Looking for a quick and easy white chocolate macadamia nut cookie recipe? Cake mix cookies packed with crunchy macadamia nuts and creamy white chocolate chips are the answer!
These delicious 6-ingredient macadamia nut white chocolate chip cake mix cookies are soft on the inside and slightly crispy around the edges and couldn't be easier to make.
cake mix cookies with white chips & macadamia nuts
Baking cookies from scratch is great but sometimes you just need a recipe that's quick and easy. Starting with a cake mix saves you time measuring ingredients and cleaning dishes. Plus the cookies taste just as good as cookies made from scratch.
A cake mix already has the basic ingredients you need to make delicious cookies including flour, sugar, leaveners (baking powder and soda), and salt.
To make these cookies, you'll start by using a white cake mix (or yellow cake mix) but be sure to add some brown sugar. The molasses flavor in the brown sugar will give your cookies a richer, toffee-like flavor similar to a from-scratch chocolate chip cookie. I like to use butter in this recipe but oil works well too.
Let's bake some cookies!
ingredients:
cake mix
- You'll use a 15.25 ounce box of white or yellow cake mix. I personally like using Duncan Hines cake mixes but any cake mix will work well in this recipe.
- If you have a smaller box of cake mix, add enough flour to the mix to equal a total of 15.25 ounces.
butter or vegetable oil
- I personally love the flavor butter imparts to these cookies but cookies made using vegetable oil taste great too and they are a bit moister than the cake mix cookies made using butter.
- If you love a buttery cookie and enjoy crispy edges and a soft interior, use butter. If you prefer a softer cookie, use vegetable oil.
- To keep these cookies quick and easy, you'll blend melted butter or liquid vegetable oil into the rest of the cookie dough ingredients so there's no need to use a hand mixer. These cookies can be made in a mixing bowl with a spoon or silicone spatula (my preference.)
eggs
- Use two fresh large eggs to make this cookie dough.
brown sugar
- You'll want to add ⅓ cup packed light brown sugar (or 65 grams) to the cake mix. This will give your cookies that distinct toffee-like flavor common in white chocolate macadamia nut cookie recipes.
white chocolate chips
- Use your favorite white chocolate chips. I used Nestle Premier White Morsels but any white chips will work fine.
- You could even chop up a white chocolate candy bar and mix the pieces into the cookie dough.
macadamia nuts
- You can use natural or roasted and salted macadamia nuts. I personally liked the salted nuts mixed into the cookies as the salty nuts balanced the sweetness of the white chocolate.
- If you make small cookies (1 tablespoon), be sure to chop the nuts into small pieces.
supplies:
- mixing bowl
- spoon or silicone spatula to mix ingredients
- 2-4 baking sheets lined with parchment paper or a silicone mat
- 1 (or 1 ½) tablespoon cookie scoop or spoon
STEP 1: PREP
- Arrange an oven rack in the middle of the oven.
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Line your baking sheets with parchment paper.
STEP 2: MAKE COOKIE DOUGH
- Lightly whisk the eggs just to break them up.
- Then, mix in one white or yellow cake mix, ⅓ cup brown sugar, and ⅓ cup melted butter OR ⅓ cup vegetable oil.
- Fold in 1 cup of white chocolate chips and 1 cup of chopped macadamia nuts. If you want, you can reserve some of the chips and nuts to add to the tops of your cookies to make them look prettier.
- Chill the cookie dough for 30-60 minutes if you want thicker (puffier) cookies. Or you can scoop out the cookies, then chill them for 15 minutes before baking.
- Scoop out 24-36 balls of dough and place them on the parchment paper-lined baking sheets. I used a 1 tablespoon-size cookie scoop and got 36 cookies.
STEP 3: BAKE YOUR COOKIES
- Bake one tray of cookies at a time for 10-14 minutes until the cookies turn light golden brown.
- Smaller cookies will take about 10 minutes and larger cookies may take up to 14 minutes.
- Remove the pan from the oven and allow the cookies to cool for 10 minutes.
- Chill your trays of cookie dough while you are waiting to put them into the oven.
STEP 4: COOL
- Then, transfer the cookies onto a cooling rack and allow them to cool completely.
STEP 5: STORE YOUR COOKIES
- To keep the cookies fresh, store them in an airtight container at room temperature for up to 5 days.
- Wrap any extra cookies in wax paper, Saran Press 'n Seal, or tin foil then place in a large zip-top bag or airtight container and freeze the cookies for up to 6 months.
Printable Recipe
white chocolate macadamia nut cake mix cookies
Crispy and chewy white chocolate macadamia nut cookies couldn't be easier to make using a box of cake mix. Each cake mix cookie has a rich brown sugar flavor and is loaded with crunchy nuts and creamy white chips.
Ingredients
- 1 white or yellow cake mix (15.25-ounce box)
- 2 large eggs, lightly beaten
- ⅓ cup (65 grams or 2.4 ounces) brown sugar
- ⅓ cup (76 grams or 2.7 ounces) butter, melted (or vegetable oil)
- 6 ounces (170 grams or 1 cup) white chocolate chips
- 4.23 ounces (120 grams or 1 cup) chopped macadamia nuts
Instructions
- Line baking sheets with parchment paper or silicone mats.
- Preheat your oven to 350 degrees Fahrenheit.
- Stir together the cake mix, lightly beaten eggs, brown sugar, and melted butter just until smooth.
- Fold in the white chocolate chips and macadamia nuts.
- Optionally, chill the dough in the refrigerator for 30-60 minutes for thicker cookies.
- Scoop out one or two tablespoon-size balls of dough and place about 2 inches apart on the baking sheets.
- Bake one pan at a time on the middle rack of the oven for 10-14 minutes until the cookies turn light golden brown. Smaller cookies will bake in about 10 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, then move the cookies to a cooling rack to allow them to cool completely.
Notes
Store these cookies in an airtight container at room temperature for up to 5 days.
To keep them longer, wrap them in wax paper or tin foil, then place them in a zip-top bag and freeze for up to 6 months.
Melted butter will make rich-tasting cookies with crispy edges and gooey centers while vegetable oil will make moister, softer cookies with a less buttery flavor.
If you scoop out a level tablespoon of dough, you'll get about 36 cookies from this recipe. It's always best to use a cookie (ice cream) scoop to make uniformly sized dough balls. Your cookies will bake more evenly when they are all the same size.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 111mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
more cake mix cookie recipes:
- chocolate chip cake mix cookies
- pineapple cake mix cookies
- strawberry cake mix cookies
- lemon cake mix cookies
I used a larger 1 ½ tablespoon-size cookie scoop to make these larger cookies. They took about 13 minutes to bake.
Enjoy the recipe!
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lin
wondering if you've ever made this recipe as cookie bars in one pan rather than individual cookies..thx.
Beth Klosterboer
I have not made these specifically but did use a cake mix to make chocolate chip cookie bars. You can spread this white chocolate macadamia nut cookie dough into a 9x13-inch pan and bake for 20-25 minutes.