These Thermomix white chocolate macadamia nut cookies are soft and chewy in the middle, with golden edges and plenty of white chocolate and crunchy macadamias. They’re easy to make, and there’s no need to chill the dough before baking. The Thermomix does all the mixing, so there’s less mess and fewer bowls to wash.
I got hooked on buying these while living in Tokyo, thanks to a Starbucks right across the road. Grabbing one with my latte became a bit of a daily habit, and that’s what made me want to recreate them at home.
This is my trusted cookie dough base, and if you love it, you’ll also love my Smarties cookies, made with the same method but loaded with Smarties instead.
Why You’ll Love This Recipe
- Bakery-style cookies made easy at home.
- No need to wait until the butter is softened, the Thermomix does it for you.
- Freezer-friendly, both baked and unbaked.
Recipe Ingredients
Please see the recipe card at the bottom of this post for the full ingredients and quantities.
A Few Ingredient Notes
- Unsalted butter – use it cold and cubed straight from the fridge. I use unsalted so you can control the salt content.
- Brown sugar – the higher proportion of brown sugar compared to white is what gives these cookies their soft, chewy texture.
- Plain flour – use plain flour, not self-raising. Self-raising flour contains baking powder, which will cause the cookies to puff up and turn cake-like instead of spreading properly.
- Egg – use one large egg at room temperature. If you forget to take it out ahead of time, pop it in a bowl of warm water for 5-10 minutes, this brings it to room temperature quickly.
- Macadamia nuts – roughly chop them for good-sized pieces in every cookie, or use pre-chopped macadamias if you prefer.
Step-by-Step Directions
These step-by-step Thermomix photos are here as a visual guide. You’ll find all the exact times, temperatures, and quantities in the printable recipe card below.
- Soften the cold butter in the Thermomix.
- Add both sugars and mix until smooth and creamy, scraping down the bowl and mixing a second time.
- Add the egg and vanilla and mix until combined, scraping and mixing again to make sure everything is evenly incorporated.
- Add the flour, bicarbonate of soda and salt. Mix briefly until the dough comes together. Add the white chocolate chips and macadamia nuts, then stir them in with a spatula rather than running the blades. This keeps them whole.
- If it feels fiddly with the blades in the way, tip the dough into a regular mixing bowl and stir in the nuts and choc chips there.
- Roll the dough into walnut-sized balls and place them 5 cm apart on the prepared trays. If the dough feels sticky, pop it in the fridge for 10 to 15 minutes first. Press a few extra white chocolate chips on top of each ball. There’s no need to flatten them. Keep the second tray in the fridge while the first one bakes.
Recipe Tips
Don’t flatten the dough balls before baking: These cookies spread naturally in the oven. Pressing them down first can cause them to spread too much and lose that soft, thick centre.
Stir in the mix-ins by hand, not with the blades: Running the blades with the chocolate chips and nuts in the bowl will crush them. A spatula, or a quick transfer to a mixing bowl, keeps everything intact.
The centres will look underdone: That’s exactly what you want. Take the cookies out when the edges are golden and the centres still look soft. They firm up on the tray as they cool, and that’s what gives you a chewy centre rather than a hard cookie.
If the dough feels sticky: Chill it for 10-15 minutes to make it easier to roll.
Storage
These cookies will keep in an airtight container at room temperature for up to 5 days (if they last that long!).
To freeze, pop the baked cookies in an airtight container or freezer bag for up to 2 months. Just let them come back to room temperature before eating.
You can also freeze the unbaked cookie dough balls, which is a great option if you want freshly baked cookies on demand. Bake them straight from frozen, adding a minute or two to the cooking time.
Frequently Asked Questions
Thermomix White Chocolate Macadamia Nut Cookies
Ingredients
- 120 g unsalted butter chilled and cubed
- 100 g brown sugar
- 45 g white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 215 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 80 g macadamia nuts roughly chopped
- 100 g white chocolate chips plus extra to decorate
Instructions
- Preheat the oven to 180°C/350°F (160°C fan). Line 2 baking trays with baking paper.
- Add the butter to the Thermomix bowl. Mix for 12 sec/speed 5 until softened and spreadable. Scrape down the sides of the mixing bowl with a spatula.
- Add both sugars to the mixing bowl. Mix for 20 sec/speed 4. Scrape the bowl thoroughly, including under the blades. Mix again for 15 sec/speed 4, until smooth and creamy. Note: Just before the end, the blades may spin freely, this is normal.
- Add the egg and vanilla extract. Mix for 15 sec/speed 3. Scrape down the sides of the bowl and mix again for 15 sec/speed 3.
- Add the flour, bicarbonate of soda and salt. Mix for 10 sec/speed 4, scrape down the bowl and mix again for 3 sec/speed 4.
- Add the white chocolate chips and macadamia nuts to the Thermomix bowl, then stir them in with a spatula (so they don't get crushed by the blades). Tip: if stirring in the Thermomix bowl feels fiddly with the blades in the way, transfer the dough to a regular mixing bowl and stir them in there instead.
- Roll dough into walnut-sized balls, place 5 cm apart. If the dough feels too sticky to roll, pop it in the fridge for 10-15 minutes to firm up. Carefully press some extra white choc chips on top, there's no need to press the cookie dough down. Bake one tray at a time for 12-14 minutes, until golden around the edges but still soft in the centre. Keep the second tray in the fridge while the first bakes.
- Leave cookies on trays for 5-10 minutes before transferring to a wire rack. They will firm up as they cool.
Notes
Did you make this recipe?
I’d love to hear what you think – please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
