Introduction
These soft, chewy cookies combine buttery cookie dough with creamy white chocolate, chocolate chips, and crunchy macadamia nuts. They bake up golden around the edges while staying tender in the center. The combination is similar to classic white chocolate macadamia cookies, with extra chocolate for a richer flavor. (King Arthur Baking)
Ingredients
Makes about 18–20 large cookies
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups (315 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (170 g) white chocolate chips
3/4 cup (130 g) semi-sweet or milk chocolate chips
1 cup (125 g) macadamia nuts, roughly chopped
1/2 cup (40 g) shredded sweetened coconut, optional
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar for about 2–3 minutes, until creamy and slightly fluffy.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms. Avoid overmixing.
- Fold in the white chocolate chips, chocolate chips, chopped macadamia nuts, and coconut if using. Reserve a small amount of the chocolate and nuts for topping.
- Scoop the dough into large balls, approximately 2 tablespoons each, and place them on the prepared baking sheets. Leave about 2–3 inches between each cookie.
- Press a few extra chocolate chips and macadamia pieces onto the tops of the dough balls.
- For thicker cookies, refrigerate the shaped dough for 20–30 minutes before baking.
- Bake for 10–13 minutes, until the edges are golden brown while the centers still look slightly soft. Similar white-chocolate macadamia recipes generally bake around 9–16 minutes depending on cookie size and oven temperature. (King Arthur Baking)
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Allow them to cool completely before storing.
Tips
Use softened rather than melted butter for thicker cookies.
Do not overbake. The centers should look slightly underdone when the cookies come out of the oven; they will continue setting as they cool.
For extra flavor, lightly toast the macadamia nuts before chopping them.
Chopped white chocolate can also be used instead of white chocolate chips for larger melted pockets of chocolate. (King Arthur Baking)
If the dough feels too soft, refrigerate it for 30 minutes before baking.
Store cooled cookies in an airtight container at room temperature for up to 5–7 days.
The unbaked dough can also be portioned into balls and frozen. Bake from frozen, adding a few extra minutes to the baking time.
History
White chocolate macadamia nut cookies became popular in the United States during the late 20th century, with the combination becoming especially recognizable in the 1980s. The pairing works because creamy white chocolate contrasts with the rich, buttery crunch of macadamia nuts. (King Arthur Baking)
Benefits
Macadamia nuts provide unsaturated fats and small amounts of protein, fiber, and minerals.
Eggs contribute protein and help give the cookies their structure.
The nuts and chocolate also add texture and flavor, making these cookies particularly satisfying as an occasional dessert.
Because these are cookies containing butter, sugar, chocolate, and nuts, they are best enjoyed as a treat rather than as a primary source of nutrition.
Nutrition
Approximate per large cookie, assuming 20 cookies:
Calories: 280–310
Carbohydrates: 35–38 g
Protein: 3–4 g
Fat: 15–17 g
Saturated Fat: 8–9 g
Sugar: 22–25 g
Fiber: 1–2 g
Sodium: 150–190 mg
Nutrition will vary according to the exact chocolate, nuts, cookie size, and ingredients used.
Conclusion
These White Chocolate Macadamia Chocolate Chip Cookies are golden, buttery, crunchy around the edges, and soft in the middle. The combination of white chocolate, chocolate chips, and macadamia nuts gives every bite a rich mixture of creamy, chocolatey, and nutty flavors.