These white chocolate macadamia nut cookies are soft, chocolatey, nutty, and perfectly sweet. Every bite is packed with creamy white chocolate and soft macadamia nuts.
Trust me, once you try these cookies, you’ll never settle for anything less.
This whole batch was gone before I could store them in a container. You may need to make two batches if your family is like mine.
Thankfully this cookie recipe is incredibly simple. You don’t need special tools, and the dough doesn’t require refrigeration.
While these macadamia nut cookies are insanely good, so are my original chocolate chip cookies, with over 1.4 million shares on Instagram.
If you love baking for the seasons, try these Fall twist pumpkin spice chocolate chip cookies.
As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.
Why You Will Love These Cookies
Ingredients & Variations
Flour – all-purpose plain flour
Baking Soda – baking soda is the secret to the soft and fluffy texture of cookies.
Salt – did you know it’s a well-known fact that chocolate and salt go well together? Salt compliments chocolate as it enhances the flavour.
Butter – unsalted butter but salted will work too. Softened at room temperature, it needs to be soft enough to be beaten.
Brown Sugar – use light brown sugar for these cookies and pack the cup firmly when measuring. Cookies made with brown sugar stay soft and moist, unlike cookies made with white sugar, which become crisp.
Vanilla Extract – you can use vanilla extract or essence, but I prefer extract!
Eggs – free-range eggs if possible.
White Chocolate – chocolate chips, buttons or a chopped block of white chocolate will work for these cookies.
Macadamia Nuts – raw whole macadamia nuts, look at bulk bin prices because they are usually cheaper. If you don’t like nuts, you can leave these out and add more chocolate.
The printable recipe card with ingredient measurements is at the bottom of this page.
Quick Tip
Remember to set your butter on the kitchen counter 20 to 30 minutes before starting to bake. This is necessary to allow the butter to soften and reach room temperature. Using melted butter will cause your cookies to spread out and flatten while baking, which is not desirable. If you live in a cold region, you can microwave the butter in intervals of 10 seconds until it softens just enough.
How to Make White Choc Macadamia Nut Cookies
1. Preheat the oven. Preheat the oven to 200C degrees (400F).
If your oven runs hot bake at 375F, but add a few minutes to the baking time.
2. Beat the first ingredients. Add the butter, sugar and vanilla extract into a large bowl and beat until light and fluffy.
3. Add the egg. Add the egg to the creamed mixture and beat well to combine.
4. Add the flour. Sift in the flour, baking soda and salt. Mix until just combined. You don’t want to overwork the dough. This can make the butter go too soft, which leads to spread-out cookies.
5. Add the nuts and chocolate. Roughly chop up the macadamia nuts and add them to the cookie dough with the chocolate chips. Mix until just combined.
6. Scoop the cookie balls. Line a cookie sheet with parchment paper. Scoop out 16 dough balls (I use a 2 tablespoon-sized cookie scoop). Don’t roll these just place them onto the cookie sheet. This keeps the cookies chunky.
7. Bake. Bake for 8-10 minutes. You don’t want them to overcook, so keep an eye on them to ensure the oven isn’t too hot.
8. Cool. Let them cool down for 2 minutes, then transfer them to a wire rack – if you can wait that long! Enjoy.
White Chocolate Macadamia Cookie FAQ’s
What Are The Best Macadamia Nuts To Use In These Cookies?
Use raw, unsalted macadamia nuts, either whole or halved. You can often find bulk bins more affordable than pre-packaged options at your local retailer.
Why Are Macadamia Nuts So Expensive?
Because macadamia trees mature slowly, they take years to produce nuts, making them one of the most expensive nuts in the world. The supply is limited because these trees can only be harvested a few times a year.
What Is The Best White Chocolate To Use For These Cookies?
New Zealand Whitaker’s Blondie chocolate makes these cookies out of this world good. Any good quality white chocolate block, chips or buttons will be delicious.
How to Store These Cookies
Room Temperature: These cookies can be stored for up to 4 days in an airtight container.
Freezer: You can freeze the baked cookies or the uncooked cookie dough for baking later. If stored properly, the dough will last up to 3 months in the freezer. Pop the baked cookies or dough on a cookie sheet in the freezer. This will quickly flash-freeze them. When they are frozen, pop them into a container or zip-lock bag. Bake them from frozen for 12-15 minutes.
Learn more about how to freeze cookie dough.
Tips to Make The Best Cookies
- Slightly underbake them because they’ll keep cooking after they come out of the oven. This will keep them soft and moist.
- Cool the cookies on a wire rack after removing them from the hot baking tray. This will stop them from cooking further, but be careful not to break them.
- You can add half white sugar and half brown sugar if you don’t want a super soft cookie. The brown sugar moistens the cookies, but the white sugar makes them crisp.
- Cookies made with cold butter will stay chunky. Warm butter spreads more in the oven, making the cookies flatter.
Looking For More Yummy Baking Recipes? Try These!
- Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Pumpkin Chocolate Chip Cookies
- Shortbread Cookies
- Jam Sandwich Cookies {homemade Shrewsberry biscuits}
- Condensed Milk Cookies
Don’t forget to save this recipe to Pinterest for later!
White Chocolate Macadamia Nut Cookies Recipe
If you love soft chocolate chip cookies that are filled with chocolate, nuts, and the perfect amount of sweetness, then you need to try this recipe!
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 tsp baking soda
- Pinch salt
- 120g butter, soft
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup white chocolate chips
- 1/2 cup macadamia nuts, roughly chopped
Instructions
- Preheat the oven to 200C degrees (400F).
If your oven runs hot, bake at 375F, but add a few minutes to the baking time. - Add the butter, sugar and vanilla extract into a large bowl and beat until light and fluffy.
- Add the egg to the creamed mixture and beat well to combine.
- Sift in the flour, baking soda and salt. Mix until just combined. You don't want to overwork the dough. This can make the butter go too soft, which leads to spread-out cookies.
- Roughly chop up the macadamia nuts and add them to the cookie dough with the chocolate chips. Mix until just combined.
- Line a cookie sheet with parchment paper. Scoop out 16 dough balls (I use a 2 tablespoon-sized cookie scoop). Don’t roll these just place them onto the cookie sheet. This keeps the cookies chunky.
- Bake for 8-10 minutes. You don't want them to overcook, so keep an eye on them to ensure the oven isn't too hot.
- Let them cool down for 2 minutes, then transfer them to a wire rack - if you can wait that long! Enjoy.
Notes
- Slightly underbake them because they'll keep cooking after they come out of the oven. This will keep them soft and moist.
- Cool the cookies on a wire rack after removing them from the hot baking tray. This will stop them from cooking further, but be careful not to break them.
- You can add half white sugar and half brown sugar if you don't want a super soft cookie. The brown sugar moistens the cookies, but the white sugar makes them crisp.
- Cookies made with cold butter will stay chunky. Warm butter spreads more in the oven, making the cookies flatter.
- Use a 2 tablespoon-sized scoop to get 16 cookies.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 113mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 2g
Estimated nutrition information is provided as a courtesy and is not guaranteed.