White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies have soft and chewy centers with lightly crisp edges! They are loaded with white chocolate chips and macadamias for the ultimate cookie!

Pinterest image White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

I’m a lover of these cookies. There are few things I like in a cookie more than white chocolate. Bring it on! And when you add macadamia nuts, it’s the perfect pair.

And I’m so excited to share this cookie recipe with you guys today! I’ve been working on sharing more and more cookies over the last several months and have been learning so much about them. I feel like most people think that cakes are harder to make than cookies, but I really do think cookies are so much more tricky.

Because of the natural fact that cookie dough is more thick than a cake batter, small differences in ingredients and how things are baked make a much bigger difference. It’s kind of fascinating, frustrating and also exciting as I share today’s recipe. It was tested more times than I can even count. Even when I thought I had them just right, I messed with them some more.

I can tell you that after all that testing, these cookies are just right.

What Makes a Great Macadamia Nut Cookie?

I’m sure opinions on this vary, but for me they should be soft and chewy, lightly crispy on the edges and have lots of flavor! To get these important cookie qualities, let’s chat about the ingredients a bit.

  • Butter – Obviously necessary in cookies and adds great buttery flavor to these.
  • Sugar – These cookies use both brown and white sugar in these. All brown sugar would be a little much, but you definitely want plenty of it to give that really classic and almost caramel-y flavor to these cookies.
  • Eggs – You’ll find a full egg plus an egg yolk in these cookies. The extra egg yolk helps add moisture and chewiness to these cookies.
  • Baking soda – I’m a big fan of it in cookies. Baking powder can be appropriate sometimes, but I often find that the best and chewiest cookies use baking soda. They also stay softer and chewier for longer.
  • Flour – All purpose is used here and you want to be sure to measure this correctly. A food scale would be super helpful and is most accurate. Remember how I said small differences make a big difference in cookies? Flour is one of those places it makes the biggest difference.

White Chocolate Macadamia Nut Cookies close upWhite Chocolate Macadamia Nut Cookies

How to Make White Chocolate Macadamia Nut Cookies

Cream your butter and sugars: First up, you’ll cream your butter and sugars together until they are light in color and fluffy in texture. You should be able to really see that the change has happened. Scrape the down the sides and bottom of the bowl a few times while mixing to make sure everything is getting creamed well.

Add the eggs: Next, add the egg and egg yolk one a a time, mixing until well combined after each addition. Then add the vanilla extract.

Add your try ingredients: Add the dry ingredients and mix together just until well incorporated. You won’t want to over mix.

Add some milk: Now you’ll add one to two teaspoons of milk. It really just helps the dough come together at the end adds a touch more moisture to the cookies. Keep in mind that you don’t want to over-do the milk. Too much can lead to cookies that over spread.

Mix in the white chocolate and macadamias: Finally, add the white chocolate chips and macadamia nuts and stir everything together. The cookie dough is quite thick, but will come together.

Chill your cookie dough: Make your cookie dough balls, then refrigerate for 2-3 hours or overnight. This step is really quite important. As the cookie dough sits, the moisture soaks in and becomes more dispersed through the dry ingredients. If you don’t give this cookie dough the change to rest, your cookies will not only spread more (and not leave you with as chewy of a cookie), they’ll also be more dry because the dry ingredients won’t have had a chance to moisturize themselves. Not all cookies are made better by refrigeration, but these 100% are.

Bake your cookies: After refrigerating, let them sit for about an hour before popping them in the oven. Once baked, let them cool and you are finally ready to devour your cookies!

White Chocolate Macadamia Nut Cookies overhead viewWhite Chocolate Macadamia Nut Cookies one cookie halved

FAQs for Making the Best Macadamia Cookies

These cookies are seriously delicious! But like I mentioned before, cookies can be finicky so keep these tips to success in mind as you go.

If your cookies are spreading too much.

  • Cookie dough is a little too warm.
  • You didn’t refrigerate the cookie dough. When the cookies are refrigerated, moisture is absorbed by the dry ingredients. If you skip that step, the moisture is still hanging out in there and ends up making your cookies spread more.
  • You added too much milk or mis-measured an ingredient. Keep in mind that even the type of sugar you use can affect moisture. If you try reducing sugars or adding more, it will affect your cookies’ spread.
  • Your cookie dough balls might be too big – bigger balls spread more.
  • You added less mix-ins – the fewer white chocolate chips/nuts in a cookie, the more likely they are to spread more.

