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Thick & Chewy White Chocolate Chip Macadamia Nut Cookies

Nothing beats a white chocolate chip macadamia nut cookie for a treat. These buttery, chewy, and utterly decadent cookies are a must-bake!

close up stack of 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.

stack of Thick & Chewy White Chocolate Chip Macadamia Nut Cookies

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.
top down shot of White Chocolate Chip Macadamia Nut Cookies

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!

Macadamia Nut Cookies as big as a size of a hand

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!

stack of smaller sizes Chocolate Chip Macadamia Nut Cookies in a white plate

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

Thick and Chewy White Chocolate Macadamia Nut Cookies

Nothing beats a white chocolate chip macadamia nut cookie for a treat. These buttery, chewy, and utterly decadent cookies are a must-bake!
5 from 69 votes
close up stack of Macadamia Nut Cookies
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Dessert
Cuisine
American
Servings
24
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

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 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!

Nutrition Information

Calories: 232kcal, Carbohydrates: 27g, Protein: 3g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 204mg, Potassium: 75mg, Fiber: 1g, Sugar: 18g, Vitamin A: 202IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1mg

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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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! Recipe from @kitchenmagpie #cookies #macadamia #whitechocolate #recipe #baking

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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!5 stars

  2. 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 👍👍😁

  3. 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!

  4. Shari says

    These turned out so good!! Not too sweet, just right.. Thank you 😊5 stars

  5. 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.5 stars

  6. maricela alvarez says

    Dear lord they are so delicious !!!5 stars

  7. 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

  8. Kelly says

    Just baked a batch and these are amazing! Thanks for an awesome recipe!! 😋5 stars

  9. 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%5 stars

    • 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.5 stars

  10. 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.

  11. Chris says

    OMG! These are so good! Hubby cannot stop eating these cookies. Will definitely make these again.5 stars

  12. Margie says

    These were sooooo good! Will be making again.5 stars

  13. Ingrid says

    Light crispy fluffy and buttery! Great recipe I will make again.5 stars

  14. 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..

  15. 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.5 stars

  16. Jamee says

    These look delicious by the way ! Definitely will try out but with almonds 🙂5 stars

  17. Krista P says

    These were delicious! I have to bake these up agaibn!5 stars

  18. Jacque Hastert says

    These cookies are making my mouth water. I wish I had a batch right now.

  19. Kimberly @ The Daring Gourmet says

    Those look perfect and I’m totally craving some right now!

  20. Amanda says

    Chewy cookies are the best… especially white chocolate chip macadamia nut ones!

  21. Sabrina says

    I love thick and chewy cookies! This is the perfect afternoon treat!

  22. 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.

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