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White Chocolate Macadamia Nut Cookies

4.84 from 37 votes
Creamy white chocolate chips, soft macadamia nuts, and a perfected dough make my White Chocolate Macadamia Nut Cookies an ideal sweet treat.

Hi Bold Bakers!

If you love my Best Ever Chocolate Chip Cookies, then I have great news. You’re going to adore my White Chocolate Macadamia Nut Cookies recipe!! 

For this homemade white chocolate macadamia nut cookie recipe, I use the same dough that I use for my chocolate chip cookies, but instead of bittersweet chocolate chips, I replace them with white chocolate and macadamia nuts. 

If you’re wondering why I had the sudden inspiration to switch up one of my favorite cookie recipes, we can thank my friend Rachel Fagan, who is a member of our social media team. Rachel sent me macadamia nuts from Hawaii! (Not only did it inspire me to make these cookies, but it may have just inspired me to start an Employee of the Month!)

Macadamia nuts are a rich, soft nut — they’re almost creamy in texture — and they pair perfectly with white chocolate’s smooth creaminess. These cookies are the perfect combination of sweet, caramelly, chewy, and crispy — you have to try them!

What Are White Chocolate Macadamia Nut Cookies?

White chocolate macadamia nut cookies are a perfect alternative to traditional chocolate chip cookies. These buttery cookies taste a bit lighter, a little bit creamier, and the texture of the melty white chocolate chips pairs perfectly with the macadamia nuts. 

5 White Chocolate Macadamia Nut Cookies lying on a cooling rack.

What You Need To Make White Chocolate Macadamia Nut Cookies

How To Make White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies are easy, delicious, and a crazy-big crowd pleaser! (And don’t forget to get the full recipe with measurements, on the page down below.)

  1. In a bowl, whisk together the flour, salt, and baking soda. Set aside.
  2. In the bowl of a stand mixer (or in a mixing bowl with a hand mixer), cream the butter, brown sugar, and white sugar until it is light and fluffy in texture.
  3. Add the vanilla and eggs, one at a time, and blend thoroughly with each one.
  4. Add the flour mixture to the mixing bowl and mix on low until thoroughly combined.
  5. Now, stir in the white chocolate chips and macadamia nuts.
  6. Chill the dough! Cover and chill the cookie dough for at least one hour, or up to 5 days.
  7. When you are ready to bake, preheat your oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
  8. Scoop 1/4 cup-sized balls and place them 3-inches apart on the baking sheets. You don’t want to place them too closely, as they will spread in the oven.
  9. Bake for about 12-15 minutes, until the edges are set, and the cookies look golden brown. They should still be soft in the middle. 
  10. Once they are done baking, pull them from the oven and bang the hot pan on the counter a few times to create crinkles on top of the cookies. Let them cool on the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

A top-down view of a white chocolate macadamia nut cookie to show perfect texture and consistency.

Gemma’s Pro Chef Tips For Making White Chocolate Macadamia Nut Cookies

  • Freshly baked cookies are the best! Thankfully, this dough freezes perfectly, so you can bake them at any time. Once your dough has finished chilling, scoop out the cookie dough balls and place them on a parchment-lined baking sheet and freeze. Once frozen, transfer them to an airtight container. When you’re ready to bake, preheat your oven and place the frozen balls of dough onto a parchment-lined sheet and bake — you don’t even have to defrost them! 
  • The cookie dough can be stored frozen for up to 2 months.
  • I make my cookies large, so you get every texture in every cookie — crispy on the edges, doughy and soft in the middle. If you like smaller cookies, make the scoops half the size. The texture will be different, but they will still taste delicious!
  • Don’t like macadamia nuts or can’t find them in the store? Feel free to swap them out for chopped hazelnuts or pecans.
  • Don’t be shy with that salt! A nice hit of salt alongside the sweet really takes these cookies to the next level! 

Make More Cookies!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

A stack of white chocolate macadamia nut cookies on a red towel.

Full (and printable) recipe below!

White Chocolate Macadamia Nut Cookies Recipe

4.84 from 37 votes
Creamy white chocolate chips, soft macadamia nuts, and a perfected dough make my White Chocolate Macadamia Nut Cookies are an ideal sweet treat.
Author: Gemma Stafford
Servings: 15 cookies
Prep Time 20 mins
Cook Time 12 mins
Creamy white chocolate chips, soft macadamia nuts, and a perfected dough make my White Chocolate Macadamia Nut Cookies are an ideal sweet treat.
Author: Gemma Stafford
Servings: 15 cookies

