White Chocolate and Macadamia Cookies

White Chocolate and Macadamia Cookies are unbelievably delicious and buttery. With the gooey and oozing white chocolate, crunchy macadamia nuts and melt-in-your-mouth texture, these cookies are unlike anything you have ever tasted.
You can make these cookies in advance and store them in an airtight jar. These cookies are a great breakfast with a glass of milk or a snack. Plus, if you have an untimely sugar craving, these cookies will save the day!
How to store macadamia white chocolate raw cookie dough?
You can easily store the cookie dough for about three days in the refrigerator. Furthermore, make the cookie balls and place the baking tray in the freezer for about 3 hours. Take them out and put them in a plastic zip-lock bag. Freeze for up to 3 months. You can bake them by placing the dough balls on the baking tray. No need to thaw them.
White Chocolate and Macadamia Cookies Recipe

Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
Yield: 2 dozen


1 ¼ cups all-purpose flour
1 cup macadamia nuts, chopped
1 cup white chocolate
¾ cup granulated sugar
½ cup unsalted butter at room temperature
1 egg
1 tsp corn starch
½ tsp. baking soda
½ tsp. baking powder
1 tsp. vanilla extract
¼ tsp salt


In a standing mixer bowl, add softened butter and sugar. Beat at low to medium speed for about 2 minutes. Scrap the sides until the two ingredients are combined and are creamy.
Add egg and vanilla extract and continue to beat at low to medium speed.
Next, in a separate bowl, add flour, baking powder, corn starch, baking soda and salt. Give this mixture a quick whisk to combine everything.
Start the mixer at low speed and slowly add about ¼ cup of the flour mixture at a time. Continue adding more until you have used up all the mixture.
Once the ingredients are combined, stop the mixture and take the bowl out. Add macadamia nuts and gently fold using a spatula.
Next, add 13/4 cup of white chocolate chips and fold using a spatula. Cover the bowl with a kitchen towel or cheesecloth and place it in the refrigerator for about an hour.
Take the mixture out of the refrigerator and let it sit for 5 minutes.
Prepare the baking tray by lining it with parchment paper.
Using a nice cream scooper, scoop balls of the dough and place them on the baking tray. Make sure you place them about 2 inches apart from each other.
Press the remaining chocolate chips and extra macadamia nuts on the dough.
Place the baking tray in a preheated oven at 350-degree f for about 10 minutes or until the cookies start to get some colour.
Take the baking tray out of the oven. Let it sit for 5 minutes.
Transfer the cookies to a wire rack to cool down completely,

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