White Chocolate Macadamia Nut Cookies Recipe

These white chocolate macadamia nut cookies are total crowd-pleasers! They come out soft and chewy, packed full of creamy white chocolate and that crunchy, nutty goodness from macadamia nuts. Take it from me, trying to stop at just one (or two, or maybe three) will be a real challenge!

Why you’ll love these delicious chocolatey nutty cookies

• If you love the combo of sweet, creamy white chocolate with crunchy nuts, these cookies are right up your alley!
• This recipe is simple enough to bake with kids, making it a fun way to spend some quality family time in the kitchen.
• The dough freezes beautifully, so you can make a big batch ahead and bake fresh, warm cookies anytime you want.
• All the ingredients are 100% vegetarian-friendly, which is great for many diets and lifestyles.

What ingredients do need?

• All-purpose flour
• Baking soda
• Cornstarch
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• White chocolate chips
• Macadamia nuts

What do I serve these cookies with?

White chocolate macadamia nut cookies are a classic treat that pairs well with so many things.

If you want to keep it simple (and honestly, who doesn’t?), grab a cold glass of milk or some refreshing water—this combo always hits the spot.

Feeling a bit more creative? Serve these cookies alongside a scoop of vanilla ice cream or some fresh fruit for a fun twist. You might even try pairing them with savory dips for a surprising flavor combo.

One of my favorite ways is enjoying these cookies with a creamy strawberry mousse or a smooth, rich crème brûlée—the sweet nutty flavors really complement each other.

No matter how you serve them, these cookies are sure to be a big hit!

What are macadamia nuts?

Macadamia nuts come from Australia, where people have loved their buttery, rich flavor for a long time.

They started spreading across the world back in the 1800s, and now they grow in warm, tropical regions all over.

These little nuts have a tough shell and offer a lovely creamy, buttery crunch that’s perfect for cookies and other treats.

Should you toast macadamia nuts for cookies?

For this recipe, we keep it simple and don’t toast the macadamia nuts. But if you want to boost their flavor, toasting is a fantastic way to go.

Toasting brings out deeper, richer nutty flavors, making your cookies even tastier.

It’s easy to do: just spread the nuts on a baking sheet and toast them in a 350°F oven for about 10 minutes.

You’ll know they’re done when they turn a lovely golden brown and your kitchen fills with that warm, nutty smell that makes you hungry.

Make sure they’re fully cooled before mixing them into your cookie dough!

What are the best white chocolate chips to use?

Choosing good-quality white chocolate chips can really make a difference in your cookies’ flavor and texture.

I personally love Ghirardelli white chocolate chips—they melt beautifully and have a sweeter taste, giving you those soft, luscious bites everyone loves.

If you prefer a classic option, Nestle Toll House chips are reliable, easy to find, and always tasty.

On a budget? Don’t worry! Walmart brand white chocolate chips do a solid job; they’re a bit less sweet but still provide great cookie results.

What happens if I don’t chill the cookie dough?

Skipping chilling might feel like a time-saver when life gets busy, but it usually means your cookies will spread out too much, becoming thin and losing that perfect shape.

Chilling lets the dough firm up, so the cookies hold their shape and get that ideal texture we all love.

Pressed for time? Try freezing the dough for just 20 to 30 minutes—that quick chill still gives you great baking results.

Recipe notes and expert tips

• Butter
  If salted butter is all you’ve got, no worries! Just leave out the extra salt in the recipe and everything will turn out perfectly.
• Nuts
  I prefer lightly salted macadamia nuts because the subtle saltiness enhances the flavors and balances the sweet perfectly.
• Chill out
  Don’t skip chilling your dough! This step is key to cookies that don’t spread too thin and keep their shape and chewy texture.
• Prepare your tray
  Line your baking sheet with parchment paper or a silicone baking mat—this prevents sticking and makes cleaning up so much easier.

How to make white chocolate chip macadamia nut cookies with clear, step-by-step directions.

Baking these white chocolate macadamia nut cookies is easier than you think. Follow these easy instructions and you’ll have soft, warm cookies that practically melt in your mouth

Right below, you’ll find a handy printable recipe card with all the measurements in US and metric units to make your baking smoother.

First, whisk together your flour, baking soda, cornstarch, and salt in a large bowl. Mix until everything is blended well, and set aside.

Next, use your stand mixer or handheld mixer to cream the butter along with the granulated and brown sugars until the mixture is light, fluffy, and smooth. This starts your cookies off perfectly!

Once you get that creamy texture, add the egg and vanilla extract, then mix again until combined and silky smooth.

Whisk the flour, baking soda, cornstarch, and salt thoroughly so they’re well incorporated and ready for the next step.

Beat your butter and sugar until it’s light and fluffy—that’s your cookie base looking just right!

Slowly stir in the flour mixture until just combined. Be careful not to overmix here—it can make the cookies tough instead of tender.

Then gently fold in the white chocolate chips and macadamia nuts with a rubber spatula, spreading them evenly throughout the dough.

Wrap your dough tightly in plastic wrap and chill it in the fridge for at least 2 hours. Trust me, this wait makes a big difference in the flavor and texture.

When you’re ready to bake, preheat your oven to 350°F (175°C).

Use a cookie scoop about 1.5 tablespoons in size to drop dough balls onto your lined baking sheet. Space them about 2 inches apart so they can spread just right without sticking together.

Place your scooped dough on a baking sheet lined with parchment paper or a silicone mat—this keeps them from sticking and makes cleanup a breeze.

Bake your cookies for 12 to 13 minutes. You’re looking for edges that turn a light golden color while the centers look set but still soft and tender.

Once out of the oven, let the cookies rest on the baking sheet for a few minutes to firm up before carefully transferring them to a wire rack to cool completely.

And then comes the best part—time to eat! These buttery, sweet cookies will have everyone asking for seconds.

I hope baking and sharing these white chocolate macadamia nut cookies brings you as much happiness as they do for me every time I make them!

Please leave a comment below and let me know how your batch came out or if you have any questions—I’m always here to help you through your baking journey.

Equipment

• Silicone baking mat
• Stand mixer or
• Electric handheld mixer
• Mixing bowl
• Cookie scoop