White Chocolate Macadamia Cookies
Buttery, chewy cookies studded with creamy white chocolate and toasted macadamia nuts. Pure bakery-counter nostalgia.
Ingredients
Total time: 26 minutes
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups white chocolate chips
- 1 cup macadamia nuts, toasted and roughly chopped
Instructions
- 1
Heat the oven to 350°F and line two sheets with parchment.
- 2
Toast the macadamias in a dry pan for 4–5 minutes until fragrant, then cool and chop.
- 3
Whisk the flour, baking soda, and salt together.
- 4
Cream the butter and sugars until fluffy, then beat in the eggs and vanilla.
- 5
Stir in the dry ingredients, then fold in the white chocolate and macadamias.
- 6
Scoop 2-tablespoon mounds 2 inches apart.
- 7
Bake 10–12 minutes, until the edges are golden. Cool 5 minutes on the sheet.
Zoe's Tips
- Toasting the nuts deepens their flavor — well worth the five minutes.
- White chocolate burns easily, so keep the bake on the shorter side.
- Salted macadamias add a lovely sweet-salty contrast.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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