These White Chocolate Macadamia Nut Cookies are extra thick, soft and chewy with a buttery taste and melt in your mouth texture. Packed with creamy white chocolate chips and tons of crunch from the nuts, this cookie recipe is dangerously delicious and will become a family favorite!
Update: This post was originally published in January 2015. I’ve updated the post below to include new photos and more information about macadamia nut cookies. Plus, I’ve included step-by-step photos and a recipe video to show you how quick and easy these soft and chewy white chocolate cookies are to make!
Hi, friends! I am super excited to share this recipe with you guys today!! Not just because these cookies are exceptionally delicious, but because they are my personal favorite cookies. EVER.
This recipe was inspired by the cookie dough recipes from the famous Levain Bakery and the legendary Jacques Torres. I used a combination of techniques from both cookie recipes to create a cookie that is, literally, sheer perfection!
However, I should warn you, if you have no self control these cookies are dangerously addictive!!
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White Chocolate Macadamia Nut Cookies
These cookies are absolutely, positively heavenly delicious!
They are extra soft and chewy with a buttery, melt in your mouth texture. Chock-full of crunchy, nutty macadamias and creamy, rich white chocolate chips, these cookies are impossible to put down and insanely addictive!
Light and tender with notes of vanilla and incredibly overstuffed with chips and nuts, these cookies are guaranteed to become a family favorite!
While I may be slightly biased towards these white chocolate macadamia cookies, I can say with utmost confidence, that these cookies are the absolute best. Why? Because, my milk chocolate addict of a husband gobbles them up like they are going out of style. Which, let’s face it, is impossible because these decadent beauties will be in style until the end of time! Or, he might just be scared one day I will wake up and decide I don’t want to share (this could possibly happen). But, either way, he loves these chewy and soft cookies almost as much as I do.
What are macadamia cookies?
Macadamia nut cookies are soft-baked style cookies with a buttery taste and chewy texture. Jam-packed with creamy, rich white chocolate chips and crunchy, nutty macadamia nuts, these cookies are rich and a delicious change from classic chocolate chip cookies.
What can I substitute for macadamia nuts?
Buttery, rich macadamia nuts taste best in this cookie recipe. However, you can substitute pecans, walnuts, almonds or cashews if desired.
How to make cookies fluffy instead of flat?
To guarantee your cookies are thick and fluffy instead of flat you must chill the cookie dough!
Cold cookie dough will yield fluffy cookies. The colder the cookie dough, the less the cookies will spread while baking! Also, chilling the dough allows the ingredients to incorporate and settle together after being mixed so your cookies will taste better too!
Make sure you press a piece of plastic wrap against the cookie dough to cover and chill the dough for at least 2 hours, or up to 4 days. After chilling, allow your cookie dough to sit out at room temperature for 5-10 minutes to make the cookies easier to roll out.
What makes cookies soft and chewy?
Make flat, t00-crispy cookies a thing of the past! Wondering why your cookies aren’t soft and chewy?! Try these easy tips to ensure your cookies are incredibly soft and perfectly chewy in texture every time!
Secret to soft cookies:
- Use cold butter and cold eggs. Using cold butter and eggs will help the cookies keep their original shape and prevent them from being too flat.
- Use more brown sugar than granulated sugar. Brown sugar contains more moisture while granulated sugar helps cookies spread. Using more brown sugar will result in a softer and more chewy cookie.
- Make sure your dry ingredients are fresh. Double check the expiration dates on your flour, baking powder and baking soda. Using ingredients that are past their use date will result in mediocre cookies!
- Properly measure your flour. Use a spoon to fluff the flour within the container or bag. Next, use a large spoon to scoop the flour into the measuring cup. Then, use the straight side of a knife to level the flour across the measuring cup.
- Use cake flour. Cake flour has less protein than all-purpose flour, so it will yield a softer, more delicate cookie. However, you need to mix the cake flour with another flour such as bread or all-purpose for structure or the cookies will be crumbly! (This macadamia nut cookie recipe uses cake flour and bread flour.)
- Do not overbake the cookies. If you want soft cookies, it is imperative you do not overbake them! Take the cookies out of the oven as soon as the edges are very lightly golden brown. The center will still look underbaked. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.
How to make white chocolate macadamia nut cookies?
These soft and chewy white macadamia nut cookies are easy to make! You can use mixing bowls and a hand held mixer or a stand mixer with the paddle attachment to prepare the easy cookie dough.
- Prepare cookie dough – dry ingredients: In a medium sized mixing bowl, whisk together the flours, baking powder, baking soda and kosher salt.