If your cookies didn’t spread enough.

  • The number one culprit here is going to be over-measuring the flour. A food scale is always most accurate.
  • Cookie dough could be a little too cool.
  • Mix ins – if one particular cookie has a lot of mix ins, they may stay in a mound in the center of the cookie so it ends up not spreading as well. I know – a pain.
  • Did you reduce the sugar at all or mis-measure it? That makes a difference. Sugar adds moisture, which adds to the cookies’ spread.
  • Did you make smaller cookie balls? They will likely spread less. Try flattening them out a bit prior to baking.

More Great Cookie Recipes:

Chewy Brown Sugar Cookies
Best Soft and Chewy Sugar Cookies
Cherry Chocolate Chip Oatmeal Cookies
Classic Chewy Snickerdoodle Cookies
Butter Pecan Cookies
Cutout Sugar Cookies Recipe
The Best Gingerbread Cookies

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White chocolate macadamia nut cookies recipe

White Chocolate Macadamia Nut Cookies

  • Author: Lindsay
  • Prep Time: 3 hours 35 minutes
  • Cook Time: 27 minutes
  • Total Time: 4 hours 2 minutes
  • Yield: 28-30 cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These White Chocolate Macadamia Nut Cookies have soft and chewy centers with lightly crisp edges! They use an extra egg yolk for chewiness and are loaded with white chocolate chips and macadamia nuts for the ultimate cookie!


  • 2 1/2 cups (325g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (225g) light brown sugar
  • 1/2 cup (104g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 1/4 cup (211g) white chocolate chips
  • 1 cup (120g) roasted salted macadamia nuts, chopped
  • 12 tsp of milk


1. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it’s mixing a few times, as needed. You should be able to see the change in color and texture happen and know it’s ready.
3. Add the egg and egg yolk one at a time and mix until well combined after each addition.
4. Add the vanilla extract and mix until well combined.
5. Add the dry ingredients and mix until the dough is just combined. Do not over mix.
6. Add a teaspoon of milk and combine on low speed just until incorporated. Use a rubber spatula to finish combing the dough and help it come together. Add an additional teaspoon of milk only if really needed to help the dough come together. You don’t want to add too much liquid and end up with cookies that spread too much.
7. Stir in the white chocolate chips and macadamia nuts.
8. Create 2 tablespoon sized balls of cookie dough until all the cookie dough has been used.
9. Refrigerate the cookie dough for at least 2-3 hours or overnight. After refrigerating them, let them sit at room temperature for about an hour before baking to come closer to room temperature.
10. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
11. Bake cookies for 8-9 minutes. Remove just as the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above or see the video.
12. Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. If the cookies have spread a little more than you like, you can use a spoon to gently push the sides in a bit.

Keywords: white chocolate macadamia nut cookies, macadamia nut cookies, white macadamia nut cookies, macadamia cookies

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Recipe rating

  1. Aynsley

    I followed the recipe exactly. The dough was so crumbly and didn’t spread. I’m super confused about what Happened. They stayed balls when I baked them.

    1. Lindsay

      The only reason for the dough to be dry is that an ingredient was not measured properly. The best way to ensure that it’s accurate is a food scale. If you’re using cups to measure the flour, you don’t want to pack it into the cup. You want to loosely spoon it into the cup and then level it off.

  2. Alifiya Ali

    Tried this recipe today and it was truly the best cookies I’ve had in a while. Delicious and directions were so easy to follow.

  3. Carrie

    I made these tonight for a friend as a ‘thank you’ for setting up our wi-fi repeater system. I’ve never been a fan of macadamia nut or white chocolate, but if you are, then these cookies are for you! The cookie part itself was so delicious that I’ll use that as a base for my chocolate chip pecan cookies.

  4. Anne Jernigan

    I made these cookies last weekend. I followed the recipe exactly – they looked beautiful and tasted fantastic. I undercooked them just a little and let them sit on the cookie sheet until they were firm enough to put on a cooling rack. They were gone by the end of the party. Thank you for another wonderful recipe Lindsay!

  5. Debi

    This was def not one of our favorites. While I liked them more than my hubby they def need to be eaten with either a good cup of coffee or some nice hot tea. Hubby said not sweet enough. I think he was looking more for that brown sugar taste.
    I don’t think I would make them again but thank you for sharing with us.
    However, I do love most of your recipes. This one was probably just a fluke for us. And YES I followed the recipe to the “T”.

