I am absolutely obsessed with these delicious White Chocolate Macadamia Nut Cookies! They have a slightly crisp exterior and a soft and chewy center with the most incredible sweet, buttery, toasty flavor. An easy and impressive cookie recipe that will have everyone coming back for seconds!

thick and chewy white chocolate macadamia nut cookie

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

— Saniyah

I know I say this about every cookie recipe I post, but these just might be my favorites ever. Can you tell I’m a major cookie monster? Seriously, though, these white chocolate macadamia nut cookies have the best flavor and texture. They’re a MUST bake!

Speaking of baking, I’m getting super excited for my holiday bake day! Every year, my daughter and I spend all day making our favorite Christmas cookie recipes. I’ve already made my list of what we plan to make and what ingredients need to be purchased. Snickerdoodles and Kris Kringles are always at the top of the list, and I can’t forget my other daughter’s favorites… Mexican Wedding Cookies. My husband’s only request is that I make these white chocolate macadamia nut cookies and I’m also looking forward to enjoying them again! You are going to love this recipe too!

The base of the dough is the same one that I’ve used for other recipes and it never fails. These bake up perfectly every time and stay soft and chewy for days. 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!

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
a stack of white chocolate macadamia nut cookies

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.
  • Baking powder + baking soda. Using both baking powder and baking soda will give these the perfect rise and chewy texture.
  • Butter. I always use unsalted butter, so I can 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. I like to use a bit more brown sugar than granulated sugar because it yields 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 white chocolate with toasty macadamia nuts. For best results, I recommend splurging on a quality brand. I always use Ghirardelli white chocolate chips.
  • Macadamia nuts. I like to 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. I highly 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.
  1. 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.
  2. Cool. Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to continue to cool.
  3. Enjoy! Serve while still warm and gooey. Or enjoy them after they’ve completely cooled. In my personal opinion, I love them even more after they’ve cooled. This is when the edges get a little crispy and the inside is super soft and chewy. Either way… yum!

Tips for recipe success

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 your cookies 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 couple of cookies 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 for presentation.
white chocolate macadamia nut cookies on a marble counter


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

  • Coconut. For a bit of a tropical flavor, add about 1/2 cup unsweetened or sweetened shredded coconut.
  • 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

Why is white chocolate paired with macadamia nuts?

The macadamia nuts have mild flavor and pair wonderfully with white chocolate. We like using salted dry-roasted macadamia nuts best. The roasted salty flavor pairs beautifully with the extra sweet white chocolate morsels.

Should you roast macadamia nuts for cookies?

We recommend roasted nuts for an extra depth of flavor, which in turn makes the cookies taste even better. You can buy them roasted or follow this guide for roasting macadamia nuts.

How many calories does a white chocolate macadamia nut cookie have?

The exact number of calories in any cookie recipe will depend upon the specific recipe and precise measurements of ingredients used. This recipe yields roughly 32 cookies and has approximately 220 calories and 28 grams of carbohydrates per cookie.

How to make cookies fluffy instead of flat?

To guarantee your cookies are thick and fluffy instead of flat, it’s best to chill the dough! The colder the dough, the less the cookies will spread while baking. Also, chilling the dough allows the ingredients to incorporate and settle together after being mixed so these will taste better too. Press a piece of plastic wrap against the dough to cover, and chill for 30 minutes, or up to 4 days. After chilling, allow it to sit at room temperature for 5-10 minutes to make scooping easier.

white chocolate macadamia nut cookie with a bite taken out

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 of your cookies 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!
stacked cookies with a bite out of the top one

You won’t be able to eat just one of these 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. Merry Christmas and happy holidays, sweet friends!

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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

thick and chewy white chocolate macadamia nut cookie
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White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies with a slightly crisp exterior and a soft and chewy center and the most incredible sweet, buttery, toasty flavor. An easy and impressive cookie recipe that will have everyone coming back for seconds!
Author: Kim


  • 3 ¼ cup (390g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature*
  • 1 ½ cups (288g) light or dark brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cup (225g) white chocolate chips
  • 1 cup (120g) chopped macadamia nuts


  • Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  • Add room temperature butter (should not be too soft) and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
  • On low speed, gradually add the dry ingredients to the butter/sugar mixture.
  • On low speed, beat in the white chocolate chips and macadamia nuts.
  • Cover and chill the dough in the refrigerator for at least 30 minutes and up to 4 days. If chilling for longer than about an hour, allow dough to sit at room temperature for at least 20-30 minutes before rolling and baking, so the dough is not so hard.
  • Drop balls of cookie dough onto the lined cookie sheet. I used 40 grams (about 2 tablespoons) of dough for each cookie. This will make medium-sized cookies, like the ones pictured.
  • Bake for 10-12 mins. Remove from the oven right when edges start getting golden.
  • If desired, while the cookies are still warm, press a few extra white chocolate chips into the tops for presentation. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.


*Butter. If using salted butter, reduce the salt in this recipe to a tiny pinch.
Chilling Dough. I have successfully made these cookies without chilling the dough. However, for best results, I strongly encourage you to chill the dough. Your cookies will be thicker, fluffier and have the best texture.
Storage. Cookies can be stored in an airtight container, at room temperature, for up to one week.
Freezing Instructions. Cookie dough will freeze well for up to 3 months. See post for more detailed instructions. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Serving: 1cookie, Calories: 221kcal, Carbohydrates: 28g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 121mg, Potassium: 84mg, Fiber: 1g, Sugar: 18g, Vitamin A: 194IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg

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