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Homemade White Chocolate Macadamia Nut Cookies with Sea Salt recipe photo
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White Chocolate Macadamia Nut Cookies with Sea Salt

These White Chocolate Macadamia Nut Cookies are simply irresistible! Sweet, creamy, and topped with sea salt, they’re a treat you won’t forget.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup good quality butter (1.5 sticks), softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 cup white chocolate chips
  • 1 cup chopped macadamia nuts (sea salt dry roasted variety recommended)
  • 1 teaspoon sea salt flakes for sprinkling

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for your cookie dough.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this mixture aside as you prepare the wet ingredients.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
  • Add in the large egg, egg yolk, vanilla extract, and almond extract. Mix until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Using a spatula, gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading. Sprinkle a little sea salt on top of each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
  • Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious White Chocolate Macadamia Nut Cookies with Sea Salt!

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing bowls
  • Electric Mixer
  • Cookie Scoop
  • Cooling rack

Notes

  • For gluten-free cookies, use a gluten-free flour blend.
  • Store baked cookies in an airtight container at room temperature for up to a week.
  • Freeze cookie dough for up to 3 months for easy baking later.