- Prepare cookie dough – wet ingredients: Place the butter in a large mixing bowl. Beat on medium-low speed until the butter comes together to form one mass. Add both sugars and beat at medium speed. With the mixer running, slowly add the eggs and vanilla. Beat until batter is mixed but still lumpy.
- Add dry ingredients to wet: Reduce speed to medium-low and slowly add the flour to the cookie dough. Mix until just incorporated!
- Add in chips and nuts: With a large rubber spatula, stir in the white chocolate chips and macadamia nuts.
- Chill dough: Press a piece of plastic wrap against the dough to cover and chill the dough in the refrigerator for at least 2-3 hours, or up to 3 days.
- Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll out cookies: Roll the dough into balls, about 3 tablespoons each. Transfer balls of cookie dough onto prepared cookie sheet and arrange them to be 3 inches apart. Press a few white chocolate chips on top of the dough balls if desired.
- Bake: Bake cookies for 11-13 minutes, or until the edges are just beginning to turn light brown and the middle still looks soft. Note: The cookies will look under-baked, but they will continue to bake on the cookie sheet in next step. DO NOT overbake the cookies.
- Cool: Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy! Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
How to make macadamia nut cookies step by step in photos:
Tips for the best white chocolate macadamia nut cookies:
- Use a combination of cake flour and bread flour. If you are in a pinch, you can substitute all purpose flour for the bread flour, but do not substitute the cake flour! The cake flour gives the cookies a wonderfully soft texture!
- Properly measure the flours. Use a spoon to fluff the flour within the container or bag. Next, use a large spoon to scoop the flour into the measuring cup. Then, use the straight side of a knife to level the flour across the measuring cup.
- Make sure both your butter and eggs are cold! Cube your butter and lightly whisk the eggs first. Then place them back into the refrigerator while you measure out the remaining ingredients.
- Use roasted nuts. You can use any brand of macadamia nuts in this recipe. For the best tasting cookies, I prefer roasted macadamia nuts! Roasted nuts have a more intense flavor.
- Do NOT overbeat the cookie dough. You want the flour to be just incorporated.
- Chill the dough. This is not a suggestions. This is a must.
Tips for making ahead and freezing macadamia nut cookies:
How to keep cookies soft?
To keep cookies soft they must be properly cooled and stored!
- Allow cookies to cool completely. Make sure you allow soft cookies to cool completely before storing. Placing warm cookies in a storage container will make them soggy!
- Use an airtight container. Soft and chewy cookies should be kept in an airtight container. Do not use a cookie jar or any other container without a properly sealed lid. Air will turn the cookies from hard to soft. If you don’t have an airtight container, use a zip-closure bag and remove all the air before sealing.
- Add a slice of bread. If you accidentally stored warm cookies, or improperly stored them in an open container, just add a slice of bread. Bread will turn cookies from hard to soft and chewy! Make sure you remove the slice of bread when it becomes stale and replace it with a fresh slice.
How long will white chocolate macadamia nut cookies keep?
White chocolate cookies should be stored in an airtight container at room temperature. Properly stored cookies will keep for up to one week.
How to freeze this cookie dough?
Freezing cookie dough is incredibly simple! It’s perfect to have on hand whenever a craving for a soft and chewy cookie strikes!!
- Prepare the cookie dough and chill. Prepare the cookie dough according to the recipe instructions and allow the dough to chill in the refrigerator for at least 2 hours.
- Roll the cookie dough and chill again. Roll the cookie dough into balls and transfer the balls to a parchment paper lined sheet pan. Chill the cookie dough balls in the refrigerator for at least 1 hour.
- Store. Transfer the cookie dough balls to a freezer-safe zip-closure bag. Remove all the excess air from the bag and seal. Cookie dough can be frozen for up to 3 months.
To use, do not thaw the cookie dough! Preheat the oven and bake the frozen cookie dough for a minute or two longer than stated in the recipe.
How many calories does a macadamia nut cookie have?
The exact number of calories in macadamia cookies will depend upon the recipe and precise measurements of ingredients used.
This cookie recipe yields roughly 30 cookies and has approximately 215 calories and 24 grams of carbohydrates per cookie.
Recipe testimonials – What people are saying about this recipe:
Here’s what readers are saying about these rich white chocolate and buttery macadamia nut studded cookies!
“I have been searching for the perfect white chocolate macadamia nut cookie recipe. I think this is it! Thank you No Spoon Necessary!” – Real Housewife of ATL
“This recipe is so good! I used all regular flour, because it was all I had, but my cookies still turned out beautifully, definitely going to be my go to when making these babies” – Amber
“10/10 would make again. Throwing out my old white chocolate macadamia nut recipe for this one from now on!” – Chelsie
“PERFECT cookies. I didn’t change a thing about the recipe and they turned out amazing. My husband absolutely loves them!” – Theresa
Now that we have the bases covered, I implore you to make these ridiculously delicious cookies. They are divinely delectable, and seriously quick and easy to make!
