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    Home » Blog posts by Rosanna ETC » Desserts

    Pistachio, White Chocolate & Macadamia Nut Cookies

    Published: Nov 29, 2022 by Rosanna Stevens · This post may contain affiliate links · 4 Comments

    Soft yet crunchy pistachio, white chocolate and macadamia nut cookies that are sweet, nutty, and utterly irresistible.

    Baking fresh homemade cookies is incredibly easy and they taste so much better when you make them yourself using simple, uncomplicated ingredients. These white chocolate chip cookies have a deliciously soft center, but then the pistachio and rich macadamia nuts give them a nutty crunch too as well as delicious flavor.

    A plate of pistachio, white chocolate and macadamia nut cookies with a glass of milk, and a tray with more cookies on.
    Jump to:
    • Why these are the best cookies
    • Ingredients
    • Instructions
    • Expert tip
    • How to enjoy these cookies
    • Equipment
    • How to store cookies
    • FAQ
    • Pistachio, White Chocolate & Macadamia Nut Cookies

    Why these are the best cookies

    1. The texture: These are such soft cookies, with gooey chocolate chips, crispy edges and crunchy nuts. Cookie texture heaven.
    2. The flavor: I often find white chocolate too sweet, but the pistachio and macadamia nuts in this white chocolate cookie recipe temper the sweetness and balance the flavors perfectly.
    3. The simplicity: This simple cookie recipe is really easy to make, and just needs a short rest in the fridge before being baked to perfection. There are no special ingredients or equipment needed, it can all be done by hand.

    Ingredients

    Baking homemade cookies is not hard, you can knock up this macadamia nut, pistachio and white chocolate cookie recipe in minutes before leaving it to rest in the fridge and bake when needed. Here are the ingredients you will need:

    Cookie ingredients in bowls on a table. Butter, flour, eggs, baking powder, baking soda, brown sugar, white sugar, white chocolate chips, pistachio nuts and macadamia nuts.
    • Plain flour or all-purpose flour: A medium-strength flour ideal for baking.
    • Baking powder: A leavening agent.
    • Baking soda: Another chemical leavening agent that works in a slightly different way.
    • Salt: To balance the sweetness in this pistachio, white chocolate and macadamia nut cookie recipe.
    • Unsalted butter-Always use unsalted butter in baking to control the salt levels.
    • White granulated sugar: For that sweet kick!
    • Brown sugar/golden sugar-Brown sugar interacts differently with baking soda which is why we need it.
    • Egg and egg yolk: The eggs in cookies give moisture and structure, act as a leavening agent and help to bind all the ingredients together. Always use room-temperature eggs in baking.
    • White chocolate chips: Use good quality white chocolate chips to get the best flavor and texture.
    • Pistachio nuts: You can buy pre-shelled pistachio nuts or do it yourself. They add delicious flavor, a light crunch and pretty green color too! Pistachio nuts are small enough to leave whole in the cookie batter.
    • Macadamia nuts: Macadamia nuts have a really creamy flavor and a more dense texture, adding more complexity to your cookie.

    See the recipe card for all the quantities and full instructions.

    Instructions

    Cookie batter

    1. Weigh your ingredients using a digital scale - baking needs precision.
    2. Roughly chop the pistachio and macadamia nuts into small pieces, or you can leave them whole to give a chunkier cookie texture.
    3. Combine the dry ingredients. Sift the flour, salt, baking powder, and baking soda together so they are thoroughly combined.
    4. Soften the butter by taking it out of the fridge 30 minutes before use.
    5. Cream the butter and sugars together with a spatula until they are thoroughly combined and no grainy crystals are visible.
    6. Slowly add the egg and egg yolk to the creamed butter and sugar whilst stirring to incorporate it completely. You will end up with a rich, thick and gloopy batter.
    7. Now add the flour, baking soda, baking powder and salt mixture to the wet mixture whilst stirring to thoroughly combine. It will thicken and become much stiffer.
    8. Add the white chocolate chips and chopped nuts and stir until you have smooth and slightly sticky cookie dough.
    9. Turn the cookie dough out onto a piece of plastic food wrap/cling film and shape it into a long log. Wrap it up and chill in the fridge for 4 hours.

    Expert tip

    Using both baking powder and baking soda in baking cookies works so well, it creates the perfect texture and the right amount of lift.

    A mixing bowl full of cookie dough.

    Baking white chocolate pistachio cookies

    1. Preheat the oven to 180 degrees Celsius/355 degrees Fahrenheit.
    2. Slice the cookie dough log into 1-inch thick pieces. Place the pistachio, white chocolate and macadamia nut cookie dough slices on lined baking sheets with a gap in between each one.
    3. Press each cookie down slightly with a fork or your hands to help them to spread as they bake.
    4. Bake the pistachio, white chocolate chip and macadamia nut cookies for 10 minutes or until they are golden and crispy at the edges but still slightly gooey in the middle. Leave them to cool for 20 minutes before transferring them to a cooling rack.
    Cookie dough formed into a log and sliced into pieces ready to be baked.

    Hint: You can use a cookie scoop to portion your white chocolate, macadamia and pistachio cookie dough if you prefer. I like to shape my cookie dough into a log as it makes it incredibly easy to chill or freeze and doesn't take up much space. Both methods give perfectly round cookies.

    Freshly baked pistachio, white chocolate and macadamia nut cookies on a cooling rack.

    How to enjoy these cookies

    I love to eat these pistachios, white chocolate chip and macadamia cookies with a hot cup of coffee or a cold glass of milk. These brown butter pecan cookies are delicious to make too if you're on a cookie roll.

