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.
More cookie favorites you’ll love!
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White Chocolate Macadamia Nut Cookies
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Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup (110g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-3/4 cups (225g) all-purpose flour (spooned and leveled)
- 1 tablespoon (10g) cornstarch
- 1 teaspoon (4g) baking soda
- 1/4 teaspoon (1g) kosher salt
- 3/4 cup white chocolate chips
- 3/4 cup roasted macadamia nuts, coarsely chopped
Instructions
- In a large bowl, beat butter and both sugars together until completely creamy, about 2 minutes of mixing. Beat in egg and vanilla extract until smooth.
- Combine flour, cornstarch, baking soda, and salt. Beat flour mixture into butter mixture until a soft dough forms. Fold in white chocolate and macadamia nuts until combined. Wrap dough in plastic wrap and chill 2 hours or up to 6 days.
- When ready to bake, preheat oven to 350F and line 2 medium sheet pans with parchment paper. Remove dough from refrigerator, roll into 1-inch balls, and place 1 inch apart on prepared sheet pans.
- Bake cookies at 350F 10-12 minutes until edges are lightly browned. Allow to cool 10 minutes on sheet pan, then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 9/24/26.
shweta a says
omg sarah….looks you have pure golden beauties here. I am so hooked. got to try this 🙂
Sarah says
Thank you!!
Sam @ SugarSpunRun says
Sarah these look delicious! Love that you used coconut oil!
Sarah says
Thanks Sam!!
Michelle { A Latte Food } says
I ate practically everything this last 3-day weekend! It’s the worst and the best all at the same time. I absolutely loooove white chocolate macadamia cookies! These look insanely delish!
Sarah says
Haha I totally get that! I kinda did the same thing. LOL. But hey, 3-day weekends don’t come TOO often, so a little indulging is a-ok right?!
Cyndi - My Kitchen Craze says
These cookies sound amazing! I am kinda of obsessed with cookies and these are definitely calling my name!! Gonna add these to the baker list asap! 🙂
Sarah says
Thanks Cyndi! I’m positive you will love these—let me know if you try them!
Alice @ Hip Foodie Mom says
Sarah, I always love your cookie recipes!!! wait, when will your oven be working again?!!!
Sarah says
It finally got fixed a few days ago! FINALLY. 🙂
Amber @ Dessert Now, Dinner Later! says
I have never made cookies with coconut oil, but I definitely need to give it a try! White chocolate macadamia nut cookies are one of my favorites!
Sarah says
Oh gosh, Amber you’ve GOT to try coconut oil cookies! You will seriously never want cookies any other way again!
Ashley says
I loveee me some white chocolate macadamia cookies! And I love that you used coconut oil! I think I would love these haha Can I use that word anymore?
Sarah says
Haha! These cookies sound right up your alley, Ashley! You must try ’em! 😉
Christina says
Thanks so much for posting the cookies ,I bought coconut oil month ago.never have used it so now I will . it might sound crazy I got it for a hair treatment ,very dry hair due to meds. ,SO-this will be good for my heart and hair ,lol ,and I love white chocolate macadamia cookies .oh ,can you use the-coconut oil for butter in other cookies recipes? Crissy
Sarah says
I have heard that coconut oil is great for your hair! So many uses for it. 🙂 Unless a recipe specifically uses coconut oil, I would suggest making a cookie recipe as is—coconut oil has a different consistency from butter and cannot usually be interchanged unless you adjust some of the other ingredients the recipe calls for.