Ingredients

  • 2 ½ cups (12 ½oz/354g) all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup (8oz/225g) butter, softened
  • 1 ¼ cups (7 ½oz/212g) brown sugar
  • ¾ cup (6oz/170g) granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 ½ cups (9oz/255g) white chocolate chips
  • 1 ½ cups (7 ½oz/213g) macadamia nuts, chopped

Instructions

  • Whisk the flour, salt, and baking soda in a bowl. Set aside.
  • In the bowl of a stand mixer (or in a mixing bowl with a hand mixer) cream the butter, brown sugar, and white sugar until light and fluffy in texture.
  • Add the vanilla and the eggs, one at a time, and blending thoroughly with each addition.
  • Add the flour mixture and mix on low until fully combined.
  • Stir in the white chocolate chips and the macadamia nuts.
  • Cover and chill the dough for at least one hour, or up to 5 days.
  • When ready to bake, preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
  • Scoop dough into ¼ cup sized balls (2oz/57g) and place them 3 inches apart on the baking sheets. Don’t crowd the pan as these cookies will spread in the oven.
  • Bake for about 12-15 minutes, until the edges are set and the cookies are golden brown, but still a bit soft in the middle. I like to bake them one tray at a time for best results.
  • When done, pull the pan out of the oven and bang the hot pan on the counter a few times to create crinkles on top of the cookie. Let cool on the pan for 5 minutes, and then transfer them to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 3 days. For longer storage, scoop and freeze the raw dough for up to 2 months. Defrost on the counter at room temperature for 30 minutes and bake off as above.

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Rosalba

Abeer

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Erin O'Connor
11 months ago

OMG I made these this week and they are hands down the very best cookies I have ever tasted. We have Mrs Higgins cookies in NZ which do the same cookie and I swear your ones are just as good….if not better. Thank you sooooo much. I will post a photo when I can figure out how to upload.

Julie Mustard
Julie Mustard
6 months ago

I am making my third batch! These are delicious.

Shruti
Shruti
9 months ago

I tried these and hands down the best chewy cookies I’ve had so far. Thank you Gemma, your recipes never failed. Last time When I tried your no knead pizza that turned out awesome too. But these cookies were out of this world. Thank you thank you so much. As my mom says you have magic in your hands.
For some reason mine didn’t flatten much and remained bit thick. I made the round balls and then chilled them. Do you think that ould be the reason

Last edited 9 months ago by Shruti
Abeer
3 months ago

Gemma let me tell you, you are the best baker and chef out there!!!! You’ve given me so much hope. Your recipes are full proof! Yesterday I tried these cookies from another site not realizing you had the recipe on your site and those cookies were absolute hard rocks. I made your recipe today and they were PERFECT!!!! I’ve learned my lesson. Every time I follow another baker or site things never work out. But I can always rely on your recipes!! Tomorrow I’m making the focaccia pizza!!! 💗

Lydia
Lydia
8 months ago

I have to say these are the best cookies I have ever made 😊
Thank you!!

Anna Morgan
Anna Morgan
9 months ago

Amazing recipe! I used 1/4 milk chocolate chips and it was great. Thank you!

susan
9 months ago

I have a question…my son in law is in the military and I would like to send these to him for Christmas since these are his favorite. However, I worry the cookies will be all broken by the time they get to him. Would you recommend I make these into a bar cookie? Would it change the taste or texture? If I can make them into bar cookies how do I do that? Thanks.

Emily
Emily
10 months ago

Holy Cookie! I am working on finding perfect bakery style cookies for Christmas 2020. I’ve got my shopping done and had been struggling most with cookie recipes! This was my 2nd recipe for white chip/macadamia nut and am so happy I found what I wanted with only two tries, as the nuts are expensive! (I used toasted nuts with my first recipe and the nut taste and crunch was better than the un-toasted nuts used with this run.) I halved the recipe (thank you for publishing metric!) and used my kitchen scale for all dry ingredients. Perfect cookie! I can’t… Read more »

Rosalba
Rosalba
1 year ago

Hi Gemma!I love your recipes, all of them, first of all, excuse my English, I live in Spain, my question is, are macademies natural? I find it difficult to find them naturally, have I found them salty? can they be used like this? or is it not recommended? Thanks 😊 or I use them and I love your recipes, all of them, first of all, excuse my English, I live in Spain, my question is, are macademies natural? I find it difficult to find them naturally, have I found them salty? can they be used like this? or is it… Read more »

Binaifer Havewala
1 year ago

Hi Gemma,
My sister fell in love with BJ’s white chocolate and macadamia nut pizookie and she has been demanding that I make her a version for quite some time. On seeing this recipe for the cookies, I was very excited as I’m never let down by your recipes. Do you think I can turn the dough into one massive pizookie? Would that work?
Your expert opinion would be appreciated!

Last edited 1 year ago by Binaifer

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!