White Chocolate Macadamia Nut Cookies

5 from 4 votes
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These delicious white chocolate macadamia nut cookies are packed with flavor! Using melted butter yields soft and chewy centers with delightfully crisp edges.

Delicious white chocolate macadamia nut cookies.

Recipe Science

  • Melt the butter instead of using it softened. This results in cookies with chewy centers rather than a cakey texture.
  • Adding warm butter to granulated and brown sugar helps dissolve the sugars, speeding up caramelization in less baking time.
  • Toast raw macadamia nuts until lightly browned for better aroma and taste. Cool completely to avoid greasy cookies.

Why It Works

Are you looking to add a tropical twist to your cookies? This white chocolate macadamia nut cookie recipe is just what you need! Macadamia nuts are grown in tropical climates. They have a rich, buttery flavor, adding a subtle crunch to each bite.

The cookie dough base is made with melted butter and eggs. This creates a beautiful contrast of crunch along the sides and tender centers. Sweet, milky chips and chunks of nuts complement the buttery cookies. You can bake the cookie dough right away. No need to wait to enjoy!

Ingredients You’ll Need

Ingredients needed to make this white chocolate macadamia cookie recipe.
  • Flour: Use all-purpose flour to make soft and chewy cookies. It contains about 10% protein, adding structure yet keeping the texture tender.
  • Leavening Agent: Baking soda is added as a leavening agent to help the centers puff up slightly and give crisp edges.
  • Butter: Unsalted butter is melted, giving a more chewy cookie texture.
  • Sweeteners: Light brown sugar adds a hint of molasses flavor and acts as a humectant to keep the cookie soft. Granulated sugar creates crisp edges.
  • Eggs: A whole egg and egg yolk adds richness and helps to bind the dough together.
  • Flavoring: Vanilla extract boosts the cookie’s sweet baked aroma, while salt prevents the dough from tasting bland.
  • Chocolate: White chocolate chips are added to the cookie dough base for a creamy taste.
  • Nuts: Chopped nuts add crunch and a buttery taste to the cookies.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Try these tasty ways to customize the white chocolate macadamia nut cookie base:

  • Make it Gluten-Free: Use gluten-free baking flour. I recommend Bob’s Red Mill or King Arthur products.
  • Chocolate Swaps: Grab a bar and add chopped white chocolate chunks for a gourmet appearance. If you prefer dark chocolate, add milk or semi-sweet chips. Butterscotch or peanut butter chips work well, too.
  • Nut Options: Try cashews or peanuts for a similar texture to macadamia nuts.
  • Flavoring: Add coconut extract or almond extract to boost the nutty taste.
  • Fruit: Stir in dried cranberries, cherries, apricots, or pineapple.

How to Make White Chocolate Macadamia Nut Cookies

Step 1: Preheat the Oven

Adjust the oven rack to the middle position. Heat to 350°F (177ºC). Line three large baking sheets with parchment paper. Set aside while making the cooking dough.

Dry ingredients used to make cookie dough being whisked in a blue bowl.

Step 2: Mix the Dry Ingredients

Whisk together the flour and baking soda in a bowl to evenly disperse the fine particles before combining them into the cookie dough.

Step 3: Melt the Butter

Instead of using softened butter at room temperature, melt the butter. This creates a cookie with chewy centers instead of a cakey texture. Slightly cool the butter to below 140ºF (60ºF). This ensures that the eggs don’t curdle and clump when mixed.

Brown sugar, melted butter, and granulated sugar in a metal bowl.

Step 4: Mix the Butter and Sugars

The warm butter dissolves the sugars, accelerating the caramelization of the cookie dough in a short period of baking time.

Stand mixer bowl after creaming butter and two types of sugars.

Cream the butter and sugars in a stand mixer using the paddle attachment on medium speed for about a minute.

Tips for Perfect Execution: The mixture will look lighter in color, indicating that air is incorporated. This prevents cookies from becoming too dense.

Egg yolks added to a stand mixer bowl with cookie dough batter.

Step 5: Make the Dough 

Mix the eggs and vanilla extract to create an adequately emulsified cookie dough. This adds richness to the cookie and ensures that the butter is evenly dispersed. The vanilla enhances the sweet baked notes and aroma of the white chocolate macadamia nut cookie.

Flour added to cookie dough batter that needs to be mixed to incorporate.

Gradually add the flour mixture to the wet ingredients. Stir together on low speed, mixing until the flour is hydrated. Do not overmix, or the cookies will become tough.

Bowl of raw white chocolate macadamia nut cookie dough.

Mix in the white chocolate chips and chopped macadamia nuts. You don’t have to chill the dough before shaping and baking.

Sheet pan with several rolled dough balls with white chocolate chips popping through the surface.

Step 6: Roll Out Dough Balls 

Portion the cookie dough into 24 dough balls, about 2 tablespoons each. Place them on a parchment-lined baking sheet, 8 per tray. They will spread, so do not place them too closely together. I like to press a few more chocolate chips on the surface to give it a more attractive appearance.

Make Ahead Tip: If not baking immediately, refrigerate the dough balls for up to a week. Alternatively, freeze white chocolate macadamia cookie dough for up to 2 months.

Freshly baked white chocolate macadamia nut cookies on a parchment paper lined sheet pan.

