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Ideally soft and chewy, and extra thick, these buttery White Chocolate Macadamia Nut Cookies are overflowing with creamy white chocolate chips and rich macadamias. Unbelievably delicious with a melt in your mouth texture, this macadamia nut cookie recipe will quickly become a family favorite!

Featured comment: “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

Overhead photo of White Chocolate Macadamia Nut Cookies scattered out on a wire rack on a blue surface.

Update: This recipe was originally published in January 2015. I’made the article below to include more information about this macadamia nut cookie recipe. Plus, I’ve included step-by-step photos and a recipe video to show you *just* how quick and easy these soft and chewy 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 downright delicious!!

Angled up-close photo of white chocolate macadamia nut cookie dough in a glass bowl.

About these 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 nuts 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.

Overhead photo of white chocolate macadamia nut cookie dough rolled into individual balls on a parchment paper lined cookie sheet.

FAQs: frequently asked questions

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 macadamia white chocolate 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 whit choc and macadamia 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: 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.)
  6. Do not overbake the cookies.  If you want soft cookies, it is imperative you do not over-bake them! Take the cookies out of the oven as soon as the edges are very lightly golden brown. The center will still look under-done. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.

How many calories are in white chocolate chip cookies with macadamia nuts?

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.

Angled photo of White Chocolate Macadamia Nut Cookies scattered on top of each other on a wire rack on a blue surface.

How to make macadamia nut white chocolate 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.

  1. Prepare cookie dough – dry ingredients: In a medium sized mixing bowl, whisk together the flours, baking powder, baking soda and kosher salt.
  2. 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.
  3. Add dry ingredients to wet:Reduce speed to medium-low and slowly add the flour to the cookie dough. Mix until just incorporated!
  4. Add in chips and nuts: With a large rubber spatula, stir in the white chocolate chips and macadamia nuts.
  5. 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.
  6. Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  7. 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.
  8. 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.
  9. Cool: Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Enjoy! Enjoy macadamia cookies with a cold glass of milk, white chocolate hot drink or your favorite hot cocoa recipe. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

Tips for the best white chocolate nut cookies

  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. Do NOT overbeat the cookie dough.  You want the flour to be just incorporated.
  6. Chill the dough.  This is not a suggestions. This is a must.

Step-by-step photos: making macadamia nut cookies recipe

Overhead photo collage of how to make white chocolate macadamia nut cookies step by step with detailed written instructions on each photo.

Storing macadamia nut white chocolate cookies

How to keep macadamia and white chocolate 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 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.

Freezing cookie dough is incredibly simple! It’s perfect to have on hand whenever a craving for a soft and chewy cookie strikes!!

  1. 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.
  2. 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.
  3. 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.

Looking for more freezer friendly cookie recipes? Try these next: Banana Cookies, Cinnamon Cookie Recipe, Lemon Crinkle Cookies, Funnfetti Cookies Recipe, and Ultimate Chocolate Cookies (three types of chocolate!).

Overhead up-close photo of White Chocolate Macadamia Nut Cookies on a wire rack on a blue surface with shreds of white chocolate scattered around the cookies.

Recipe testimonials!

Here’s what readers are saying about these rich white chocolate and buttery macadamia nut cookies recipe:

  • “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
  • “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

Straight on shot of a stack of white chocolate macadamia nut cookies on a wire rack with the top cookie torn in half to show the soft and chewy interior.

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!

Cheyanne

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If you love these soft and chewy cookies bursting with rich white chocolate chips and sweet macadamia nuts, try one of these delicious recipes next:

The best White Chocolate Macadamia Nut Cookies recipe, plus step-by-step video👇

Overhead, landscape photo of White Chocolate Macadamia Nut Cookies scattered out on a wire rack on a blue surface.

White Chocolate Macadamia Nut Cookies

4.91 from 10 votes
Total Time: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 30 cookies
These White Chocolate Macadamia Nut Cookies are to die for delicious!! Soft and chewy, with a melt in your mouth texture and buttery crunch from the nuts, these cookies are impossible to put down!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Cookie Sheet
  • 1 Measuring Cups
  • 1 Mixing Bowls and Electric Mixer or Standing Mixer

Ingredients 

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

  1. 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.
  2. 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.
  3. Nuts: You can use any brand of macadamia nuts in this recipe.  For the best tasting cookies, I prefer roasted macadamia nuts!
  4. Storage: Cookies can be stored at room temperature, in an airtight container for up to one week.
Recipe yields 28-30 cookies.
Nutritional information is an approximation based upon 30 servings (1 cookie per serving).  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 215kcal    Carbohydrates: 24g    Protein: 3g    Fat: 12g    Saturated Fat: 6g    Cholesterol: 29mg    Sodium: 81mg    Potassium: 77mg    Fiber: 1g    Sugar: 14g    Vitamin A: 207IU    Vitamin C: 1mg    Calcium: 34mg    Iron: 1mg

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