Go Back
+ servings
A batch of cookies laid out on a piece of parchment paper with extra nuts and white chocolate chips beside them.
Print Pin
4.82 from 27 votes

White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies have slightly crisp edges with soft and chewy centers. Loaded with extra white chocolate chips and macadamia nuts, these are guaranteed to be your new favorite cookie!
Course Dessert
Cuisine American
Keyword cookies, white chocolate macadamia nut cookies
Prep Time 2 hours 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Servings 46 cookies
Author Danielle


  • 2 and ¾ cups (345 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (230 grams) unsalted butter softened
  • 1 cup (200 grams) light brown sugar packed
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (190 grams) white chocolate chips
  • 1 and 1/2 cups (200 grams) chopped macadamia nuts


  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
  • Mix in the dry ingredients until just combined, then mix in the white chocolate chips and chopped macadamia nuts on low-speed until fully incorporated into the cookie dough.
  • Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
  • Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  • Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
  • Bake for 10 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.


Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Scoop balls of cookie dough onto a baking sheet lined with parchment paper, cover tightly, and freeze for 2 to 3 hours or until the cookie dough is completely frozen. Store the cookie dough in a freezer bag/container for up to 3 months in the freezer. Bake from frozen for an additional 1 to 2 minutes.
Butter: If you only have salted butter on hand, reduce the salt to 1/2 teaspoon.
Macadamia Nuts: You can use either raw macadamia nuts or roasted and lightly salted. 
To make less cookies: You may cut this recipe in half to make two dozen cookies. If you do, you can reduce the dough chilling time to 1 hour.
To reduce the dough chilling time: Scoop the cookie dough with a 1.5 tablespoon cookie scoop onto a baking sheet lined with parchment paper, cover with plastic wrap, chill in the refrigerator for 30 minutes, then bake as directed.