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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
- Pre-heat your oven to 350 °F.
- 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.
- 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.
- 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.
- 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
- 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
- Pre-heat your oven to 350 °F.
- 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.
- 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.
- 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.
- 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
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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Please rate this recipe in the comments below to help out your fellow cooks!
Sav says
Is the butter supposed to be room temp? Cold?
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%
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..
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!