These wonderfully chewy and crunchy macadamia nut cookies are chock full of nuts and white chocolate chips. They remind me of being back in Hawaii!
You all know that I avoid eating nuts and nut-related products. We just don’t get along. Most people think I’m weird, but I am OK with that. My husband doesn’t mind, since there is nobody he needs to ward off to eat the last of the peanut butter or to finish off the last jar of mixed nuts. I’ll happily let him have it.
Some time last year, my husband and daughter decided to make white chocolate macadamia nut cookies while I was away on a work trip. When I returned, I had a cookie, and I didn’t dislike it too much. The mighty duo was at it again when I was at the rink teaching one Sunday afternoon.
This time, my husband and daughter used a different recipe, which yielded much better results. The first time they made the cookies, they were good, but the cookies weren’t as chewy as we had expected. This recipe from Preppy Kitchen was exactly what we had hoped for in a cookie. They were soft, chewy, and crunchy from the macadamia nuts. And honestly? I didn’t mind the mac nuts at all, which is strange coming from a non-nut eater.
In fact, these cookies made me think about our month spent in Hawaii. During that time, we drove to a macadamia nut farm and got to sample so many flavors of roasted mac nuts. My favorites were the cinnamon sugar ones, which I can’t seem to find around here. Maybe we’ll try to roast our own at home some day. But, I was happy to eat one of these and even happier that I didn’t have to make them! I kept joking to my family that I am now officially retired from cookie baking. Now that I have two reliable helpers in the kitchen, they can take over!
Husband’s rating: 4.5 out 5 (he docked this recipe 0.5 points because they “didn’t make themselves”)
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
White chocolate macadamia nut cookies
- 1 stick (½ cup or 8 Tablespoons) unsalted butter room temperature
- ¾ cup granulate sugar
- 1 large egg
- 1 teaspooon vanilla extact
- 1 and ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon corn starch
- ¼ teaspoon salt
- 1 cup macadamia nuts chopped
- 8 ounces white chocolate chips or chunks
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla and mix well.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, corn starch, and salt.
- Turn the mixer to low and slowly add in the dry ingredients. Mix until everything is just combined.
- Using a rubber spatula or wooden spoon, fold in the white chocolate chips or chunks and macadamia nuts.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least an hour to chill the dough.
- Preheat your oven to 350℉. Line two baking sheets with parchment paper or silicone mats and set aside.
- Using a cookie scoop, scoop dough onto your prepared baking sheet. Make sure to leave at least 1" - 2" in between each dough mound. Repeat with remaining dough.
- Bake in your preheated oven for 10-12 minutes or until the edges begin to set. The middle might look slightly underdone, and that's OK. It will continue to set as it cools. Do not over bake these or else the cookies will be hard and dry.
- Allow the cookies to cool for 5-10 minutes before transferring to a wire rack to cool completely.