White Chocolate Macadamia Nut Cookies

We are obsessed with these white chocolate macadamia nut cookies! They have the most incredible flavor and texture. They’re one of my favorite cookie recipes and a MUST try! They are incredibly thick, soft, chewy, and loaded with white chocolate chips and macadamia nuts. Perfect for family gatherings, an after school snack or your holiday cookie tray!

I found this recipe on Pinterest and just made these today, they’re so delicious!

— Saniyah

Why you will love this recipe

• Soft with slightly crisp edges
• Flavored with butter, brown sugar, white chocolate and toasty macadamia nuts
• Moist, tender, and very chewy
• Delicious in a totally unforgettable way

Ingredients needed

This white chocolate macadamia nut cookie recipe is super easy to make and requires normal baking ingredients with the addition of white chocolate chips and macadamia nuts. Here’s everything you’ll need:

• Flour. All-purpose flour is what we’re using to give these a tenderness that you just won’t find when using other types of flour. We don’t recommend substitutions.
• Baking powder + baking soda. Using both baking powder and baking soda will give these the perfect rise and chewy texture.
• Butter. We always use unsalted butter to control the amount of salt going into a recipe. Be sure your butter is softened to room temperature, so that it combines properly with the sugars. Room temperature butter is still a bit cool to the touch and it should indent slightly when you press on it with your finger. Take butter out of the refrigerator about 1 hour before beginning your recipe.
• Sugars. We’re using a mix of brown sugar and granulated sugar in this recipe. Using a bit more brown sugar than granulated sugar will yield a softer, more flavorful cookie. The granulated sugar is necessary to help them spread, though. With this ratio, these will have a slightly crisp exterior and a soft and chewy center. Perfection!
• Eggs. Two eggs will add structure, stability, and richness.
• Vanilla. Do NOT forget the vanilla. And use pure vanilla extract, not imitation. It’s worth it!
• White chocolate chips. There is nothing quite like the pairing of creamy white chocolate with toasty macadamia nuts. For best results, we recommend splurging on a quality brand, like Ghirardelli white chocolate chips.
• Macadamia nuts. Buy chopped, toasted or dry roasted macadamia nuts for the best flavor. You can always toast your own too!

How to make this recipe

This recipe is simple, straightforward and will be your new go-to! Just follow these easy steps:

Full, printable recipe at the bottom of the page in the recipe card.

1. Preheat oven and prep baking sheets. We recommend using either parchment paper or a silicone baking mat. Greasing the baking sheet can cause cookies to spread too much. Silicone baking mats will grip onto the bottom of them to prevent too much spreading. They also promote even browning.
2. Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream wet ingredients. In a separate mixing bowl, using a stand mixer or a hand mixer with the paddle attachment, beat the butter and sugars on medium speed until combined and creamy, about 2 minutes. Then, add the eggs, one at a time, mixing after each addition until just combined. With the last egg, add the vanilla.
4. Mix dry ingredients with wet. Turn the mixer to low speed and gradually add the flour mixture to the butter/sugar mixture.
5. Add white chocolate and nuts. Scrape down the sides of the mixing bowl as needed and on low speed stir in the white chocolate chips and macadamia nuts until they are evenly combined.
6. Chill dough. For best results, cover dough and chill for 30 minutes in the refrigerator.

7. Roll cookie dough balls and bake. Use a large spoon or cookie scoop to make dough balls. The dough doesn’t have to be perfectly formed into balls. The cookies, pictured, are 40 grams (about 2 tablespoons) of dough. This will make about 32 medium-sized cookies. Bake for about 10 minutes.
8. Cool. Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to continue to cool.
9. Enjoy! Serve while still warm and gooey. Or enjoy them after they’ve completely cooled. Once they’re cool, the edges get a little crispy and the inside is super soft and chewy.

Expert tips

Follow the suggestions below and you’re sure to have the BEST white chocolate macadamia nut cookies of your life!

• Measure flour correctly. If you have a scale, that’s the easiest way to measure ingredients. If you don’t, spoon flour into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
• Fresh baking powder + baking soda. Be sure that your baking powder and baking soda are fresh! They lose potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
• Bake time + temp. Baking at 365ºF (185ºC) will guarantee these melt at the perfect speed to get those crispy edges with soft and chewy centers – the MOST epic cookie. Bake for 10-12 minutes, depending how gooey you like the centers. Keep in mind, cookies continue to bake even after they are removed from the oven. Also, your bake time will vary depending on the size of your cookie.
• Don’t over bake. I recommend experimenting with a small batch before baking the entire recipe. This will help you find that sweet spot when it comes to baking time in your oven and your preferred gooeyness level. My daughter really likes these baked for only 10 minutes because she likes a more doughy center. I like a soft, but more set center, so 12 minutes was perfect for me.
• For presentation. While still warm, press a few extra white chocolate chips into the tops. You could even add some flaky sea salt over the top!

Variations

These are absolutely perfect as-is, but feel free to get creative and experiment with your favorite mix-ins! Here’s some ideas:

• Coconut. For a bit of a tropical flavor, add about 1/2 cup unsweetened or sweetened shredded coconut to the batter.
• Baking chips. White chocolate is classic in this cookie recipe, but you can also mix things up and use 1/2 white chocolate chips and 1/2 of another flavor. Try dark chocolate chips, peanut butter chips, toffee chips, or caramel bits.
• Dried fruit. Try adding about 1 cup dried cherries, cranberries, chopped apricots, or chopped dates for an extra pizzaz of flavor.
• Nuts. Macadamia nuts are absolutely my favorite nuts to use in cookies, but any nut variety will work. Walnuts, almonds, peanuts, pistachios, and/or pecans are all great options.

Frequently asked questions

Storage and freezing

• Freezing dough. Scoop out balls of dough and place them on a sheet pan lined with parchment paper. Chill the dough in the freezer for 30 minutes. This will flash-freeze the dough, so the dough balls don’t stick together. Once firm, you can transfer them to a freezer-safe bag or container. Frozen dough will keep well for up to 3 months. Be sure to label your bag with the date.
• Bake from frozen. Baking from frozen will work just fine. The tops may darken a bit more, but they will still be delicious. Follow all of the cooking instructions, but add a minute or two onto the bake time.
• Freezing baked cookies. Store in a freezer-safe container or baggie and freeze for up to 3 months.
• Storing. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!

You won’t be able to eat just one of these white chocolate macadamia nut cookies, I promise you that. I apologize in advance, if your pants fit a little tighter!  I hope you enjoy this cookie recipe just as much as we do.

If you try these delicious, chewy cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.