The macadamia nuts come first in this cookie, because there’s more macadamia nuts than white chocolate in these cookies! A rich, buttery cookie packed full of macadamia nuts and white chocolate chips. The classic combo, but with my own twist 😉
Macadamia nut, white chocolate chip cookies….or we can just call these cookies, “Cookies for Mom” because I made these for my momma for Mother’s Day! Momma’s favorite cookie is a white chocolate macadamia nut cookie, so of course I had to make her a batch for Mother’s Day. I am a good daughter like that hehehe. And mom loved the cookies! A yummy cookie for the best mom ever!!
I know a lot of people are not huge fans of white chocolate, but macadamia nuts and white chocolate chips are such a classic combo, I didn’t want to veer too far off in some crazy direction. So while most recipes call for using more white chocolate chips than macadamia nuts in their cookies, I went the opposite direction and used more macadamia nuts than white chocolate chips. You get the perfect amount of sweetness from the white chocolate chips, but the white chocolate doesn’t overpower the cookies. I wanted the macadamia nuts to be the star!
These cookies do require at least 30-minutes of chilling in the refrigerator. I chilled my cookie dough overnight and baked them up fresh to take to mom on Mother’s Day morning 🙂
Cookie dough!! Try to resist sneaking bites of cookie dough while it is chilling in the fridge…I dare you!
Macadamia Nut White Chocolate Chip CookiesPrint Recipe
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar (or use all light brown sugar)
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2-1/2 teaspoons vanilla extract (I used Vain Mexican Vanilla Extracted in Cane Rum)
- pinch of salt
- pinch of nutmeg
- 1 teaspoon cornstarch
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup chopped macadamia nuts
- 1/2 cup white chocolate chips
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add the white sugar, light grown sugar and dark brown sugars to the butter and beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl.
Add the egg and egg yolk to the butter-sugar mixture and mix until combined. Add the vanilla extract, salt and nutmeg to the mixture and mix until combined.
Change the speed of the mixer to low and slowly add the cornstarch, flour and baking soda to the wet ingredients. Mix on medium until just combined.
Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are thoroughly incorporated. Gently fold in the macadamia nuts and white chocolate chips to the cookie dough.
Pour dough out onto plastic wrap. Wrap the cookie dough up and place in the refrigerator to chill for at least 30-minutes (or up to five days).
After dough has chilled, preheat the oven to 325-degrees and line two cookie sheets with parchment paper. Scoop medium-small cookie dough balls onto the cookie sheets.
Bake one cookie sheet at a time, in 325-degree oven for 10-12 minutes. Remove cookies from the oven and let the cookies sit on the cookie sheet for several minutes until they are set. Repeat with the second cookie sheet of cookie dough.
Once the cookies have set, transfer cookies to a wire rack to finish cooling completely.
Store cookies in an airtight container at room temperature. Cookies will stay fresh and soft for a week.
A plate full of cookies for momma! I had extra cookies, so I gave a plate of cookies to my friend Chuck too…since these are also his favorite cookies!
See the macadamia nuts all up in this cookie?!
Are you a fan of white chocolate?? What is your favorite cookie?
If you would like to buy the Vain Mexican Vanilla Extracted in Cane Rum I used in this recipe, click HERE! Exquisite, quality vanilla extract in many unique blends. Vain has you covered for all your extract needs!
I have linked this recipe up to the MEAL PLAN MONDAY link party! Click the link to check out the party 🙂