White Chocolate Macadamia Nut Cookies

By Sarah On May 27, 2015 | Updated: September 24, 2026

Supremely thick, chewy, and loaded with the classic combo of rich white chocolate and buttery macadamia nuts, these white chocolate macadamia nut cookies are a cookie jar keeper!

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White chocolate mac cookies may just top the cookie charts for me. Between all that buttery roasted macadamia and gooey white chocolate business, I just don’t even know where to begin with these.

So I’ll just keep it short and sweet with the simple fact that you NEED this kind of cookie magic in your life. Nut-haters, I dare you to hate these.

Macadamia nuts have a special place in my heart because my grandma used to bring jars and jars of them whenever she would visit from her home in Hawaii and I grew up snacking on them on a pretty regular basis.

Once my mom started putting them in cookies it was game over. That’s where my passion for this keeper recipe was born!

These Cookies Feature…

A soft and chewy texture
Gooey white chocolate chips
Buttery macadamia nuts

Making the Cookies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Cornstarch
Baking soda
Kosher salt
White chocolate chips
Macadamia nuts

Tips for Perfect Cookies

Bring butter and egg to room temp – make sure the butter is softened to room temperature before creaming with the sugar. Likewise, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it so it incorporates easier into the butter.
Use a stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
Use part brown sugar and part granulated – brown sugar will give the cookies a soft and chewy texture while a little bit of granulated helps give the texture a bit of extra structure.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh the flour in grams for the most accurate results.
Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.

Recipe Variations

Try these ideas for a different twist on these cookies.

Use another chocolate – try semisweet or dark chocolate in place of the white chocolate.
Try a different nut – try pecans or walnuts in place of the macadamia nuts.
Add dried fruit – try adding dried cranberries or blueberries.

Storing Baked Cookies

Allow the cookies to cool completely then store in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.

Storing Cookie Dough

If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days or in the freezer up to 2 months. Wrap the dough well in plastic wrap before storing and follow recipe instructions for baking cookies when ready to bake.

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