Easy White Chocolate Macadamia Cookies
Buttery, chewy cookies loaded with creamy white chocolate and crunchy macadamias. Golden edges, soft centers, and irresistibly nutty.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 1 tsp cornstarch for extra softness
- 0.75 tsp baking soda
- 0.5 tsp fine salt
- 0.75 cup unsalted butter, softened room temperature
- 0.75 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 tsp pure vanilla extract
- 3.25 tbsp beaten egg about 1 large egg
- 1 tbsp beaten egg yolk adds chewiness
- 1.5 cup white chocolate chips or chopped white chocolate
- 1 cup macadamia nuts, roughly chopped lightly toasted for extra crunch
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cornstarch, baking soda, and salt in a bowl; set aside.
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes.
- Beat in vanilla, then the beaten egg and yolk until smooth and glossy.
- Mix dry ingredients into the butter mixture on low just until a soft dough forms.
- Fold in white chocolate chips and chopped macadamias until evenly distributed.
- Scoop 1.5-tbsp mounds onto prepared sheets, spacing about 2 inches apart.
- Bake 9–12 minutes, until edges are set and centers look slightly soft.
- Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.
Notes
For thicker cookies, chill the scooped dough 30 minutes before baking. Try adding 1/2 cup sweetened shredded coconut or swapping half the chips for chopped white chocolate bars. Store in an airtight container for up to 4 days or freeze dough balls up to 2 months; bake from frozen and add 1–2 minutes.
This recipe is an original creation inspired by classic Easy White Chocolate Macadamia Cookies flavors. All ingredient ratios and instructions are independently developed.