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3.71 from 95 votes

Best-Ever White Chocolate Macadamia Nut Cookies

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!!
Prep Time10 mins
Cook Time10 mins
Servings: 36 Cookies
Author: Kim Lange


  • 1 cup unsalted butter 2 sticks, room temperature
  • 1 cup dark or light brown sugar packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped
  • 1 cup coarsely chopped roasted salted macadamia nuts approx. 4 1/2 ounces


  • Heat oven to 350°F.
  • Cream sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy. (about 3-5 mins)
  • Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).
  • Stir in white baking chips or bar chunks and nuts.
  • Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 10 to 12 minutes or until light brown.
  • Cool 5 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.


Optional: Add 1 & 1/2 cups dried cranberries for a whole recipe if you want!