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.
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.
– Grace
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, like we do in my White Chocolate Raspberry Cheesecake Bars. 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
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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 sugarÂ
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cup) plain flour or all purpose flourÂ
- 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.Â
Notes
Butter:Â 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.Â
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.Â
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.Â
Nutrition Information
Serving Size: 1 cookie Calories: 220 Sugar: 14.4 g Sodium: 91.4 mg Fat: 12.6 g Carbohydrates: 24.9 g Protein: 2.7 g Cholesterol: 29 mg
K says
I used this recipe yesterday. I used only 100g of white chocolate (it’s what I had) and 120g chopped cashews (macadamia is very expensive here) and a lot of powdered vanilla and it turned out heavenly. Thank you!
Jessica Holmes says
That’s wonderful to hear K!
Kia says
Hello! Can I also add some cornstarch? In case how much? 10 grams (approx 1 Tablespoon or slightly more) is OK? Thanks!
Jessica Holmes says
Totally! It’ll create a slightly thicker, chewier cookie. Yes 1 tablespoon would be fine!
CC says
Hi! I was wondering if it would be possible to show in a video the step by step of how to proceed when adding all the ingredients, as I feel the creaming soft butter and sugar sometimes can be a bit a “hit and miss”, sometimes get it right and sometimes get it wrong, whilst knowing exactly the consistency that we should obtain and when to stop could help a lot to always manage to not mess up that step of the recipe!
Thanks!!!!
Jessica Holmes says
Hi, you don’t actually need to cream the butter and sugar in this recipe – just mix until combined. Mixing to ‘cream’ is usually more for cakes to aerate the batter. I do regularly do step-by-step videos on my Instagram and save them to my highlights which might be useful.
CC says
Thanks a lot! I got confused from the description of “until smooth and creamy” 😀
Thanks for clarifying!
Jessica Holmes says
Got you! I appreciate the feedback!