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Soft chewy white chocolate macadamia nut cookies. This sweet, buttery, and nutty cookie is the best white chocolate macadamia nut cookie recipe.
This has always been one of my all-time favorite cookies! It has everything in one cookie — buttery goodness, the sweetness from the white chocolate chips, the saltiness from the macadamia nuts, and a perfect soft and chewy texture.
Growing up this was one of my favorite cookies to make. I will never forget traveling to San Francisco in a big RV with my family of 8. We hit the famous Pier 39 and I beelined it to the Blue Chip cookie shop.
Obviously, I have been a cookie freak since the time I was a little girl. I ate a white chocolate macadamia nut cookie every single day of that trip and as soon as I came home, I whipped up my own version and have been hooked ever since.
White Chocolate Macadamia Nut Cookie Ingredients:
- Butter: I suggest to just barely soften the butter to allow the sugars to incorporate with the butter but to not allow the dough to become too warm which can promote spreading.
- Brown Sugar: The molasses in brown sugar helps to create chewy centers. I use light, golden brown sugar.
- Sugar: This is an integral ingredient to create those crisp edges.
- Eggs: I always suggest using large-sized eggs in all of my baking recipes.
- Vanilla Extract: This helps to create a flavorful, warm cookie dough. I like to use quality Mexican vanilla.
- Flour: What type of flour to use in these cookies? I suggest using all-purpose flour in this cookie recipe.
- Baking Soda, Baking Powder, Salt: The leaveners help the cookies to rise once they hit the oven.
- White Chocolate Chips: Use good-quality white chocolate chips for creamy texture and the most real white chocolate flavor.
- Macadamia Nuts: I like to pick up a big bag of macadamia nuts at Costco or in the bulk section at Winco, so I can get just the exact amount that I need. Make sure your nuts are fresh!
What white chocolate should I use in cookies?
I suggest using good-quality white chocolate chips in this recipe. My favorite brands of white chocolate are Ghirardelli and Guittard.
These White Chocolate Macadamia Nut Cookies also remind me of our time in Hawaii. Since macadamia nuts grow in Hawaii, you find them everywhere — even in shave ice! When we arrived home from Hawaii this past summer, I couldn’t wait to whip up a batch of these cookies to remind me of being back in Hawaii. These are the perfect tropical cookie!
Variations and Substitutions:
If you want to add a little more tropical flair to these cookies, add coconut to the cookie dough. This can be sweetened flaked coconut or unsweetened coconut flakes. The sweetened flaked coconut is much softer and moister than the unsweetened flakes. The unsweetened coconut flakes are drier and have a slight crunch.
Another option is to add 3/4 cup of dried pineapple chunks.
How to make the BEST White Chocolate Macadamia Nut Cookies:
- Cream Butter, Brown Sugar, and Sugar with a mixer for at least 4 minutes, until light and fluffy. This process is an important step as it creates a smooth texture and adds air into the dough which will help give the cookies volume and loft once they hit the oven.
- Add eggs one at a time, mixing well after each addition, and then add the vanilla.
- Use good-quality white chocolate chips. All white chocolate is not created equal. Guittard and Ghirardelli are the hands-down winners in my book.
- Bake just until the edges begin to turn a light golden brown color. These cookies are meant to be soft and chewy in the center so don’t overbake.
Baking Tip:
Use a thick, light colored baking sheet for even baking.
Frequently Asked Questions:
If you have the time, I would suggest chilling the cookie dough. Why is chilling cookie dough important? Chilling the dough for at least 12-24 hours helps the ingredients to incorporate. The gluten in the cookie dough relaxes while the dough rests which creates a more tender cookie. The moisture in the dough is absorbed by the dry ingredients, which helps to dissolve the sugar which creates extra caramelization.
Yes! For a chewier, tropical cookie, add 1 cup of sweetened flaked coconut when you add the white chocolate chips and macadamia nuts. Here is my White Chocolate Coconut Macadamia Nut Cookie Recipe.
Absolutely! These cookies freeze so well. I suggest storing them in a freezer-safe bag or container. I use Ziploc gallon-sized, freezer-safe bags. I suggest freezing for up to 2-3 months.
To keep these cookies fresh, I suggest placing them in an air-tight container at room temperature. Cookies are best eaten the day of baking but these cookies do freeze well.
If you LOVE cookies, check out these other cookie recipes:
Levain Bakery Copycat Chocolate Chip Cookies Recipe
The Best Classic Chocolate Chip Cookies
Cinnamon Sugar Snickerdoodle Cookies
Lemon Sugar Cookies
My favorite baking tools:
Aluminum Baking Sheets Non-Stick Parchment Paper Sheets Kitchenaid Mixer
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White Chocolate Macadamia Nut Cookies
Equipment
Ingredients
- 1 cup Butter (softened slightly)
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt (if using unsalted butter, use 3/4 teaspoon salt)
- 1 1/2 cups White Chocolate Chips (suggest Guittard or Ghirardelli)
- 1 cup Macadamia Nuts (roughly chopped but still large enough)
- 1/2 cup Coconut (optional) (sweetened flaked or unsweetened coconut flakes)
Instructions
- Heat oven to 375 degrees. In a large mixing bowl, beat butter, sugar, and brown sugar for at least 4 minutes, or until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Add vanilla.
- Stir in flour, baking soda, baking powder, and salt. Mix just until combined. Stir in white chocolate chips and macadamia nuts. If using coconut, add it in now.
- Drop onto parchment paper lined baking sheets. I suggest using light colored aluminum baking sheets for even baking. Bake for 9-11 minutes or until the edges start to become a light golden color. Don’t overbake! Let rest for 5 minutes on baking sheet before removing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Truly is the best recipe I’ve ever tried. Thick, soft and so yummy. This one’s a keeper.
These cookies are so yummy!
The best that I’ve made that actually resembles the bakery bought ones!
So good!! The nuts I feel like I could have chopped in half, but other than that I love the recipe and I’m keeping it!
So delicious. I’m usually a chocolate chip, peanut butter, or snickerdoodle kind of baker, but I’m so happy I tried these! They are delicious! I need to make sure I get very bit of flour in because they were a little extra buttery.
This recipe is the BEST – definitely use the optional coconut because it really makes a difference. Thank you for sharing this one.
INCREDIBLE! So buttery and amazing!
Made these for Christmas, and they are fantastic! Thank you!!
Will be making this again, also made lots to share with family 🤍
Forgot to rate this last time…exquisite…truly BEST white chocolate macadamia nut cookie….Do try to use the “soft” sweet coconut recommended in the recipe!!…Most requested “repeat” cookie in the household!! Merci!!
Melissaaaaaa! girl that’s it we are now officially best friends…lol. I have to thank you for this recipe!! hunny my family thanks you…(okay well they really thank me… ) but I have to give credit where it is due this is the perfect cookie it is deliciously chewy and buttery and not too sweet I had to to mix it up a bit because my sister doesn’t like coconut so I had to take that out. I also substituted a stick of butter in your recipe for a stick and a Tbsp (for good measure) of BROWNED BUTTER!!! no wait I mean BROWNED BUTTA!!! girl this was a big hit!! all thanks to you of course thank you for sharing what you love with all of us! Merry Christmas to you and your family!!