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Ideally golden around the edges with wonderfully soft and chewy centers, these White Chocolate Macadamia Cookies are pure joy in every bite! Perfectly melt-in-your-mouth sweet and overflowing with creamy pools of white chocolate chips and buttery, salty nuts, this is the kind of cookie recipe you’ll dream about!

“These cookies are AMMMMAAAZZZINNNG. White chocolate and macadamia nuts are my husband’s absolute favourites. I had to hide a few cookies or he would probably have devoured the whole batch at one set!”

– SARA
Overhead photo of soft white chocolate macadamia nut cookies cooling on a small wire rack.

Update: This recipe was originally published in January 2015. I made updates to the article below to include more information about the best white chocolate macadamia nut cookie recipe.

Hi, friends! If you love a classic bakery-style cookie that’s overflowing with goodness and just melts in your mouth, this white chocolate macadamia nut cookies are about to become your new favorite. If a warm hug were a cookie, this would be it. But fair warning, they disappear faster than you can say their name:

Table of Contents

About these white chocolate macadamia cookies

This white chocolate and macadamia nut cookie recipe is what cozy baking dreams are made of— easy to make, crowd-pleasing, and utterly delicious.

Imagine: biting into a warm cookie with soft centers, crisp edges, and the perfect amount of chew; packed with rich, buttery white chocolate chips that melt into creamy pockets of sweetness, and toasty macadamia nuts that lend the ideal indulgent crunch. Each bite will truly keep you coming back for more.

Perfect for bake sales, holiday cookie platters, birthday tables, or simply on a Sunday afternoon with a cup of coffee or cold glass of milk, these cookies delivers bakery-style flavor without any hassles or complexities. If you’re looking for the best macadamia white chocolate chip cookie recipe, this is the only one you’ll ever need!

Why you’ll love this recipe

This chewy white chocolate and macadamia nut cookie recipe is delicious and perfect all year-round. Whether you’re a seasoned baker or a cookie rookie, this one’s a guaranteed win! Here’s why:

  • Dreamy Soft, Chewy Texture. And extra egg and brown sugar boost moisture and help create the ideal chewiness and soft-baked texture, while cold butter helps the cookies bake up nice and thick.
  • Balanced Flavor Harmony. White chocolate chips melt into creamy pockets of sweetness that are balanced by the crunch and savoriness of salted roasted macadamia nuts.
  • Simple to Make. No complicated baking techniques or special culinary tools— just classic creaming, scooping, and baking.
  • Inspired by Famous Classics. The cookie dough for this macadamia white chocolate cookie recipe was inspired by the famous Levain Bakery and the legendary Jacques Torres. I combined their cookie techniques to create a cookie that is, literally and humbly, perfection.
  • Crowd-Pleasing, All-Season Favorite. Rich, buttery, and sweet with the perfect nutty crunch, these white chocolate chip macadamia nut cookies are a loved by kids and adults alike. They never last long!
  • Flexible and Customizable Recipe. Add shredded coconut, swap baking chips, drizzle with white chocolate sauce, and more to create macadamia white chocolate chip cookies perfect for YOU. 

Looking for more delicious cookie recipes? Try these next: Cake Mix Cookies Bars, Banana Cookies, Cinnamon Sugar Cookies Recipe, and Lemon Crinkle 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
Close-up angled photo of a bowl of raw cookie dough with white chocolate chips and macadamia nuts.

Ingredients for macadamia white chocolate chip cookies

  • Flour: A combination of cake flour and bread flour provides the base structure for soft white chocolate macadamia cookies. Cake flour makes the cookies soft while bread flour lends extra chewiness. Be sure to spoon and level when measuring for accuracy.
  • Baking Soda and Baking Powder: These leaveners help with that perfect lift.
  • Kosher Salt: Helps balance the white chocolate’s sweetness.
  • Unsalted Butter: Gives each white chocolate chip macadamia nut cookie its signature chew and luscious buttery flavor.
  • Brown Sugar: Lends moisture, caramel-like flavor, and chewiness. 
  • Granulated Sugar: For sweetness and golden crispness around the edges.
  • Large Eggs: Provide richness and structure. 
  • Pure Vanilla Extract: Gives welcoming, inviting flavor. 
  • White Chocolate Chips or Chunks: Use high quality sweet white chocolate chips or bars for creamy sweetness in every bite.
  • Macadamia Nuts: Lend buttery, nutty flavor, a hint of saltiness, and a gentle crunch. Be sure to lightly toast the nuts for deeper flavor.

If you’ve got leftover macadamias, put them to good use in this macadamia nut pancakes recipe.

