White Chocolate Macadamia Nut Cookies

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These White Chocolate Macadamia Nut Cookies are crispy on the outside, chewy on the inside, buttery and sweet. They’re easy to make (no chilling), and are better than your favorite bakery!

6 White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies are a classic cookie served in lunchrooms and at bakeries everywhere.

This macadamia nut cookies recipe is even better than your favorite bakery! They’re rich, buttery & chewy with tons of white chocolate and macadamia pieces in every bite. Also try these white chocolate chip cookies & coconut chocolate chip cookies – yum!

Plus, they’re easy to make with simple ingredients and no chilling!

overhead view of 6 White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut cookies: Ingredients & Substitutions

overhead photo of the ingredients in this White Chocolate Macadamia Nut Cookies recipe
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) work well.
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  I don’t recommend making substitutions for the light brown sugar in this white chocolate macadamia nut cookie. Using dark brown sugar works, but it will impart a bolder molasses taste which isn’t preferred with this cookie.
  • White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter.
  • Macadamia nuts. Use roasted and salted or unsalted nuts for the best flavor.
a stack of 4 White Chocolate Macadamia Nut Cookies, the top one has a bite taken out of it

How to Make Macadamia Nut Cookies

These cookies are easy to make, no chilling required! Don’t forget to watch the video.

Begin by combining the flour, baking soda, baking powder, and sea salt in a medium bowl, then set the dry ingredients aside.

two photos showing how to make white chocolate macadamia nut cookies - mixing dry ingredients

Then, beat the butter, white sugar and brown sugar together either in a standing mixer or in a large bowl with a handheld mixer, on medium-high for 1 minute.

two photos showing how to make white chocolate macadamia nut cookies - beating butter and sugars

Next, add the egg and vanilla and beat until light – about 1 minute.

two photos showing how to make white chocolate macadamia nut cookies - adding egg and vanilla

Then, add the dry ingredients and beat until combined.

two photos showing how to make white chocolate macadamia nut cookies - mixing dry and wet ingredients

Next, add the white chocolate chips and macadamia nuts and stir until evenly distributed throughout the dough.

two photos showing how to make white chocolate macadamia nut cookies - adding white chocolate and macadamia nuts

Once the dough is ready, use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

two photos showing how to make white chocolate macadamia nut cookies - portioning out dough

Then, bake the white chocolate macadamia nut cookies in the preheated oven for 8-10 minutes, or until the top is just set and is just barely beginning to turn light golden brown.

white chocolate macadamia nut cookies on a baking sheet before and after baking

Remove the macadamia nut cookies from oven and let them cool on the baking sheet for 5-10 minutes.

After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

11 White Chocolate Macadamia Nut Cookies on a wire cooling rack

Store

Once cooled, store these white chocolate macadamia nut cookies in an airtight container at room temperature for 3-5 days.

4 White Chocolate Macadamia Nut Cookies, one has a bite taken out of it

Freeze

You can freeze these macadamia nut cookies two ways: 

  • Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
  • Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
    • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 
9 White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies Recipe FAQs

Can I double this recipe?

Absolutely, this recipe doubles very well. You can click on the “2X” button in the recipe card for ingredient measurements of a double recipe.

What are the best white chocolate chips?

Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter! 

Can I chill the dough and bake later?

Yes. You can chill the dough in an airtight container in the refrigerator for up to 2 days. Then portion, roll and bake when ready.

6 White Chocolate Macadamia Nut Cookies

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White Chocolate Macadamia Nut Cookies

Laura
These White Chocolate Macadamia Nut Cookies are crispy on the outside, chewy on the inside, buttery and sweet. They’re easy to make (no chilling), and are better than your favorite bakery!
5 from 5 votes
Course cookies, Dessert
Cuisine American
Servings 18 Cookies
Calories 185
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper silicone baking mats, set aside.
  • In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed for 1 minute.
  • Add egg and vanilla and beat until light – about 1 minute.
  • Ad the dry ingredients and beat until combined.
  • Add white chocolate chips and macadamia nuts and stir until evenly distributed throughout the dough.
  • Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
  • Bake in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
  • Remove from oven and let cool on the baking sheet for 5-10 minutes.
  • Transfer cookies to a wire rack to cool completely.

Video

Notes

Ingredient Substitution Notes
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) work well.
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  I don’t recommend making substitutions for the light brown sugar in this white chocolate macadamia nut cookie. Using dark brown sugar works, but it will impart a bolder molasses taste which isn’t preferred with this cookie.
  • White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter.
  • Macadamia nuts. Use roasted and salted or unsalted nuts for the best flavor.
Store
Once cooled, store these white chocolate macadamia nut cookies in an airtight container at room temperature for 3-5 days.
Freeze
You can freeze these macadamia nut cookies two ways:
  • Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
  • Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
    • To thaw: let the cookies sit at room temperature until thawed.

Nutrition

Serving: 1cookie | Calories: 185kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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