White Chocolate Macadamia Nut Cookies
These cookies are my weekly installment of baking up the cookies you said were your favorites in my cookie cookbook giveaway. I’m still baking my way through the top 10 and can’t believe I have never made macadamia nut cookies! I actually have never even eaten a homemade macadamia nut cookie; only the large bakery-style store bought variety. Needless to say, I’m thrilled to have another fabulous cookie recipe tucked into my apron pockets! I used roasted and salted macadamia nuts – the salty flavor mixed with the sweet of the white chocolate and cookie dough is a fabulous combination. These are definitely one of the tastiest cookies I’ve ever made.
Can you believe that of all of the baking cookbooks I own (which include big ones like Dorie Greenspan, Baking Illustrated, Williams Sonoma, etc.) not ONE has a recipe for White Chocolate Macadamia Nut cookies? Maybe it’s just me, but I found that to be incredibly bizarre for how popular these cookies are! So I started poking around the web for recipes and of course there were more than enough for me to wade through. This one, however, caught my eye because I immediately recognized the ingredient list (quantities included) as being almost identical to the Thick and Chewy Chocolate Chip Cookie recipe that has become my standard. That’s all it took for me to pick this recipe out of the bunch and I’m so glad that I did – they’re fabulous! The cookies are slightly crisp on the outside with a soft and chewy interior, full of chunks of macadamia nuts and white chocolate. Truly an awesome cookie.
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Cookies from the Top 10 I have made:
Snickerdoodles
No-Bake Cookies
Almond Macaroons with Nutella Filling
Chocolate-Dipped Coconut Macaroons
Chocolate Chip Cookies (Thick & Chewy)
Oatmeal Chocolate Chip Cookies
Peanut Butter Cookies
Sugar Cookies
Oatmeal Raisin Cookies
Peanut Butter Blossoms
One year ago: Hearty Whole Wheat Bread
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 cups (250 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ¾ cup (170.25 g) unsalted butter, melted and cooled to room temperature
- 1 cup (220 g) packed light brown sugar
- ½ cup (100 g) white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1½ cups (201 g) chopped macadamia nuts
- 2 cups (360 g) white chocolate chips
Instructions
- 1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.
- 2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
- 3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.
- 4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.
- 5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).
- 6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Apple sauce is especially good for use in brownies.
Wow these cookies are amazing. I browned the melted butter which gave the cookie a more caramelized flavor, I also add ed 1/4 teaspoon of almond extract. I believe the almond extract really kicked the flavor of the cookies up a notch. You know we chefs always tweek every recipe to make it our own. I recieved raved reviews on your wonderful cookies. I made them for a Young Road Scholar who was visiting my Daughter and myself in Georgia. He enjoyed the the cookies immensely. He drove from Georgia to Nashville Tenn. to see his family and they got to sample the cookies as well. I received such a wonderful text from the Young man telling me how much his family enjoyed the cookies. So long story (to long) your cookies were enjoyed by all from Georgia to Nashville. Thank You,
Chef Phyllis
I just made these! These are delicious! And so easy! Your site is my “go to” for the best baking recipes!
I just made these they look really delicious. They were easy to make. I baked them for 13 minutes the texture is perfect and the size. But way to sweet. To much sugar coupled with white chocolate chips. Next time will cut down the amount of sugar besides that they were yummy
Thanks for sharing
Fantastic! I used chopped white chocolate from a baking bar, worked like a charm.
I have a Ghirardelli white chocolate (premium) baking bar. Was wondering if its ok to use instead of the white chocolate chips.
I was thinking I could chop it up to the approx size of white chocolate chips and just go from there…
Excited to try this recipe, have never baked WCM cookies before. Weird cause I LOOOOVVVVE em!
Yep, you could do that! Just know that the chocolate will melt into the cookie vs chips which stay fairly in tact.
I had the same questions:) How did they turn out with the baking bar?
