These are the absolute Chewiest White Chocolate Macadamia Nut Cookies. An extra egg yolk makes these cookies extra fudgy and creamy for all your family to enjoy. Enjoy these with a cold glass of milk!
Looking for more cookies? Try our Dark Chocolate Peppermint Sugar Cookies or Chewy Pumpkin Chocolate Chip Cookies.
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Why this Recipe?
Chewy and Crunchy: If you ever wanted to make the chewiest white chocolate macadamia nut cookies, look no further. This is the recipe for you. The chewy cookie built around bits of white chocolate bar and macadamia nuts is the ultimate texture combo.
Fudgy: The extra egg yolk and brown butter flavor make these cookies extra fudgy and delicious just like our Carrot Cake Blondies.
Sweet and Salty: The combination of macadamia nuts and sweet white chocolate gives these the perfect combination of sweet and salty flavor. Topped with a bit of flaky salt, this cookie will give you the perfect bite.
*Please see more information about ingredients below in the recipe card.
Ingredient Notes and Substitutions
Cornstarch. Arrowroot starch is a great substitute for cornstarch.
Browned Butter. The best cookies ALWAYS start with brown butter. There is just something about it that takes the cookie to a higher level of flavor. See below for how to brown butter.
Macadamia Nuts. I used roasted and unsalted macadamia nuts for this recipe. But you can use salted as well.
White Chocolate. I think using a combination of white chocolate chips and a chopped white chocolate bar gives you the best overall chocolate coverage in your cookie. Chop your white chocolate bar into pieces.
How to Make White Chocolate Macadamia Nut Cookies
Step 1: Combine flour, baking powder, salt, and cornstarch in a medium bowl.
Step 2: In a small pot, brown the butter. Bring the pot to medium-low heat and stir the butter for 7-10 minutes, until the milk solids start turning brown (as shown above).
Step 3: Allow the brown butter to cool for 5 minutes in a heat-proof bowl. Mix in the white and brown sugar while the butter is still warm.
Step 4: Add egg, egg yolk, vanilla extract, almond extract, and molasses.
Step 5: Combine the wet ingredients really well so that the sugar is no longer crystallized. This will make it easier to combine the dry ingredients.
Step 6: Use a spatula to mix the dry ingredients with the wet ingredients. Mix until well combined.
Step 7: Add all of the nuts and white chocolate.
Step 8: Combine the nuts and white chocolate until completely combined. It will feel like there is a lot of chocolate and nuts but that is normal.
Step 9: This recipe makes 12 cookies. Roll them into balls and store them in the fridge for 24 hours before baking.
Step 10: Bake the cookies at 350 degrees Fahrenheit for 13-15 minutes. Remove before the tops of the cookies get brown. Allow to cool on a wire rack for 15 minutes. Top with flaky sea salt.
Pro-Tips
- Choose a light-colored pot. I always try to pick a lighter-colored pot when browning butter so it's easier to see when the butter turns brown.
- Refrigerate the dough. This will prevent them from spreading out and will make them chewy and fudgy. We do this for a lot of our cookies!
- Combine wet ingredients. Combine them really well so that the sugar crystals are no longer visible. This will make it much easier to combine with the dry ingredients.
Growing up my dad worked with Pepperidge Farm so we always had the Tahoe cookies in the house which were Pepperidge Farm's version of white chocolate macadamia nut cookies. They were so delicious.
Our version of the cookie will have people begging for more. These are so fudgy they have the texture of that slightly undercooked cookie which is my absolute favorite.
Recipe FAQs
These cookies are so good because the mild flavors of white chocolate and macadamia nuts and the salt make these cookies absolutely delicious. Macadamia nuts and white chocolate complement each other with sweetness and nuttiness.
Yes. At the bare minimum 1 hour in the refrigerator, but we recommend anywhere from 12-72 hours. This will make for the most fudgy and chewy cookie.
Pistachio nuts or slivered almonds have similar flavor profiles as macadamia nuts and can be used instead of macadamia nuts.
More Delicious Dessert
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📖 Recipe
Chewiest White Chocolate Macadamia Nut Cookies
Equipment
- 1 baking sheet
- 1 small pot
Ingredients
- 1½ cups flour
- ½ cup butter
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- ¼ teaspoon almond extract
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ cup macadamia nuts, chopped
- 3 oz white chocolate bar
- ⅓ cup white chocolate chips
- flaky sea salt for topping
Instructions
- In a small pot, brown the butter. Bring the pot to medium-low heat. Stir the butter for 7-10 minutes, until the milk solids start turning brown, and remove from the pot. Don't let it turn black. Allow the butter to cool for 5 minutes
- Combine flour, baking powder, salt, and cornstarch. Set aside.
- Combine butter, brown sugar, and white sugar. Then add eggs, vanilla extract, almond extract, and molasses.
- Mix in the dry ingredients until well combined with the wet ingredients. Fold in the nuts and white chocolate. Roll into balls and place on a baking sheet in the refrigerator for 24-72 hours.
- Preheat oven to 350°. Bake cookies for 13-15 minutes. Top with flaky sea salt.
Notes
- Choose a light-colored pot. I always try to pick a lighter-colored pot when browning butter so it's easier to see when the butter turns brown.
- Refrigerate the dough. This will prevent them from spreading out and will make them chewy and fudgy. We do this for a lot of our cookies!
- Combine wet ingredients. Combine them really well so that the sugar crystals are no longer visible. This will make it much easier to combine with the dry ingredients.
Sandra
Why couldn’t I print recipe? I had to take a picture?
Vinny and Marisa
Not sure, tried the print option today on my home computer today to test it out and it worked fine. It must be something on your end.
Sandra
Why. Can’t I print the recipes???? Had to try she a picture?