Simple White Chocolate Macadamia Nut Cookies Bigger Bolder Baking

Hi Bold Bakers! If you love my Best Ever Chocolate Chip Cookies, then I have great news. You’re going to adore my White Chocolate Macadamia Nut Cookies recipe!! Already have an account? For this homemade white chocolate macadamia nut cookie recipe, I use the same dough that I use for my chocolate chip cookies, but instead of bittersweet chocolate chips, I replace them with white chocolate and macadamia nuts. If you’re wondering why I had the sudden inspiration to switch up one of my favorite cookie recipes, we can thank my friend Rachel Fagan, who is a member of our social media team. Rachel sent me macadamia nuts from Hawaii! (Not only did it inspire me to make these cookies, but it may have just inspired me to start an Employee of the Month!) Macadamia nuts are a rich, soft nut — they’re almost creamy in texture — and they pair perfectly with white chocolate’s smooth creaminess. These cookies are the perfect combination of sweet, caramelly, chewy, and crispy — you have to try them!

What Are White Chocolate Macadamia Nut Cookies?

White chocolate macadamia nut cookies are a perfect alternative to traditional chocolate chip cookies. These buttery cookies taste a bit lighter, a little bit creamier, and the texture of the melty white chocolate chips pairs perfectly with the macadamia nuts.

What You Need To Make White Chocolate Macadamia Nut Cookies

Measuring Cups and Spoons Stand mixer or hand mixer Mixing bowls Baking sheets Parchment paper

How To Make White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies are easy, delicious, and a crazy-big crowd pleaser! (And don’t forget to get the full recipe with measurements, on the page down below.)

Gemma’s Pro Chef Tips For Making White Chocolate Macadamia Nut Cookies

Freshly baked cookies are the best! Thankfully, this dough freezes perfectly, so you can bake them at any time. Once your dough has finished chilling, scoop out the cookie dough balls and place them on a parchment-lined baking sheet and freeze. Once frozen, transfer them to an airtight container. When you’re ready to bake, preheat your oven and place the frozen balls of dough onto a parchment-lined sheet and bake — you don’t even have to defrost them! The cookie dough can be stored frozen for up to 2 months. I make my cookies large, so you get every texture in every cookie — crispy on the edges, doughy and soft in the middle. If you like smaller cookies, make the scoops half the size. The texture will be different, but they will still taste delicious! Don’t like macadamia nuts or can’t find them in the store? Feel free to swap them out for chopped hazelnuts or pecans. Don’t be shy with that salt! A nice hit of salt alongside the sweet really takes these cookies to the next level!