Chocolaty Macadamia Nut Cookies are easy and fantastic! Chewy and thick cookies with macadamia nuts and chocolate in every bite!
These Chocolaty Macadamia Nut Cookies cookies are amazing. They never last too long around here. Who can resist macadamia nuts and chocolate?
There was the time when an entire batch slowly disappeared off the cooling racks. Patrick and his friends are eating machines. Now at least I know better. I make them when I am home by myself. Double the recipe and freeze ¾ of them.
Then my only problem is if my husband Ken finds them looking for sweets in the freezer. He knows all my tricks! These cookies are definitely worth looking for!
Chocolaty Macadamia Nut Cookies are definitely worth a try. I just wish macadamia nuts were cheaper so I could make them more often than I do. But actually, now that I think about it, I am kind of glad that the nuts aren’t cheap or I would weigh a ton! My husband and son don’t seem to gain weight as easily as I can! Life can be so unfair!
You can use any combination of white or dark chocolate chips to make this recipe for Chocolaty Macadamia Nut Cookies. I try and use both but either one will do! I have even chopped chocolate when I was out of chocolate chips and the cookies still tasted fabulous! Chocolate is chocolate after all! Speaking of chocolate, if you have a minute, have a look at our Chocolaty Chocolate Macadamia Nut Cookies. They are absolutely incredible too!
My son actually named these Chocolaty Macadamia Nut Cookies years ago and the name just stuck. I almost changed the name for the website and then I thought who really cares about the name as long as they are worth making and these cookies should definitely be on your bucket list!
These Chocolaty Macadamia Nut Cookies are definitely easy enough to make. You can also make them any size you want but I usually make two trays of eight for a total of sixteen in every batch!
Ingredients for Chocolaty Macadamia Nut Cookies
- butter
- brown sugar
- sugar
- eggs
- vanilla
- salt
- baking soda
- flour
- chocolate chips
- white chocolate chips
- macadamia nuts
- cooking spray
How to make Chocolaty Macadamia Nut Cookies
In a large mixing bowl cream together butter and sugars.
Add eggs and vanilla and until combined.
Add salt, soda and flour and beat until well incorporated.
Stir in chocolate chips and macadamia nuts.
Refrigerate for at least an hour.
Form discs that are ¾ – 1 inch thick and 1 ½-2 inches wide.
Place on parchment paper or a lightly greased cookie sheet.
Bake until they start to lose their shiny surface and the edge starts to set. These cookies are better underdone.
Cool at least 5 minutes on cookie sheets before removing to cool on wire racks.
If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below. Just in case!
Double Chocolate Espresso Nut Cookies
Grandma’s Oatmeal Chocolate Raisin Cookies
Glazed Mint Chocolate Chip Cookies
White Chocolate Turtle Cookies
The Best Peanut Butter Chocolate Chunk Cookies
Chocolaty Cherry Cheesecake Cookies
Molasses Oatmeal Chocolate Raisin Cookies
The Ultimate Chocolate Chunk Cookie
White Chocolate Brownie Cookies
If I had any small children around I would make these Chocolaty Macadamia Nut Cookies half their size and reduce the cooking time as well. This is terrible to say but I would prefer to have one cookie and not go back for a second. Somehow that makes me feel better! Hopefully someone out there can relate!
Chocolaty Macadamia Nut Cookies
Equipment
- rimmed baking sheet
Ingredients
- 1 cup butter, unsalted, room temperature
- ¾ cup brown sugar, packed
- ¾ cup sugar
- 2 large eggs
- 2 teaspoon vanilla
- ½ teaspoon salt
- 1 ½ teaspoon baking soda
- 3 cups flour
- ½ cup chocolate chips
- 1 cup white chocolate chips
- 1- 1 ¼ cups macadamia nuts, coarsely chopped
Instructions
- In a large mixing bowl cream together butter and sugars. Add eggs and vanilla and until combined. Add salt, soda, flour and beat until well incorporated. An electric hand mixer makes this easier. Stir in chocolate chips and macadamia nuts. Refrigerate for at least an hour.
- When ready to bake preheat oven to 350 degrees.
- Form discs that are ¾ - 1 inch thick and 1 ½-2 inches wide. Place on parchment paper or a lightly greased cookie sheet. Bake for 18-20 minutes, until they start to lose their shiny surface and the edge starts to set. These cookies are better underdone. Cool at least 5 minutes on cookie sheets before removing to cool on wire racks.
Notes
Marc
My new favourite cookie. Thank you for sharing
Karin and Ken
You are most welcome! These are a favorite around here too! If you get a chance you might want to check out our chocolate version as well! I would love to hear which you like better! Take care and be well. Karin
Miller
Loved these cookies. Trying the chocolate version next. Can’t wait
Karin and Ken
You made my day! I love hearing when people enjoy our recipes! Hopefully you enjoy the chocolate version just as much! I can’t wait to hear which version you like better! If you don’t mind letting me know! Take care and enjoy the rest of your day! Karin