These macadamia nut cookies are thick, soft and chewy. They’re simple to make and freeze beautifully, making them a great choice for holiday cookie trays or an everyday treat.
White chocolate macadamia nut cookies are a classic that deserve more attention. While chocolate chip cookies often steal the spotlight, the combination of creamy white chocolate and buttery macadamia nuts offers a uniquely satisfying cookie experience.
The dough for these cookies uses the same base as a favorite chocolate chip pudding cookie recipe. The addition of instant vanilla pudding mix helps keep the cookies soft and chewy for days, giving them a tender interior while still baking up thick.
I tested this recipe more than once to get the texture right. The final version yields tall, chewy cookies with a soft center and a lightly golden exterior. After mixing the dough, fold in macadamia nuts and white chocolate chips. For presentation, keep a few chips and nuts to press onto the tops of the cookies as they come out of the oven.
Pro tip: press a few extra white chocolate chips and macadamia pieces onto the warm cookies right after they come out of the oven to create an attractive, glossy finish.
These cookies may also remind some people of the popular sandwich-shop cookie flavor — creamy and comforting. If you liked that cookie, the homemade version is even better and lets you control the size and texture.
Tips for perfect white chocolate macadamia nut cookies:
- Cream the butter and sugars thoroughly. Beating until light and creamy incorporates air into the dough and helps the cookies bake tall instead of spreading flat.
- Measure flour correctly: spoon the flour into the measuring cup and level it off with a straight edge to avoid packing too much flour into the cup.
- Use parchment paper for even baking and easy cleanup. A silicone baking mat also works well.
- Portion the dough using 1/4 cup for each cookie. This larger size yields the tall, bakery-style cookies with a soft center.
- Press a few extra white chocolate chips and macadamia nuts onto the tops of the cookies right after they come out of the oven for an attractive finish and extra gooey bites.
Follow these steps and you’ll have cookies that impress friends and family. The pudding mix in the dough is the secret to a tender, long-lasting soft texture. These cookies also freeze well: you can freeze baked cookies for up to three months in an airtight container, or freeze scoops of dough and bake from frozen (add a few extra minutes to the baking time).
How Do You Make Macadamia Nut Cookies?
White Chocolate Macadamia Nut Cookies
Ingredients
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup macadamia nuts
- 1 cup white chocolate chips
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
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In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
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Using a stand or electric mixer, beat the softened butter with the brown and granulated sugars on high speed until light and creamy, about 3 minutes. Add the vanilla instant pudding mix, vanilla extract and eggs, then beat on high for 2–3 minutes more.
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With the mixer on low, add half of the dry ingredients to the wet mixture until combined, then add the remaining dry ingredients and mix until just incorporated. Fold in the white chocolate chips and macadamia nuts with a rubber spatula.
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Drop the dough by ¼ cup portions onto the prepared baking sheet. Bake for 10–12 minutes, or until the cookies are slightly golden at the edges and just set on top. Allow cookies to cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.
