Best-Ever White Chocolate Macadamia Nut Cookies

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Best-Ever White Chocolate Macadamia Nut Cookies!  These cookies are thick, soft, and buttery and chewy, exactly what you want right? It’s so heavenly when you get that taste of sweet white chocolate and a bit of salty macadamia nuts in each wonderful cookie bite!

Simply awesome!! Double the recipe for holidays! More cookies? Check out these Chocolate Macadamia Cookies, these Best-Ever Samoa Chocolate Chip Cookies and these Best-Ever Chocolate Chip Cookies! Scrumptious!

White Chocolate Macadamia Nut Cookies

If you’re a cookie freak, like a bunch of cookie monsters I think you are, you’ll also love these Perfect Chocolate Chip Cookies, these Double Chocolate Peanut Butter, Chocolate Chip Cookies, these Soft Sugar Cookies, these Red Velvet Levain Cookies and our famous “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies!

Seriously, anytime is cookie time, right?  I have many, sweet memories of baking tons of homemade cookies with friends and family, and this cookie recipe is definitely one we cherish.

Thank goodness even on a bad day, cookies always make everything better.  Especially these White Chocolate Macadamia Nut Cookies! 

Best-Ever White Chocolate Macadamia Nut Cookies

Why We Love Macadamia Nuts & Their Benefits!

I love good, delicious homemade old-fashioned cookies, and these White Chocolate Macadamia Nut Cookies are some of the BEST-EVER with their chewy centers!

Tradition of baking cookies like these has been carried down from generation to generation. I particularly like using dry roasted salted macadamia nuts with the sweet white chocolate chip morsels for the sweet and salty flavor effect.

These Best-Ever White Chocolate Macadamia Cookies are chewy, nutty, buttery, white chocolate chip cookies chocked full of crunchy macadamia nuts. Macadamia nuts have a sweet taste and are rich source of energy.

Macadamia nuts are really creamy and tasty! They’re also good for you because they contain healthy fats, protein, carbohydrates, fiber and powerful antioxidants and important minerals.

Macadamia nuts are an excellent source of unsaturated fats, which, when eaten instead of saturated fat, which has been linked to a reduced risk of heart disease.

Happily you can have these cookies in your paws in 30 minutes or less total time!

Best-Ever White Chocolate Macadamia Nut Cookies

Ingredients You Need for the Best-Ever White Chocolate Macadamia Nut Cookies

How to Make My White Chocolate Macadamia Nut Cookie Recipe

  1. Heat oven to 350°F.
  2. In a large mixing bowl using a hand mixer or bowl of a stand mixer, cream the butter and sugars until light and fluffy.
  3. Add the egg and vanilla and mix until incorporated without overmixing.
  4. Mix the wet ingredients in the dry ingredients of flour, baking soda and salt gradually until just incorporated.

Reese's Pieces Cookies

Adding the White Chocolate Chips and Macadamia Nuts, Then Bake!

  1. Fold in white baking chips or bar chunks and nuts.
  2. Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. These cookies are thick, but if you want super thick, scoop dough balls and place in fridge for 15-30 minutes and bake until slightly golden brown.
  3. Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are light golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
  4. Cool 5-10 minutes; remove from cookie sheet to wire rack.
  5. Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Best-Ever White Chocolate Macadamia Nut Cookies

Best White Chocolate Macadamia Nut Cookie Sizes & Baking

  • Large cookie scoop is 1/4 cup – bake 12-14 minutes and preferred!  (12 cookies)
  • Medium cookie scoop is approx 2 tablespoons – bake 10-12 minutes (16 cookies)
  • Small cookie scoop is 1 tablespoon – bake 8-10 minutes (24 cookies)

Storing Cookies 

  • Store cookies in an airtight container at room temperature for 3-4 days.

Freezing Cookies

  • Freeze baked cookies in an airtight container or zip-top bag for up to 30 days in freezer and thaw at room temperature.

Best-Ever White Chocolate Macadamia Nut Cookies

 

Best-Ever White Chocolate Macadamia Nut CookiesThese are an extremely popular cookie recipe during the holidays for sure.  One of Santa’s favorite cookies for sure!  Let’s bake some of these Best White Chocolate Macadamia Nut Cookies up in here!!

