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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! Featuring a soft brown sugar cookie dough, you’ll love this homemade version of classic white chocolate macadamia cookies. Recipe makes 32 cookies.
Why you’ll love these macadamia cookies:
- Seriously soft and chewy!
- Filled with creamy white chocolate chunks and buttery macadamia nuts
- Flavored with brown sugar, flaky salt, and a splash of dark rum
- One of my favorite cookie recipes!
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 Macadamia Cookies
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.
When you’re ready to enjoy, bake cookies directly from the freezer, adding 1-2 minutes to baking time.
Craving more cookies?
- Brown Butter Chocolate Chip Cookies
- Salted Brownie Cookies
- Small Batch Oatmeal Chocolate Chip Cookies
- Nutella Stuffed Chocolate Cookies
- Dark Chocolate Crinkle Cookies
Did you try this White Chocolate Macadamia Cookie Recipe? Let me know by leaving a comment below!
Salted White Chocolate Macadamia Cookies
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 4 hr 40 min (includes chilling)
- Yield: 32 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Soft and buttery salted white chocolate macadamia cookies filled with chunks of sweet white chocolate and golden macadamias! Recipe makes 32 cookies.
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
- 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.
- 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.
- Bake for 13-14 minutes, rotating pans halfway through, 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 cookies 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.
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These are now my favourite cookie recipe!! I made them earlier this week and everyone I shared them with have raved about how good they are!!I got impatient and cooked them after only 2 hrs in fridge.. I cooked in two batches and the 2nd batch accidentally got cooked at 210•C (410•F) thank god I checked them after 10 mins.. they were crunchy but actually turned out to be my favourite ❤️❤️❤️
Thanks so much, Courtney! 🙂
I made these cookies the other day and let them set over night. They are really, really tasty! I was out of light brown sugar and used dark brown and they were still amazing. Loved the idea of adding rum and salt. What a great twist! They were buttery and chewy – so delightful!
So happy to hear that, thank you Shannon! 🙂
I’m excited to try this recipe! I just wanted to ask how long they keep? And also, if they freeze well.
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!
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?
Hi Shirley, thank you! You can omit the rum entirely, and increase the vanilla extract to 2 teaspoons. Hope that helps! 🙂
Thank you for your quick reply.