Golden White Chocolate Macadamia Cookies made from scratch. These buttery cookies are filled to the brim with roasted macadamia nuts and big chunks of white chocolate. There’s no chilling the dough, so they’re ready to eat in 30 minutes.
These buttery White Chocolate Macadamia Cookies are everything that’s right in the world 💙
They’re lumpy and bumpy, thanks to plenty of crunchy macadamia nuts, with crispy edges and soft chewy centres.
There’s no chilling the dough, so they can be ready from start to finish in just 30 minutes.
A heavy helping of sea salt gives them the perfect balance of sweet and salty. They’re easily one of my favourite cookie recipes.
Why you will love this recipe
- Simple ingredients: You only need basic pantry staples to make a batch of these cookies.
- Soft and chewy: These cookies are beautifully crispy on the edges but soft and buttery in the middle.
- Quick and easy: With no chill time, it only takes 30 minutes to make these cookies.
- A little bit fancy: Using roasted macadamias and big chunks of chocolate makes these cookies just a little bit special.
Recipe testing
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.
I’ve taken my favourite recipe for White Chocolate Chip Cookies and added a handful of roasted macadamias.
You can use raw or roasted macadamias but toasted macadamias ensure these cookies really pop with flavour and crunch.
And instead of chocolate chips, we’ve chopped a block of white chocolate by hand. It ensures there are extra gooey pockets of chocolate in every bite.
Just like my Single Serve Cookies, I’ve added a little extra vanilla and a heavy sprinkling of sea salt. These cookies are soft and chewy, sweet yet salty – just like the popular Subway cookie we all crave.
I’m convinced they’re the perfect cookie. Just right for gift-giving, a lunchbox treat or the festive season (hello Christmas!).
Ingredients
You only need basic pantry items to make a batch of these macadamia cookies. Here are some of the ingredients that make these cookies extra special, including any substitutions you can make.
- Brown sugar AND caster sugar: Brown sugar helps to create a chewy cookie with a deep caramel-like flavour, while caster sugar will give you those crisp edges. Using a combination of both helps create the perfect crispy and chewy cookie.
- Vanilla extract: Regular vanilla extract or vanilla bean paste works wonders in giving these cookies a lovely depth of flavour. Avoid imitation vanilla or vanilla essence if you can.
- Macadamia nuts: I recommend using roasted macadamia nuts. If you use salted macadamia nuts, simply omit the salt added to the cookie dough. If you only have raw macadamias on hand, you can toast them on the stove.
- Place a small frying pan on medium heat on the stove. Add macadamia nuts and toast, shaking the pan occasionally for 5 minutes or until they’re golden brown and smell nutty. Leave to cool completely before adding to your cookie dough.
- White chocolate: While you can use white chocolate chips in this recipe, I prefer to use a block of white chocolate so there are BIG pops of chocolate in every bite. Chop your chocolate by hand using a large straight-edged knife into rough 1/2 inch squares.
See recipe card below for a full list of ingredients and measurements.
How to make White Chocolate Macadamia Cookies
These cookies are really quick and easy to make. You will need an electric mixer for this recipe – a hand mixer or a stand mixer fitted with a paddle attachment is perfect.
Step 1: Add softened butter and sugars to a large mixing bowl.
Step 2: Mix using an electric mixer on medium speed until combined and creamy – it should take a minute or two.
Step 3: Add vanilla and egg. Mix together just until combined.
Step 4: Add flour, baking soda and salt. and mix on low speed until soft cookie dough forms. Stir through chocolate and macadamia nuts.
Step 5: Scoop and roll cookie dough balls using a medium cookie scoop for approximately 1.5 tablespoons of dough per cookie.
Step 6: Bake cookies for 10-12 minutes or until golden on the edges. Sprinkle top of the cookies with sea salt.
Recipe tips
Here are my tips for creating the best White Chocolate Macadamia Nut Cookies every time.
- Use softened butter: Your butter should be soft enough to easily leave an indent when you press it with your thumb. It shouldn’t be melted. 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, it is likely that your butter is too soft. Overmixing your cookie dough will also warm your butter and cause your cookies to spread.
- Use a baking scale: I highly recommend weighing out your dry ingredients using a kitchen scale. Too much flour can make your cookies thick, cakey and not spread properly. It’s VERY easy to overmeasure flour when using measuring cups.
- Don’t flatten your cookies before baking: Your cookie dough balls will flatten naturally in the oven.
- Don’t overbake your cookies: For soft and chewy cookies, consider taking them out a minute or two early. Remember cookies firm up as they cool.
Frequently asked questions
Cookies can spread too much in the oven if your butter is too warm. Make sure your butter is softened to begin but not melted or wet. If you are concerned, try baking one cookie first. If it spreads too much, consider chilling your cookie dough for 30 minutes before baking. Read my post about flat cookies for more helpful tips.
