The Best White Chocolate Macadamia Nut Cookies

Prep 10 mins
Cook 12 mins
Add'l 10 mins
Total 32 mins
This post may contain affiliate links. Read my disclosure policy.

The Best White Chocolate Macadamia Nut Cookies have the perfect balance of chewiness and crunchiness, with chunks of creamy white chocolate and macadamia nuts in every bite. A salty-sweet cookie treat!

The Perfect White Chocolate Macadamia Nut Cookies

This cookie recipe was inspired by a somewhat unlikely source: stress. Back in 2013, I was scheduled to be on a tv show (on the Live Well Network) during the Christmas season. Just a couple of weeks before filming, I had a call with the network, who let me know that they were still working out the details of what exactly the competition would be.

So that meant that this girl was STRESSED out. I’m a born planner, but you just can’t plan the unknown, no matter how hard you try. One thing I did know was that the competition would involve candy making, and as y’all know, you can’t just “wing it” with candy! 

So I turned to my never-fail stress relief strategy: baking. This time, my goal was the perfect white chocolate macadamia nut cookie. Cookies never fail me. I get cookies and they get me. For this version, I wanted a soft, chewy cookie (so I used a lot of brown sugar) and I wanted them to be thick (so I formed them into oblong shapes – more on that in the recipe).

I called these “the best” and they really are! I have made many versions of this cookie, but I think I finally got it down to a science! Salty, sweet, thick, and luscious, it’s heaven in a cookie.

From top: Salt, granulated sugar, vanilla, egg, butter, flour, almond extract, baking soda, white chocolate chips, brown sugar.

The Ingredients You’ll Need

To make these cookies, you’ll need some baking basics, as well as salted macadamia nuts, white chocolate chips, and almond extract.

  • Flour: All-purpose flour.
  • Baking Soda: Make sure to use baking soda, not baking powder, or the cookies won’t have a good texture.
  • Salt
  • Butter: Unsalted butter, at room temperature.
  • Sugar: Packed light brown sugar, and a bit of granulated sugar as well.
  • Egg: A large, whole egg helps bind the mixture together.
  • Vanilla Extract and Almond Extract: These two flavorings will make the cookies taste like bakery masterpieces!
  • White Chocolate Chips
  • Macadamia Nuts: Coarsely chopped, salted macadamia nuts.
Close-up shot of thick, white chocolate macadamia nut cookies.

How Do You Cut Macadamia Nuts for Cookies?

While some recipes call for processing the nuts in a food processor, I like the slightly more chunky and messy result you get from chopping them by hand. Just watch your fingers, because the small round macadamia nuts can slip here and there. Go slowly and carefully, and use a sharp knife to avoid having to use a lot of pressure.

How Is White Chocolate Different from Regular Chocolate?

This is a really interesting question for chocolate lovers especially – is white chocolate actually chocolate, or just a sort of vanilla version of the classic?

It turns out that white chocolate really is made of cacao, the essential ingredient that makes chocolate what it is. It’s just that white chocolate uses only cocoa butter, with no cocoa nibs. Cocoa butter is creamy and fragrant, while the nibs have a strong, chocolatey, cocoa flavor and dark color. Regular chocolate is made with both cocoa butter and nibs. 

White chocolate cookies on a serving plate, with white chocolate chips and chopped nuts in small dishes nearby.

How to Make White Chocolate Macadamia Nut Cookies

To get the perfect cookie thickness and texture, this recipe is a little different than other cookie recipes. Here’s how to make them:

  • Prep the Oven and Baking Sheets. First things first, make sure to preheat the oven to 325°F. Then line two baking sheets with parchment paper or silpats. Set the baking sheets aside, and start working on the cookie dough.
  • Combine the Dry Ingredients and Wet Ingredients in Separate Bowls. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, and beat until thoroughly mixed.
  • Combine the Wet and Dry Ingredients. Add the flour mixture to the butter mixture, beating until completely combined. 
  • Add the Nuts and White Chocolate. Finally, stir in the white chocolate chips and macadamia nuts until they are evenly distributed throughout the dough (you can do this by hand or with the stand mixer).
  • Shape the Cookies. To make these cookies thick and decadent, measure two heaping tablespoons of dough and roll them into a ball. Tear the ball in half, and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half. Continue shaping the cookies and laying them on the cookie sheets about 2 inches apart.
  • Bake! Bake the white chocolate macadamia nut cookies for about 12 minutes, or until the edges are very slightly browned. (The cookies will not look cooked in the center, but they will finish cooking while they cool on the cookie sheets.)
  • Cool the Cookies. Take them out of the oven, and let them rest on the baking sheets for 10 minutes. Then transfer to a wire rack to cool completely. 
  • Enjoy! 
Baked white chocolate cookies on a baking sheet.

Helpful Tips

Check out these helpful tips for baking the ultimate white chocolate macadamia nut cookies – flawless and scrumptious every time!

  • Measuring Tip: To get an accurate flour measurement, make sure to lightly fluff or stir your flour before spooning it into your measuring cup. Use a knife to scrape any excess flour off the top. 
  • White Chocolate: The better the ingredients, the better the bake – so feel free to use chopped white chocolate from a baker’s bar or even a candy bar, if you have some special white chocolate on hand.
  • Macadamia Nuts: Salted macadamia nuts are great in these cookies, for that sweet and salty flair. However, plain macadamia nuts would be fine as well.
Side view of a cookie broken in half, to show the texture.

