The Best White Chocolate Macadamia Nut Cookies

Prep 10 mins
Cook 12 mins
Add'l 10 mins
Total 32 mins

The Best White Chocolate Macadamia Nut Cookies (recipe via thenovicechefblog.com)

The Best White Chocolate Macadamia Nut Cookies (recipe via thenovicechefblog.com)

I really hate stress, but even more than that, I hate the unknown. And for me — the unknown causes stress. For as long as I can remember, I have been a planner. When my parents would have people over or throw parties, I would ask a billion questions. Who’s coming? What are we eating? When are they coming? How long are they staying? I just feel better when I know what to expect.

As I get older, I have found that I stress out even more about things I can’t control. I recently found out that I am going to be on a tv show (on the Live Well Network) this Christmas. The filming is actually in just a couple of weeks and I had a phone call with one of the producers today. They don’t have a set plan yet…and are still working out the details of what exactly the competition will be.

All I know is that I will be competing against three other people – making candy. I don’t know if I am going to be given a recipe or if I have to make something on the spot. I don’t know how long I have to make it. I don’t know the people I’m competing against. And I don’t have a clue about what I am going to be making…on television…for all of you to see.

The Best White Chocolate Macadamia Nut Cookies (recipe via thenovicechefblog.com)

So that means that this girl is STRESSED out. You just can’t plan the unknown, no matter how hard you try. And as y’all know, you can’t just “wing it” with candy! It’s going to be interesting, that’s for sure. If the episode comes on in December and you see a girl with caramel spilled all over the floor, you will know it’s me. If you see someone down on the floor eating it with a spoon — that’s my Mom (she’s coming with me).

As we have talked about for years now, you all know exactly what do I do when I’m stressed: BAKE. Of course I should have probably made a candy — you know, to practice. But that would have just stressed me out more…so instead I made cookies. Cookies never fail me. I get cookies and they get me. I know that I wanted a soft chewy cookie (so I used a lot of brown sugar) and I wanted them to be thick (so I formed them into oblong shapes — more on that in the recipe).

I called these “the best” and they really are. I have made many versions of this cookie, but I think I finally got it down to a science! My favorite part of a White Chocolate Macadamia Nut Cookie is the combination of salty and sweet. You have a perfect cookie base, with hunks of salty macadamia nuts, mixed with super sweet bites of white chocolate. It’s heaven in a cookie.

Yield: 16 large cookies

The Best White Chocolate Macadamia Nut Cookies

Two White Chocolate Macadamia Nut Cookies set up against a small white ceramic milk jug.

The Best White Chocolate Macadamia Nut Cookies have the perfect balance of chewiness and crunchiness. Salty and sweet, these white chocolate chip cookies are such a treat!

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 32 minutes

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup white chocolate chips
  • 1/2 cup coarsely chopped salted macadamia nuts

Instructions

  1. Preheat oven to 325°F. Line two baking sheets with parchment paper or silpats. Set aside.
  2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  3. In a stand mixer, beat butter and sugars until light and fluffy. Add egg, vanilla extract, and almond extract.
  4. Add flour mixture, mixing until completely combined. Stir in white chocolate chips and macadamia nuts until evenly distributed (you can do this by hand or with the stand mixer).
  5. Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (this is the what it will look like) — leaving about two inches for spreading.
  6. Bake for 12 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!
  7. Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 86mgCarbohydrates: 22gFiber: 0gSugar: 13gProtein: 2g

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Comments

61 Responses
  1. Amelia

    I tried this!

    It’s good!

    I changed the nuts to Hazelnuts because those were the only ones I had at home. Also, I didn’t have any almond extract so I just used vanilla extract.

    I didn’t do the one cookie on top of one another but it still spread out!

    🙂

  2. Kara

    I just wanted to come back and say “WOW”!! These are incredibly delicious! I went ahead and made the dough the day before I baked it, and then just brought it to room temp before baking. I love your stacked method of baking. The cookies have a wonderful flavor….and they are perfectly soft and ‘melt-in-your-mouth’. Thank you for an amazing recipe!

  3. Kara

    Hi! I can’t wait to try these! They look fantastic! I was wondering if you think I could make the dough a day ahead and refrigerate it? Thanks for your help! 🙂

  4. Donna

    As SEVERAL bakers have already RIGHTLY commented…these White Chocolate Macadamia Cookies truly merit the moniker BEST… They simply ARE!!

    The instructions were very spot-on and fantastically accurate.  I LOVE it when I find a recipe that is well explained, simple to execute (thanks to your clear/concise directions)..AND becomes the new gold-standard/Go-To home reference!!!  Thank you from across the pond in France!

  5. Edith wise

    Hello I just made these… my husband likes them but he wants them to be thinner instead of doing 2 tbsp I was wounding if I can do 1 tbsp and roll it…

  6. Kathy Swenson

    These look wonderful. Do you think that I could add caramel to this. I have a daughter-in-law that is looking for this type of a cookie but with caramel also.

    Thanks

  7. Natalie

    Jessica – I have twin babies, too! (And three older children!) I run a small cake business from home, so I totally get balancing the kitchen and my kiddos. I tried these cookies today and was pleasantly surprised. (Kind of a baking and cookie snob, which I’m sure you can appreciate.) Thank you so much for sharing! They are now my go-to on White Chocolate Macadamia Cookies for sure!

  8. Marlene Knueppel

    Is it absolutely necessary to bake as directed, one ball on top of another. Or,
    can we bake as regular cookies. What is the reasoning behind it, if so?

    Thanks and have a great day!

  9. Sheri

    These are AMAZING! This is my favorite cookie! These are way better then any I’ve had. Love, love, love. Thank you for sharing!

  10. Torra Jacobs

    This was my first time making cookies. I must admit I have in the past cheated by purchasing a store brand and baked them for my family. Well, this was an easy recipe and the cookies were amazing. I baked them for my yard sale and had nothing left to share with my family. I will be making them again as soon as I can buy more macadamia nuts.

  11. Sunni

    I made these tonight and they were awesome! They taste like they came from a bakery, but they came from my kitchen!! And I love your trick to stack the halves of the ball. I have never heard of that, but I gave it a try, and the centers were perfect with just a little crunch on the edge. This is my new go to cookie recipe!

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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