If you have been looking for a fantastic and soft White Chocolate Macadamia Nut Cookies recipe, look no further! Loaded with flavor and texture this no chill cookie dough allows you to have an amazing dessert from start to finish in less than an hour.
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This white chocolate macadamia cookie starts with melted butter which means that you don’t need a mixer.
The dough does not require chilling. When you want a batch of delicious and soft cookies quickly, this is the recipe to make. These Snickerdoodles are great too!
They are also full of buttery flavor, between the butter in the dough and the macadamia nuts which both have a buttery taste.
Finally, this cookie is a great alternative to traditional Chocolate Chip Cookies which we all know and love.
What you need for this Recipe
- Butter: By using the butter in a melted state it allows you to mix the dough together by hand easily.
- White Chocolate Chips: If you don’t have white chocolate chips then chunks of white chocolate work too.
- Macadamia Nuts: Use a dry roasted nut because it will help take some of the oil from the nuts.
See recipe card for full information on ingredients and quantities.
How to make White Chocolate Macadamia Nut Cookies
1. Add the granulated sugar and brown sugar to the melted unsalted butter in a medium bowl. Use a spoon to stir until everything is nicely incorporated.
2. Add the egg and vanilla to the butter and sugar mixture. Then continue to mix by hand.
3. Pour in the flour, baking soda and salt to the wet ingredients and stir until the dough comes together.
4. Finally, add the nuts and white chocolate to the dough and stir until everything is evenly distributed.
5. Use a medium cookie scoop to scoop dough balls onto a silicone mat {or parchment} lined baking sheet.
6. Then bake the cookies in a 350 degree oven for 9-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before moving to a wire rack.
Expert Tips for Soft & Chewy Cookies
- Read the recipe ahead of time. This will allow you to have all of your ingredients on hand and exactly how the recipe calls for them.
- Don’t over mix the dry ingredients into the wet ingredients. It should only be mixed until everything is nicely incorporated. I suggest this with all recipes but especially these Thick Chocolate Chips Cookies.
- Add 2 tablespoons of sweetened coconut to the dough. This adds a nice tropical touch that goes great with the other flavors.
- Use a cookie scoop to scoop the dough. This will keep all of your cookies the same size and they will bake evenly.
- Don’t over bake the cookies. When you want a soft cookie it is super important to not over bake the cookies. The same goes for these Texas Sheet Cake Cookies.
- Allow the cookies to cool on the baking sheet. The residual heat from the baking sheet will continue to slightly bake the cookies and set them up perfectly.
Recipe FAQs
The best kind of macadamia nuts to use in these Soft White Chocolate Chip and Macadamia Nut Cookies is dry roasted. Macadamia nuts can tend to be a bit oily and so having them roasted will take a bit of that oil from them and give you a light and buttery cookie.
The soft texture allows them to keep at room temperature for 4-5 days and an extra day or so in the refrigerator. As long as the cookies are in a good airtight container.
There are a few things that make macadamia nuts a bit expensive but also worth it. First of all, it takes macadamia nut trees 8 years to mature and bear fruit which is a long time in comparison to other nut trees.
They are also a bit hard to harvest and can only be found in certain areas. All of these things together add cost to the purchase of macadamia nuts.
Yes, they freeze really well for up to 3 months. I suggest freezing the cookies on a baking sheet in a single layer for an hour or two. Then move the frozen cookies to an airtight container {or zipper bag}.
This allows you to remove a few cookies at a time and keeps them from sticking together.
Toasting {or roasting} the macadamia nuts isn’t necessary but will bring out a bit of extra flavor.
To toast them, arrange the nuts on a baking sheet in a single layer and place into a preheated 250 degree oven for 10-12 minutes. Be sure to stir at least once halfway through.
Also allow the nuts to cool completely before adding them to the cookie dough.
This dough does not need to be chilled before baking like some recipes. Skipping that step allows you to have cookies from start to finish in less than an hour.
The main reason why cookies do not spread is because too much flour has been added to the cookie dough.
Be sure to carefully measure out the flour before adding it to the cookie dough. That way you have the perfect ratio of butter to flour.
Substitutions/Variations
White Chocolate Chips- Change up the chips in this recipe with chocolate or dark chocolate chips. You could also add dried cranberries or raisins for a fun twist.
Macadamia Nuts- The best alternatives to macadamias are cashews, almonds, pecans or even walnuts.
Do you love classic no chill cookies? Try these recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
White Chocolate Macadamia Nut Cookies Recipe
Ingredients
- ½ cup butter {melted}
- ½ cup granulated sugar
- ¼ cup brown sugar {packed}
- 1 teaspoon vanilla extract
- 1 egg
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips
- ½ cup macadamia nuts {chopped}
Instructions
- Preheat the oven to 350°.
- In a medium bowl combine melted butter with both sugars. Stir with a wooden spoon until totally combined. Add the vanilla extract and egg to the mixture and mix again.
- Add flour, baking soda and salt. Stir until everything is totally incorporated but don't over mix.
- Add the white chocolate chips and chopped macadamia nuts, stir until they are evenly distributed into the dough.
- Use a medium cookie scoop and scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet. Bake for 9-11 minutes or until the cookies begin to look golden brown around the edges.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before moving to a cooling rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze cookies for up to 3 months.
Video
Notes
- Don’t over mix the dry ingredients into the wet ingredients. It should only be mixed until everything is nicely incorporated.
- Add 2 tablespoons of sweetened coconut for a wonderful tropical flavor.
- Don’t over bake the cookies. When you want a soft cookie it is super important to not over bake the cookies.
Nutrition
PAT Piccirillo says
I need your brownie mix cookie recipe
June says
Here is the link, https://cookiesmadesimple.com/chocolate-brownie-cookies-recipe-made-with-a-brownie-mix/ ENJOY!