White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

These cookies are the perfect amount of soft, chewy, nutty and chocolatey! They are sweet with brown sugar and white chocolate but with a balance of buttery, crunchy macadamia nuts. A cookie recipe you’ll want to keep on hand!


Units Scale
  • 1 cup unsalted butter, at room temperature
  • 1 cup brown sugar, packed
  • 2/3 cups white sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon each baking powder and baking soda
  • 1/4 teaspoon salt
  • 1 cup macadamia nuts
  • 1 1/2 cups roughly chopped white chocolate (I use Lindt chocolate)


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside (if you have two baking sheets, line both, it will make your life easier).
  2. In a stand mixer add butter and sugars together, beat until light and fluffy. Add eggs, one at a time and continue to beat until creamy and pale in colour. Add vanilla.
  3. In a sparate bowl, mix flour, baking powder, baking soda and salt together. Add to your butter mixture in 2 additions.
  4. Now add your nuts and chopped chocolate, mix until combined.
  5. Roll approximately 1 tablespoon sized balls and place on to your prepared baking sheet. Space each ball 1-2 inches apart. Lightly flatten each ball with the palm of your hand.
  6. Bake in the centre of the oven for approx. 8-10 minutes. Do not overbake! Take the cookies out just before you think they are done and let them continue to bake on the sheet for an extra 2 minutes (if you overbaked them, do not let the cookies rest on cookie sheet, remove immediately). Remove cookies from the baking sheet to a cooling rack. They should be soft and a little gooey in the middle.


You can freeze the cookie dough to make cookies at a later time. See notes in the blog for direction on how to do this.

Store cookies in an airtight container for 3-4 days.


Keywords: White Chocolate Macadamia Nut Cookies, Cookies, Treat, White Chocolate