Yummy Variations

As perfect as they are on their own, these stress-busting cookies are also great with toppings like these:

  • Sea Salt: Adding a sprinkle of sea salt to these cookies is a great way to add a special touch.
  • Dark Chocolate: You can also drizzle melted dark chocolate over the cookies for an elegant finish that cuts the sweetness.
  • A la Mode: If you love desserts a la mode, try serving these cookies warmed up with a scoop of vanilla ice cream and a drizzle of caramel sauce! A super decadent dessert idea that’s also incredibly easy.
A close-up shot of a cookie with white chocolate chips and macadamia nuts.

How to Store White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies can be stored at room temperature in a sealed container for up to 5 days. Store them with a piece of white bread to keep them soft and chewy. Replace the slice of bread every few days as it goes stale.

Can I Freeze These?

Sure can! The Cookies freeze well, and so does the dough if you would rather freeze that. 

  • To freeze the dough, just roll it into balls and freeze them on a clean tray until frozen solid. Place in a freezer bag, and store in your freezer for up to 3 months.
  • To freeze the baked cookies, arrange them in single layers in an airtight container, with wax paper or parchment between each layer of cookies. Freeze for up to three months.
Yield: 16 large cookies

The Best White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies on a plate.

The Best White Chocolate Macadamia Nut Cookies have the perfect balance of chewiness and crunchiness. Salty and sweet, these white chocolate chip cookies are such a treat!

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 32 minutes

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup white chocolate chips
  • 1/2 cup coarsely chopped salted macadamia nuts

Instructions

  1. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  3. In a stand mixer, beat butter and sugars until light and fluffy. Add egg, vanilla extract, and almond extract.
  4. Add flour mixture, mixing until completely combined. Stir in white chocolate chips and macadamia nuts until evenly distributed (you can do this by hand or with the stand mixer).
  5. Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (check out the step by step photos in the post to see what your cookie dough should look like) — leaving about two inches for spreading.
  6. Bake for 12 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!
  7. Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.

Notes

Storage:

  • Store in an airtight container for up to 5 days. Store with a slice of white bread to keep cookies soft and chewy. Replace slice of bread every few days when it goes stale.
  • To freeze the dough, just roll it into balls and freeze them on a clean tray until frozen solid. Place in a freezer bag, and store in your freezer for up to 3 months.
  • To freeze the baked cookies, arrange them in single layers in an airtight container, with wax paper or parchment between each layer of cookies. Freeze for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 86mgCarbohydrates: 22gFiber: 0gSugar: 13gProtein: 2g

Categories

More Classic Cookie Recipes

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

61 Responses
  1. Amelia

    I tried this!

    It’s good!

    I changed the nuts to Hazelnuts because those were the only ones I had at home. Also, I didn’t have any almond extract so I just used vanilla extract.

    I didn’t do the one cookie on top of one another but it still spread out!

    :)

  2. Kara

    I just wanted to come back and say “WOW”!! These are incredibly delicious! I went ahead and made the dough the day before I baked it, and then just brought it to room temp before baking. I love your stacked method of baking. The cookies have a wonderful flavor….and they are perfectly soft and ‘melt-in-your-mouth’. Thank you for an amazing recipe!

  3. Kara

    Hi! I can’t wait to try these! They look fantastic! I was wondering if you think I could make the dough a day ahead and refrigerate it? Thanks for your help! :)

  4. Donna

    As SEVERAL bakers have already RIGHTLY commented…these White Chocolate Macadamia Cookies truly merit the moniker BEST… They simply ARE!!

    The instructions were very spot-on and fantastically accurate.  I LOVE it when I find a recipe that is well explained, simple to execute (thanks to your clear/concise directions)..AND becomes the new gold-standard/Go-To home reference!!!  Thank you from across the pond in France!

  5. Edith wise

    Hello I just made these… my husband likes them but he wants them to be thinner instead of doing 2 tbsp I was wounding if I can do 1 tbsp and roll it…

  6. Kathy Swenson

    These look wonderful. Do you think that I could add caramel to this. I have a daughter-in-law that is looking for this type of a cookie but with caramel also.

    Thanks

  7. Natalie

    Jessica – I have twin babies, too! (And three older children!) I run a small cake business from home, so I totally get balancing the kitchen and my kiddos. I tried these cookies today and was pleasantly surprised. (Kind of a baking and cookie snob, which I’m sure you can appreciate.) Thank you so much for sharing! They are now my go-to on White Chocolate Macadamia Cookies for sure!

  8. Marlene Knueppel

    Is it absolutely necessary to bake as directed, one ball on top of another. Or,
    can we bake as regular cookies. What is the reasoning behind it, if so?

    Thanks and have a great day!

  9. Sheri

    These are AMAZING! This is my favorite cookie! These are way better then any I’ve had. Love, love, love. Thank you for sharing!

  10. Torra Jacobs

    This was my first time making cookies. I must admit I have in the past cheated by purchasing a store brand and baked them for my family. Well, this was an easy recipe and the cookies were amazing. I baked them for my yard sale and had nothing left to share with my family. I will be making them again as soon as I can buy more macadamia nuts.

  11. Sunni

    I made these tonight and they were awesome! They taste like they came from a bakery, but they came from my kitchen!! And I love your trick to stack the halves of the ball. I have never heard of that, but I gave it a try, and the centers were perfect with just a little crunch on the edge. This is my new go to cookie recipe!

Share a Comment

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks
Skip to Recipe