This Single Serve White Chocolate Macadamia Nut Cookie is a tiny-batch cookie recipe mixed in one bowl with a rubber spatula—no mixer required. Packed with white chocolate chips and chopped macadamia nuts, it yields just two large, chewy cookies—perfect when you want a fresh cookie without baking a whole batch.
This small-batch recipe is ideal for when you want a cookie now but don’t want dozens leftover or the time commitment of a full batch.
⭐Why I Love It:
- Chewy, gooey center — Using an egg yolk and avoiding overbaking keeps the centers tender and almost fudgy without being raw. The mix of melty white chocolate and crunchy macadamia nuts is a delicious salty-sweet combination.
- Super small batch — This recipe makes just two large cookies, so you can satisfy a craving without making a whole tray.
- No mixer needed — The dough is small enough to mix by hand with a spatula, so there’s no need to break out electric equipment.
🥘Ingredients
- Unsalted butter — softened to room temperature. If using salted butter, reduce added salt accordingly. For accuracy in small recipes, measure carefully.
- White granulated sugar
- Brown sugar — packed; light or dark works.
- Egg yolk — keeps the batch small and helps create a chewy, slightly gooey center.
- Vanilla extract — for flavor.
- All-purpose flour — measure using the spoon-and-level method to avoid overmeasuring.
- Baking soda — the leavener to help the cookies rise a bit.
- Kosher salt — balances the sweetness. If using table salt, reduce the amount.
- White chocolate chips — chips or chunks both work.
- Macadamia nuts — roughly chopped so the cookie has varied texture.
See the recipe card below for exact quantities.
🔪Step by Step
This recipe is straightforward: mix the dough in one bowl, chill briefly while the oven preheats, then bake two large cookies on a sheet.
Photo 1 – In a medium bowl, stir the softened butter and sugars until combined. A rubber spatula is great for pressing and creaming the mixture. Add the egg yolk and vanilla, mixing until smooth.
Photo 2 – Stir in the flour, baking soda, and salt until incorporated. Fold in the white chocolate chips and chopped macadamia nuts. Chill the dough in the fridge while the oven preheats.
Photo 3 – Scoop the dough into two large balls and place them on a parchment-lined baking sheet.
Photo 4 – Bake until the edges are set and the centers are just set. Let the cookies cool on the baking sheet for at least 10 minutes so they finish cooking from the residual heat. Then enjoy.
💭Recipe Tips
- Softened butter — Butter should be soft, not melted. If pressed for time, microwave briefly in short bursts but be careful not to liquefy it.
- Cool on the baking sheet — Allow cookies to rest on the warm sheet for about 10 minutes after baking so they set up properly.
- Don’t overbake — For a gooey center, remove the cookies when the edges are firm and the tops are slightly set and golden.
- Measure flour correctly — Use the spoon-and-level method: spoon flour into the cup and level it off with a knife to avoid packing too much flour into the measurement.
👩🍳Recipe FAQs
The single egg yolk keeps the recipe small and gives the cookies a chewy, slightly fudgy center. If you have leftover egg white, you can use it in other small-batch recipes.
Fluff the flour, use a spoon to transfer it to the measuring cup, then level off the top with a knife. This avoids overmeasuring compared to scooping directly from the container.
🍫Related Single Serve Recipes…
- Single-Serve Brownie Cookies (Small Batch)
- Single-Serve Dot Cake (Small Batch Copycat)
- Single-Serve Chocolate Cake Balls (Small Batch)
- Single-Serve Yellow Cake with Chocolate Frosting (Small Batch)
My debut cookbook is available now: A Little Something Sweet features 75 new single-serve recipes. Order your copy through the author’s site.
Recipe
Single Serve White Chocolate Macadamia Nut Cookie (Small Batch)
This Single Serve White Chocolate Macadamia Nut Cookie is a small-batch cookie mixed in one bowl with a rubber spatula (no mixer needed). Loaded with white chocolate chips and chopped macadamia nuts, it makes two large, chewy cookies—perfect for a quick treat.
- Author: Kathleen Hansen
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 35 minutes
- Yield: 2 large cookies
- Category: Dessert, Cookies, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- 3 tablespoons unsalted butter, softened to room temperature
- 3 tablespoons packed brown sugar, light or dark
- 1.5 tablespoons white granulated sugar
- ¼ teaspoon vanilla extract
- 1 egg yolk
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons white chocolate chips
- 2 tablespoons chopped macadamia nuts
Instructions
- Prep – Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix butter and sugar – In a medium bowl, stir together the softened butter and both sugars until combined, using a rubber spatula to cream the mixture.
- Add yolk and vanilla – Mix in the egg yolk and vanilla until the mixture is smooth.
- Add dry ingredients – Stir in the flour, baking soda, and salt. Fold in the white chocolate chips and chopped macadamia nuts.
- Chill dough – Refrigerate the dough for 15–20 minutes while the oven finishes preheating.
- Form balls – Divide the dough into two large balls (a large 1/3-cup scoop works well) and place on the prepared sheet. Press a few extra chips or nuts on top if desired.
- Bake – Bake for 11–13 minutes, until the edges are golden and set and the centers are just set. For a gooey center, err on the shorter end of baking time.
- Cool – Let the cookies cool on the baking sheet for about 10 minutes so they finish setting, then serve.
Notes
Spoon-and-level method — Spoon flour into the measuring cup and level it off with a knife to avoid packing too much flour into the cup.
Storage — Store leftovers in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 large cookie
- Calories: 519
- Sugar: 31.4 g
- Sodium: 336.3 mg
- Fat: 30.7 g
- Carbohydrates: 56.4 g
- Fiber: 1.6 g
- Protein: 6.3 g
- Cholesterol: 141 mg