Macadamia Nut cookies are one of my favorite cookies ever, but I often forget about them.
It’s not like they’re boring or hard to make or anything; it’s just that I never really see them anywhere and that needs to change immediately, methinks.
Many years ago, we lived near this really old, dilapidated mall called Sunrise Mall. It was super ghetto and all the good stores started to abandon Sunrise in favor for the new, better mall a couple miles away, so Sunrise would get weird stores there like “Bob’s Antiques” where it’d be a bunch of overpriced crap, or “Suzie’s Gifts” with like, cheap junk you’d never give anyone.
But despite Sunrise’s shopping selection downfalls, they did have a Mrs. Fields cookies and I always made a point to grab a hot and fresh one any time I ended up at Sunrise. The buttery, crispy edges, the soft and chewy middles, and the smattering of crunchy macadamia nuts and rich white chips were just heaven on earth… despite the fact that I was in a crumbling mall surrounded by screaming children and derelicts.
Our new, flashy mall is great, but it lacks a Mrs. Fields. Instead, they have “Famous Cookie Maker” (no, seriously, that’s what it’s called) and I don’t trust their outright ambiguity. It’s like, if you’re so famous, why do you have the most craptastic name ever? But I digress.
Anywho. My recipe for white chocolate macadamia nut cookies is, quite simply, up there with Mrs. Fields delightful version. It’s soft, chewy, with crisp edges and is packed with delicious macadamia nuts and white chips. And you don’t need to drive to the bad side of town in the dingy mall to get them.
Score!!
*adapted from my Soft and Chewy Cranberry White Chip Cookies recipe
Ultra Soft & Chewy White Chocolate Macadamia Nut Cookies
Ingredients
- 3/4 cup butter softened
- 3/4 cup brown sugar I like using dark, but light works too
- 1/4 cup white sugar
- 1 egg
- 1 Tbsp vanilla extract
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch salt
- 2 cups all-purpose flour
- 1 cup chopped macadamia nuts I always use Diamond of California!
- 2/3 cup white chocolate chips
Instructions
- In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for about 2 minutes, or until blended. Add in the egg and vanilla and beat to combine. Add in the flour, cornstarch, baking soda and salt until a soft dough forms, then stir in the macadamia nuts and white chocolate chips.
- Chill the dough for AT LEAST 1 hour until firm. I like chilling mine for a minimum of 2 hours for best results; you could even chill overnight. Chilling is MANDATORY as it prevents the cookie dough from spreading and helps resolidify the butter for chewy, soft cookies.
- Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper that's been misted with cooking spray. Drop heaping, rounded Tablespoonfuls of dough onto each cookie sheet, leaving about 2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear underdone, but they'll continue to cook as they set up. Do NOT overbake.
- Allow the cookies to cool completely on the baking sheets before serving. You may top each cookie with additional white chocolate chips for a pretty appearance after removing from the oven, if you'd like.
Freakin’ delicious, y’all. AÂ classic, unforgettable cookie that tastes like it’s made in a bakery. Can’t beat that!
Have a delicious day!
xo, Hayley
Danae Sintilas says
OMG!!!! I know what you mean about Mrs. Fields cookies, I used to get them from her Bakery counter in Bloomingdales, so addicting!!!! I haven’t done that in years you so brought me back, and these look so deliciously yummy I have to try them, Thank you for all the yummy recipes, I LOVE YOUR BLOG!!!
Kayla says
Your new site is so cute!! I love it. 🙂
thedomesticrebel says
Thank you so much, Kayla! <3
Averie @ Averie Cooks says
I want to take a nap on that pillowy bed of white chocolate – omg insane! 🙂 Just saw on FG!
thedomesticrebel says
You did?! EEK. So stoked. Thanks, Averie!
Dani says
Fabulous recipe! However I think you may have meant 1 teaspoon of vanilla not a tablespoon! I used a teaspoon 🙂
These were demolished almost as soon as they were baked!
Yum!
thedomesticrebel says
Hi Dani, I love a strong vanilla flavor in my cookies so the Tablespoon is what I use personally! However, I’m glad a teaspoon worked in your favor!
A says
Oh my god. I just now made this recipe exactly as is (I doubled amount) and they can’t be beat. Perfectly crisp edges and soft and chewy in the middle exactly as described. Effing amazing. Thank you
A says
Oh sorry I also added in a tsp of almond extract. But that’s just for a hint of flavor. Thank you so so much for a perfect recipe
thedomesticrebel says
I’m SO happy you loved these cookies!! Love the addition of almond extract too!
Tracey says
Brown sugar packed?
thedomesticrebel says
Yep!
cookielover says
Mine stayed scoop size? ! Do you know what I did wrong? They didn’t spread to traditional cookie size. I even refrigerated as mentioned. I do LOVE the TBL spoon of Vanilla. That’s where the magic happens IMO. Hopefully you can give me some pointers on that piece. Otherwise, delish cookie!!
thedomesticrebel says
Hi cookielover, sometimes if the flour is accidentally over-measured, it can cause the cookies not to spread properly. It’s easy to over-measure flour since a lot of people scoop their measuring cups directly into the flour bin and measure that way. A better, more accurate way to measure flour is to stir the flour to fluff it up, then scoop flour into the measuring cup and level it off with a blunt object like a butter knife. I hope this helps!
Jason K Orman says
Any chance you will update this with more accurate gram weights and measurements in the future? They come out great but I wasn’t sure exactly how much flour to use. I am used too cooking by weight.