Recipe variations

  • Extra Soft Cookies: Add ½ to 1 teaspoon cornstarch to the flour mixture for cookies with extra softness. 
  • Chocolate Deluxe: Swap out half of the white chocolate for milk or dark chocolate chunks or chips.
  • Tropical Twist: Swap some of the mix-ins for toasted coconut flakes and chopped dried pineapple for a cookie that’ll transport you to the beaches of Hawaii.
  • Sea Salt Finish: Give your cookies a bakery-style finish by sprinkling some flaky sea salt crystals directly on top right after baking.
  • Brown Butter Upgrade: Add a gourmet touch to your cookies by swapping the butter for browned butter, just make sure to cool it completely before using.
  • Cranberry Macadamia Cookie: Swap out some or all of the white chocolate and use dried cranberries for a festively tangy twist.

Chef expert tips for perfect white chocolate and macadamia nut cookies every time

  • Use a combination of cake flour and bread flour. Cake flour gives the cookies a wonderfully soft texture, while the bread flour lends chewiness. If you are in a pinch, you can swap the bread flour out for all-purpose flour, but don’t substitute the cake flour. 
  • 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. Cold ingredients are what make these cookies thick.
  • Use roasted macadamia nuts. You can use any brand of macadamia, but just make sure they’re roasted or toast them yourself. Roasted nuts have a more intense flavor that really shines in these white chocolate chip macadamia nut cookies.
  • Do NOT over-beat the cookie dough. You want the flour to be just incorporated.
  • Roll TALL cookie balls. For a bakery-thick white chocolate and macadamia nut cookies recipe, roll the dough into taller mounds versus perfect balls before baking.
  • Chill the dough. This isn’t a suggestion. You must chill the dough if you want bakery-style goodness.
  • Don’t over-bake. Remove the cookies when edges just turn lightly golden. The centers should look soft and slightly underdone—they’ll finish cooking through on the hot pan.

Step-by-step photos: making this recipe at home 

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use white chocolate bars instead of chips?

Absolutely! I actually prefer to use bars if I have them on hand because chopped white chocolate melts creamier and creates gooey puddles of white chocolate bliss throughout the cookie. 

What’s the best white chocolate to use? 

That definitely depends upon your personal preference and what you’ve got access to. However, Ghirardelli and Guittard are my top picks for creamy, real white chocolate flavor. But obviously use whatever high-quality brand you love. 

Are macadamia nuts necessary?

They’re traditional if you’re looking for the classic white chocolate chip macadamia nut cookie. But you can swap them out for cashews, almonds, or pecans in a pinch. And, if you need to make this cookie recipe nut free, simply omit the macadamia nuts entirely or replace them with white chocolate chunks or even chopped pretzels for a little crunch.

Do I need to toast the macadamia nuts first?

While that’s entirely optional, I do recommend it. Lightly toasting the macadamia nuts enhances their flavor and lends more crunch to this white chocolate and macadamia nut cookies recipe. If you don’t want to take the time to toast them yourself, I suggest just purchasing roasted and salted macadamias—they work beautifully here.

Can I make these gluten-free?

You can swap out the flour blend for a 1:1 gluten-free flour blend with xanthan gum for structure. However, please note the texture may vary.

Why are my cookies flat?

If you’re macadamia nut and white chocolate chip cookies turn out sad and flat versus rad and thick, chances are very good that either your ingredients were warm or you didn’t chill the cookie dough for the recommended amount of time.

Do I need to chill the dough?

If you’re looking for thick and chewy cookies, you’ll want to chill the dough. Plus, chilling prevents spreading and enhances flavor. I recommend chilling it for at least 1 to 2 hours if you can. After chilling, allow your cookie dough to sit out at room temperature for 5-10 minutes to make the cookies easier to roll out.

Close-up photo of a macadamia and white chocolate cookie.

serving soft white chocolate macadamia cookies

Unique serving suggestions

  • Drizzle or Dip Them: Either dip each white chocolate macadamia cookie with melted white chocolate or drizzle with salted caramel sauce for a fancy finish.
  • Cookie Ice Cream Sandwich: Sandwich two macadamia cookies with vanilla ice cream or coconut ice cream for the ultimate ice cream sandwich experience.
  • Crumble and Layer: Crumble the cookies and use them as a garnish over cheesecake, ice cream sundaes, or whipped yogurt for a quick dessert topping.

