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White chocolate chip macadamia nut cookies are a favorite among many for good reason – they are my VERY favorite cookie when I want a decadent treat! These cookies are soft, rich, and chewy, with a slight crunch from the macadamia nuts. The macadamias add a buttery, nutty flavor that contrasts nicely with the flavor of the white chocolate chips.
Why I Think You’ll Love This Recipe
- These cookies are ready to bake in 10 minutes and easy enough for kids to tackle (these are my daughter’s favorite cookies, so she makes them, as you can see!)
- Loaded up with macadamia nuts, these unique-tasting cookies are a decadent treat.
Easy White Chocolate Macadamia Nut Cookies
These cookies are one of the few that are thick and chewy, and they are the epitome of comfort and indulgence, which makes for a great cookie. These cookies offer a unique twist with the added crunch of macadamia nuts, setting them apart from my other popular cookie choice, the classic thick and chewy chocolate chip cookie that readers can’t get enough of.
How To Toast Macadamia Nuts
Toasting macadamia nuts in your oven helps bring out their bright, buttery flavor. Bake them on a cookie tray at 350°F for about 10 minutes, stirring every 1-2 minutes to ensure they do not burn. (they can burn fast!)They should be lightly browned and hot. Let them cool, then use them in the recipe.
How To Make Sure Your Cookies Don’t Stick
Lining a pan with parchment paper is always a great way to prevent sticking. You can re-use parchment paper several times if desired as well.If you want something more affordable and reusable, try silicone baking mats! Silicone baking mats can be heated up to 428°F in the oven and can be used for many years of baking.
How to Make White Chocolate Chip Macadamia Nut Cookies
These easy one-bowl cookies can be made quickly, and you can have them ready before your oven is done heating up!
- Preheat the oven to 350 °F. Cream the butter and sugar, add the eggs and vanilla, and then beat in the flour, baking soda, and salt.
- Fold in the chocolate chips and macadamia nuts by hand.
- Drop by heaping tablespoon onto the baking sheets.
- Bake at 350 for 10-12 minutes until golden brown.
Karlynn’s Tips & Tricks
- Make these nice and thick using a two tablespoon cookie scoop. The normal single tablespoon cookie dough scoop ones are smaller but no less delicious!
- If you want them even thicker, refrigerate the dough for 10-15 minutes before baking.
White chocolate is great but not usually my first choice. However, when you pair it with these buttery vanilla cookies and luxuriously rich macadamia nuts, suddenly, I will eat several of these cookies and enjoy every bite!
Who else would choose these as their top cookie?
Happy baking!
Love,
Karlynn
More Delicious Cookie Recipes
Thick and Chewy White Chocolate Macadamia Nut Cookies
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 24 cookies
- Calories
- 232
- Author
- Karlynn Johnston
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup macadamia nuts toasted if desired
Instructions
- Preheat your oven to 350 °F. Get out two baking sheets and line with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium-sized bowl. Set aside.
- In a bowl attached to a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugar until it’s light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla.
- Slowly, on low speed, beat in the flour mixture until fully incorporated.
- Once that is done, fold in the white chocolate chips and macadamia nuts by hand.
- Drop by tablespoonful onto the prepared baking sheets. You can use a tablespoon-sized cookie scoop as well.
- Bake in the preheated oven for 10-12 minutes, until golden brown and slightly underdone, checking to make sure that the edges are baked completely and the middle is almost baked through but not quite. Cool on the sheets completely.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Recipe Video
Recipe Notes
- Play around with the amounts of nuts you want to add. They are pricey, but you can add in another half cup if wanted!
- Toasting the macadamia nuts adds a depth of flavor that can’t be beat!
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Rochelle says
Perfect
Tracie Kling says
Love these cookies! I usually make ‘Big, Fat, Chewy Chocolate Cookies’ and wanted something different. It was more costly but well worth the expense! The cost for macadamia nuts are atrocious today. I’m unaware of how much they cost a year ago; Today, November 11, 2023 I bought a bag of salted, macadamia nuts from Costco for $24.00; imported from Hawaii. The recent unfortunate (planned in my opinion) fires in Maui could possibly be a reason why they’re so expensive; but then again, I don’t know if they were much cheaper before. I didn’t realize them being so much. Regardless, the cookies are AMAZING!