Until next time, friends, cheers and happy baking!
XOXO
Cheyanne
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Looking for more cookie recipes?
If you love these soft and chewy cookies, try one of these delicious recipes next:
Maple Brown Sugar Pecan Cookies
Banana Breakfast Cookies Recipe
The best White Chocolate Macadamia Nut Cookies recipe plus step by step video👇
White Chocolate Macadamia Nut Cookies
Equipment
- Cookie Sheet
- Measuring Cups
- Mixing Bowls and Electric Mixer or Standing Mixer
Ingredients
- 1 2/3 Cup Cake Flour - spooned and leveled (SEE NOTES)
- 1 1/3 Cup Bread Flour - spooned and leveled (SEE NOTES)
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¾ tsp Kosher Salt
- 1 Cup Unsalted Butter – COLD and cut into cubes (SEE NOTES)
- ¾ Cup Light Brown Sugar - packed
- 2/3 Cup Granulated Sugar
- 2 Large Eggs – cold and lightly beaten
- 1 tsp Vanilla Extract
- 1 1/4 Cup White Chocolate Chips - plus more for topping cookie dough balls
- 1 Cup Macadamia Nuts - roughly chopped (SEE NOTES)
Instructions
- Prepare cookie dough – dry ingredients: In a medium sized mixing bowl, whisk together the flours, baking powder, baking soda and kosher salt.
- Prepare cookie dough – wet ingredients: Place the cold, cubed butter in a large mixing bowl using a hand-held mixer (or in the bowl of a stand mixer with the paddle attachment). Beat the butter on medium-low speed for 1 minute, or until the cubes come together to form one mass. Add both sugars and beat at medium speed for an additional 1-2 minutes, or until the sugar is completely incorporated but small clumps of butter are present, stopping to scrape down the sides of the bowl as necessary. With the mixer running, slowly add the eggs and vanilla to the bowl, stopping to scrape down the sides of the bowl once. Beat until batter is mixed but still lumpy.
- Add dry ingredients to wet: Reduce speed to medium-low and slowly add the flour to the cookie dough. Mix until JUST incorporated! Take care not to overmix the dough.
- Add in chips and nuts: With a large rubber spatula, stir in the white chocolate chips and macadamia nuts.
- Chill dough: Press a piece of plastic wrap against the dough to cover and chill the dough in the refrigerator for at least 2-3 hours, or up to 3 days. (If chilling for longer than 2 hours, allow the cookie dough to sit at room temperature for 5-10 minutes to make the cookies easier to roll out.)
- Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll out cookies: Roll the dough into balls, about 3 tablespoons (about 1.5 ounces) each. Roll the cookie dough balls to be taller rather than wide – this will ensure cookies will bake up thick versus thin. Transfer balls of cookie dough onto prepared cookie sheet and arrange them to be 3 inches apart. Press a few white chocolate chips on top of the dough balls if desired.
- Bake: Bake cookies for 11-13 minutes, or until the edges are just beginning to turn light brown and the middle still looks soft. Note: The cookies will look under-baked, but they will continue to bake on the cookie sheet in next step. DO NOT overbake the cookies.
- Cool: Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy! Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
Video
Notes
- Flour: For the best results, make sure you properly measure the flours. Use a spoon to fluff the flour within the container or bag. Use a large spoon to scoop the flour into the measuring cup. Use the straight side of a knife to level the flour across the measuring cup.
- Cold ingredients: For the best cookies, make sure both your butter and eggs are cold. Cut the butter into cubes and whisk the eggs first. Then place both back into the refrigerator while you measure the remaining cookie ingredients.
- Nuts: You can use any brand of macadamia nuts in this recipe. For the best tasting cookies, I prefer roasted macadamia nuts!
- Storage: Cookies can be stored at room temperature, in an airtight container for up to one week.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not use any images without prior permission. If you want to reference this recipe, please do so by linking directly to this post.
One criticism I have is that my dough was a bit dry even after following all of the right measurements. I ended up having to add a bit more butter to get them to stick together enough to make a ball. Also, while they did bake completely, they didn’t spread very well and stayed very round in the middle. Don’t look like the picturesque cookies you showed above. 🙁
Hi Odessa,
I’m sorry to hear your dough was a bit dry! These cookies are one of my most popular recipes and this is the first time I’ve gotten that critique. Without being in the kitchen with you it’s a little difficult to know exactly where you went wrong; however, I do have a few ideas:
Did you properly measure the flour The most common reason cookie dough is too dry is because the flour was over-measured. If you use your measuring cup to scoop down into the flour (compacting it), you will end up with more flour than the recipe calls for. (There is a tip about measuring flour in the notes section of the recipe.)
