White Chocolate Macadamia Nut Cookies

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These White Chocolate Macadamia Nut Cookies are filled with chopped macadamia nuts and white chocolate chips! This classic cookie combination is one of my favorites! Perfectly sweet and salty!

These White Chocolate Macadamia Nut Cookies are made using my base cookie recipe! The addition of the cornstarch gives these cookies their extra chewy, soft, and gooey interior. Macadamia nuts are known for their rich and buttery flavor, which makes them so delicious in cookies. When combined with white chocolate chips, you get a perfectly rich, sweet, and buttery cookie! So good!!

Also, the ratio of light brown sugar and granulated sugar in this recipe gives the cookies the perfect texture! They have crispy edges and a chewy, soft, and gooey interior!

Ingredients for White Chocolate Macadamia Nut Cookies

All you need are a handful of simple pantry ingredients to make these White Chocolate Macadamia Nut Cookies!

Unsalted Butter: Use unsalted butter that has been softened to room temperature.
Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
Eggs: The recipe calls for 2 large eggs that have been brought to room temperature.
Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
Baking Soda: Leavening agent used to help the cookies spread.
Cornstarch: The addition of 1 tablespoon of cornstarch makes these cookies extra chewy.
Salt: Balances the sweetness of the cookie.
Macadamia Nuts: Use 1 full cup of chopped dry roasted salted macadamia nuts.
White Chocolate Chips: Use 1 1/2 cups white chocolate chips in the cookies. I also like to add additional white chocolate chips to the cookies before baking.

Chilling the Cookie Dough

This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!

Making White Chocolate Macadamia Nut Cookies

Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in chopped macadamia nuts and white chocolate chips.
Cover and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with extra white chocolate chips – optional, but is it really though 🙂
Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.

Tips for the Best White Chocolate Macadamia Nut Cookies

Use room temperature butter and eggs. This will ensure that the ingredients are able to combine cohesively.
Top each cookie with extra white chocolate chips. I mean how could extra chocolate hurt?!
Use pure vanilla extract for the best flavor!
Use dry roasted salted macadamia nuts.
Do not overmix cookie dough once dry ingredients are added. Overmixing will lead to dry cookies.
Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!
Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Tools and Equipment for the Best Cookies