If your cookies are puffy and cakey, rather than chewy, it may be an indicator that you overmixed your butter and sugar. You don’t need to ‘cream’ your butter and sugar together like you do for cakes. Instead just mix them together until combined.
Once they are completely cooled, keep these cookies in an airtight container at room temperature.
Simply roll the cookie dough into balls and place them in a plastic sandwich bag or an airtight container. Place them in the freezer for up to three months. When you are ready to bake, simply thaw at room temperature and bake as per the recipe card below.
Yes. You can use another nut (almond, pistachio, walnut etc.) or simply leave them out entirely.
More cookie recipes
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Let’s Bake
White Chocolate Macadamia Cookie Recipe
Buttery cookies filled with roasted macadamias and chunks of white chocolate.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted macadamia nuts)
- 150 grams (1 cup) white chocolate, roughly chopped
- 70 grams (1/2 cup) roasted macadamia nuts, roughly chopped
- Sea salt, for sprinkling
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add butter and sugars and beat using an electric mixer on medium speed until smooth and creamy. Add vanilla and egg and beat until combined.
- Add flour, baking soda and salt and mix on a low speed until a soft cookie dough forms. Stir through chocolate and macadamia nuts.
- Scoop the cookie dough using a medium cookie scoop or a dessert spoon (roughly 1.5 tablespoons each) and roll into balls. Place on prepared baking trays, leaving room for the cookies to flatten out.
- Bake for 10-12 minutes or until golden brown on the edges. Leave cookies to cool for 5-10 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt.
Notes
Butter: Your butter should be soft enough to easily leave an indent when you press it with your thumb but it shouldn’t be melted. 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, it is likely that your butter is too soft.
Vanilla extract: Regular vanilla extract or vanilla bean paste works wonders in giving these cookies a lovely depth of flavour. Avoid imitation vanilla or vanilla essence if you can.
Flour: I highly recommend weighing out your dry ingredients using a kitchen scale. Too much flour can make your cookies thick, cakey and not spread properly. It’s VERY easy to overmeasure flour when using cup measurements.
Macadamia nuts: If you are using salted roasted macadamia nuts, omit the salt included in the cookie dough. If you only have raw macadamias on hand, you can toast them on the stove.
Place a small frying pan on medium heat on the stove. Add macadamia nuts and toast, shaking the pan occasionally for 5 minutes or until golden brown. Leave to cool completely before adding to your cookie dough.
White chocolate: Any block of white chocolate will work. Chop it by hand using a large straight-edged knife into rough 1/2 inch squares. Alternatively, you can use white chocolate chips.
Cookie thickness: This recipe is for classic cookies that are on the flatter side with crispy edges (as pictured). However, if you prefer a thicker cookie, you can add 35 grams more flour and/or chill the cookie dough for a couple of hours before baking.
Storage: Once they are completely cooled, keep these cookies in an airtight container at room temperature.
Freezer instructions: Simply roll the cookie dough into balls and place them in a plastic sandwich bag or an airtight container. Place them in the freezer for up to three months. When you are ready to bake, simply thaw at room temperature and bake as per instructions.
Nutrition Information
Dorothy says
Thank you for this awesome recipe. I followed the instructions wholly and the cookies turned out perfect. Everyone loved it! Now I would like to make ahead, in bite size, for teacher’s day treats.
May I know the suggested temperature & baking duration for bite size cookies (perhaps 1 teaspoon of dough?)
How long can we store the cookies too?
Thank you very much.
★★★★★
Jessica Holmes says
I’m so glad you loved these ones Dorothy! Making them for gifts is a lovely idea. A cookie that size would cook quite fast I think, I would check it around the 5-6 minute mark? You should know they are ready when they go slightly golden brown on the edges. The cookies keep well in an airtight container for up to 5 days.
TMC says
Another great recipe! I’ve tried a few different recipes for White Chocolate Macadamia Nut cookies- this one really is the best I’ve found. I followed the recipe exactly and they came out perfectly! We honestly can’t stop eating them so I think they will only last one day in our house!
★★★★★
Jessica Holmes says
Hooray! So glad you enjoyed them!
Barbara says
Hey Jess, i LOVE your cookie recipes as well as the apple cinnamon cake.
Do you think I can swap the Macadamia nuts with pistacios in this recipe? I just love the white choc and pistacios mix 🙂
Jessica Holmes says
So kind of you to say Barbara! And yes absolutely – sounds divine!
Zati says
Hi, I’ve tried your m&m recipe snd its amazing. Excited to try this recipe. But how long and what oven temperature to toast the macadamia? And do I chop first or toast first?