Toni says
Absolutely the best white chocolate macadamia nut cookie recipe 😁 I baked them in my Ninja wood fire grill . Thank you for sharing your recipe 👍👍😁
Jen Fisher says
I halved the recipe, baked it in an 8″ round cake pan, carefully (and cleverly, I might add!) packed it, then shipped it off to my son-in-law who is deployed overseas. It arrived in one piece and was devoured by him and his fellow soldiers who loved your recipe as much as I do. I made your recipe last Christmas and made individual cookies that time. Everyone loved them!
Shari says
These turned out so good!! Not too sweet, just right.. Thank you 😊
Susan says
My favourite cookies by a long shot!!!! Perfection every single time. Each time I have baked these my butter has been cold. I just let my mixer do the job of softening while I get the rest of the ingredients ready. Once I add the sugar and vanilla the butter softens a lot more. I also add some salt even though my butter is salted. I think using the cold butter helps the cookies not spread out too thin. I always use butter to bake with unless recipe calls for margarine or other fat.
maricela alvarez says
Dear lord they are so delicious !!!
Sharee Booth says
They are delicious and I also added a 3.4 0z box of instant white chocolate…my crew said they are better than subway cookies lol….thank u for this recipe
Sav says
Is the butter supposed to be room temp? Cold?
maricela alvarez says
room temp
Kelly says
Just baked a batch and these are amazing! Thanks for an awesome recipe!! 😋
Alberta says
Made as directed only replaced the white chocolate chips with sweetened coconut flakes. (Not a fan of white chocolate) and added an extra 1/4 cup of macadamia nuts.
Used a small cookie scoop and got a whopping 80 cookies!!
At that, only 13.3 grams of carbs for 2 cookies!! Fits my diabetic sweet craving without the cold flavor/taste of the erythritol. Love it!!!!
Nutrition Facts
Serving size: 2
Servings: 40
Amount per serving
Calories 127
% Daily Value*
Total Fat 7.8g 10%
Saturated Fat 3.6g 18%
Cholesterol 17mg 6%
Sodium 69mg 3%
Total Carbohydrate 13.3g 5%
Dietary Fiber 0.8g 3%
Total Sugars 7.3g
Protein 1.6g
Vitamin D 3mcg 16%
Calcium 10mg 1%
Iron 1mg 3%
Potassium 32mg 1%
Lori says
These cookies are bakery quality. Made the recipe as written. So delicious. I recommend using Ghirardelli white chocolate chips for the best taste.
Stephanie Svoboda says
Came out super flat and thin. I used a scooper to make them round balls. The only thing I did was spray the pan.
Vincent says
Stephanie. The reason that the cookies came out flat. Is because you sprayed the pan. Do not spray the pan next time and the cookies will come out perfect.
Chris says
OMG! These are so good! Hubby cannot stop eating these cookies. Will definitely make these again.
Margie says
These were sooooo good! Will be making again.
Ingrid says
Light crispy fluffy and buttery! Great recipe I will make again.
anabelle says
amazing!!
Paulette Hackett says
This is similar to the recipe I have been using for 35 years..but mine also calls for shredded coconut & sour cream..super cookies..
Patty says
Can you please share? Sounds amazing!
Maddie says
Hello! Your recipe looks delicious! I’m just curious as to how it could take 9 hours and 19 minutes to prep and 9 hours and 19 minutes to bake…? I know that’s not correct, you might consider fixing it though.
Jamee says
These look delicious by the way ! Definitely will try out but with almonds 🙂
John Peter Pratt says
These were the best! THanks!
Krista P says
These were delicious! I have to bake these up agaibn!
Jacque Hastert says
These cookies are making my mouth water. I wish I had a batch right now.
Kimberly @ The Daring Gourmet says
Those look perfect and I’m totally craving some right now!
Amanda says
Chewy cookies are the best… especially white chocolate chip macadamia nut ones!
Sabrina says
I love thick and chewy cookies! This is the perfect afternoon treat!
Jen says
I really don’t like white chocolate either so I’ve never been tempted to try these. I’m totally convinced I’ve been missing out now!
Katelyn says
These cookies have been extremely temperamental for me. I have made them multiple times. Sometimes they are fluffy and don’t spread, other times they spread real thin. I can’t figure out what is going on. They are delicious either way but obviously super thin cookies don’t look as pretty.
Paula - bell'alimento says
I love my cookies chewy!