White Chocolate and Macadamia Nut Cookies

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These White Chocolate and Macadamia Nut Cookies are jumbo sized, buttery, and thick. They have crispy edges and ultra soft and chewy centers. Packed with sweet white chocolate chips and crunchy nuts!

Pin White Chocolate Macadamia Nut Cookies to try later!

bakery style white chocolate macadamia cookies

White Chocolate and Macadamia Nut Cookies are one of my favorite cookies! The jumbo sized cookies are ultra thick, soft, chewy and have a distinct buttery flavor and tastes like they came from a bakery.

The soft-baked cookies are easy to make without having to chill the cookie dough so you can bake these up in less than 30 minutes. It’s the perfect sweet treat to make for any occasion and all year round.

If you love baking with white chocolate, try these White Chocolate Cookies, White Chocolate Blondies, White Chocolate Rice Krispie Treats, and White Chocolate Peppermint Cookies.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
• Egg: You’ll need one whole large egg at room temperature.
• Vanilla extract: Adds a warm flavor, you could also use vanilla bean paste.
• White chocolate chips: The star ingredient! Adds just the right about of sweetness.
• White chocolate macadamias: We use roasted and lightly salted for optimal flavor and adds a crunchy texture.

how to make white chocolate mac cookies

Prepare cookie sheets: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.

Whisk dry ingredients together: In a small bowl, combine flour, baking soda and salt. Whisk together and set aside.

Cream butter and sugars: In a large bowl, using an electric hand mixer or in the bowl of a stand mixer, beat together the butter, brown sugar and granulated sugar until combined, about 2 minutes, scraping the bowl as needed. Add in the egg and vanilla extract.

Add dry ingredients to wet ingredients: Continue mixing for another minute. Add the flour mixture and beat together until just combined. Scrape down the sides with a rubber spatula.

Add white chocolate and mac nuts: Mix in the macadamia nuts and white chocolate chips until evenly distributed. With a regular ice cream scooper (or scoop 3 tablespoon portions of dough) and place the dough balls about an inch apart on the cookie sheet.

Bake cookies and enjoy: Bake the cookies for 12-14 minutes or until the cookie edges are slightly golden brown. The center will look slightly underdone and that is perfect. Place the cookies on a wire rack to cool. Enjoy!

variations

• Chocolate dipped cookies: Dip half of each cookie or the bottom of each cookie in melted white, milk or dark chocolate. This will add an extra rich and and decadent chocolate flavor.
• Smaller cookies: Use a mini cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
• Chocolate chips: You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, peanut butter chips, chocolate chunks, or chopped chocolate to get large chunks. It’s completely up to you but the flavor will change.
• Birthday edition: Add a handful of rainbow sprinkles to the cookie dough and tops of the cookie dough balls for a birthday twist.
• Chocolate chipless cookies: Although these wouldn’t be the same, but they would be still be delicious…omit the white chocolate chips to make Macadamia Cookies.

recipe tips

• Make the cookie dough in advance: Leave the white chocolate macadamia nut cookie dough in the fridge or freezer for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
• Room temperature ingredients: It’s important that your butter and egg are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Perfect cookie shape: These cookies form the perfect round shape everytime when you use an ice cream scoop.
• Cookie topping: Want that beautiful cookie look that you get from a bakery? Add a few more white chocolate chips and macadamia nut pieces on top of the cookies before baking.
• Flavor enhancement: Add a sprinkle of flaky sea salt to the top of the cookies after they come out of the oven to enhance the flavors.

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Can I make these into cookie bars?

Yes! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with more nuts and white chocolate chips. 

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leftovers & storage

Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.

When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.

To-store: Store leftover cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week.

Freeze: Simply place the baked cookies in a freezer-safe container or bag and freeze for up to 3 months. When ready to defrost, remove the cookies from the freezer and let them thaw for a few hours.

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This recipe was last updated May 23, 2025 to include additional photos and information. Originally posted May 1, 2020 By Kathryn Donangelo.