Macadamia Nut Cookies Recipe | Diethood

Loaded with macadamias and cranberries, these macadamia nut cookies are stuffed with cream cheese for a decadent treat. Super soft and chewy, they’re easy to make and are totally indulgent!

Stuffed White Chocolate Macadamia Nut Cookies

This easy Macadamia Nut Cookies recipe is what loaded cookie dreams are made of. A soft and chewy cookie base is flavored with vanilla and lemon, mixed with white chocolate, dried cranberries, and macadamia nuts. Then the dough is wrapped around a simple cream cheese filling and baked to golden perfection!

The result? The best stuffed cookies ever. The combination of crunchy, toasty, and fruity add-ins is simply heavenly. You’d never guess they’re ready in 30-ish minutes. Your cookie jar is waiting!

What You’ll Need

The ingredient list for these macadamia nut cookies includes coconut, white chocolate, and cranberries. Check the recipe card at the bottom of the post for full ingredient amounts.

• Unsalted butter: You can also use salted butter, but remove the salt in the rest of the recipe.
• Pure Vanilla extract
• Eggs
• Egg yolk
• Dark brown sugar
• Granulated piloncillo: You can substitute it for dark or light brown sugar.
• All-purpose flour
• Cornstarch: This will add chewiness to your cookies.
• Ground ginger
• Salt
• Baking soda
• Toasted shredded coconut: Coconut flakes work too. You can also toast your own shredded coconut by placing it in a pan over low heat and constantly stirring until fragrant and golden.
• White chocolate chunks: White chocolate chips work too.
• Lemon zest: Orange zest is a great substitute.
• Salted macadamia nuts: You can also use unsalted macadamia for this.
• Dried cranberries
• Cream cheese: You can use low-fat or full-fat cream cheese.

How to Make Macadamia Nut Cookies

Are you ready to make these luscious macadamia cookies? Here’s how to do it:

• Prepare the baking sheet. Preheat the oven to 350˚F. Line a baking sheet with parchment paper. You can also use a silicone baking mat for this. Set it aside.

• Mix the wet ingredients. Whisk the melted butter, vanilla extract, eggs, and yolk, in a large mixing bowl until well combined. Don’t add the wet and dry ingredients into the bowl at the same time.
• Add the dry ingredients. Mix the dark brown sugar and granulated sugar into the wet ingredients until you get a smooth mixture. Add the all-purpose flour, cornstarch, ground ginger, salt, and baking soda. Stir them into the mixture until you form a relatively moist dough. Don’t add more flour unless it’s too wet.

• Fold in the add-ins. Add the toasted coconut, white chocolate chunks, lemon zest, macadamias, and cranberries. Gently fold them into the dough. Don’t over-mix.

• Fill them. Grab 2 tablespoons of dough and quickly roll them together into a ball. Use your hands to flatten it into a thick disk and lightly press your thumb down the middle. Fill the cavity with 1/2 tablespoon of cream cheese. Add another tablespoon of dough on top. Press it down and around the sides to seal the cream cheese inside. Gently re-roll it into a ball. Set it aside and repeat for all the dough.
• Bake them. Arrange 6 to 8 balls of dough on the prepared baking sheet; depending on the size of your tray, you’ll have to bake in batches. Leave about 4″ of space between each cookie because they’ll spread during baking.
• Press them down lightly. Bake for 13 to 15 minutes. Remove them from the oven and let them rest for 15 to 20 minutes before serving.

Do I Need To Chill The Dough?

No! This is a no-chill recipe that you can pop right into the oven. However, if you want to make the cookie dough in advance you can store it in the fridge for a few hours until you are ready to bake.

Tips & Variations

These tips and variations will help you pull out perfect batches of macadamia nut cookies every time:

• Use the middle rack. If possible, bake only using the middle rack because the bottom and top racks usually have an uneven heat distribution. This way, you don’t have to cut or extend the baking time for any of the batches.
• Let the cookies rest. Don’t try to remove them from the tray right after baking or they’ll fall apart. You need to let them rest so that the cookies can finish baking and firm up.
• Change the filling. You can also stuff these cookies with peanut butter, almond butter, or Nutella dollop.
• Use regular chocolate. Milk, bittersweet, and dark chocolate chips or chunks are an excellent substitute for white chocolate in this recipe.

Serving Suggestions

These macadamia nut cookies are perfect with your favorite morning coffee like my Dalgona Coffee or Mexican Coffee. Tea is also great, so try my Starbucks London Fog Drink or Matcha Latte. A tall glass of warm or cold milk is fantastic with them, too, especially if you dunk the cookies. 🍪

How to Store White Chocolate Macadamia Cookies

Our Macadamia Nut Cookies are filled with cream cheese, meaning refrigerating them is best. Please place them in an airtight bag or container for 5 to 7 days.

Can I Freeze These?

Yes! You can freeze macadamia nut cookies before or after baking.

• Raw. Place the balls of dough in a parchment-lined baking tray. Freeze them for 1-2 hours and then transfer them to a freezer-friendly bag or container. Freeze them for up to 3 months. When ready to bake, set them on the baking tray for 1 hour and then bake as usual.
• Baked. Arrange the cookies in a parchment-lined baking tray and freeze them for 1 hour. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Set them on the counter until fully thawed when you’re ready to eat them.

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ENJOY!