  6. Len Nguyen

    Hi there,
    I have been making them a lot and it came out perfect. My question is about the butter. Your butter measurement is 3/4 cup but on your video looks like a double amount of butter?

  7. Cindy

    These are excellent. I did not have the time to refrigerate so I just went straight to the oven and they came out excellent! I had no white chocolate chips so I substituted it with mini white chocolate Reese’s Peanut Butter cups quartered and used only a cup. Definitely adding this one to my recipe box!

  8. Olivia Arenas

    I feel like 9 minutes is too short of time. They are too soft and not browned at all. I’ve added 3 minutes. Still not brown. Ive followed the recipe exactly. I doubled the recipe too.

  9. Joan Buckland

    I bought unsalted nuts for the white chocolate macadamia recipe. Can I just increase the amount of salt to compensate? Look forward to making these

  10. Amanda

    Hi. I want to make these for my dad for the first time, but i’m not sure what brand of macadamia nuts to use/where to get them. What brand do you use/recommend? And where do you get the brand you use/recommend?

    Thank you!

      1. Amanda

        Unfortunately i don’t have a Publix store in my state. 😅 I have WinCo & Fred Meyers in my state.

  11. Heather

    Oh my goodness, these are heaven. This was first time making this type of cookie…I’ve always been intimidated because this flavor cookie just HAS to be on point. Well, this is the recipe for that!!  So happy I tried your recipe snd followed all tips to a tee. Just delicious flavor/texture – my whole family is wow’d!

    1. Lindsay

      Glad you enjoyed them! I’d guess it’d be fine for chocolate chip cookies, you just want to replace the white chocolate chips and nuts with chocolate chips.

    1. Lindsay

      The only difference is the salt content. If you use salted butter, you’ll want to leave out the salt in the recipe.

  12. Berni

    Love, love, love the cookies!  The recipe is perfect!  Finally I have your recipe for my dear hubby as these are his fave :).  The cookie baking tips made so much sense and really helped me understand a bit more about baking cookies. Quick question though please.  I still have some of the cookie dough balls in the refrigerator.  Is it ok to freeze these for baking later?  Thank you!

  13. Ashley

    Thank you, thank you so much for this recipe! I am 14 years old and it’s my first time baking and I chose your recipe, and I’m so glad I did! 😁 They turned out beautifully delicious and everyone in my family enjoyed them! 

  14. Tracey LaValle

    Hi there! Made my dough and chilled over night, but had a major change in my schedule today. How long can I postpone baking them?

  15. Tera

    Your cookies are soft, chewy, and so delicious! the whole family enjoyed them, even my picky 5 yr old.

  16. Olivia

    These are delicious! This was my first time making white chocolate macadamia nut cookies and I am so glad I went with your recipe 🙂

      1. Lindsay

        I haven’t tried it to say for sure. They may not spread quite the same after being frozen but otherwise would be OK.

  17. LeeAnn Barber

    I absolutely adore this recipe!! I’m surprising my boyfriend with these when he gets home from work! The smell alone from them baking is delicious 

  18. Tammy O'Dell

    Made these but tweaked the recipe a little by adding orange zest. They were amazing. I used to make them for my children when they were little and they loved them. Thank you so much for sharing the recipe.

  19. Hicham

    Hello Lindsay,

    I’m sorry for m’y english ( I wish i improve my  english due to your recipe) , i have a question : how many times the cookies sould be bake?

    Thanks Lindsay , i am impatient to make this récipé.

    Kiss from France.


    1. Lindsay

      I’m not sure if I understand you’re question – I’m sorry! But if I do understand, the cookies would bake once.

      1. Sift.uk

        Around 8 or 9 minutes cookies are ready to take out from the oven 
        Just look for the light golden colour on the edge of the cookies 

  20. Tony

    These are the best cookies I’ve made, thank you. They are fantastic.
    I as always alter recipes, I used vanilla paste and also had some vanilla been powder, I always throw that in. But I also used regular vanilla extract, the mixture creates a deeper vanilla flavor. I only had half and half so I used that, it worked too. I always cook and sometimes bake with what you have on hand.

  21. Parimala Stephens

    Cannot wait to make These this weekend!! Did you use salted or unsalted macadamia nuts in this recipe? 

      1. Parimala Stephens

        Oh wonderful! And I just happen to have that in my pantry!! Thanks for updating the recipe! 🙂

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12