Salted White Chocolate Macadamia Nut Cookies

This easy Salted White Chocolate Macadamia Nut Cookies recipe makes the most delicious soft and chewy cookies, overflowing with lots of white chocolate and macadamia nuts, and sprinkled with a hint of sea salt.

Salted White Chocolate Macadamia Nut Cookies 3

Happy December, everyone!  We’ve finally made it to the last month of the year, which means that it’s officially time for All The Cookies, right?!  Like, no one will fault me if my usually-well-rounded, multipurpose oven turns into an exclusive cookie-baking-marathon-machine, right?!

Ha, ok ok, there might still be a few other meals happening in there, as one cannot live on cookies alone.  (<– Or, can they?  ?)

Still, December is always the time of year when I love revisiting all of my favorite cookie recipes, and baking up warm batches to cozy up with on chilly nights and share with friends and bring to holiday parties galore.  (My favorite chewy ginger molasses cookies and peanut butter cookies and coconut lime shortbread cookies are always at the top of that list, to name a few.)  But while I love baking all of my old faves, December is also the time of year when I love trying out a few different recipes, and seeing if some new favorites may emerge.

These Salted White Chocolate Macadamia Nut Cookies are the first new recipe of the year that I officially can no longer live without.

They are soft, chewy, nutty, chocolate-y, salty, irresistible PERFECTION!

 

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I’m not kidding.  I’ve been a fan of white chocolate macadamia nut cookies for years.  But all the different cookies I’ve tried over the years, this recipe absolutely takes the cake — err, cookie.

They’re perfectly soft and chewy, and especially magical when eaten warm just out of the oven.  They’re loaded up with (what Barclay called “the perfect amount” of) roughly-chopped macadamia nuts, and rich white chocolate chips.  And — the secret ingredient?! — they are sprinkled with a generous pinch of sea salt flakes, which help bring out all of those delicious flavors and turn these into sweet and salty DELIGHTS.

Oh my goodness, I can’t get enough of them!

Salted White Chocolate Macadamia Nut Cookies

And of course, bonus?  They’re incredibly easy to make.  And they’re also easy to make ahead and freeze, if you’d like to have some awesome cookies ready to pull out in a pinch before a party.

So good, guys.  You’ve gotta try ’em.  :)

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So that said, since my cookie-baking marathon is now in full swing, if you have any other cookie recipe requests (or recommendations!) that aren’t already listed here in our cookie archives, be sure to holla — I love requests! — and I’ll do my best to squeeze them in on here before Christmas.

Happy cookie baking, friends!

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Salted White Chocolate Macadamia Nut Cookies

This easy Salted White Chocolate Macadamia Nut Cookies recipe makes the most delicious soft and chewy cookies, overflowing with lots of white chocolate and macadamia nuts, and sprinkled with a hint of sea salt.

Ingredients:

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup roughly-chopped macadamia nuts
  • 1/2 cup white chocolate chips
  • Flaky sea salt, such as Maldon

Directions:

  1. Preheat oven to 350°F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.
  2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chopped macadamia nuts and chocolate chips by hand until just combined.
  3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through.  (This will help prevent the cookies from spreading out too flat when they bake.)
  4. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

If you would like the chocolate chips and macadamia nuts to be extra-visible on top of the cookies, feel free to poke a few extra chips and nuts onto the top of each dough ball before baking.  Pro food styling tip!  ;)

Cooking time does not include the chill time described in step 3, since that may vary according to different refrigerators.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!