White Chocolate Macadamia Nut Cookies Recipe

If you've got a sweet tooth or are looking for a treat to bring to a potluck, cookies are guaranteed to please. Endlessly customizable from the ingredients to the texture and size, the Cookie Monster clearly understood something fundamental. While a traditional chocolate chip recipe is a favorite for many people, it's always fun to experiment. 

Mashed recipe developer Kate Shungu brings us this white chocolate macadamia nut cookie recipe that may very well become your new go-to. She shares, "I love how this classic cookie gets an upgrade from the white chocolate drizzle on top. It makes them just a little bit fancier, and fun to look at (and eat!)." We're all about trying new things, and no one is going to have to twist our arm to make this tasty recipe. If you're looking for a bit of crunch and a sweet finish, you can't go wrong with these white chocolate macadamia nut cookies.

For this recipe, you'll need softened unsalted butter, brown and granulated sugar, an egg plus an extra yolk, vanilla, flour, salt, baking soda, chopped white chocolate, and chopped macadamia nuts.

If you've never tried it, Shungu explains that adding an extra egg yolk to the recipe is "the key to a slightly chewy cookie."

Begin by preheating the oven to 350 F. Then, add the softened butter and both sugars to the bowl of a stand mixer. Beat the contents for 2 to 3 minutes until the mixture is light and fluffy. Then, add in the egg, extra yolk, and vanilla, and beat until the mixture is smooth and the ingredients are combined.

In a separate small bowl, whisk the flour, baking soda, and salt. Pour the dry ingredients into the mixer bowl and stir until there are no more streaks of flour. Stir in about ¾ of the chopped white chocolate and all of the macadamia nuts to distribute them evenly.

Line a baking sheet with parchment paper or silicone mats, then scoop the dough onto the sheet. Aim for about 2 tablespoons at a time, and "place the balls of cookie dough at least 2 inches apart on the baking sheet to prevent the cookies from running together as they bake," Shungu advises.

One by one, split each ball in half and smash the dough back together, leaving the rough side facing up. Shungu explains that this method produces a nice texture. Bake the cookies for 11 to 13 minutes, or until the edges start to turn golden brown and the dough isn't wet in the center.

Let the cookies cool down for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling. Meanwhile, place the rest of the white chocolate in a microwave-safe bowl and microwave it in 15-second intervals until it is fully melted.

P‌our the chocolate into a plastic sandwich bag and snip off one of the corners to use it as a piping bag. Squeeze the melted chocolate over the surface of the cookies in a zig-zag formation (or get creative with your own design). Alternatively, Shungu says, "You can use a fork to drizzle the white chocolate instead."‌ Give the chocolate some time to harden and serve up these delicious cookies. "I took these to a neighborhood potluck and my neighbors couldn't stop raving," Shungu notes ... though we won't judge you if you don't want to share.

Shungu recommends storing leftovers in a sealed container for up to one week and warns, "after that, the cookies will taste a little stale." She also suggests using wax paper to separate your stacks of cookies so the chocolate top doesn't stick to the bottom of the cookie above.