Thick & Chewy White Chocolate Chip Macadamia Nut Cookies

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Thick & Chewy White Chocolate Chip Macadamia Nut Cookies are the BEST cookies ever! I bet that you didn’t know that white chocolate chip macadamia nut cookies are my absolute favourite cookie. Number one. Numero uno. The top cookie dog. These are it, folks, for my one true cookie love. So how is it that I haven’t ever made them and put them on this website? Sometimes I shake my head at myself. How did these cookies not make it on The Kitchen Magpie until 2018 for the love of Pete? I’ve been around almost 10 years now and I haven’t posted my favourite cookies.

Whoa. Ok. That’s a long time. I’m old.

How to Make White Chocolate Chip Macadamia Nut Cookies

What I have never understood about my love for these cookies is that I am not the hugest fan of white chocolate to begin with. Oh I will eat it, happily, but it’s never my first choice. However when you pair it with buttery vanilla cookies and luxuriously rich macadamia nuts suddenly I will eat a white chocolate chip cookie over all else.

Ingredients

• 3/4 cup of salted butter
• 1 tsp salt if using unsalted butter
• 1 cup of packed brown sugar
• 1/2 cup of granulated sugar
• 2 tsp vanilla
• 2 eggs
• 2 1/4 cups of all purpose flour
• 1 tsp baking soda
• 1 cup white chocolate chips
• 1 cup macadamia nuts

Instructions

1. Pre-heat your oven to 350 °F.
2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
3. When that is done, fold in the  chocolate chips and macadamia nuts by hand, and prepare to put them on some parchment paper lined cookie sheets.
4. Drop by rounded teaspoonful onto the baking sheets OR if you want to make huge cookies, use an ice cream scoop sized cookie scoop and drop them on the sheet, 6 to a sheet, well spaced apart.
5. Bake at 350 for 10-12 minutes, until golden brown and slightly underdone for the small cookies. Bake for 15-16 minutes for the large, 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.

These are the BEST white chocolate chip macadamia nut cookies that you are ever going to eat. I’ve tweaked my recipe so that they aren’t the paper thin cookies that bakeries and stores usually sell ( hey, I get it, macadamia nuts are crazy expensive) these are large and in charge macadamia nut cookies. They are thick and chewy. They are freaking amazing, is what they are.

They are the size of my hand as well, so winner winner cookies for dinner!

The ones shown below are the smaller version, as I played around with the sizing. The best size was the large ice cream scoop size shown above, as they baked up nice and thick. The normal tablespoon cookie dough scoop ones are smaller and no less delicious but if you want to get them thicker, you can refrigerate the dough for a bit before baking. They are already thicker than most macadamia cookies but you can make them thicker!

So there you are folks, my favourite cookie ever. I love these more than whipped shortbread, more than Vanishing Oatmeal Cookies and more than Cheesecake Chocolate Chip Cookies.

Who else would choose these as their top cookie?

Happy baking babes!

Love,

Karlynn

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Thick & Chewy White Chocolate Chip Macadamia Nut Cookies

These Thick and Chewy White Chocolate Chip Macadamia Nut Cookies are my favourite cookie in the world! This recipe yields thicker cookies than most and is the best recipe out there!

5 from 14 votes

Review Save RecipePrint

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

25 minutes

Course

Dessert

Cuisine

American

Servings

24

Calories

231

Author

Karlynn Johnston

Ingredients

• 3/4 cup of salted butter
• 1 teaspoon salt if using unsalted butter
• 1 cup of packed brown sugar
• 1/2 cup of granulated sugar
• 2 teaspoons vanilla
• 2 eggs
• 2 1/4 cups of all purpose flour
• 1 teaspoon baking soda
• 1 cup white chocolate chips
• 1 cup macadamia nuts

Instructions

1. Pre-heat your oven to 350 °F.
2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
3. When that is done, fold in the  chocolate chips and macadamia nuts by hand, and prepare to put them on some parchment paper lined cookie sheets.
4. Drop by rounded teaspoonful onto the baking sheets OR if you want to make huge cookies, use an ice cream scoop sized cookie scoop and drop them on the sheet, 6 to a sheet, well spaced apart.
5. Bake at 350 for 10-12 minutes, until golden brown and slightly underdone for the small cookies. Bake for 15-16 minutes for the large, 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.

Recipe Video

Recipe Notes

These make excellent large and chewy cookies! 

Nutrition Information

Calories: 231kcal, Carbohydrates: 27g, Protein: 2g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 215mg, Potassium: 73mg, Sugar: 17g, Vitamin A: 200IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 0.9mg

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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