Sea Salt Caramel Macadamia Nut Cookies

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Do you like your cookies crispy or chewy?

Personally, I am a fan of chewy and warm, but with a slight bite on the surface, if that makes sense.

These are exactly that!

A spin on a classic white chocolate macadamia nut cookie. One day I was craving them (they are my favourite cookie!) and did not have white chocolate chips on hand. But I did have these sea salt caramel chips. And so was born the Sea Salt Caramel Macadamia Nut Cookie!

These cookies are soft and chewy in the centre. With just the right amount of chunkiness from the macadamia nuts. The sweet/salty flavour of the salted caramel chips takes this cookie to the next level!

Freezer Tip for Cookie Dough

Most of the time when I am craving cookies, I don’t want to make a whole batch of cookies (because we all know how quickly freshly baked cookies can disappear!) So I will make the full batch of dough, but only bake the number of cookies I plan on eating. I freeze the rest of the cookie dough in portioned slices in a ziplock bag. Make sure to label the cookies with the baking temperature and time so next time you (or anyone) needs a freshly baked cookie, they can just pop it in the oven and go! No need to dig for the recipe!

These cookies bake up beautifully straight from frozen! No need to defrost, and the baking time is exactly the same!

Tips for Cookie Baking Success

Basically you can add whatever flavour chips you like into this basic cookie dough, and it will be great. White chocolate chips, dark chocolate chips, sea salt caramel chips, or a mix! Go wild!

The secret to a successful chewy on the inside, and firm on the outside cookie is a few things:

  • Measure precisely. Don’t skip or substitute ingredients (unless its the flavour chips those feel free to swap out, but make sure to measure the same total quantity for the best success).
  • Use room temperature ingredients. It really does make a difference. Set your eggs and butter out ahead of time to come to room temp.
  • Make sure to allow plenty of time for the dough to chill. Yes, I know I said room temperature ingredients, but once combined, to get the perfect cookie texture when baked, you do need everybody to sit and chill together before baking. This helps the gluten in the dough to activate, the butter to firm up. All of this will lead to the perfect cookie!

Following these tips make a big difference when Im baking cookies. I hope it helps you too!

I really hope you try these!

Sea Salt Caramel Macadamia Nut Cookies

These cookies are the perfect amount of salty-sweet and crunchy with a chewy centre. And the dough freezes up beautifully so you can have freshly baked cookies any time!
Prep Time2 hours 15 minutes
Cook Time12 minutes
Total Time2 hours 27 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, Vegetarian
Servings: 30 small cookies


  • 2 cups + 2 Tbsp all-purpose flour (make sure you use the spoon and level method to measure)
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (melted & cooled slightly)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 1/2 tsp pure vanilla extract
  • 1 cup sea salt caramel chips
  • 1 cup macadamia nut, roughly chopped


  • Sift the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
  • In a separate bowl or mixer, whisk the melted butter, brown sugar, granulated sugar, eggs and vanilla extract together until combined.
  • Pour into the dry ingredients and use a rubber spatula mix together till just combined.
  • Fold in the sea salt caramel chips and chopped macadamia nuts.
  • Measure out a large piece of plastic wrap on the counter and spread out the dough into a rough log shape. Wrap in plastic wrap to form a log. Use your hands to roll it into a uniform log. The diameter of the log will be the size of your cookie, so keep that in mind when rolling. I generally like to keep my cookies bite sized so the diameter of my log is about 2 inches (5 cm).
  • Chill in the refrigerator for at least 20-30 minutes.
  • Preheat oven to 350F (177C). Line a baking sheet with parchment or a silicone baking mat.
  • Remove from fridge. Unwrap the plastic wrap and use a sharp knife to slice your cookies. Approximately 1/2 inch (1 cm) thick. At this point you can freeze the cookies you don't plan on baking right away. (Don't forget to label the container with the baking instructions for later!). You can bake these cookies straight from frozen (no need to defrost!) – see below for more tips on freezing the dough.
  • Place the cut cookies on the baking sheet about 2 inches apart.
  • Bake 12-13 minutes or until lightly brown on the sides. The centre will still look a bit soft. It will firm up as it cools.
  • Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.
  • Baked cookies will keep at room temperature for about 4-5 days. Frozen cookie dough can keep for months in the freezer.


Tip for freezing cookie dough: If you are planning on freezing a portion of the cookie dough to bake later, write down the baking instructions on the package you store your cookie dough in so you wont have to go digging for oven temps and cook time later!
I like to slice them up then freeze them in a ziploc bag for later. Or just freeze the whole log wrapped in plastic wrap with the instructions written on top, like I did in the photo below.
When you are ready to bake cookies, just remove from the freezer about 15 minutes before you bake so it can be soft enough to slice. Then bake as normal!
Frozen cookie dough keeps for up to 4 months in the freezer!

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