Storing leftovers

To ensure this white chocolate and macadamia nut cookies recipe stays softer for longer, be sure you store them properly:

  • Room Temperature Storage: Allow the cookies to cool completely to room temperature before storing in an airtight container for up to 1 week. I recommend you add a slice of bread to the container to help keep the white chocolate macadamia cookies soft. Just make sure you remove the slice of bread when it becomes stale and replace it with a fresh slice.
  • Freezing Cookie Dough: Scoop and roll the dough into balls and flash-freeze on a wax or parchment-lined pan before transferring to a freezer-safe storage bag. Store in the freezer 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.
  • Freezing Baked Cookies: Allow the cookies to cool and then store in a freezer-safe bag (separated by parchment to prevent sticking) for up to 3 months. 
    • Thaw the cookies at room temperature before enjoying or reheating according to below.
  • Reheating Cookies: Warm cookies in a 300°F oven for 3–5 minutes or microwave each for 10-15 seconds to revive that soft and chewy, fresh-from-the-oven magic. 
Close-up, straight on photo of a stack of five of the best white chocolate and macadamia cookies.

Golden, chewy, soft, buttery, and bursting with creamy white chocolate and nutty macadamia crunch, these cookies are the darn definition of bakery-goodness made easy. Whether your a novice baking a batch for friends or a pro baking for a holiday cookie exchange, one bit of this white chocolate and macadamia nut cookie recipe and you may never go back to plain chocolate chip cookies every again.

I hope you try it out and don’t forget to come back and let me know how it went over—I love celebrating your kitchen wins alongside you! Until next time, friends, cheers.

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

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:

Overhead, landscape photo of 10 white chocolate macadamia cookies cooling on a wire rack.

Best White Chocolate and Macadamia Cookies

4.91 from 10 votes
Author: Cheyanne Holzworth
Total Time: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 30 cookies
Print Recipe Pin Recipe
Ideally golden on the edges with a wonderfully soft and chewy center, these White Chocolate Macadamia Cookies are pure joy in every bite! Perfectly melt-in-your-mouth sweet and overflowing with creamy white chocolate and buttery, salty nuts, this is the kind of cookie recipe you'll dream about!

Equipment

  • 1 Cookie Sheet
  • 1 Measuring Cups
  • 1 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 or Chunks – plus more for topping cookie dough balls
  • 1 Cup Toasted Macadamia Nuts – roughly chopped (SEE NOTES)

Instructions

  • Prepare cookie dough – dry ingredients: To a medium sized mixing bowl, add both flours, baking powder, baking soda, and kosher salt. Grab a whisk and stir the ingredients together. Then set the bowl aside.
  • 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 to 2 minutes, 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 ALMOST incorporated – taking care not to over-mix the cookie dough.
  • Add in white chocolate chips and macadamia nuts: Dump the white chocolate chips and macadamia nuts into the bowl and use a large rubber spatula to fold the ingredients until the dough is JUST mixed together.
  • Chill dough: Press a piece of plastic wrap against the top of the cooke dough to cover it and then place the dough in the refrigerator for at least 2-3 hours, or up to 3 days. 
    (Note: 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 and prepare cookie pans: Arrange oven rack to the center position and then preheat the oven to 350-degrees Fahrenheit. 
    Line two large baking sheets with parchment paper or silicone baking mats.  Then set them aside.
  • Scoop and roll dough into balls: Roll the dough into TALL balls, about 3 tablespoons each (or 1.5 ounces each), rolling the balls to be taller rather than wide or perfectly circular – this will ensure cookies will bake up thick versus thin. 
    Transfer the balls of cookie dough onto the prepared cookie sheet and arrange them to be 3 inches apart. Next, press a few white chocolate chips on top of the dough balls if desired. 
  • Bake macadamia white chocolate chip cookies: Transfer the cookie dough balls to the preheated oven and bake for 11-13 minutes, or until the edges are just beginning to turn light golden brown and the middles still look soft and underdone.  
    (Note: The cookies should look under-baked, but they will continue to bake on the cookie sheet in next step. DO NOT over-bake the cookies.)
  • Cool white chocolate macadamia cookies: Remove the pan from oven and place onto a wire rack. Allow the cookies to cool on the cookie sheet for 5 minutes and then transfer them to the wire rack to cool completely.
  • Enjoy white chocolate and macadamia nut cookies: Enjoy cookies with a tall glass of milk, hot chocolate, a cookie cocktail, or espresso martini.
    Alternatively, 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.]
  5. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  7. Recipe yields 28-30 cookies.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate 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    Polyunsaturated Fat: 1g    Monounsaturated Fat: 5g    Trans Fat: 0.2g    Cholesterol: 30mg    Sodium: 82mg    Potassium: 78mg    Fiber: 1g    Sugar: 14g    Vitamin A: 210IU    Vitamin C: 0.1mg    Calcium: 35mg    Iron: 0.4mg
Course: Dessert
Cuisine: American

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