Name: White Chocolate Macadamia Nut Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups white chocolate chips or chopped white chocolate; 1 cup roasted macadamia nuts, roughly chopped

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White chocolate macadamia nut cookies are a buttery, chewy, and slightly crisp treat that I always find irresistible. The combination of sweet white chocolate and rich, crunchy macadamia nuts is perfectly balanced in a soft cookie dough that bakes up golden and delicious every time. These cookies feel just a bit fancy, but they’re incredibly easy to make.

Why You’ll Love This Recipe

I love these cookies because they’re rich, satisfying, and packed with texture. The white chocolate melts into sweet little pockets, while the macadamia nuts give a buttery crunch that makes each bite special. They’re perfect for holiday trays, bake sales, or just when I want to treat myself to something a little indulgent. Plus, the dough comes together quickly and doesn’t require any complicated steps or chill time. White Chocolate Macadamia Nut Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
White chocolate chips or chunks
Roasted macadamia nuts, roughly chopped

Directions

I preheat the oven and line a baking sheet with parchment paper.
In one bowl, I whisk together the flour, baking soda, and salt.
In another bowl, I cream the softened butter with both sugars until light and fluffy.
I beat in the eggs and vanilla extract, then gradually mix in the dry ingredients until a soft dough forms.
I fold in the white chocolate chips and chopped macadamia nuts.
I scoop the dough onto the prepared baking sheet, spacing each cookie a few inches apart.
I bake them until the edges are lightly golden but the centers still look slightly soft—then I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies and takes around 30 minutes total—10 to 15 minutes for prep and 10 to 12 minutes per batch to bake.

Variations

I sometimes brown the butter before mixing to add a nutty depth to the flavor.
If I’m out of white chocolate chips, I chop up a good-quality white chocolate bar instead.
I’ve made these with a sprinkle of sea salt on top for a sweet-and-salty finish.
For an extra twist, I add a handful of shredded coconut or dried cranberries.

Storage/reheating

Once cooled, I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy for days. If I want to keep them longer, I freeze the baked cookies or freeze the dough balls and bake them off as needed—just a minute or two longer from frozen. White Chocolate Macadamia Nut Cookies

FAQs

Do I need to toast the macadamia nuts?

I usually use pre-roasted macadamia nuts, but if I’m working with raw ones, I toast them briefly in the oven for deeper flavor.

Can I chill the dough before baking?

Yes, chilling the dough helps prevent spreading and intensifies the flavor. I chill it for 30 minutes if I have time, but it’s optional.

What kind of white chocolate works best?

I prefer using white chocolate chips for ease, but chopped white chocolate chunks melt more luxuriously into the dough.

Can I use salted butter?

If I only have salted butter, I reduce the added salt slightly. It still turns out delicious, just with a bit more savory balance.

Are these cookies soft or crunchy?

These cookies are soft and chewy in the center with lightly crisp edges—the perfect texture in my opinion.

Conclusion

White chocolate macadamia nut cookies are a classic treat I always enjoy baking and sharing. They’re buttery, rich, and just the right mix of chewy and crunchy. Whether I’m baking a batch for guests or sneaking one with my afternoon coffee, they never disappoint.