The Best White Chocolate Macadamia Nut Cookies

A Bakery-Style Favorite

There’s something instantly comforting about the warm, buttery aroma that fills your kitchen when a batch of cookies is in the oven. These White Chocolate Macadamia Nut Cookies are the kind you make when you want a soft, chewy center, lightly crisp edges, and sweet vanilla notes balanced by toasty, buttery nuts. They’re perfect for a cozy weekend bake, holiday trays, or a “just because” treat that feels a little special. Let’s gather the simple ingredients and get your dough ready.

Ingredients

• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (226 g) unsalted butter, softened but still cool
• 3/4 cup (150 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups (210 g) white chocolate chips or chunks
• 1 cup (140 g) macadamia nuts, roughly chopped (toasted recommended)

Optional (Recommended):

• 1 tablespoon cornstarch (for extra soft and chewy cookies)
• Flaky sea salt, for finishing

Timing

• Prep Time: 15 minutes
• Chill Time: 30–60 minutes
• Bake Time: 10–12 minutes per batch
• Total Time: 55–90 minutes

Most of the “wait” is chilling, which helps control spread and improves flavor. Hands-on time is quick.

Step-by-Step Instructions

Step 1: Toast the nuts (quick flavor boost)

Set your oven to 350°F (175°C). Spread macadamias on a sheet pan and toast for 6–8 minutes, just until they smell nutty. Let them cool before adding to dough—warm nuts can soften the butter and make cookies spread too much.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together flour, baking soda, salt, and cornstarch (if using). This prevents pockets of soda and keeps the bake even. Set aside so you can focus on creaming the butter and sugars properly.

Step 3: Cream butter and sugars

In a large bowl, beat the butter, brown sugar, and granulated sugar for about 2–3 minutes until fluffy and lighter in color. Don’t rush this step—it helps create that tender, chewy bite. If your butter looks greasy or slumps, chill it for 10 minutes and continue.

Step 4: Add eggs and vanilla

Beat in the eggs one at a time, then mix in vanilla. Scrape down the bowl so everything blends evenly. The batter should look smooth and slightly glossy, not curdled.

Step 5: Fold in flour, chips, and macadamias

Add the dry ingredients and mix on low just until you don’t see streaks of flour. Fold in white chocolate and chopped nuts by hand for better control. Overmixing can make the cookies tough, so stop as soon as the dough comes together.

Step 6: Chill, scoop, and bake

Cover and chill the dough for 30–60 minutes (longer is fine). Scoop 2-tablespoon portions (about 40–45 g) onto a lined baking sheet, leaving space to spread. Bake at 350°F (175°C) for 10–12 minutes, pulling them when edges are set but centers still look slightly underdone; they’ll finish cooking on the sheet. Cool 10 minutes, then move to a rack.

Variations & Substitutions

• Extra-thick, bakery-style: Chill the dough 2–12 hours and scoop slightly larger portions. This makes White Chocolate Macadamia Nut Cookies thicker with a softer center and less spread.
• Browned butter twist: Brown the butter, then cool until solid-but-soft before creaming (you may need a quick chill). The flavor turns more caramel-like and nutty, which pairs beautifully with white chocolate.
• Coconut addition: Add 1/2 cup (40 g) sweetened shredded coconut and reduce white chocolate slightly to keep the dough balanced. You’ll get a more tropical, chewy cookie.
• Gluten-free swap: Use a 1:1 gluten-free baking flour blend. Texture is usually a bit more delicate, so chill the dough and bake until edges are clearly set.

If you’re looking for a dependable macadamia nut cookies recipe, these swaps let you customize without losing the soft-and-chewy goal.

Serving Suggestions

• Serve warm with coffee or a vanilla latte—white chocolate tastes extra creamy when it’s just melted.
• Make ice cream sandwiches with vanilla or coconut ice cream for a family gathering dessert.
• Add to a holiday cookie box alongside darker, spiced cookies for contrast.
• Pair with fresh berries and whipped cream for a cozy evening “little something sweet.”
• Pack a couple for road trips or lunchboxes; they hold up well and feel like a treat.

These White Chocolate Macadamia Nut Cookies are especially good slightly warm, when the centers are gooey and the edges are crisp.

Common Mistakes to Avoid

• Skipping the chill: Warm dough spreads fast. Chilling helps you get thicker cookies with better chew and a more balanced bake.
• Overbaking for “doneness”: If you wait until the centers look fully set in the oven, they’ll cool dry. Pull them when the middle looks a touch underdone.
• Overmixing after adding flour: Too much mixing develops gluten and can turn your cookies bready or tough. Mix just until combined.
• Using nuts straight from the bag: Toasting macadamias makes them taste richer and keeps them from getting lost behind the sweetness.
• Measuring flour loosely: If you scoop directly from the bag, you might add too much flour. Spoon into the cup and level, or weigh for best results.

Storage & Reheating

• Room temperature: Store in an airtight container for up to 4 days. Add a small piece of bread to the container if you want to help maintain softness.
• Refrigerator: Not required, but you can refrigerate baked cookies up to 1 week; let them come to room temp before serving for the best texture.
• Freezer: Freeze baked cookies up to 2 months, tightly wrapped. You can also freeze dough balls on a tray, then transfer to a bag; bake from frozen, adding 1–2 minutes.
• Best reheating: Warm a cookie in the microwave for 8–12 seconds or in a 300°F (150°C) oven for 3–5 minutes to revive that gooey center without drying it out.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes—this macadamia nut cookies recipe is even better after resting. Refrigerate the dough up to 48 hours, then scoop and bake as needed.

Why did my cookies spread too much?

Usually it’s butter that was too warm, dough that wasn’t chilled, or a hot baking sheet. Chill the dough, use a cool pan, and make sure your oven temperature is accurate.

Can I use salted macadamia nuts?

You can, but reduce the added salt to 1/4 tsp and taste the dough (without raw egg concerns if you prefer—just judge saltiness by aroma and memory). Salted nuts make the sweetness pop, but it’s easy to go overboard.

How do I get perfectly round cookies?

Right after baking, use a large round glass or cookie cutter to gently “scoot” each cookie into shape while still soft. It’s a small step that makes White Chocolate Macadamia Nut Cookies look bakery-neat.

Can I reduce the sweetness?

Swap some white chocolate for chopped macadamias or use white chocolate chunks that are less sugary. A light sprinkle of flaky salt also balances sweetness without changing the dough.

Conclusion

If you’re craving a cookie that’s buttery, chewy, and a little luxurious, this macadamia nut cookies recipe delivers every time—especially once you nail the chill-and-pull timing. I’ve found that toasting the nuts and slightly underbaking are the two details that make the biggest difference. Save this for your next cozy baking day, and if you’re curious about how this style fits into cookie history, check this trusted source.