These white chocolate macadamia nut cookies are the perfect sweet & salty treat. They are soft and chewy on the inside with a nice crisp outer crunch.
The combination of adding craisins to the dough and topping them with sanding sugar creates a perfectly balanced cookie. You may need to double this recipe since they are an instant crowd-pleaser and don’t last long.
These cookies are similar to my chocolate chip cookie recipe. This is a simple cookie recipe that can be whipped up quickly or stored for later. The dough can be made ahead of time and refrigerated for 2-3 days or frozen for a month.
Ingredients for White chocolate macadamia nut cookies
- Unsalted butter
- granulated sugar
- light brown sugar
- almond extract
- all-purpose flour
- baking soda
- white chocolate chips
- macadamia nuts
- craisins (optional)
How to make white chocolate macadamia nut cookies
To prepare, take two sticks of unsalted butter out of the refrigerator for at least 15 minutes to slightly soften. Taking it out of the refrigerator for just a little bit will make it cold but perfect for blending with the sugar.
In a medium bowl whisk the flour, salt, and baking soda, and set aside. In a large bowl blend the butter and sugars until light and fluffy.
Add the vanilla and the eggs one at a time incorporating well in between each addition. Pour the flour mixture in thirds into the mixer bowl and blend well. Lastly, add the white chocolate chips, macadamia nuts, and craisins, and blend well.
Wrap the dough in plastic wrap or parchment paper and chill in the refrigerator for 2 hours or the freezer for later use.
Cookie baking tips
- Use cold ingredients. Even though you take the butter out for a few minutes, this batter will make better cookies if all of the ingredients are cold.
- Don’t over-beat the batter. Mix each step until just incorporated.
- Chill the dough. Chill the dough as directed, once the dough is shaped into individual balls, chill it again for at least 10 minutes before placing it in the oven.
- Don’t overcook. Take the cookies out of the oven when the sides are slightly golden and the tops are set. They will continue to cook when you remove them from the oven.
- Divide the dough evenly. Scoop the dough using an ice cream scoop so all the cookies are the same size and cook evenly.
- Store cookies in an airtight container. This will help the cookies stay soft and prevent them from becoming stale.
Can you make this cookie dough ahead of time?
Yes, you can make the cookie dough ahead of time by wrapping it airtight and storing it in the refrigerator for up to 2-3 days or freeze it for up to 2 months.
How to store white chocolate macadamia nut cookies?
Once baked and cooled, these cookies can be stored in an airtight container at room temperature for 3-5 days. If refrigerated the cookies can last up to a few weeks.
Can you freeze the white chocolate macadamia nut cookies?
Yes, you can freeze the baked cookies airtight for up to 3 months. I would recommend freezing the dough and baking fresh before serving since I have never tried to freeze baked cookies.
White Chocolate Macadamia Nut Cookies
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 sticks unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp almond extract
- 2 cups white chocolate chips
- 1 cup macadamia nuts smashed in pieces
- 1/2 cup craisins roughly chopped
- Whisk the flour, salt, and baking soda in a medium bowl and set aside.
- In a mixer bowl blend butter and sugars until light and fluffy.
- Add eggs and vanilla and blend until mixed well.
- Slowly add the flour mixture and blend.
- Lastly, add the white chocolate chips. then the macadamia nuts, and then the craisins, and blend until they are all evenly incorporated.
- Wrap the dough in parchment paper or plastic wrap and chill in the refrigerator for 2 hours or in a freezer for about 30 minutes to chill thoroughly.
- Preheat oven to 350 degrees F. and place the oven rack on the top position.
- Place chilled individual dough balls on a parchment-lined baking sheet and bake for 9-11 minutes. (all ovens vary)
- Take the cookies out of the oven when the sides are slightly golden and the tops are set.
- Leave the cookies on the baking sheet for a few minutes, this will allow them to continue to cook while cooling.
- Serve when cooled or store in an airtight container.