Jessica Holmes says
Hi Zati, if you didn’t buy them already roasted, it’s easy to do it yourself. Just place them on a baking tray and bake them at 180 C (350 F) standard / 160 C (320 F) fan-forced for 5-10 minutes or until golden. Watch closely and you’ll know they are done when they turn golden in colour and smell ‘nutty’. You can then roughly chop them once they’ve cooled.
zati says
I finally made the cookies and my parents approved! Not too sweet. Although my roasted macadamia came out a bit burnt but still yums. And I added some cranberries 😋
Peggy says
I have tried several White chocolate chip macadamia nut recipes and I have always had great luck with your recipes. This is by far another winner. Thank you. They came out phenomenal.
★★★★★
Jessica Holmes says
Yay! So glad you loved them Peggy!
Blitzo says
Yummy! Sounds delicious………………Thanks for sharing.
★★★★★
Jessica Holmes says
I hope you enjoy them!
Kai says
Hello Jessica, thank you so much for sharing your recipe. I would like to ask would it be strange to replace white chocolate with cranberry? Would that go well with macadamia nuts without chocolate?
Jessica Holmes says
I think that would be lovely Kai!
Lynn says
Hi my cookies were cakey also. Yours look more golden and crunchy which I prefer. Mine didn’t spread as much as yours and were darker not golden. I weigh all my ingredients religiously they tasted great. Might try a bit more butter or softer butter next time.
★★★★
Jessica Holmes says
Hi Lynn, sorry to hear that. If you weighed all the ingredients, it may be that your butter wasn’t soft enough as you suggested. If the cookies were much darker, it could be your oven setting. Maybe get hold of an oven thermometer to check your oven isn’t running hot. Also, the cookie sheet or baking pan you used can also make a difference. A lighter coloured aluminium pan is best. Here’s a post about cookie spreading that might have some helpful tips.
Liv says
Hi I made these and they came out rather cakey? Not sure why? Your cookies look so gorgeous in the pictures and I would love mine to look like that!
liv says
Hi Jess! I did use an electric scales to measure all my ingredients but thx for the tip! I might just try putting less flour then the recipe says next time!
Jessica Holmes says
Oh bummer! The other consideration would be how soft your butter is. The colder your butter is the less the cookies will spread in the oven, which may result in a thicker, cakier cookie. This post has some more tips on cookies not spreading which may help.
Zoe says
Absolutely delicious! So simple to make and yet so yummy!
★★★★★
Jessica Holmes says
So glad you enjoyed them Zoe!
Liv says
These cookies are excellent. Room temperature butter definitely makes a difference as to how they cook and don’t flatten too much in the oven in comparison to my go to recipe. I found I got a few more cookies, perhaps I made them slightly smaller. My second batch I’d run out of macadamia nuts so I did half milk, half white chocolate and also delicious.
Jess, I’d love to know if you have a great gluten free choc chip cookie recipe for my inconvenient family members!
★★★★★
Jessica Holmes says
Yay! I’m so glad you like them Liv! They’re one of my faves. And yes I do! Try this gluten free cookie recipe – let me know what you think!
Layla says
Thank you so much for sharing this recipe! Last year I went to Spain and I used to get a cookie everyday from a deliciously smelling cookie store and I’ve tried so many recipes to exactly recreate that cookie and I finally got it thanks to you! The cookies in that store used to be quite thick so I used a bit more flour like you suggested and they came out perfectly! Also wonderful that the cookie batter does not need to be chilled!
★★★★★
Jessica Holmes says
Aw love hearing that Layla! So glad you love them as much as I do!
Ulka says
Hi Jessica!
I love your recipes!! Couple of questions…would these work as well with the same amount of white chocolate chips? Or should I add more?
And could you guide me regarding roasting of the macadamia nuts? Do I do it over a pan on the gas top or in the oven? How far do I take them? And how do I know they’re done?
Thank you!
Jessica Holmes says
Hi Ulka, yes you can absolutely use chocolate chips in this recipe – same amount is fine! If you don’t buy them roasted, you can easily toast the macadamias yourself. I find the easiest way is actually in the a fry pan on the stove top. Just place them on a medium heat and shake the pan occasionally until the nuts turn golden in colour. Leave to cool before chopping and adding to your cookie batter.
Ulka says
Thank you so much! That really helps.
Can’t wait to try these!!!
Josh says
These are my all-time favourite cookies!
★★★★★
Jessica Holmes says
Wonderful! So glad you enjoyed them Josh!
Grace says
I made these last night as a gift for a friend and they turned out so perfectly, exactly as you described!! I stole two but I had to use all my self control not to eat them all! Definitely making again 🙂
Jessica Holmes says
Grace, I am so glad to hear you loved these! They are still one of my all-time favourite cookies. It is lovely to hear you made them for a friend too – best present idea ever. Thanks for the lovely feedback.