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White Chocolate Macadamia Nut Cookies

4.87 from 43 votes
Creamy white chocolate chips, soft macadamia nuts, and a perfected dough make my White Chocolate Macadamia Nut Cookies an ideal sweet treat.

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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

4.87 from 43 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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Erin O'Connor
Erin O'Connor
1 year 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
1 year ago

I am making my third batch! These are delicious.

Ann
Ann
11 months ago

Can cookie cups be made with this?

Shruti
Shruti
1 year 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 1 year ago by Shruti
CLmom2021
CLmom2021
13 days ago

This was a hit with my family. I didn’t have macadamia nuts, so used pistachios. Yum!

1C5D943D-426E-4F39-B850-D1610A3B30EC.jpeg
Sharmila Mohandas
Sharmila Mohandas
1 month ago

Can I roast macadamia nuts before using them?

Jessica
Jessica
5 months ago

Salt Questions – Is it better to have either salted butter with unsalted nuts, unsalted butter with salted nuts, both salted or neither salted?

Redheadedracer
Redheadedracer
8 months ago

Made these with salted macadamia nuts, ohhhhhh the salt sweet combo was so so so good! Make sure you get the gourmet white chocolate chips, the recipe deserves it! Compare the ingredients and you will see why! I froze half of them and they are yummy frozen too!

Redheadedracer
Redheadedracer
8 months ago

Very delicious BIG cookies which I love!!! Directions are perfect and made the recipe exactly as Gemma suggested! Make these now and your family will do the dishes for a week!

Abeer
Abeer
1 year 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!!! 💗

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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