These cookies are the best, I use Aussie salted Mac Nuts chopped up and set a side, then I make the dough and roll them in the nuts. For a different taste I add some coffee granules to the mix as well. I tell ya Yummmm.
Thanks Michelle for sharing these yummy morsels with us.
I found this recipe back when my boyfriend and I first started dating in 2010, and he swears by these cookies! He used to buy the big single cookies from Subway but not anymore :) even his colleagues love them. thank you so much for the recipe :)
Jessica
Do you think you could add raspberries to this recipe with fewer choc chips?
Hi Helen, I would not recommend adding fresh fruit, especially raspberries. They will break down when mixed in and will create too much moisture in the dough.
Do you think you could add raspberries to this mix with fewer choc chips?
Hello there!
Mind if a strange girl from Germany (…me…) calls you a goddess?
:-)
I am over the moon here, these cookies are the end to my quest, finally!!! I have been willing to marry white chocolate and macadamia cookies for a while now, but the right ones never came along. Until now. But seriously, these are perfect. They stay thick while they spread, they are chewy in the best way possible and that TASTE!?! OMG. The only thing that remains to be observed is how they age in the next few days. I keep my fingers crossed. And get reqdy to set the date :-)
Thanks a ton for posting this.
Regards, Cora
Curious what type of macadamia nuts you used since at the grocery store I see roasted, salted, unsalted? Thanks!
Hi Rylee, I use salted macadamia nuts. Enjoy!
Should I use an electric mixer when beating the ingredients or mix it by hand?
Hi Nikki, I think an electric mixer is much easier!
Hi,
I am a big fan of Subway cookies and the white chocolate macadamia cookies sold at Coles.I have been looking for a recipe to help me replicate the taste.Must say one thing..Awesome..I did not have white sugar so I used all of brown sugar.I put in 1 cup of chocolate chips though.Fantastic recipe.
Thanks so much.
I am baking these today. I used 1 1/2 cups white chips and a cup of macadamia nuts. I cut the nuts in half so I had a heaping cup. (Did not have but a cup to start with.) My husband says they are great. I let my dough sit for about 20 minutes before I started baking. I used a small rounded scoop and will probably get 4 dozen. I did push the rounded scoop down slightly. I needed the fifteen minutes. They are pretty and round and puffed like a nice chocolate chip cookie. A new favorite at my house!
I made a quick batch of these on Wednesday…aaand then quickly doubled the recipe so I now have 5 dozen of them right now in my freezer. To say that they are GOOD is an understatement!!! Thank you for this recipe!!
Aloha! My family and I loved this recipe. We used fresh crushed hawaii macadamia nuts from a local farm out here, and the recipe turned out sooo good! mahalo for this blog:)
Made these today for my sisters bridal shower….. I am eating healthy, and it took ALL my strength not to eat the entire batch. Follow the directions exactly, and you will have people begging for the recipe.
I just tried this recipe supplementing gluten free flour. It Worked fantastically. Great recipe! Thanks!
I loved this recipe and will post it on my site to share with more people. I used fresh Hawaii macadamia nuts from http://www.maunakeagold.com. They were delicious!
I have been looking for a white chocolate macadamia cookie recipe that tasted as close to the one that is sold inside of SubWay. Can you tell if this one has about the same or better texture and taste of that cookie (soft and chewy)? Also I do not want it full of nuts, so would 3/4 – 1 cup of mac nuts be enough for the recipe? Lastly, can you make a few at a time and refrigerate the remainder for a few days? Thanks for sharing! Looks awesome and I look forward to trying the recipe. :)
Hi Connie, I have never eaten a white chocolate macadamia nut cookie from Subway, so I can’t tell you if it tastes like it or not. You could definitely cut the nuts down to suit your own tastes. I would recommend freezing the dough balls and baking them off as you want them, versus refrigerating. I think they will stay fresher.
I can always count on BEB for whatever cookie recipe I’m looking for!
And now–I’m off work early, it’s a three-day weekend, and I’m going to start the celebrations by making these cookies. Life is good!