Step 7: Bake the Cookies 

Bake the cookies one tray at a time at 350°F (177ºC). The cookies are ready when the edges are set, the centers are puffy, and the surface is lightly golden brown. The total bake time will be about 12 to 15 minutes.

Plate of cookies with white chocolate chips and macadamia nuts.

Step 8: Cool the Cookies

Cool the cookies on the warm baking sheet for 5 to 10 minutes, depending on how crunchy you like them. Then, transfer them to wire racks to cool completely, or enjoy them at room temperature.

Frequently Asked Questions

Why is white chocolate paired with macadamia nuts?

The chocolate and nuts pair perfectly in a white chocolate chip macadamia nut cookie because they both are creamy and buttery in flavor. The nuts’ crunch adds a delicious texture contrast, making the cookie taste more interesting.

How do you cut macadamia nuts for cookies?

Use a chef’s knife to chop the nuts roughly. Don’t make them too fine, or you will lose the crunch. You can also use a food processor to quickly break down the nuts and pulse them a few times until the desired size is reached.

Should you toast macadamia nuts for cookies?

For this recipe, I used roasted macadamia nuts. However, if you purchased them raw, it’s a good idea to toast them on the stovetop over medium heat. Shake the pan until the surface is lightly brown. This will enhance the nuts’ aroma and buttery taste. Let the nuts cool completely. If chopped while still warm, they will release too much oil, making the cookies greasy. If you enjoy a more savory taste, use salted macadamia nuts.

Can I add dried fruit to the cookie dough?

Yes! Dried fried fruits like cranberries or raisins add a delicious chew and sweetness to the white chocolate chip macadamia nut cookies. When adding the chips and nuts, add ¾ to 1 cup of roughly chopped fruit to the cookie dough.

Can you freeze the cookies?

The cookie dough can be frozen for up to 2 months, and the baked cookies freeze well when stored in an airtight container for up to 1 month.

More Drop Cookies

If you tried these White Chocolate Macadamia Nut Cookies, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

White Chocolate Macadamia Nut Cookies

Baking a batch of these white chocolate macadamia nut cookies always brings a touch of luxury and indulgence to any occasion.
5 from 4 votes
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings 24 cookies
Course Dessert
Cuisine American


  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 ½ cup white chocolate chips, divided
  • 1 cup macadamia nuts, roughly chopped


  • Preheat the Oven – Adjust the oven rack to the middle position. Heat to 350°F (177ºC). Line three large baking sheets with parchment paper.
  • Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Melt the Butter – Cut the butter into 12 even-sized pieces. In a medium skillet, melt the butter over medium heat for about 1 to 2 minutes. Once melted, immediately remove the pan from the burner. Cool slightly to below 140ºF (60ºF). This prevents the butter from cooking the eggs.
  • Mix the Butter and Sugars – In a stand mixer fitted with the paddle attachment, add the melted butter, brown sugar, and granulated sugar. Mix on medium speed (setting 5) until smooth, about 1 minute.
  • Make the Dough – Add the egg, egg yolk, and vanilla. Mix on medium speed (setting 5) until combined, about 1 minute. Gradually add the flour mixture on low speed (setting 2) until just combined, do not overmix. Add 1 ¼ cups white chocolate chips and macadamia nuts. Mix at the lowest speed (stir) until incorporated, about 10 seconds.
  • Roll Out Dough Balls – Divide the dough into 24 portions, each about 2 tablespoons, and roll into balls. Arrange them at least 2" apart on lined baking sheets, 8 per tray. Use the remaining ¼ of the white chocolate chips to press into the tops of each ball.
  • Bake the Cookies – Bake one tray at a time for 10 minutes, then rotate the baking sheet. Continue to bake until the centers are soft and puffy and the cookie edges set, about 2 to 5 minutes.
  • Cool the Cookies – Place the baking sheet on a wire rack and let the cookies cool for 5 to 10 minutes. Transfer to a wire rack to cool completely. Bake the remaining trays once the oven is back up to temperature.

Recipe Video

YouTube video


  • Make Ahead: Refrigerate dough balls for up to 1 week, or freeze for up to 2 months. Bring to room temperature before baking.
  • Adding Dried Fruit: Add 1 cup of chopped cranberries or raisins. Mix in when adding the chips and nuts.
  • Storing: Store cookies in an airtight container for up to 5 days.
  • Freezing: Store in a resealable plastic bag or airtight container for up to 1 month.

Nutrition Facts

Serves: 24 cookies
Calories 246kcal (12%)Carbohydrates 29g (10%)Protein 3g (6%)Fat 14g (22%)Saturated Fat 7g (35%)Polyunsaturated Fat 1gMonounsaturated Fat 6gTrans Fat 0.2gCholesterol 33mg (11%)Sodium 88mg (4%)Potassium 82mg (2%)Fiber 1g (4%)Sugar 20g (22%)Vitamin A 201IU (4%)Vitamin C 0.1mgCalcium 40mg (4%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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5 from 4 votes (4 ratings without comment)

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2 Comments Leave a comment or review

  1. John says

    Hi Jessica,

    They look really nice, and I’m going to give them a go.

    Is there any difference between baking soda, and baking powder?


    • Jessica Gavin says

      Yes, there is a big difference between using baking soda vs. baking powder. Baking soda is 4 times as potent as baking powder.