Who can resist the irresistible flavors from great, big, warm White Chunk Macadamia Nut cookies? They're actually my all-time favorite cookie, ever since I first had one from Mrs. Fields, back in the early 1980's.
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Yes, these cookies are indeed my favorite cookie of all time. What I love about my recipe is they're chewy, soft, big 3-½ inch cookies with just the right amount of sweetness and just the right amount of brown sugar flavor. And what I especially love are the big chunks of white chocolate and big pieces of macadamia nuts. I could just gush on forever.
Instead of buying white chocolate chips, I like to use Ghirardelli white chocolate melting wafers or Belcolade Belgian white chocolate melting wafers. Both are great choices. I chop them into ½-inch pieces using this handy chopper, which makes nice, big pieces fast.
I have used both roasted and unroasted macadamia nuts, and I like them equally.
These cookies are very simply to make, and this recipe will make three dozen of these big cookies, so there's plenty to share for parties, bake sales, the office lunch room - you name it.
How to make White Chocolate Macadamia Nut Cookies
- White and brown sugars
- Vanilla extract
- Baking soda
- Macadamia nuts
- White chocolate chunks
I find it easiest to use a stand mixer or electric hand mixer for just about any kind of cookie, and these are no exception. I've had my Kitchen Aid Artisan stand mixer for over 20 years, and it's such a workhouse and still runs great!
- Blend on medium-low the butter and sugars for about 6 minutes. Stop to scrape the sides of the bowl as needed.
- Add the egg and vanilla and blend for another two minutes.
- In a separate bowl, whisk together the flour, salt and baking soda until combined.
- Add the flour mixture to the batter a cup at a time, stopping to scrape the sides of the bowl as needed. Mix until the ingredients are well combined.
- Add the white chocolate and macadamia nuts and blend on low speed until evenly mixed throughout the dough.
- Spoon onto a baking sheet lined with parchment paper or a silicone baking mat or use a cookie scoop for beautifully even-sized cookies. Bake and enjoy!
A 3-tablespoon cookie scoop will give you perfect 3 ½ inch cookies.
Eight scoops will fit on an 17x12 baking pan without fear of crowding and running together.
More sweet-tooth satisfying recipes
White Chunk Macadamia Nut Cookies
- 1⅓ cups unsalted butter just softened, not almost melting
- 1 cup granulated sugar
- 1⅓ cup light brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 3½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white chocolate chunks see my recommends above
- 1½ cups macadamia nuts lightly chopped
- Preheat the oven to 350℉ and line baking sheets with parchment paper or silicone baking mats.
- Cream together the butter and two sugars for 6 minutes, scraping the inside of the bowl as needed. A stand mixer or electric hand mixer will do a great job at this.
- Add the eggs and vanilla and mix until well-blended, about two minutes.
- In a separate bowl, whisk together the flour, baking soda and salt until combined.
- On medium-low speed, add the flour mix one cup at a time, mixing until each addition is blended well. Again, scrape the inside of the bowl as needed.
- Turn the mixer to low speed and add the white chocolate and the nuts. Mix only until blended evenly throughout the batter.
- Bake for 13 minutes, then check to make sure the edges of the cookies are set. They should be baked "just right" to be soft and chewy at 15 minutes. If you opted to make smaller cookies, they'll be ready sooner, after about 9-10 minutes.
- Remove from the oven and let them rest on the baking sheet for a few minutes, then transfer to a cooling rack. Store in an airtight container.