Golden White Chocolate and Macadamia Cookies made from scratch. These buttery cookies are filled to the brim with roasted macadamia nuts and big chunks of white chocolate.

A plate of homemade White Chocolate and Macadamia Cookies

Raise your hand if you’re a macadamia fan! Oh me! I AM! 🙋‍♀️

And when you wrap those roasted pieces of heaven with golden cookie dough that’s filled with chunky pieces of white chocolate, what do you get? Heaven on a plate, I tell you.

These White Chocolate Macadamia Cookies are everything that’s right in the world. They’re lumpy and bumpy with crisp golden edges and a soft centre that just about melts in your mouth.

Homemade White Chocolate and Macadamia Cookies on a white plate with a blue background

I LOVE cookies. You KNOW I do. And these ones give the good ole’ Chocolate Chip Cookie a run for its money. I know there are some who don’t like white chocolate (who are you?) but in these cookies, it’s perfection.

My favourite way to ensure cookies have a gooey pockets of chocolate is to buy a block of chocolate and chop it by hand rather than using chocolate chips.

That’s how you get big pockets of melted chocolate – like in my Levain Bakery Chocolate Chip Cookies

Fresh out of the oven Macadamia Cookies sitting on a wire rack to cool

How to make White Chocolate Macadamia Cookies

These cookies are really easy to make. You will need an electric mixer for this recipe.
Start with room temperature butter. Your butter should be soft enough to poke with your finger, but it should not be melty by any means. The temperature of your butter will greatly influence how much your cookies spread in the oven. If you have problems with your cookies spreading too much (read this post), it is likely that your butter is too soft.
Add your brown sugar and caster sugar to your butter. If you don’t have caster sugar, you can use granulated sugar instead.
Start mixing together your butter and sugars using an electric mixer until combined and creamy – it should take a minute or two.
Next, add your vanilla and egg. Mix together just until combined. Then add your flour, baking soda and salt. To get the exact right result every time, I highly recommend weighing out your dry ingredients using a kitchen scale. Too much flour can make your cookies thick, cakey and not spread (read more about cookies not spreading here). \And it’s VERY easy to overmeasure flour when using cup measurements.
Finally, add chunks of white chocolate and roasted macadamias. I highly recommend using a block of white chocolate and chopping it by hand rather than chocolate chips – but either way will still produce a delicious cookie.
Bake cookies for 10-12 minutes or until golden on the edges. For designer-looking cookies, you can add a few more pieces of chocolate and chopped macadamias on top of the cookies while they are still warm.

Golden white chocolate and macadamia cookies on a white plate

I always have problems with my cookies spreading too much in the oven.

If that’s the case, you may want to read this post. Cookies spreading can happen for a number of reasons, but it’s easy to remedy. If you’re worried, bake just 1 cookie. If it spreads too much, place your cookie dough in the fridge for 1 hour and then try again.

If you would rather a thicker cookie, you can add 35 grams of extra flour.

How do I store these cookies?

Once they are completely cooled, keep these cookies in an airtight container at room temperature. Alternatively, you can freeze the cookie dough (or part of it) and bake the leftover cookie dough at a later time.

Close up of a homemade White Chocolate Macadamia Cookie sprinkled with sea salt

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