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Best-Ever White Chocolate Macadamia Nut Cookies

Best-Ever White Chocolate Macadamia Nut Cookies

Kim Lange
These cookies are thick, soft, and buttery and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate and a bit of salty macadamia nuts. Simply awesome!! Double recipe for holidays!
4.23 from 467 votes
Prep Time 15 minutes
Cook Time 8 minutes
Course Dessert
Servings 13 Jumbo Cookies
Calories 319 kcal

Ingredients
  

  • ½ cup unsalted butter 1 stick, room temp or cool
  • ¼ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour make sure to measure flour correctly
  • 1 teaspoon baking soda
  • ½ teaspoon salt or can add sea salt on top after baking
  • 1 cup Ghiradelli White Chocolate Chips or white chocolate chunks, chopped, add more depending on your tastes.
  • ½ cup coarsely chopped roasted salted macadamia nuts

Instructions
 

  • Heat oven to 350°F.
  • In a large mixing bowl using a mixer, cream the butter and sugars until light and fluffy.
  • Add the egg and vanilla and mix until incorporated.
  • Stir in flour, baking soda and salt gradually until just incorporated.
  • Mix in white baking chips or bar chunks and nuts.
  • Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. These cookies are thick, but if you want super thick, scoop cookie dough balls and place in fridge for 15-30 minutes and bake until slightly golden brown.
  • Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are slightly golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
  • Cool 5-10 minutes; remove from cookie sheet to wire rack.
  • Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

Notes

Cookie Sizes
  • large cookie scoop is 1/4 cup - bake 12-14 minutes and preferred!  (12 cookies)
  • medium cookie scoop is approx 2 tablespoons - bake 10-12 minutes (16 cookies)
  • small cookie scoop is 1 tablespoon - bake 8-10 minutes (24 cookies)
If you want these more golden brown - use 1/2 cup brown sugar and 1/4 cup granulated sugar.  
Optional: Add 1/2 cups dried cranberries to recipe if you want!
 

Nutrition

Calories: 319kcalCarbohydrates: 39gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 37mgSodium: 166mgPotassium: 100mgFiber: 1gSugar: 26gVitamin A: 261IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword christmas cookies, cookies, macadamia nuts, white chocolate, white chocolate chip cookies
Tried This Recipe?Let us know how it was by commenting below!

Cookies inspired by my Perfect Chocolate Chip Cookies

 

 

45 Comments

  1. These cookies were a bit!! The directions were amazing and really set me up for success!!! They were soo tasty and will be making them again!

  2. These cookies are like manna from Heaven. I may be a bit prejudice since I have always preferred white chocolate over dark. Paired with macadamia nuts puts white chocolate over the top. You will definitely want to double the recipe as they won’t last.

  3. Hi Elizabeth! Updated, keep in mind the calories showing are for the jumbo sized cookies, for smaller cookies it will be a lot less for sure! Enjoy!!! πŸ˜‰

  4. What is the calorie content for these cookies? They look so yummy but I am counting calories so I want to be sure I don’t eat too many!

  5. Depending on how big you want the cookies, smallest being 1 tablespoon, medium about 1/2 – 2 tablespoons, for large – 3 tablespoons and jumbo – 1/4 cup and with each size adjusting time in the oven for baking. I think medium is probably the most popular, but any size is good! Hope this helps some? Happy Holidays!

  6. Hi Brenda! Preheat oven to 325 degrees Fahrenheit. Line cookie sheet with parchment paper or aluminum foil (optional). Toast nuts for 10-12 minutes, or until lightly browned. Be watchful, careful to not allow nuts to burn. Toss them around or shake pan every couple of minutes if you wish. Allow to cool. Store tightly covered for up to a week

  7. Hi Kim — How do you roast macadamia nuts if you can’t find them at the grocery store?

  8. Husband devoured a dozen on his own about 20 minutes after I finished them. They’re pretty darned good. Definitely a win in our home!!

  9. You can use whatever flavor chocolate chips you want, but white chocolate chips are not semi-sweet chocolate chips if that is what you asking. Use Nestle’s or Ghirardelli’s or whatever you like.

  10. Just made for my family. You are not kidding that the batter will be stiff, it is a workout to get the flour folded into the creamed butter if you do not have a mixer. The end result is well worth it. After 20 minutes (11 minutes baking, 9 minutes cooling), my spouse and children we raving at how good they were.

  11. I’m sorry it didn’t work out for you Paulina. I’ve made these many times and never had that issue. The recipes you looked at were probably for a half batch, this is a larger batch. It does sound like you had too much flour regardless or you didn’t add enough butter? You’re right, something was not right. πŸ™

  12. I made these cookies today, followed the recipes exactly and they did not melt or turn into cookies at all. The dough was stiff and hard and never melted in the oven. They kept the exact shape when I put them into the oven. I looked up other recipes and this one had more flour than any of them. Wonder if that was the problem. I would not make these again πŸ™

  13. These cookies were everything I wanted! Adding this to my list of cookies to make regularly!

  14. Kim – these look so so good! I love white chocolate, especially if there are macadamia nuts involved – they are a match made in cookie heaven! Thanks for this recipe – pinning!

  15. Made these this morning! Had been meaning to make them ages! Absolutely gorgeous, like the mall cookies ;). But SO much better! Thank you for the recipe Kim!

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