This Macadamia Nut Cookie recipe always steals the show at every gathering with soft-baked, thick and rich chocolate cookies loaded with melty chocolate chips and crunchy, buttery macadamia nuts!
These Macadamia Nut Cookies boast double the chocolate for the chocolate lover! The soft-baked cookies are thick, divinely rich, fudgy with chewy centers and slightly crispy edges, studded with melty chocolate chips and sweet, buttery, crunchy macadamia nuts. They are EASY, ridiculously DELICIOUS and ideal for the holidays or any day! This Macadamia Nut Cookie recipe is also make-ahead friendly, freezer friendly and waiting to become a new family favorite!
Everyone loves soft and chewy cookies! Don’t miss Chocolate Crinkle Cookies, Nutella Cookies, S’mores Cookies, Caramel-Stuffed Brown Sugar Cookies, Pumpkin Snickerdoodles, Chocolate Crinkle Cookies or Turtle Cookies.
How to Make macadamia nut cookies Video
This Macadamia Nut Cookie recipe uses pantry friendly ingredients, aside from the macadamia nuts, so, just keep some nuts handy, and you can make this recipe at a moments notice! Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):
How to Make Macadamia Nut Cookies
The Macadamia Nut Cookies come together in a few simple steps. Here’s an overview of the baking process:
- Mix the dry ingredients together. Combine the all-purpose flour, cocoa powder, baking soda, and salt together in a bowl. Mixing the dry ingredients separately ensures that everything is evenly dispersed before combining with the wet ingredients and helps prevent overmixing.
- Cream the butter and sugar. Beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy, then mix in the egg, milk and vanilla extract.
- Combine all the ingredients. Mix in the dry ingredients just until combined, followed by the chopped macadamia nuts and chocolate chips.
- Chill the cookie dough. The cookie dough is sticky so it needs to be chilled first to make it easier to work with. Chilling will also help create beautifully plump, soft, thicker cookies that won’t spread. Cover the dough tightly with plastic wrap clinging to the surface of the dough and freeze for 45 hour or chill in the refrigerator for at least 3 hours up to 3 days before rolling.
- Roll cookie dough into balls. After chilling, use a 1 ½ tablespoon cookie scoop, to roll the cookie dough into balls.
- Bake the cookies. Bake until the edges are golden but the centers still appear soft. The cookies won’t spread much, so after 8 minutes, I like to remove the baking sheet, drop it on the counter a few times to help spread, then return the cookies to the oven to finish baking. Works like a charm!
- Cool completely. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
macadamia nut cookie recipe faqs
Chilling the dough prevents the cookies from spreading too much while the cookies are baking, creating, thick, soft cookies. If you want even taller cookies, then: 1) chill the dough balls after rolling either in the fridge or freezer then work quickly when rolling in sugar and 2) bake the cookie dough balls on a chilled baking sheet.
Macadamia Nut Cookies can come out flat if the dough wasn’t chilled long enough before rolling or the rolled dough balls sat at room temperature too long after being popped into the oven. The dough should be chilled at least for 3 hours and the cookies baked as soon as they are rolled.
The dough should be very sticky but will firm up and become easier to work with once it is chilled. It helps to roll one batch of cookies at a time and pop the dough back in the oven to firm up again before rolling the next batch.
I know chilling dough can be a pain because we want our cookies NOW, but yes, chilling the dough is mandatory for this recipe. The cookie is very sticky when first mixed and impossible to work with so it needs to be chilled for at least three hours. The chilled dough also makes for fudgier, softer cookies.
You’ll know the cookies are done when they look soft on the top, barely set on the edges start to crisp. Typically, this takes anywhere from 10-12 minutes depending on their size.
No, you should not flatten the Macadamia Nut Cookies before baking or they will spread out too much as the butter melts and become flat instead of thick and chewy.
Tools Used in This Recipe
Macadamia Nut Cookies
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- 1 cup (125g) all-purpose flour (spoon & leveled)
- 2/3 cup (55g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 TBS) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 3/4 cup semi-sweet chocolate chips, plus a few more for optional topping
- 1 cup macadamia nuts, chopped, divided
- flaky salt
- Preliminary note: This cookie dough requires at least 3 hours of chilling, but you can get by with freezing for 45 minutes. The colder the dough, the thicker the cookies.
- Dry ingredients: Whisk the flour, cocoa powder, baking soda and salt together in a medium mixing bowl. Set aside.
- Cream butter and sugar: In a stand mixer fitted with a paddle attachment, (may use a large bowl and hand-held mixer) cream the butter, granulated sugar and brown sugar together on medium-high speed until fluffy, about 2 minutes.
- Add wet ingredients: Reduce speed to medium and beat in the egg, vanilla and milk just until combined, scraping the sides of the bowl as needed.
- Add dry ingredients: With the mixer running on low speed, gradually mix in the dry ingredients until a few streaks of flour remain. Increase speed to medium and mix in the chocolate chips and ¾ cup chopped macadamia nuts just until combined (don’t overmix). The dough will be very thick and sticky.
- Chill: Cover the dough tightly with plastic wrap clinging to the surface of the dough. Chill in the refrigerator for at least 3 hours up to 3 days or freeze for 45 minutes before rolling.
- Preheat oven: When ready to bake, preheat the oven to 350°F. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop: Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough and roll into balls. The dough is sticky, so it can be helpful to wet your hands or spray hands with cooking spray. Place the balls on the baking sheet, leaving about 3 inches in between, 6 balls per half sheet. At this point, push the reserved ¼ cup chopped macadamia nuts onto the top of each ball, strictly for looks (this is optional). I also do the same with some extra chocolate chips.
- Bake: Bake the cookies for 10-12 minutes or until the edges appear set and the centers still look soft (cooking times will vary based on how chilled your dough is). Tip I use every time: If they aren’t really spreading by minute 8, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool: Cool cookies for 5 minutes on the baking sheet. During this time, sprinkle with flaky salt if desired. Transfer to cooling rack to cool completely.
- Storage: Store cookies at room temperature in an airtight container for up to 5 days. After that, they need to be frozen. If desired, you can reheat individual cookies for about 10 seconds in the microwave – SO good!
- Make ahead: The cookie dough can be covered and chilled in the refrigerator for up to 3 days. Allow it to soften a little (about 20 minutes) before rolling the dough into cookie balls. You can also store cookie dough balls in a single layer on a lined baking sheet, covered, for up to 3 days.
- Freezing: Rolled cookie dough balls and baked cookies freeze well for up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. See full freezing instructions in post.
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