Name: White Chocolate Macadamia Nut Cookies
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 8 tablespoons butter (softened); ½ cup granulated sugar; ¼ cup lightly packed brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1 1/3 cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup white chocolate chips; 1/2 cup roughly chopped macadamia nuts

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Big with crispy edges and soft centers, these white chocolate macadamia nut cookies are full of sweet buttery flavor.

A stack of cookies with white chocolate chips on a wooden surface, with a few white chocolate chips in the foreground.

Is it time to reload the cookie jar at your house?

My family doesn’t necessarily ask for cookies all that often, but if the cookie jar has been empty for too many days in a row, they start to get a look about them. You know, the look that says, “you haven’t made cookies in forever.“

These white chocolate macadamia nut cookies are such a treat and nice change of pace from other chocolate desserts like fudgy brownies or monster cookies.

Macadamia nuts have a wonderful buttery flavor that pairs so well with white chocolate. It’s a little bit of a splurge to get macadamias over other nuts for these cookies, but it’s worth it!

This recipe makes 1 dozen big cookies. You can make them smaller if you like, but they’re so good at the larger size!

Ingredients for white chocolate macadamia cookies

Full list of ingredients including quantities is located in the recipe card.

Ingredients for baking are arranged on a wooden surface, including flour, brown sugar, white sugar, white chocolate chips, macadamia nuts, an egg, butter, vanilla, baking soda, and salt.

You’ll need:

Unsalted butter – Softened to room temperature
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
White chocolate chips
Macadamia nuts

Look for unsalted macadamia nuts. My grocery store sells chopped macadamia nuts in the baking section. If you can only find the salted nuts in the snack section, they will work in a pinch — simply rub the nuts in a paper towel to get the excess salt off.

A close-up of white chocolate chip cookies on a wooden surface with scattered white chocolate chips, a striped cloth, and a cooling rack in the background.

How to make this recipe

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Combine the butter and sugars in a large bowl and beat until light and fluffy. Beat in the egg and vanilla, mixing until smooth.

A metal mixing bowl with a small amount of dough and an orange spatula on a wooden surface.

A blue glass bowl filled with white flour and a metal spoon, placed on a wooden surface.

In another bowl, mix together the flour, baking soda, and salt. Mix into the wet ingredients, adding the chocolate chips and nuts about halfway though. This method will keep the dough from being overmixed.

Use a large cookie scoop (3 tablespoons) to scoop dough out onto the baking sheets. Be sure to leave space between the dough balls to allow for spreading.

Three scoops of cookie dough on a parchment-lined baking sheet with a mixing bowl, dough, scoop, and orange spatula on a wooden surface.

Eleven baked cookies with white chocolate chips cooling on a metal wire rack, placed on a wooden surface next to a striped cloth.

Bake the cookies for 14-16 minutes, until golden. Let cool briefly on the baking sheet before transferring to a wire rack to cool completely.

If you are making smaller cookies using a medium cookie scoop (1 1/2 tablespoons), bake for 10-11 minutes.

Close-up of several freshly baked cookies with white chocolate chips cooling on a wire rack over a wooden surface.

Storage tips

These cookies will keep for up to 1 week at room temperature. You can use an airtight container, but we usually just pop them into our glass cookie jar.

Cookie dough freezes well, so if you like, you can bake just a few of these and save the rest for later.

To freeze, scoop out the dough into balls and place on a lined baking sheet. The dough can be close together for freezing.

Place the baking sheet in the freezer and chill until frozen, about 2 hours. Transfer the cookie dough into a freezer bag, label, and store for up to 3 months for best results.

Bake directly from frozen, adding a few minutes to the baking time.

A close-up of white chocolate chip cookies on a wooden surface, with more cookies cooling on a wire rack in the background. White chocolate chips are scattered nearby.

More great cookies

If you like the subtle flavor of white chocolate, make raspberry white chocolate cookies, Irish Cream white chocolate chip cookies, peppermint white chocolate cookies, or white chocolate pistachio pudding cookies.

Go for simplicity with checkerboard cookies or easy shortbread cookies.

Make them bite-size with mini chocolate chip cookies or mini Reese’s Pieces cookies.

These white chocolate macadamia nut cookies are a classic. Make them today!

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