White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies are thick, buttery, and packed with sweet, creamy white chocolate chunks and crunchy macadamia nuts. Inspired by the famous Byron Bay cookies, these melt-in-your-mouth treats are crispy on the outside, soft on the inside, and perfect with a cup of coffee or tea. If you’re after bakery-style cookies at home, this recipe is a must-try.

Why You’ll Love This Recipe

• Thick, rich, and bakery-quality texture

• Classic flavor combo of white chocolate and macadamia nuts

• Crisp edges with soft centers

• Easy to slice and bake from a chilled dough log

• Customizable with different mix-ins

• No fancy equipment needed

• Freezer-friendly for make-ahead cookies

• Great for gifting, parties, or dessert platters

• Elegant and satisfying

• A sweet treat that feels indulgent yet easy to make

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Brown sugar

• White sugar (caster or superfine preferred)

• Salt

• Egg yolks

• Vanilla extract or essence

• All-purpose flour

• Rice flour (or sub with more all-purpose flour)

• Baking powder

• Macadamia nuts, roughly chopped

• White eating chocolate, chopped into small pieces (not baking chocolate)

Directions

1. In a large bowl, beat the butter, sugars, and salt with a hand mixer on medium speed until smooth (about 1 minute).

2. Add egg yolks and vanilla. Beat for another minute until well blended.

3. Add baking powder, rice flour, and half the all-purpose flour. Beat until combined.

4. Add the remaining flour and mix until just incorporated.

5. Stir in the chopped macadamia nuts and white chocolate using a wooden spoon.

6. Transfer the dough onto a clean surface, press and shape into a 9-inch (22 cm) log.

7. Wrap the dough tightly in baking paper or cling wrap and refrigerate for 2 hours.

8. Preheat oven to 200°C (390°F) or 180°C (350°F) fan.

9. Line two baking trays with parchment paper.

10. Slice the chilled dough into ¾-inch (1.75 cm) thick rounds. You should get 12–13 cookies.

11. Place 6 cookies per tray, spacing them apart.

12. Bake for 10 minutes, then reduce oven to 170°C (340°F) or 150°C (300°F) fan.

13. Switch tray positions in the oven and bake for another 15 minutes.

14. Remove trays from oven and cool cookies on the tray before serving.

Servings and timing

• Servings: 13 cookies

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes (plus 2 hours chilling time)

Variations

• Nut-Free: Replace macadamias with toasted coconut flakes or omit entirely.

• Chocolate Swap: Use milk or dark chocolate chunks instead of white chocolate.

• Cranberry Twist: Add ¼ cup dried cranberries for a sweet-tart contrast.

• Flavored Extracts: Try almond or orange extract for a unique flavor profile.

• Smaller Cookies: Slice thinner and reduce bake time slightly for bite-sized treats.

• Add Citrus Zest: A bit of lemon or orange zest brightens the dough.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.

• Freezer (Dough): Freeze the shaped dough log for up to 2 months. Thaw in fridge before slicing and baking.

• Freezer (Baked): Freeze baked cookies in an airtight container for up to 1 month.

• Reheating: Briefly warm cookies in a low oven (300°F / 150°C) for a freshly baked feel.

FAQs

Can I use baking white chocolate instead of eating chocolate?

It’s best to use eating chocolate for better texture and flavor. Baking chocolate may be too dry or chalky.

What if I don’t have rice flour?

You can substitute with additional all-purpose flour. Rice flour adds a slightly crumbly texture but is not essential.

Why do I need to chill the dough?

Chilling helps the cookies hold their shape and prevents spreading during baking.

Can I use whole eggs?

This recipe uses egg yolks for a richer, more tender texture. Whole eggs would change the consistency.

How do I keep cookies soft after baking?

Store them in an airtight container with a slice of bread to retain moisture.

Can I double the recipe?

Yes, just double all ingredients and divide the dough into two logs for easier handling.

Do I need to toast the macadamia nuts?

It’s not required, but lightly toasting the nuts enhances their flavor.

Why do I change oven temperatures mid-bake?

This method creates crisp edges while keeping the inside soft—mimicking bakery-style cookies.

Can I use a stand mixer?

Yes, a stand mixer with a paddle attachment works well if preferred.

What kind of white chocolate is best?

Use a good-quality white eating chocolate bar, chopped into small pieces. Avoid chips or baking blocks if possible.

Conclusion

These White Chocolate Macadamia Nut Cookies are rich, buttery, and irresistibly soft with just the right amount of crunch. Whether you’re recreating a café favorite or baking something special for loved ones, these cookies deliver every time. With simple ingredients and a foolproof method, they’re bound to become a new go-to in your baking rotation.

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