{"id":1047,"date":"2022-05-29T14:27:35","date_gmt":"2022-05-29T18:27:35","guid":{"rendered":"https:\/\/howtomakeeasycookies.com\/?p=1047"},"modified":"2023-01-18T17:10:11","modified_gmt":"2023-01-18T22:10:11","slug":"white-chocolate-macadamia-nut-cake-mix-cookies","status":"publish","type":"post","link":"https:\/\/howtomakeeasycookies.com\/white-chocolate-macadamia-nut-cake-mix-cookies\/","title":{"rendered":"white chocolate macadamia nut cake mix cookies"},"content":{"rendered":"\n

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! <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

\"white<\/figure>\n\n\n\n

cake mix cookies with white chips & macadamia nuts<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

A cake mix already has the basic ingredients you need to make delicious cookies including flour, sugar, leaveners (baking powder and soda), and salt.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"ingredients<\/figure>\n\n\n\n

Let's bake some cookies!<\/h2>\n\n\n\n

ingredients:<\/h2>\n\n\n\n

cake mix<\/h3>\n\n\n\n
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  • You'll use a 15.25 ounce box of white or yellow cake mix<\/strong>. I personally like using Duncan Hines cake mixes but any cake mix will work well in this recipe.<\/li>\n\n\n\n
  • If you have a smaller box of cake mix, add enough flour to the mix to equal a total of 15.25 ounces. <\/li>\n<\/ul>\n\n\n\n

    butter or vegetable oil<\/h3>\n\n\n\n
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    • 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. <\/li>\n\n\n\n
    • 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. <\/li>\n\n\n\n
    • 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.)<\/li>\n<\/ul>\n\n\n\n

      eggs<\/h3>\n\n\n\n
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      • Use two fresh large eggs to make this cookie dough. <\/li>\n<\/ul>\n\n\n\n

        brown sugar<\/h3>\n\n\n\n
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        • You'll want to add \u2153 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. <\/li>\n<\/ul>\n\n\n\n

          white chocolate chips<\/h3>\n\n\n\n
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          • Use your favorite white chocolate chips. I used Nestle Premier White Morsels but any white chips will work fine. <\/li>\n\n\n\n
          • You could even chop up a white chocolate candy bar and mix the pieces into the cookie dough. <\/li>\n<\/ul>\n\n\n\n

            macadamia nuts<\/h3>\n\n\n\n
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            • 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. <\/li>\n\n\n\n
            • If you make small cookies (1 tablespoon), be sure to chop the nuts into small pieces. <\/li>\n<\/ul>\n\n\n\n

              supplies:<\/h2>\n\n\n\n
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              • mixing bowl<\/li>\n\n\n\n
              • spoon or silicone spatula to mix ingredients <\/li>\n\n\n\n
              • 2-4 baking sheets lined with parchment paper or a silicone mat<\/li>\n\n\n\n
              • 1 (or 1 \u00bd) tablespoon cookie scoop or spoon <\/li>\n<\/ul>\n\n\n\n
                \"stir<\/figure>\n\n\n\n

                STEP 1: PREP<\/h2>\n\n\n\n
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                1. Arrange an oven rack in the middle of the oven.<\/li>\n\n\n\n
                2. Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). <\/li>\n\n\n\n
                3. Line your baking sheets with parchment paper. <\/li>\n<\/ol>\n\n\n\n

                  STEP 2: MAKE COOKIE DOUGH<\/h2>\n\n\n\n
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                  1. Lightly whisk the eggs just to break them up. <\/li>\n\n\n\n
                  2. Then, mix in one white or yellow cake mix, \u2153 cup brown sugar, and \u2153 cup melted butter OR \u2153 cup vegetable oil. <\/li>\n\n\n\n
                  3. 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. <\/li>\n\n\n\n
                  4. 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. <\/li>\n\n\n\n
                  5. 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. <\/li>\n<\/ol>\n\n\n\n
                    \"scoop<\/figure>\n\n\n\n

                    STEP 3: BAKE YOUR COOKIES<\/h2>\n\n\n\n
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                    1. Bake one tray of cookies at a time for 10-14 minutes until the cookies turn light golden brown. <\/li>\n\n\n\n
                    2. Smaller cookies will take about 10 minutes and larger cookies may take up to 14 minutes.<\/li>\n\n\n\n
                    3. Remove the pan from the oven and allow the cookies to cool for 10 minutes.<\/li>\n\n\n\n
                    4. Chill your trays of cookie dough while you are waiting to put them into the oven. <\/li>\n<\/ol>\n\n\n\n
                      \"baked<\/figure>\n\n\n\n

                      STEP 4: COOL<\/h2>\n\n\n\n
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                      • Then, transfer the cookies onto a cooling rack and allow them to cool completely. <\/li>\n<\/ul>\n\n\n\n

                        STEP 5: STORE YOUR COOKIES<\/h2>\n\n\n\n
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                        • To keep the cookies fresh, store them in an airtight container at room temperature for up to 5 days.<\/li>\n\n\n\n
                        • 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. <\/li>\n<\/ul>\n\n\n\n

                          Printable Recipe<\/h2>\n\n\n\n