Did you over-mix the dough? If you over-mixed the dough it can cause it to be dry and crumbly.
As for the cookies not properly spreading:
Was your dough too cold? Did you chill the dough as a whole and then form cookie dough balls (as directed in the recipe)? Or, did you form the cookie dough balls, refrigerate the balls and then bake them straight from the refrigerator? If your cookie dough balls are too cold they will firm up before the butter has a chance to melt, which prevents the cookies spreading.
I hope I was able to provide a little insight on where things possibly went wrong! Regardless, I hope you enjoyed the cookies (even if they were a little too round).!!! Cheers and warm wishes for a wonderful rest of the week!
For some reason, I’ve had a hard time finding macadamia nuts in my area that are unsalted. The best I could get are roasted with sea salt. Do the macadamia nuts need to be unsalted? Has anyone made this with salted nuts and if so, how does it affect the flavor? Trying to figure out if I should reduce the salt in the flour mixture.
Hi Kim,
I tend to use lightly salted roasted nuts and reduce the salt to 1/2 teaspoon in the recipe. If your macadamia nuts taste heavily salted, just reduce the amount of salt to 1/4 teaspoon. Let me know if you have any other questions! Cheers!
You can get unsalted macadamia nuts on Amazon much cheaper than most stores and if you have prime and order early enough you can usually get them the next day
My aunt said these have been the best cookie I’ve baked in my house I didn’t have cake or bread flour, so I used 2 2/3 cup all purpose flour.
Hi Lexi,
I’m so thrilled your aunt loves these cookies so much!! And, I’m happy to hear they turned out delicious with all-purpose flour! Thank you for coming back and letting me know how everything went over! Cheers!
These cookies sound and look amazing. White chocolate and macadamia nuts are my husband’s absolute favourites. I would have to hide those cookies if I baked them or he would probably devour the whole batch at one set!
Oh boy, Cheyanne. You’ve uncovered my kryptonite – White Chocolate Macadamia Nut Cookies are my all time favorite. And yours look absolutely perfect. Definitely trying these over the holidays when I can share (aka save myself from eating them ALL!)
Chey, these would easily be my favorite cookie ever! I recognized the Jacque Torres influence in the video before I saw the post – yes, I’m hanging out on your beautiful site! These cookies are perfection! White chocolate and macadamia are such a wonderful combination!
So around here, all the cafes sell one of three types of cookies: chocolate chip, double chocolate, and white chocolate with macadamia nuts. I love them, but I’ve never made them, so I cannot wait to try your recipe!
SO SO GOOD !!!!!!! My kids loved these cookies.
Dangerously addictive is right Chey! I love the white chocolate macadamia nut combination. It’s always been a favorite. Just perfect for all those upcoming holiday cookie trays! Delicious work my friend! And as usual, fantastic video! Pinned!
I’m swooning over here. These really do look perfect! I LOVE macadamia nuts, like maybe a little too much (I can eat a lot in one sitting). Add some white chocolate and I love them even more! I’ll be trying these for sure!
O.M.G.!!! Thank You! Best cookie recipe ever!
Bread flour and not cake flour? Just making sure.
Correct!! I know bread flour seems weird, but it’s what makes these cookies special! Let me know if you have any other questions! Cheers, and thank you so much for stopping by! 🙂
3 cups is not the same as 13 1/2oz…. I’m assuming to go by 3 cups?
Hi Jenn,
3 cups of bread flour will weigh 13 1/2 ounces. Let me know if you have any other questions!
By weight!! Ahhh….. Yes gotcha! Thank you!
While the idea of a chocolate allergy breaks my heart (are there support groups?) these cookies are the perfect way to cope. Their texture looks like perfection!
Erin, You have me cracking up. You know, there actually might be a support group for chocolate allergies… if not maybe I should start one 🙂 Thanks for stopping by and the kind words, the texture of these cookies is like EVERYTHING. Dense, but light. Soft and melt in your mouth. I love ’em, thats for sure. My waist line, maybe not so much. lol. Cheers 😉
White chocolate mac nut cookies are my favorite also! And levain-style?! AMAZING.
Joanne, Thanks for stopping by! I totally HAD to make a chocolate levain style cookie I could actually eat. These definately fit the bill. I live for white chocolate macadamia nut cookies, always nice to find another foodie who agrees that those are the best! Cheers! 😉
Awesomeness!!!!!!!
They are beyond awesome… no words can describe how amazingly delicious (and addictive) these cookies are. 🙂 But to sum it up, they lasted a whole 24 hours… and that was with a lot of self restraint!