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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are soft, buttery, and loaded with creamy white chocolate chips and crunchy macadamia nuts. These bakery-style cookies have crisp edges and tender, chewy centers, making them some of the best white chocolate macadamia cookies you’ll ever bake. Perfect for holidays, special occasions, or everyday treats, this white macadamia nut cookies recipe delivers rich flavor and irresistible texture in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 24 Cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups white chocolate chips
  • 1 cup macadamia nuts roughly chopped

Method
 

  1. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet mixture until just combined.
  4. Fold in white chocolate chips and chopped macadamia nuts evenly throughout the dough.
  5. Cover and chill dough for at least 30 minutes for thicker, softer cookies.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10–12 minutes, until edges are lightly golden and centers remain soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overbake to keep cookies soft and chewy.
For extra flavor, lightly toast macadamia nuts before mixing into the dough.
For a deeper, nutty taste, try browning the butter before using.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze unbaked dough balls for up to 2 months and bake fresh as needed.