White Chocolate Macadamia Nut Cookies

These classic White Chocolate Macadamia Nut Cookies are soft, chewy, packed with crunchy macadamia nuts and creamy white chocolate chips in every bite. They’re easy to make, come together quickly, and are always a hit whether you’re baking for the holidays, sharing at a party, or simply treating yourself to a cozy afternoon snack.

White Chocolate Macadamia Nut Cookies have quickly become a favorite in our house, especially during the holidays when they shine on a Christmas Cookie Tray . There’s just something about the mix of sweet white chocolate and buttery macadamia nuts that feels extra special and always gets rave reviews.

The white chocolate really stands out without being cloyingly sweet, which can sometimes be the case, and the roasted macadamia nuts bring a rich, crunchy texture that makes every bite satisfying. Best of all, this recipe bakes up consistently perfect cookies every time, which is exactly what you want when you’re sharing with family and friends.

If you’re looking to take your holiday cookie game up a notch, add my Butterfinger Cookies , Almond Joy Cookies , Buckeye Brownie Cookies , White Chocolate Biscoff Cookie Butter Cookies , and Fluffernutter Cookies to your baking list too!

Why you’ll love this family favorite recipe!

• The mix-ins are flexible, so you can adjust the amount of white chocolate chips or macadamia nuts, or even swap in chopped white chocolate bars if that’s what you have on hand.
• The recipe comes together in just 20 minutes from start to finish, making it one of the quickest ways to satisfy a cookie craving.
• Every batch bakes up with that ideal balance of chewy centers and tender edges, giving you consistently great results every time.

Ingredients Overview

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Butter – Using salted butter gives these cookies great flavor, but if you only have unsalted, just add an extra pinch of salt.
• Granulated Sugar – Helps the cookies spread just right and keeps the edges tender. You could swap in your favorite granulated sweetener if needed.
• Light Brown Sugar – I love the hint of caramel flavor this adds. Dark brown sugar works too, but the cookies will bake up a little darker.
• Vanilla Extract – A splash of vanilla extract rounds out the flavors and adds that warm bakery touch. Use my Homemade Vanilla Extract for the best flavor.
• Eggs – Hold everything together and add richness to the dough.
• All-Purpose Flour – Make sure to measure correctly (spoon and level, don’t scoop) so the cookies stay soft and chewy.
• Salt – Balances the sweetness and makes the other flavors pop.
• Baking Soda – Gives the cookies just enough lift so they’re not too dense.
• White Chocolate Chips – I usually use chips for convenience, but chopped white chocolate bars work beautifully if that’s what you have on hand.
• Dry Roasted Macadamia Nuts – Their buttery crunch is the perfect partner for white chocolate without overpowering the flavor.

How to Make White Chocolate Macadamia Nut Cookies

1. Preheat oven and cream butter. Preheat your oven to 350°F. In a large mixing bowl, beat the butter with the granulated sugar and light brown sugar until fully combined.
2. Add vanilla and eggs. Mix in the vanilla extract and eggs, then continue beating for 2-3 minutes until the mixture is pale, light, and creamy.

1. Mix in dry ingredients. Gently stir the flour, salt, and baking soda into the wet mixture, being careful not to overmix it so the cookies stay soft and chewy.
2. Add chocolate and nuts. Fold in the white chocolate chips and roasted macadamia nuts so they are incorporated evenly throughout the dough.

1. Distribute evenly throughout dough. Keep mixing lightly until the chocolate and nuts are well spread without pockets of flour remaining.
2. Scoop and arrange dough. Use a cookie scoop or spoon to portion 1-2 tablespoon-sized balls of dough and place them on a parchment-lined baking sheet, leaving 1-2 inches between each cookie for spreading.

1. Bake and cool cookies. Bake for 9-11 minutes until the edges are set and lightly golden. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.

Tips for Success

• Use a cookie scoop for evenly sized cookies that bake at the same rate.
• Don’t overbake the cookies. Pull them from the oven when the edges are just set and the centers still look slightly soft, since they’ll continue to firm up as they cool.
• Toasting the macadamia nuts before adding them to the dough brings out even more buttery flavor and crunch.
• Measure flour correctly by spooning it into the measuring cup and leveling it off, since too much flour can make the cookies dense instead of chewy.
• For extra bakery-style cookies, press a few extra white chocolate chips and macadamia pieces into the tops of the dough balls right before baking.

Yes, but for the best flavor you’ll want to toast them first. Spread the nuts in a single layer on a baking sheet and roast at 350°F for 12–15 minutes, until lightly golden. Let them cool completely before stirring them into the cookie dough.

Yes! Chilling for a few hours or overnight boosts the flavor and helps control spreading, and iut’s also an easy way to make the recipe ahead. Just keep the dough covered in the fridge for up to 4 days, then let it warm slightly before scooping and baking.

Store baked cookies in an airtight container at room temperature for up to 7 days. For the dough: keep in the refrigerator up to 4 days, covered, then let it come to room temperature before baking.

Yes, dough balls can be frozen solid and baked later (add a minute or two more bake time). Baked cookies freeze well too; thaw at room temperature or warm gently in a low oven.

