White Chocolate-Macadamia Cookies

Recipe Ingredients

Let's break down the stars of our White Chocolate-Macadamia Cookies recipe.

All-Purpose Flour: This is the backbone of our cookies, providing the essential structure and body.

Baking Soda: The secret to fluffy, perfectly risen cookies. This leavening agent reacts to create those delightful air pockets, giving your cookies a tender crumb.

Salt: Don't underestimate this tiny but mighty ingredient. Salt doesn't just add flavor; it balances the sweetness and enhances all the other delicious tastes in your cookie.

Butter: It's the flavor powerhouse, adding richness and tenderness. Softened butter creams beautifully with sugar, creating that perfect cookie texture.

Granulated Sugar: For that classic sweetness and a touch of crispness on the edges. It also helps with browning, giving your cookies a lovely golden hue.

Packed Brown Sugar: This is where the chewiness comes from. Brown sugar adds a deeper, caramel-like sweetness and extra moisture, making your cookies wonderfully soft and chewy.

Canned Pumpkin: Our special ingredient for ultimate moisture. Pumpkin keeps these cookies incredibly moist and tender, adding a subtle, earthy sweetness without overpowering the other flavors.

Egg: Eggs hold everything together, add richness, and contribute to the cookie's structure and moisture.

Quick-Cooking or Old-Fashioned Oats: These add a fantastic chewy texture and a wholesome, hearty feel to your cookies. They also absorb moisture, helping to keep the cookies soft.

Macadamia Nuts: Toasted macadamia nuts bring a buttery, rich flavor and a satisfying crunch that perfectly complements the soft cookie.

White Vanilla Baking Chips: These chips melt beautifully, adding a luxurious texture and that signature white chocolate flavor.

How to Make White Chocolate-Macadamia Cookies

Here's some tips to keep in mind when making these delicious White Chocolate-Macadamia Cookies. See the full recipe below for all the details.

1. Prep

Parchment paper is your friend. Lining your cookie sheets with parchment paper prevents sticking, ensures even baking, and makes cleanup a breeze.

2. Measure & Mix Ingredients

Baking is a science. Use proper measuring techniques, especially for flour (spoon into the cup and level off). And once you combine the wet and dry ingredients, mix only until just combined. Overmixing can lead to tough cookies.

3. Bake

Ovens can vary, so keep an eye on your cookies. Bake until they are lightly browned around the edges but still look a little soft in the center. They will continue to set as they cool.

4. Drizzle

Resist the urge to drizzle the melted white chocolate on warm cookies. Let them cool completely on a wire rack first to prevent the chocolate from melting off or becoming messy.

How to Store White Chocolate-Macadamia Cookies

Here’s how to keep your delicious White Chocolate-Macadamia Cookies fresh and delicious.

Room Temperature

Once the white chocolate drizzle has fully set, store the cookies between layers of parchment paper in an airtight container at room temperature for up to 4 days.

Freezer

If you want to extend their freshness, you can freeze them! Place cooled, set cookies in a single layer on a baking sheet and freeze for about an hour, then transfer them to a freezer-safe airtight container or bag. They will last in the freezer for up to 3 months. Thaw at room temperature before serving.