There’s something about the combo of macadamia nuts and white chocolate that just works. These cookies are the perfect balance of sweet and nutty, with a satisfying texture that makes them a great snack or dessert. Whether you’re sharing them or enjoying one with your morning coffee, they hit the spot every time.
For these cookies, I skip adding white chocolate chips to the dough and instead use Ghirardelli white chocolate melts for dipping. Once the cookies are baked and cooled, I dip the whole bottom in melted white chocolate. This method gives the cookie a smooth, thin layer of chocolate and guarantees a bit of white chocolate in every bite without overpowering the flavor. It’s simple, and the result is just the right amount of sweetness. I’ve used this technique for both these Chocolate Dipped Chipless Cookies and these Chocolate Dipped Peanut Butter Cookies and both are incredible!
Chill the Dough: This recipe used melted butter so it requires chilling. I make the dough and chill in the fridge for 30 minutes before scooping the dough. Then I only take out 5-6 at a time and leave the rest in the fridge until I need to bake them. This helps prevent the cookies from spreading too much while baking and keeps them thick and chewy.
Use Roasted Macadamia Nuts: Roasting the macadamia nuts before adding them to the dough enhances their flavor and gives the cookies an extra layer of richness. To save time you can typically buy them roasted!
Cookie Sheets: You want to use a cookie sheet whenever you’re baking this recipe or any cookies. Do not use a jelly roll pan! The sides conduct more heat and can overcook the cookies.
Cookie Dough Scoop: For this recipe I like to use the large cookie dough scoop in this set. Using a scoop ensures the cookies are even and all the same size! You can use a smaller scoop and take 2 minutes off the cook time.
Storage: Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze well too.
Perfectly round cookies every time! This trick is totally optional but I use it anytime I bake cookies to ensure they are perfectly round every time! This works especially with these cookies since they tend to spread. As soon as the cookies come out of the oven and while they are still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it over top of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform!
Once the cookies are dipped and set, you’ll end up with the perfect cookie. The rich macadamia nuts add a subtle crunch while the thin layer of white chocolate gives just the right amount of sweetness. These are great to enjoy on their own or paired with your favorite coffee or tea. Whether you’re baking for yourself or sharing with others, these cookies are guaranteed to be a hit.
White Chocolate Dipped Macadamia Nut Cookies
Ingredients
- 1 ¼ cups salted butter melted, room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp salt
- 1 cup roughly chopped roasted macadamia nuts
- 1 10 oz bag Ghirardelli white chocolate melts
Instructions
For the cookies:
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients. Once just combined, use a spatula fold in the macadamia nuts.
- Line a cookie sheet with parchment paper and scoop 20 even dough balls. Cover with clear wrap and chill in the refrigerator for 45 minutes, but up to 24 hours. If the dough is too soft, chill for 30 minutes, scoop the dough onto the pan, then return to the fridge only pulling out the dough balls you need to bake.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.
For dipping:
- Line a baking sheet with wax paper or parchment paper. These cookies are soft, so although not required it's easier to chill the cookies in the fridge or freezer for 30 minutes before dipping. Once the cookies have cooled, melt the melting wafers in a shallow heat proof bowl or plate according to directions. I typically microwave for 30 seconds, stir, then heat for 20 seconds at a time until completely smooth.
- Place each cookie, one at a time, into the melted chocolate. Use two forks to pick it up out of the chocolate and place on the prepared baking sheet. Another option is to add about 2 tablespoons of the melted chocolate on top of the lined baking sheet and press the cookie down into it. Allow to cool completely before serving!
So delicious. New favorite. Must make again.