The Secret to Perfect Cookie Presentation

For picture-perfect cookies, press a few extra white chocolate chips and chopped macadamia nuts on top of the dough balls right before baking. They’ll bake up looking just like they came from a bakery.

Substitutions and Variations

• Swap in other nuts like cashews, almonds, or pecans if that’s what you have on hand; each brings a slightly different flavor, though macadamias are classic.
• Stir in dried cranberries or raspberries for a fruity pop that pairs so well with the creamy white chocolate.
• Add a little orange zest to the dough if you love a citrusy brightness in your cookies.
• Swap a splash of almond extract for some of the vanilla to bring out the nutty flavor even more.
• Mix things up with milk chocolate or peanut butter chips in place of (or alongside) the white chocolate chips for a fun twist.

MoreCookie RecipesYou’ll Love

• Chocolate Chip S’mores Cookies
• Chocolate Peanut Butter No Bake Cookies
• Kitchen Sink Cookies
• Fudgy Chocolate Brownie Cookies
• The Best Snickerdoodle Cookies Recipe
• Fruitcake Cookies
• Chocolate Marshmallow Almond Rocky Road Cookies
• Double Chocolate Crinkle Cookies
• Homemade Iced Oatmeal Cookies

White Chocolate Macadamia Cookie Recipe

Ingredients123

• ▢ 1 cup salted butter softened (227g)
• ▢ ¾ cup granulated sugar (150g)
• ▢ 1 cup light brown sugar packed (200g)
• ▢ 2 teaspoons vanilla extract
• ▢ 2 large eggs
• ▢ 3 cups all-purpose flour (423g)
• ▢ ¾ teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 12 ounces white chocolate chips
• ▢ 1 cup dry roasted macadamia nuts coarsely chopped

Instructions

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, beat together the butter and the sugars until they are combined. Add in the vanilla and the eggs and beat for another 2-3 minutes, until the mixture is light and creamy. 1 cup salted butter, ¾ cup granulated sugar, 1 cup light brown sugar, 2 teaspoons vanilla extract, 2 large eggs
• Stir the flour, salt, and baking soda into the wet ingredients and mix until they are just incorporated. Add the white chocolate chips and the macadamia nuts into the flour mixture until evenly distributed. 3 cups all-purpose flour, ¾ teaspoon salt, 1 teaspoon baking soda, 12 ounces white chocolate chips, 1 cup dry roasted macadamia nuts
• Scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper. Space them about 1 to 2 inches apart.
• Bake the cookies for 9-11 minutes and let them cool for 5 minutes on the sheet before transferring them to a wire rack.

Notes

• Don’t overbake; the cookies should look slightly soft in the center when you pull them out.
• Toast macadamia nuts for even more flavor.
• Use a cookie scoop for evenly sized cookies.
• Press extra chocolate chips on top before baking for a bakery-style look.

Storage & Make Ahead

• Make Ahead: Cookie dough will stay good in the refrigerator for up to 4 days when covered with plastic wrap or in an airtight container. Allow it to come to room temperature, spoon onto a tray and bake when ready.
• Storage: Store in an airtight container at room temperature up to 7 days. Dough balls or baked cookies can be frozen for up to 3 months.

Nutrition

This post was originally published in August, 2016. The photos and content were updated in October, 2022.

White Chocolate Macadamia Cookie Recipe

Ingredients

• 1 cup salted butter softened (227g)
• ¾ cup granulated sugar (150g)
• 1 cup light brown sugar packed (200g)
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour (423g)
• ¾ teaspoon salt
• 1 teaspoon baking soda
• 12 ounces white chocolate chips
• 1 cup dry roasted macadamia nuts coarsely chopped

Instructions

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, beat together the butter and the sugars until they are combined. Add in the vanilla and the eggs and beat for another 2-3 minutes, until the mixture is light and creamy. 1 cup salted butter, ¾ cup granulated sugar, 1 cup light brown sugar, 2 teaspoons vanilla extract, 2 large eggs
• Stir the flour, salt, and baking soda into the wet ingredients and mix until they are just incorporated. Add the white chocolate chips and the macadamia nuts into the flour mixture until evenly distributed. 3 cups all-purpose flour, ¾ teaspoon salt, 1 teaspoon baking soda, 12 ounces white chocolate chips, 1 cup dry roasted macadamia nuts
• Scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper. Space them about 1 to 2 inches apart.
• Bake the cookies for 9-11 minutes and let them cool for 5 minutes on the sheet before transferring them to a wire rack.

Notes

• Don’t overbake; the cookies should look slightly soft in the center when you pull them out.
• Toast macadamia nuts for even more flavor.
• Use a cookie scoop for evenly sized cookies.
• Press extra chocolate chips on top before baking for a bakery-style look.

Storage & Make Ahead

• Make Ahead: Cookie dough will stay good in the refrigerator for up to 4 days when covered with plastic wrap or in an airtight container. Allow it to come to room temperature, spoon onto a tray and bake when ready.
• Storage: Store in an airtight container at room temperature up to 7 days. Dough balls or baked cookies can be frozen for up to 3 months.

Nutrition

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