    Equipment

    A good set of digital scales is essential in baking - don't try and bake without them!

    You will need a large mixing bowl to make your white chocolate chip cookie batter and a silicon spatula and a wooden spoon for stirring and combining ingredients.

    I always sieve my flour to get the finest possible texture and avoid any lumps.

    Cookie sheets or low-sided baking trays are an essential bit of equipment for baking cookies, as they don't build up too much steam around the cookies as they bake. I always bake with silicon baking mats as it reduces kitchen waste and they are nonstick too!

    A cooling rack allows the white chocolate chip cookies to come down to room temperature without any condensation forming underneath them, making them soggy.

    How to store cookies

    Store your pistachio, white chocolate and macadamia nut cookies in an airtight container and consume them within 3-4 days.

    You can freeze cookie dough logs or cookie dough balls easily, wrap them securely and defrost them thoroughly before baking.

    FAQ

    Can you freeze cookie dough?

    You can freeze cookie dough very easily, but I do not recommend freezing cookies once baked as they can go soggy when defrosted.

    What do macadamia nuts taste like?

    Macadamia nuts are a medium size, pale-colored nut from the evergreen Macadamia tree. They have a creamy dense texture and rich taste.

    When baking cookies what can I substitute for eggs?

    Eggs play several roles in baking so it is important to make the right swap. There are several egg substitutes you can use and I recommend reading this article if you want to bake without eggs.

    How to know when cookies are baked?

    Cookies are baked when the edges look golden brown and crispy but the center is still slightly gooey looking. The residual heat will continue the bake once they are out of the oven and you'll avoid overbaking.

    Other recipes to try

    • Brown Butter Pecan Cookies With Chocolate Chips
    • Spiced Pumpkin Yogurt Cake With Mascarpone Cream Cheese Frosting
    • Ferrero Rocher Macarons
    • Maple Glazed Banana Bread With Pecans
    Pistachio, white chocolate and macadamia nut cookies.

    Pistachio, White Chocolate & Macadamia Nut Cookies

    Rosanna Stevens
    Irresistibly soft white chocolate chip cookies with crispy edges and a delicious crunch from chopped pistachio and macadamia nuts. The perfect afternoon snack!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Chill time 4 hrs
    Total Time 4 hrs 30 mins
    Course Dessert, Snack
    Cuisine American
    Servings 12 cookies
    Calories 236 kcal

    Equipment

    • 1 set of digital scales
    • 2 Mixing bowls
    • 1 silicon spatula
    • 1 wooden spoon
    • 2 silicon baking mats
    • 2 baking trays or cookie sheets

    Ingredients
     
     

    • 85 grams unsalted butter
    • 150 grams all purpose flour or plain flour
    • 110 grams brown sugar or golden caster sugar
    • 60 grams white granulated sugar or caster sugar
    • ⅛ teaspoon baking powder
    • ⅛ teaspoon baking soda
    • ½ teaspoon salt
    • 1 egg use a medium size egg
    • 1 egg yolk
    • 50 grams white chocolate chips
    • 50 grams pistachio nuts
    • 50 grams macadamia nuts

    Instructions
     

    • Roughly chop the pistachio and macadamia nuts into small pieces.
    • Combine the dry ingredients. Sift the flour, salt, baking powder, and baking soda together so they are thoroughly combined.
    • Soften the butter by taking it out of the fridge 30 minutes before use.
    • Cream the butter and sugars together with a spatula until they are thorougly combined and no grainy crystals are visible.
    • Slowly add the egg and egg yolk into the creamed butter and sugar whilst stirring to incorporate it completely.
    • Now add the dry ingredients to the wet mixture whilst stirring to combine.
    • Add the chocolate chips and chopped nuts and stir until you have smooth and slightly sticky cookie dough.
    • Turn the cookie dough out onto a piece of plastic food wrap/cling film and shape it into a long log. Wrap it up and chill for 4 hours.
    • Preheat the oven to 180 degrees Celsius/355 degrees Fahrenheit.
    • Slice the cookie dough into 1-inch pieces and place on a lined baking tray with a gap in between each one. Press down slightly to help them to spread.
    • Bake the cookies for 10 minutes or until they are golden and crispy at the edges but still slightly gooey in the middle. Leave them to cool for 20 minutes before transferring them to a cooling rack.

    Video

    Notes

    Weigh your ingredients on a digital scale.
    Use room temperature eggs in baking.
    The cookies are done when the edges are golden brown and crispy but the middle is still soft. 

    Nutrition

    Calories: 236kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 46mgSodium: 126mgPotassium: 104mgFiber: 1gSugar: 17gVitamin A: 237IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
    Keyword pistachio, white chocolate and macadamia nut cookies, white chocolate cookies
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Kris says

      November 29, 2022 at 9:24 pm

      5 stars
      This was way better than classic white chip macadamia! We absolutely loved the touch of pistachio. Will make again!

      Reply
    2. Molly says

      November 29, 2022 at 11:14 pm

      5 stars
      Such a delicious flavor combination with both nuts and white chocolate! These will be part of my holiday cookie tin for sure!

      Reply
    3. MacKenzie says

      November 30, 2022 at 4:01 am

      5 stars
      This is my new favorite cookie recipe. Plan on making again next week. Absolutely delicious.

      Reply
    4. Glenda says

      November 30, 2022 at 10:12 pm

      5 stars
      Holiday perfect! These cookies are absolutely scrumptious and they'll be great for gifting at Christmas time.

      Reply

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    Rosanna Stevens opening a bottle of champagne.

    Rosanna Stevens opening a bottle of champagne.

    I'm Rosanna, a trained chef, published writer and food and style fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

    Learn more about me →

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