There’s something extra special about White Chocolate Macadamia Nut Skillet Cookies fresh from the oven—golden on the edges, soft and gooey in the center, and bursting with sweet white chocolate chunks and buttery macadamia nuts. The sprinkle of flaky sea salt on top perfectly balances the sweetness, making every bite irresistible.
This warm skillet cookie is not only incredibly delicious, but it’s also an easy dessert that comes together quickly—perfect for impressing guests or treating yourself to a cozy night in. I especially love baking these in 5-inch cast iron skillets because they create the perfect individual servings and keep the cookie warm while you enjoy it. If you don’t already have a set, I highly recommend getting a few—they’re so versatile, and I use mine all the time! You’ll find my favorites linked below so you can start baking your own skillet cookies right away.
My family adores this dessert! It is actually quite easy to bake up...I just use a hand mixer or my elbow strength! We also love these Individual Chocolate Chip Skillet Cookies!
I love to use two different kinds of topping for this recipe. My Hot Fudge Topping or a caramel from the store. This Torani Sea Salt Chocolate Caramel Sauce is so so good! You can't go wrong with either topping! And don't forget the flaky sea salt!
Ingredients
- butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- flour
- baking soda
- kosher salt
- white chocolate chips
- macadamia nuts
- flaky sea salt
- Chocolate Caramel Sauce
See exact quantities in recipe card below
Instructions
Cream together the butter and sugars. Next add in the egg and vanilla. Whisk together the dry ingredients and stir those into the wet ingredients. Stir until just incorporated then add the chocolate and nuts. Be certain to stir these in until they are well distributed. Take a ¼ cup measure, measure out a HEAPING scoop of dough and press into the greased skillets. Bake in a preheated oven until the edges look wrinkly and the top is a golden brown, about 13-15 minutes. Immediately sprinkle with flaky sea salt. Cool slightly and serve with ice cream and sea salt chocolate caramel topping or hot fudge sauce. See the video below to watch this recipe in action!
Storage
I find using a heaping ¼ cup measure is the perfect amount of dough for a 5 inch skillet. If you don't make all 6 at the same time, this dough refrigerates great for 3-5 days. I also like to scoop mine out into balls and freeze them in freezer baggies to use later. This way I always have a dessert ready to go! I just let them thaw on the counter for about 20 minutes then preheat the oven. By then you should be able to press them into the skillets.
Equipment
I personally have the Lodge 5 inch skillets. With today's pricing, those can be a bit expensive. Here is a less expensive brand. I use my skillets for individual Mac n Cheese, breakfast skillets, serving queso ... the possibilities are endless!
Desserts to Try
- Pumpkin Bars
- Moistest Cinnamon Bundt Cake
- Misty’s Chocolate Bundt Cake
- Party On The Floor Chocolate Cake
- Turtle Brownies
Top Tip
Use your fingers to press the cookie into the skillet going ALMOST to the edge.
Quick Weeknight Meals
White Chocolate Macadamia Nut Skillet Cookies
Equipment
- 6 5 inch cast iron skillets 4.5 inch -5.3 inch is best
Ingredients
- 6 Tablespoons unsalted butter room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup white chocolate chips
- ⅓ cup macadamia nuts roughly chopped
- Flaky sea salt
- Torani Sea Salt Chocolate Caramel Topping
Instructions
- Preheat oven to 350°F. Spray 1-6 5-inch cast iron skillets (depending on how many cookies you want to bake) with nonstick spray and place on a baking sheet.
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl and stir until combined or use a hand mixer.
- Add the egg and vanilla to the butter mixture mix again until combined.
- Add the flour, baking soda, and kosher salt in a separate mixing bowl and whisk together.
- Add the dry ingredients to the wet ingredients and stir until just incorporated.
- Add the white chocolate and nuts and stir until distributed throughout the dough.
- Divide the dough into six portions, or for Individual serving it’s about a heaping ¼ cup each. I find for a 5 inch skillet the heaping ¼ cup is the best with the time stated for baking. You may have extra dough. Refrigerate left over dough.
- Bake until the edges look wrinkly and the top is a golden brown, about 13-15 minutes. Immediately sprinkle with flaky sea salt. Cool slightly and serve with ice cream and sea salt chocolate caramel topping or hot fudge sauce. Serves 6 5-inch skillets
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