Soft, buttery cookies studded with white chocolate and crunchy macadamias are the kind of baking that makes a kitchen smell like comfort. What makes these Deliciously Soft White Chocolate Macadamia Cookies special is the contrast between pillowy centers and toasted nut crunch — I’ve baked them dozens of times to get the texture just right. If you enjoy soft, iced cookie textures in other flavors, try my take on soft iced pumpkin oatmeal cookies for another cozy treat.
Why Make This Recipe
- The flavor pairing of rich white chocolate and buttery macadamias is indulgent without being overly sweet.
- These cookies stay soft for days when stored properly, so they’re great for gifting or packing in lunches.
- They’re quick to mix and bake — about 20 minutes active prep — which makes them perfect for weeknight baking.
- They work well for parties and holidays because they look elegant yet are easy to transport.
- Personal insight: I love making this recipe when I want a dessert that feels luxurious but doesn’t demand complicated technique; it’s reliably crowd-pleasing and pairs nicely with savory mains like white bean chili with tofu for a cozy potluck.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes optional chilling)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: about 1 hour (including chill)
- Servings: yields about 24 cookies (1–1.5-inch scoop size)
- Difficulty: Easy
- Method: Cream butter and sugars, fold in dry ingredients and mix-ins, portion with a cookie scoop, chill briefly if desired, then bake on lined sheets until edges are set and centers look slightly underbaked.
My Experience Making This Recipe
I tested this recipe multiple times, adjusting sugar ratio and chill time to get a soft center with just enough spread. The biggest discovery was that a short chill (30–60 minutes) and baking to the moment the edges set — rather than until fully firm — gave the consistently tender texture I was after.
How to Make Deliciously Soft White Chocolate Macadamia Cookies
The basic process is simple: cream room-temperature unsalted butter (1 cup) with granulated sugar (3/4 cup) and packed brown sugar (3/4 cup) until light and airy, add 2 room-temperature large eggs and 1 teaspoon vanilla, then fold in dry ingredients (about 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt). Stir in 1 cup white chocolate chips and 1 1/2 cups chopped macadamias. Scoop 1.5 tablespoons of dough onto parchment-lined baking sheets, chill briefly if your dough is soft, then bake at 350°F (175°C) for 10–12 minutes — remove when edges are set and centers still look slightly soft for the best chew. Cool on the baking sheet for 5 minutes, then transfer to a rack.
Expert Tips for Success
- Use room-temperature eggs and softened butter (not melted) to trap air during creaming; this gives lift and a tender crumb.
- Toast macadamias at 325°F (160°C) for 8–10 minutes before chopping to deepen flavor and prevent sogginess in the cookie.
- Chill dough 30–60 minutes when your kitchen is warm; chilling firms the fat so cookies spread less and stay taller — a pastry trick I also use when making a leek and potato galette.
- Weigh flour or spoon and level the cup measure to avoid dense cookies from too much flour.
- Use a medium cookie scoop and a silicone baking mat or parchment paper for even spacing and easy removal; rotate sheets halfway through baking for even browning.
How to Serve Deliciously Soft White Chocolate Macadamia Cookies
- Present them warm on a platter with a light dusting of flaky sea salt to highlight the white chocolate’s sweetness.
- Pair with coffee or a lightly brewed tea for a relaxed afternoon treat, or serve alongside vanilla ice cream for an easy dessert.
- For holiday spreads, arrange them on a tiered tray with other comfort dishes like a warm sweet potato casserole to balance sweet and savory flavors.
- Wrap a stack in parchment and tie with twine for a homemade gift that travels well.
Storage and Reheating Guide
- Room temperature: Store in an airtight container at room temp for up to 4 days; layer with parchment to prevent sticking.
- Refrigeration: Keep in an airtight container for up to 2 weeks, but allow cookies to come to room temperature before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. For dough, portion with a scoop onto a tray, freeze until solid, then store in a bag and bake frozen (add 1–2 minutes to baking time).
- Reheating: Warm in a 300°F (150°C) oven for 4–6 minutes or microwave a single cookie for 8–10 seconds to restore that just-baked softness.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it; texture will be slightly different but still tender.
- Dairy-free: Use vegan butter (stick-style) and dairy-free white chocolate chips; chill dough slightly longer as some vegan fats are softer.
- Chocolate swap: Substitute 1 cup dark or milk chocolate chips for white chocolate for a deeper flavor contrast.
- Seasonal twist: Add 1/2 teaspoon cinnamon and a pinch of nutmeg or swap 1/2 cup of chips for pumpkin-spiced chips for a fall version inspired by Crumbl pumpkin pie cookies.
Nutritional Highlights
- Key benefits: Macadamia nuts provide heart-healthy monounsaturated fats and a bit of protein, while portion control keeps these cookies an occasional treat.
- Considerations: These cookies are calorie-dense and contain significant fat and sugar; enjoy in moderation (one cookie is a reasonable single portion).
- Allergens: Contains tree nuts (macadamias), dairy (butter, white chocolate), eggs, and gluten (unless adapted); clearly label if serving to guests with allergies.
Troubleshooting Common Issues
- Cookies spread too thin: Chill the dough 30–60 minutes, make sure butter wasn’t too soft or melted, and avoid greased baking sheets.
- Cookies come out dry or crumbly: You likely overbaked them; remove when edges are set and centers look slightly underbaked, then cool on the sheet.
- White chocolate bleeding or streaking: If add-ins get too warm during mixing, briefly chill the dough and fold chips in at the end to keep them intact.
Frequently Asked Questions
Q: Can I use macadamia nut butter instead of chopped nuts?
A: You can, but macadamia nut butter will change texture and fat content; reduce added butter by about 2 tablespoons and expect a denser, chewier cookie. Chopped nuts give the signature crunch and distribute more evenly.
Q: How do I keep the centers soft without underbaking?
A: Remove cookies when edges are set and the centers still look slightly glossy or puffed — usually 10–12 minutes at 350°F (175°C). They’ll continue to set on the hot baking sheet; cooling on the sheet for 5 minutes ensures a tender center.
Q: Can I make the dough ahead and freeze?
A: Yes — portion dough with a scoop and freeze the balls on a baking tray until solid, then store in a labeled bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time for best results.
Q: Why do my cookies turn out cakey instead of chewy?
A: Cakey cookies usually come from too much flour, overmixing, or adding extra leavening. Measure flour accurately (spoon and level or weigh), mix until just combined, and stick to the recommended 1 teaspoon baking soda and 1/2 teaspoon baking powder for balance.
Deliciously Soft White Chocolate Macadamia Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery cookies studded with white chocolate and crunchy macadamias, perfect for gifting or enjoying with coffee.
Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips
- 1 1/2 cups chopped macadamias
Instructions
- Cream the butter, granulated sugar, and brown sugar until light and airy.
- Add the eggs and vanilla, mixing until combined.
- Fold in the flour, baking soda, baking powder, and salt.
- Stir in the white chocolate chips and macadamias.
- Scoop 1.5 tablespoons of dough onto parchment-lined baking sheets.
- Chill briefly if dough is soft, then bake at 350°F (175°C) for 10–12 minutes.
- Remove cookies when edges are set and centers look underbaked; cool on baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Notes
Chill the dough for 30–60 minutes for best texture. Store in an airtight container to keep cookies soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg