White Chocolate Macadamia Nut Cookies are definitely delicious cookies, but let me tell you something, the pumpkin added in this recipe changes everything! They are chewy, seasonally flavored, and in keeping with that classic sweet and nutty combo.
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My mom doesn’t like anything with nuts in it, because of that, nuts were never included in the delicious treats she’d bake for us. We were certainly not deprived in any way (she baked her heart out for us all the time) BUT I never experienced White Chocolate Macadamia Nut Cookies when I was growing up.
I’ll never forget the first time I tried one. I was hooked! I love the texture of the nuts with the combo of the sweet white chocolate.
Now that I enjoy creating recipes so much, this cookie came to mind when brainstorming fall and winter recipes.
I love adding pumpkin to recipes, but to be honest, I’m not typically a fan of the texture that happens when it’s in cookies. So, in this recipe, I added a small enough amount to keep the cookies from puffing up and becoming cakey but enough to contribute to moisture and taste. I also added molasses and pumpkin spice.
When you bite into this cookie you immediately taste the delicious seasonal flavors and the chewiness is on point!
Prepare The Cookies
These cookies are all about simple. They come together with a mixer. No chilling required. Just drop onto your cookie sheet and bake until ready.
There are only a couple of things to point out.
First, make sure you are using room temperature butter so you get a nice incorporated dough. Be careful it’s not too soft though… you don’t want it melted.
Next, when you are stirring in your white chocolate chips and your macadamia nuts make sure to stir them in by hand. This will keep them from breaking apart while you mix. I rough chop my macadamia nuts so they aren’t whole, but you still want them to be big chunky pieces.
Make things easier on yourself and use a cookie scoop to get nice equally sized cookies. Also, bake your cookies on a parchment-lined cookie sheet.
I store my cookies in a cookie jar on the counter and they don’t last long. Just be sure whatever you store them in is airtight.
Happy Holidays! xoxo, Katie
Below are some of the items used to make these cookies.
Pumpkin White Chocolate Macadamia Nut Cookies are soft, chewy, seasonally spiced, and in keeping with that classic sweet and nutty combo.
- 1/2 cup unsalted butter room temperature
- 1/4 cup shortening
- 1 cup brown sugar packed
- 1/4 cup molasses
- 1/4 cup pumpkin puree
- 1 large egg room temperature
- 2 1/3 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon pumpkin spice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- about 1/2 cup macadamia nuts
- about 1 cup white chocolate chips
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Preheat the oven to 325 degrees.
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Cream the butter, shortening, and sugar until light and fluffy.
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Add the molasses and pumpkin and beat until combined.
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Add the vanilla and egg and beat again until combined.
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In a separate bowl combine the flour, pumpkin spice, baking soda, and salt. Whisk until combined and then slowly add the dry ingredients to the wet. Beat until fully incorporated scraping down the bowl as needed.
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Stir in the white chocolate and macadamia nuts by hand.
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Using a cookie scoop, drop cookies a couple of inches apart onto a parchment lined baking sheet and bake for about 14 minutes.
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Remove cookies from baking sheet and cool completely on a wire cooling rack.
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Store cookies in an airtight container.
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