White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are soft and sweet on the inside and crispy on the outside. Every bite is packed with creamy white chocolate and soft macadamia nuts.

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!

This whole batch was gone before I could store them in a container. If your family is anything like mine, you may need to make two batches.

All of my recipes for chocolate cookies are insanely good, including my original chocolate chip cookies, pumpkin spice cookies, and even a chocolate chip cookie cake. 

This white chocolate macadamia cookie recipe is super easy, you don’t need any fancy ingredients or tools and the dough doesn’t need to be chilled.

A new chocolate was released by New Zealand’s leading chocolate company, Whitakers, and oh my goodness, it’s delicious. It’s a caramelized white chocolate named Blondie, which I knew would work well in this recipe. Boy, was I right! 

If you can’t find Blondie, white chocolate will work just as well. (Links below to purchase).

Why Are These The Best White Chocolate Macadamia Cookies? 

I mean, white chocolate and macadamia nuts in soft, sweet cookie dough, what else is there to say?

• Gooey, chunks of white chocolate.
• Soft inside, crisp outside. 
• Simple and quick to make.
• Packed with flavour!

Disadvantages – They will be eaten in less than 24 hours…

White Chocolate Macadamia Cookie Ingredients

Flour – All-purpose flour, and of course, unbleached!
Baking Soda – Baking soda is the secret to the soft and fluffy texture of your cookies.
Salt – Did you know it’s a well-known fact that chocolate and salt go well together? Salt compliments chocolate it enhances the flavour. 
Butter – I always bake with salted butter, but you can use unsalted if you like. 
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, support your local farmer. 
White Chocolate – For the best chocolate chip cookies, buy a block of quality white chocolate and chop it into big chunks. 
Macadamia Nuts – I use raw whole macadamia nuts, take a look at bulk bin prices because they are usually cheaper.

This post contains affiliate links, you can read my full disclosure here.

Recipe For White Choc Macadamia Nut Cookies

1. Preheat the oven to 200 degrees.
2. Add the butter, sugar and vanilla to a large bowl and beat until light and fluffy.
3. Add the egg to the creamed mixture and beat well to combine.
4. 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.
5. Roughly chop up the block of chocolate and add to the cookie dough. Mix to combine.
6. Line a cookie sheet with parchment paper. Spoon out 15 balls of dough. Try this handy cookie scoop to get even cookies. 
7. Bake for 8-10 minutes. You don’t want them to overcook, so keep an eye on them to make sure the oven isn’t too hot.
8. Let them cool down for 5 minutes – if you can wait that long! Enjoy. 

You can get the full printable recipe in the card below. 

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. As these trees can only be harvested a few times a year, the supply is limited. 

What Is The Best White Chocolate To Use For These Cookies?

Whitakers Blondie chocolate makes these cookies out of this world good. If you can’t get your hands on that, any good quality white chocolate will do. If you already have some chocolate chips, you can also use those. Personally, I love big chunks of chocolate. 

How To Store These Cookies?

These cookies can be stored up to three days in an airtight container. If you make a double batch of cookie dough, you can wrap half of it in cling film and freeze it for up to 3 months. This is perfect for those busy weeks!

Tips to Make Cookies: 

• Make sure you slightly under bake 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, half brown sugar if you don’t want a super soft cookie. The brown sugar keeps the cookies moist, 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

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