White Chocolate Macadamia Nut Cookies: Cookiemas Day 10

♪ On the tenth day of Cookiemas, I made for you to eat:

furikake mac nut, 9 vanillekipferl, 8 ate’s cookies, 7 madeleines, 6 almond cookies,

Shrimp paste PB!

4 Alfajores, calamansi crinkles, ube coconuts

and a choc chip walnut cookie ♪

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This recipe is a simple variation on the classic chocolate chip walnut cookie: swap the chocolate chips for white chocolate and the walnuts for macadamia nuts to get rich, buttery White Chocolate Macadamia Nut Cookies. The macadamias add a creamy crunch while the white chocolate provides sweet, mellow pockets of flavor. I like to brown the butter for a nutty depth, but plain melted butter also works.

Ingredients

• 191.5 g (1 1/2 cups) bread flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 113 g (1/2 cup) butter — browned butter enhances flavor but is optional
• 130 g (1/2 cup) brown sugar
• 1 egg
• 100 g (3/4 cup) white chocolate chips
• 50 g (1/2 cup) unsalted macadamia nuts, roughly chopped
• furikake for garnish (optional)

Directions

1. In a large bowl, combine the butter and brown sugar until smooth and well blended. For easier mixing, cut the butter into smaller pieces first. If you’ve browned the butter, its toasty aroma will add extra depth. Beat in the egg until the mixture is uniform.
2. Add the flour, baking powder, baking soda, and salt. Stir until a cohesive cookie dough forms. Fold in the white chocolate chips and the chopped macadamia nuts so they’re evenly distributed throughout the dough.
3. Shape the dough into individual portions and arrange them on a baking sheet lined with plastic wrap or parchment. Chill the shaped dough in the refrigerator for about 30 minutes — this helps the cookies hold their shape and improves texture.
4. Preheat the oven to 350°F (175°C). Transfer the chilled cookie portions to a baking sheet lined with parchment paper. Lightly sprinkle each cookie with a small amount of furikake if you want a savory, umami contrast to the sweet cookie.
5. Bake at 350°F for about 12–15 minutes until edges are set and tops are lightly golden. If you bake the cookies from frozen, increase the baking time to 18–20 minutes. Allow cookies to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

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Recipe Details

Tips and Variations

• To brown butter: melt butter over medium heat, stirring until it turns amber and gives off a nutty aroma. Cool slightly before mixing with sugar.
• For a chewier cookie, use a mix of bread flour and all-purpose flour or slightly underbake by a minute or two.
• Swap half the white chocolate for milk or dark chocolate chips for contrast, or toast the macadamias briefly to deepen their flavor.
• Furikake is optional but adds a pleasant savory pop—try a light sprinkle rather than coating the whole cookie.
• Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for longer storage.

These White Chocolate Macadamia Nut Cookies are a great holiday bake or an everyday treat. The combination of rich butter, mellow white chocolate, and buttery macadamias makes each bite satisfyingly indulgent. Enjoy them warm, with a glass of milk or tea.