White chocolate macadamia nut cookies are sweet and soft, loaded with nuts and white chocolate chips, and easy to make at home! Enjoy this luxurious treat any time you want something a little different.
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Macadamia nuts and white chocolate both felt like really luxurious ingredients when I was a kid. They represented the peak of sophistication and taste.
Let's not forget about the Subway white chocolate macadamia cookie. It was the best! It's super sweet with a little bit of a tropical flavor to it.
I've recreated that childhood favorite in this classic cookie. White chocolate chips and macadamia nuts are paired together in a crisp-on-the-edges, soft-in-the-middle cookie.
Ingredients
- Butter
- Granulated sugar
- Brown Sugar
- Eggs
- Vanilla
- Flour
- Baking soda
- White chocolate chips
- Macadamia nuts
How to make white chocolate macadamia cookies
- Heat the oven to 375ºF. Line a large baking sheet with parchment paper or a silpat.
- In an electric mixer, or by hand in a large bowl, cream together the butter and sugars.
- Add the eggs and vanilla and beat until well blended.
- In a small bowl whisk together the flour and baking soda. Add the dry ingredients to the dough in two parts and beat until just incorporated.
- Stir in the nuts and white chocolate chips by hand with a rubber scraper or wooden spoon just until incorporated.
- Use a medium-sized cookie scoop or tablespoon to drop mounds of dough about 3 inches apart on the prepared baking sheet. Bake until lightly browned, about 10 minutes.
- Let cool on the baking sheet a few minutes, then transfer to a cooling rack to cool completely. Store in an air tight container at room temperature for up to 2 days.
Top tips
How to easily chop nuts
You could chop your nuts by hand, but I couldn't live without my nut grinder (affiliate link). Drop the macadamia nuts in the top, then crank by hand to chop them quickly and easily.
Use high quality white chocolate
Sometimes white chocolate can be mostly sugar. Try to find a high quality white chocolate chip for the best taste and texture. I like Ghirardelli or Guittard.
How to store
Cookies will keep in an airtight container at room temperature for up to 4 days, but are best enjoyed the same day they are made. You can also freeze the cookies before or after baking for up to 6 months.
To bake frozen cookie dough, follow the recipe directions, adding a few minutes to the baking time to allow them to thaw.
Tips for customizing white chocolate macadamia nut cookies
- Add a little flaky salt to the top before baking
- Swap the white chocolate for dark chocolate chips
- Toast the macadamia nuts and allow to cool before adding to the dough
- Add a handful of dried cranberries with the white chocolate chips and nuts
FAQ
The white chocolate macadamia flavor combination rose in popularity in the mid-late 1980's thanks to Mrs. Fields cookies. Macadamia nuts have a mild flavor that pairs nicely with the creamy white chocolate. They also offer a bit of crunch for contrast in this traditionally moist cookie.
Chilling your dough is optional, but can help add depth to the flavor of your cookie. I know it's hard to wait, so don't worry if you want to bake them right away.
More cookie recipes
- Whole Wheat Chocolate Fudge Cookies
- Peanut Butter Pretzel Cookies
- Buttery Bourbon Cherry Cookies
- Cut Out Christmas Cookies
- Nutmeg Ginger Apple Snaps
- Peanut Butter Blossoms
- Oatmeal Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Giant Ginger Cookies with Icing
- Pecan Chocolate Chip Cookies
Recipe
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 2 cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped
Instructions
- Heat the oven to 375ºF. Line a large baking sheet with parchment paper or a silpat.
- In an electric mixer, or by hand in a large bowl, cream together the butter and sugars.
- Add the eggs and vanilla and beat until well blended.
- In a small bowl whisk together the flour and baking soda. Add the dry ingredients to the dough in two parts and beat until just incorporated.
- Stir in the nuts and white chocolate chips by hand with a rubber scraper or wooden spoon just until incorporated.
- Use a medium-sized cookie scoop or tablespoon to drop mounds of dough about 3 inches apart on the prepared baking sheet. Bake until lightly browned, about 10 minutes.
- Let cool on the baking sheet a few minutes, then transfer to a cooling rack to cool completely. Store in an air tight container at room temperature for up to 2 days.
Notes
Tips for customizing white chocolate macadamia nut cookies
- Add a little flaky salt to the top before baking
- Swap the white chocolate for dark chocolate chips
- Toast the macadamia nuts and allow to cool before adding to the dough
- Add a handful of dried cranberries with the white chocolate chips and nuts
Lauren Hidalgo says
Should’ve gone with my plan to add salt to this recipe but decided to just follow the recipe as written. That was a mistake, these cookies need salt in the batter! Otherwise tasty