each bite.
Nutrition
- Serving Size: 1 cookie
- Calories: 281 kcal
- Sugar: 17 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 19 mg
