The time has finally come! I’ve been meaning to share this cookie recipe since day one, but for some unknown reason, it’s taken me forever to get it up here. Now, I am totally aware that these cookies don’t sound groundbreaking. You’ve probably had your fair share of white chocolate macadamia nut cookies in the past. But you haven’t had these white chocolate macadamia nut cookies before.
These cookies are soft and buttery and vanilla-y and dreamy. The dough is insanely delicious and super dangerous. I can’t even tell you how many times I’ve scooped away 2 or 3 cookies’ worth of dough to eat during the cookie baking process. These babies are a huge family favorite for sure and are requested so often that I just go ahead and keep white chocolate chips and macadamia nuts on hand at all times.
Since I’ve baked these cookies so many times, I have a good number of suggestions for you as you go off to make these at home. The first one is that I LOVE Costco’s vanilla extract. If something happens and Costco suddenly decides to stop carrying it, I really don’t know what I’ll do (which is why I have two bottles on hand at any given time). I’ve tried lots of vanilla extract brands, from super fancy ones to generic versions, but I’ve never found anything quite as divine as Costco’s.
Moving along. The second tip is to use softened butter. Not melted butter. Not hard-as-a-rock butter. I love butter at that beautiful in between stage. I prefer to leave the butter at room temperature until it gets to the softened state on its own, but that takes time that you just don’t have when there is an emergency and cookies are needed. In that case, a slight trip to the microwave will do. But make it brief…don’t let that butter melt! Careful handling of the butter will definitely pay off in the end.
My third suggestion is to bake on stoneware. My mom got me a Pampered Chef pizza stone a few years ago, and at some point I decided to start baking cookies on it. I haven’t turned back since. It’s not appropriate for all cookies, but it works perfectly for baking this white chocolate macadamia nut variety. I don’t preheat the stone or anything. I just drop the cookie dough balls down on the stoneware and bake as usual. It gets the bottoms of the cookies golden brown and ever-so-slightly crisp, while keeping the inside nice and pillowy. I have tried this recipe on a regular cookie sheet covered in parchment paper, though, and it works wonderfully as well. I just have an attachment to my pizza stone.
This one’s for you, white chocolate macadamia nut cookie lovers! Enjoy!
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup whole macadamia nuts, ground to desired consistency (see note)
- 1 cup white chocolate chips
- Preheat oven to 350 degrees.
- If baking on a cookie sheet, prepare by lining with parchment paper.
- Using a stand mixer, cream together butter, brown sugar, and white sugar until smooth (I use this beater/scraper attachment for my mixer).
- Beat eggs into creamed mixture one at a time. Stir in vanilla.
- In a separate large mixing bowl, whisk together flour, baking soda, and kosher salt.
- Gradually stir flour mixture into creamed mixture (I add about ½ cup of the flour mixture at a time). Stir until combined.
- Using a wooden spoon, stir in white chocolate chips and macadamia nuts.
- Scoop cookies onto prepared cookie sheet or baking stone (my cookie scoop holds just shy of 2 tablespoons).
- Bake for exactly 10 minutes. Cookies will look somewhat underdone with only slight browning on the top…that’s just how you want them to look.
- Allow cookies to cool for 2-3 minutes on cookie sheet/stone before transferring to cooling rack. Cool completely. Store in an airtight container.
I bake my cookies on a Pampered Chef pizza stone. I don’t really know why I ever started this, but it’s how I prefer to bake most cookies now. If you don’t have or don’t want to bake on stoneware, you can totally use a cookie sheet lined with parchment paper! If you decide to give cookie baking on stoneware a go for the first time right now, make sure to do a small test batch first.