If you're looking for a treat, look no further than white chocolate macadamia nut cookies. This classic American dessert combines the smooth sweetness of white chocolate with the crunch of macadamia nuts, creating a mouthwatering combination that can be enjoyed at any time of the day. This quick and easy recipe is a great last-minute treat for a friend or a neighbor down the street.
During the holidays when I was still working, we would receive holiday cookie trays from the local bakery. They always included the white chocolate macadamia nut cookies. But, this does not mean that these wonderful cookies cannot be enjoyed year-round.
What Are Macadamia Nuts
Macadamia nuts have a fascinating background and originate from northeast Australia. The Indigenous Australians were the first to eat, use, and trade this wonderful buttery nut.
The macadamia nut was named after John Macadam, a chemist, and member of the Australian Parliament in the 1850s. However, it was not until 1882 that William Purvis brought the nut to Hawaii, but it was not commercially produced until 1921. You can read more history at The History of the Macadamia Nut on the Wholesale Nuts and Dried Fruit.
The macadamia nut tree is an evergreen tree that can grow up to 40 feet tall and can produce nuts for up to 100 years. The US is the largest importer of macadamia nuts, most coming from Australia and Hawaii. The reason these nuts are so expensive is because of the low yield and labor-intensive harvesting process.
The macadamia nut also has many health benefits. Like most nuts, they are rich in nutrients and beneficial plant compounds. However, an important takeaway is that the macadamia nut is POISONOUS TO DOGS. So, if you are eating them, please be careful not to drop any on the floor where your Furr baby dog can get to them.
Macadamia nuts contain healthy fats, protein, fiber, vitamins, and minerals. They also have a low glycemic index and may help lower cholesterol levels. Healthline.com has a complete list of benefits for the macadamia nut.
Making White Chocolate Macadamia Nut Cookies
There isn't much prep work to making these cookies. First, weigh or measure the white and light brown sugars into a bowl and set it aside. Next, weigh or measure the flour, baking soda, and salt in another bowl. Finally, I run a whisk through to blend the ingredients.
Rough chop the macadamia nuts. This is how big I make my chopped macadamia nuts.
In a mixer bowl, I cream the butter to ensure it is soft enough to mix well with the sugars. This only takes a minute or two, depending on how close to room temperature the butter is.
Add the sugars and mix on medium mixer speed for a couple of minutes. Next, scrape down the bowl and mix for another 2 minutes.
Add the vanilla extra and break one of the eggs into a small bowl to ensure there are no eggshells before adding it to the sugar-butter mixture. After the first egg is incorporated, add the 2nd egg. Finally, gradually add the flour mixture.
Scrape down the bowl and across the bottom to ensure all the flour has been mixed into the dough. Add the macadamia nuts and the white chocolate chip and mix for about 30 seconds or less. You don't want to over mix the flour, so I use a spatula to ensure the chips and nuts are evenly distributed throughout the cookie dough.
Cover and refrigerate for at least 1 hour.
Place 12 cookies scoops of cookie dough onto one of the prepared cookie sheet pans. Bake for 10-12 minutes. They will be soft on top when you take them out. Leave them on the sheet pan for a couple of minutes before moving them to the cooling rack.
These cookies are easy to make for not only the seasoned baker but also for the person new to baking. You won't be disappointed with the buttery, chewy, and fantastic flavor of these classic American cookies.
They can be stored in an airtight container for up to a week.
Of course! The nuts I choose for this cookie were the salted dry roasted. So, if you find regular macadamia nuts that are not salted or dry roasted you can make your own.
Place your nuts in a single layer on a sheet pan. Toast at 225°F for 8 to 10 minutes. If they are not salted and you want them salted you mix in a spray bottle ½ cup water, 2 teaspoons salt, and 1 tablespoon of melted butter. Spray this on the nuts before you roast them. the Spruce Eats
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking.
More White Chocolate Cookies
White Chocolate Macadamia Nut CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (100 g) Sugar white
- ¾ cup (165 g) Light brown sugar
- 2 (2) Eggs
- 2 teaspoon (2 teaspoon) Vanilla Extract
- 2 ½ cups (312.5 g) All-purpose flour
- 1 ½ teaspoon (1.5 teaspoon) Baking soda
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 cup (180 g) White chocolate chips
- 1 cup (134 g) Macadamia nuts (Dry Roasted and Salted) rough chopped
- Rough chop the macadamia nuts and set aside. Weight or measure the light brown and white sugars into a bowl and set it aside. Finally, weigh or measure the flour, baking soda, and salt in a new bowl, running a whisk through to blend.
- I start by creaming the butter in a mixer bowl. This ensures the butter is at room temperature and will mix well with the sugars. Now add both sugars and mix for 2 minutes on a medium mixer speed. Stop and scrape down the sides and return the mixer speed to a medium speed for another 2 minutes.
- Next, add the vanilla extract and turn the mixer to a low speed. Break one egg into a small bowl to ensure no eggshells before adding it to the mixer bowl. Incorporate into the cookie dough before adding the 2nd egg. Scrape down the bowl and, on a low mixer speed, gradually add the flour mixture. Ensure all the flour is mixed into the dough by using a spatula. Finally, add in the white chocolate chips and the macadamia nuts and mix for 30 seconds or less. Cover and chill in the refrigerator for at least 1 hour.
- Heat oven to 350°F (175°C or 180°C), and line 2 baking sheet pans with parchment paper. Add 12 mounds to one of the prepared sheet pans using a medium cookie scooper. Bake for 10-12 minutes. After pulling them out of the oven, I leave them on the sheet pan for a couple of minutes. Then move them to a cooling rack.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.