White chocolate macadamia nut cookies are my all-time favorite cookie. Cookies are even better when you add flaky salt! Emma’s chocolate chip cookie recipe is absolutely legendary, so today I’m excited to add my own favorite recipe to our cookie collection.
I recently started a new tradition of setting out afternoon snacks when my kids come home from school. Every day they run through the doors and straight for the table to see what snack is waiting for them.
The day I made these cookies, our 4-year-old was over the moon and so excited she drank three full glasses of oat milk along with her cookies. If that’s not childhood magic, I don’t know what is!
This cookies for this recipe are soft, chewy and buttery. The flaky salt and macadamia nuts contrast with the white chocolate for the perfect sweet/salty combination.
I enjoy crispy cookies, but for this recipe I was certain that I wanted them to be soft and fluffy—the kind of cookies that will still be perfect days later in our cake stand.
I love keeping baked goods in our home throughout the week. Overbaked cookies can get dry really fast, so I prefer slightly underbaked recipes that maintain that doughy goodness.
- Chill your dough. This helps the cookies to not spread too much, so they turn out nice and fluffy.
- Use a cookie scoop If you struggle to make your cookies a consistent size; this tool will make it easier.
- Bake until slight golden edges appear. Remove your cookies from the oven at this point so your cookies will remain soft on the inside.
- Enjoy straight from the oven with a big glass of milk!
Frequently Asked Questions
Can you freeze macadamia nut cookies?
Yes. You can freeze these cookies as dough balls for several months and bake them later. To bake a frozen cookie, you don’t need to let them thaw. Instead, just add a few extra minutes to the baking time.
Can I use salted butter?
Since this recipe does not have added salt (except for the flaky salt on top), you can substitute salted butter. I don’t think it would cross the line into too much salt territory. Unsalted is preferred, if possible.
Can I use a substitution (vegan butter, sugar substitute, etc.)?
Sure you can! I haven’t tested these options, so if you do, please leave us a comment and let us know your thoughts.
Here are a few of my personal favorites: classic thumbprint cookies, no-bake cookies (my husband’s absolute favorite) and sugar cookies with royal icing because the aesthete in me needs to spend hours decorating with royal icing a few times each year.
More Amazing Recipes with Nuts:
- Candied Cinnamon Cashews (or “Mall Nuts”)
- Macadamia Nut Coffee Creamer
- Rosemary Roasted Almonds
- Autumn Trail Mix
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- 1 cup unsalted butter (straight from the fridge is fine)
- 1 cup brown sugar
- 2 eggs
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 2½ cups all purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 cup white chocolate chips (plus a few saved to the side for topping)
- 1 cup salted macadamia nuts (you can substitute unsalted or raw if that's your preference)
- flaky salt (to taste)
- 1 Baking sheet
- 1 stand mixer optional
- 1 oven preheat to 350°
- Cream butter and sugar in a stand mixer or bowl.
- Add in eggs and vanilla extract until mixed completely.
- In a separate mixing bowl, combine flour, corn starch and baking soda. Stir them together.
- Add this mixture to the butter/sugar slowly in about 3-4 parts. Let it combine fully each time before adding more.
- Stir in the white chocolate chips and macadamia nuts.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 350 degrees.
- Roll your dough into 1-inch balls on a parchment lined baking sheet. You can use a cookie scoop if you want.
- Press a few extra white chocolate chips onto each cookie. Sprinkle a little bit of flaky salt onto each cookie. I use Maldron salt and crush it slightly with my fingers as I don't prefer the giant chunks.
- Bake for 12 minutes, or until slight golden edges appear. If you remove at this point, your cookies will still be soft on the inside.
- Cool on the baking sheet for one minute or so before transferring to a cooling rack.