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4.2 from 5 votes

White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies are thick, sweet, soft and chewy! They are packed with creamy white chocolate chips and crunchy nuts!
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies


  • 1 1/2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter; softened NOT melted
  • 1/2 cup packed brown sugar
  • 14 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3/4 cup macadamia nuts; roughly chopped roasted & salted
  • 3/4 cup white chocolate chips


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
  • In a small bowl, combine flour, baking soda and salt. Whisk together and set aside.
  • In a large bowl, using a hand mixer or 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 and continue mixing for another minute. Add the flour mixture and beat together until just combined.

  • Mix in the macadamia nuts and white chocolate chips until evenly distributed. With a mini ice cream scooper (or scoop 2 tablespoon portions of dough) and place the dough balls about an inch apart on the cookie sheet.
  • ***OPTIONAL step*** place the dough balls in the refrigerator for up to 20-40 minutes. This will allow them to get firm and result in a thicker cookie.
  • Bake the cookies for 10-13 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!


*If you want to make your cookies extra pretty, top each cookie dough ball with a few additional white chocolate chips and macadamia nuts!
**To store leftover cookies, place the cookies in an airtight container and store in a cool place. They will stay fresh if stored properly up to a week.