macadamia cookies

These White Chocolate Macadamia Nut Cookies have soft and chewy centers with lightly crisp edges! They use an extra egg yolk for chewiness and are loaded with white chocolate chips and macadamia nuts for the ultimate cookie!

White Chocolate Macadamia Nut Cookies

(325 grams) all-purpose flour

tsp baking soda

tsp salt

(168 grams) unsalted butter, room temperature

(225 grams) light brown sugar

(104 grams) granulated sugar

tsp vanilla extract

(211 grams) white chocolate chips

(120 grams) roasted salted macadamia nuts, chopped

milk

Combine the flour, baking soda and salt in a medium sized bowl and set aside.

2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it&#8217;s mixing a few times, as needed. You should be able to see the change in color and texture happen and know it’s ready.

. Add the egg and egg yolk one at a time and mix until well combined after each addition.

. Add the vanilla extract and mix until well combined.

. Add the dry ingredients and mix until the dough is just combined. Do not over mix.

. Add a teaspoon of milk and combine on low speed just until incorporated. Use a rubber spatula to finish combing the dough and help it come together. Add an additional teaspoon of milk only if really needed to help the dough come together. You don&#8217;t want to add too much liquid and end up with cookies that spread too much.

. Stir in the white chocolate chips and macadamia nuts.

. Create 2 tablespoon sized balls of cookie dough until all the cookie dough has been used.

. Refrigerate the cookie dough for at least 2-3 hours or overnight. After refrigerating them, let them sit at room temperature for about an hour before baking to come closer to room temperature.

0. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
11

Bake cookies for 8-9 minutes. Remove just as the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above or see the video.
12.

emove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. If the cookies have spread a little more than you like, you can use a spoon to gently push the sides in a bit.

Cannot wait to make These this weekend!! Did you use salted or unsalted macadamia nuts in this recipe? 

I baked these tonight and they are delicious!!! Thank you for this recipe!

These are the best cookies I've made, thank you.  They are fantastic.  
I as always alter recipes, I used vanilla paste and also had some vanilla been powder, I always throw that in.  But I also used regular vanilla extract, the mixture creates a deeper vanilla flavor.  I only had half and half so I used that, it worked too.  I always cook and sometimes bake with what you have on hand.

Around 8 or 9 minutes cookies are ready to take out from the oven 
Just look for the light golden colour on the edge of the cookies 

Made these but tweaked the recipe a little by adding orange zest. They were amazing. I used to make them for my children when they were little and they loved them. Thank you so much for sharing the recipe.

I absolutely adore this recipe!! I’m surprising my boyfriend with these when he gets home from work! The smell alone from them baking is delicious 

These are delicious! This was my first time making white chocolate macadamia nut cookies and I am so glad I went with your recipe :)

Your cookies are soft, chewy, and so delicious! the whole family enjoyed them, even my picky 5 yr old.

Thank you, thank you so much for this recipe! I am 14 years old and it’s my first time baking and I chose your recipe, and I’m so glad I did! 😁 They turned out beautifully delicious and everyone in my family enjoyed them! 

https://www.youtube.com/watch?v=CFVVA9YU3fo

These White Chocolate Macadamia Nut Cookies have soft and chewy centers with lightly crisp edges! They use an extra egg yolk for chewiness and are loaded with white chocolate chips and macadamia nuts for the ultimate cookie! Recipe: https://www.lifeloveandsugar.com/white-chocolate-macadamia-nut-cookies/

White Chocolate Cranberry Macadamia Cookies are the perfect combination, of chewy, crunchy, sweet and decadence all wrapped up in a cookie! These amazing cookies have great texture and flavor! 

White Chocolate Cranberry Macadamia Cookies

all-purpose flour

baking soda

salt

white sugar

brown sugar

butter (softened)

eggs

vanilla extract

white chocolate baking chips

macadamia nuts

cranberries

Sift the flour, baking soda and salt together in a medium mixing bowl. Set aside.

Preheat oven to 350 degrees. Cream together white sugar, brown sugar and softened butter. Add eggs and vanilla.

Add flour mixture until just mixed. Stir in dried cranberries, white chocolate chips, and macadamia nuts.

Drop cookies by rounded tablespoons on an ungreased baking sheet. Bake for 10-12 minutes or until just set. Allow to cool and transfer to a wire rack.

Buttery cookies filled with roasted macadamias and chunks of white chocolate.

White Chocolate Macadamia Cookie Recipe

(1 stick or 1/2 cup) unsalted butter, softened

(1/2 cup) brown sugar

(1/4 cup) caster sugar or granulated sugar

egg, room temperature

(1 and 1/2 cup) plain flour or all purpose flour

salt (omit

(1 cup) white chocolate, roughly chopped

(1/2 cup) roasted macadamia nuts, roughly chopped

Sea salt,

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

In a large mixing bowl, add butter and sugars and beat using an electric mixer on medium speed until smooth and creamy. Add vanilla and egg and beat until combined.

Add flour, baking soda and salt and mix on a low speed until a soft cookie dough forms. Stir through chocolate and macadamia nuts.

Scoop the cookie dough using a medium cookie scoop or a dessert spoon (roughly 1.5 tablespoons each) and roll into balls. Place on prepared baking trays, leaving room for the cookies to flatten out.

Bake for 10-12 minutes or until golden brown on the edges. Leave cookies to cool for 5-10 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt. 

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