salted white chocolate macadamia cookies

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Soft and buttery salted white chocolate macadamia cookies filled with chunks of sweet white chocolate and golden macadamias are a cookie dream! With plenty of flaky salt and a soft brown sugar cookie dough, these are classic white chocolate macadamia cookies, reinvented.

Salted White Chocolate Macadamia Cookies

Creamy white chocolate chunks and buttery rich macadamia nuts make for one sensational cookie; ample salt and a splash of dark rum keeps the sweetness in check. Clearly cookies are my favorite food group!

Salted White Chocolate Macadamia Cookies

The Best White Chocolate Macadamia Cookies

White Chocolate – Use a high quality white chocolate for these cookies. I love Ghirardelli white chocolate baking bars. For perfect chocolate chunks, use a serrated knife to chop the chocolate.

Macadamia Nuts – Roasted and salted macadamia nuts add mega flavor to these cookies!

Dark Rum and Vanilla – A splash of dark rum and pure vanilla extract add rich flavor to the brown sugar cookie dough.

Flaky Salt – A generous shower of flaky salt is the perfect finish to these cookies (and balances the sweet white chocolate!).

Chill the Dough – Chill this cookie dough for at least 4 hours (or overnight) before baking. The chill time intensifies the flavor and ensures that the cookies don’t overspread.

Make Ahead – These cookies can be made ahead for whenever a cookie craving strikes! Simply scoop the dough out onto a parchment-lined baking sheet and freeze for 1 hour, then transfer the dough balls to an airtight container and freeze up to 2 months. Bake cookies directly from the freezer, adding 1-2 minutes to baking time.

Salted White Chocolate Macadamia Cookies

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Salted White Chocolate Macadamia Cookies

Salted White Chocolate Macadamia Cookies

  • Author: Laura | Tutti Dolci
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Total Time: 4 hr 40 min (includes chilling)
  • Yield: 32 cookies

Description

Soft and buttery salted white chocolate macadamia cookies filled with chunks of sweet white chocolate and golden macadamias are a cookie dream!


Ingredients

Cookies

  • 2 1/4 cups flour
  • 1 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 large egg plus 1 egg yolk
  • 2 Tbsp dark rum
  • 1 1/2 tsp vanilla extract
  • 3/4 cup roasted macadamia nuts, chopped
  • 4 ounces white chocolate, chopped

Topping

  • 3 ounces white chocolate, chopped
  • flaky salt

Instructions

  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, rum, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in macadamia nuts and white chocolate. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Top with white chocolate, pressing gently to adhere.
  3. Bake, rotating pans halfway through, for 13-14 minutes, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature.

Notes

Make Ahead: Scoop the dough out onto a parchment-lined baking sheet. Top with white chocolate chunks. Freeze for 1 hour, then transfer the dough balls to an airtight container and freeze up to 2 months. Bake cookies directly from the freezer, adding 1-2 minutes to baking time.

Keywords: White Chocolate, Macadamia, Sea Salt, Cookies

Salted White Chocolate Macadamia Cookies

Craving more cookies?

Brown Butter Chocolate Chip Cookies
Salted Brownie Cookies
Graham Chocolate Chunk Cookies
Espresso Chocolate Sandwich Cookies

28 comments
  1. These look delicious, Laura! I’ve never been of fan of white chocolate macadamia cookies for the reasons you described in your post… but these look amazing. Love! 🙂

  2. I grew up eating so many white chocolate macadamia nut cookies, but as I grew up I started to loathe them. Just like you, they always fell short. I’ve been looking for the perfect recipe to cure my separation anxiety with my favorite childhood cookies and these look PERFECT. Pinning these for later!

  3. This cookie recipe looks and sound delicious. I must notify my sister about it, because she is a lover of both white chocolate and macadamia nuts.

    I have one question though. I do not like rum, at all. I don’t have any on hand, never use/consume it. Is there anything you would suggest as a substitute? Or should I just delete it?

    1. Hi Shirley, thank you! You can omit the rum entirely, and increase the vanilla extract to 2 teaspoons. Hope that helps! 🙂

    1. Thanks Jeanie! These cookies keep 4-5 days in an airtight container. They also freeze very well (I love stocking the freezer with homemade cookies). 🙂 Happy baking!

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