These cookies are proof that the best things in life don’t have to be complicated.  This White Chocolate Macadamia Nut Cookies recipe starts with simple ingredients and no need for a mixer.  You will love creating bakery worthy cookies in no time.

There’s something truly irresistible about adding creamy white chocolate and buttery macadamia nuts to cookie dough.  The combination feels indulgent and makes for a sweet escape without leaving your kitchen.

Using melted butter is a small but impactful trick that makes them incredibly easy to whip up while also delivering a texture that’s both chewy and tender.  This recipe is always at the top of my baking list and also a cookie that I get requests for often.

Ingredients Needed for this Recipe

• Butter: By using the butter in a melted state it allows you to mix the dough together by hand easily. This recipe is adapted from my Mini Chocolate Chip Cookie recipe.
• Brown Sugar:  A light or dark brown sugar can be used.
• Vanilla Extract:  A bit of vanilla extract or vanilla paste makes this one of my favorite cookies.  You could also use a 1/4 teaspoon of almond extract if you prefer.
• All Purpose Flour:  Measuring flour correctly is so important to getting the best cookies.  To do so, spoon the flour into the measuring cup and level with the back of a butter knife. 
• White Chocolate Chips: If you don’t have sweet white chocolate chips, then make or purchase a white chocolate chunk for the cookies.  To make chunks, cut a white chocolate bar into pieces. 
• Macadamia Nuts: Use dry-roasted macadamia nuts because it will help take some of the oil from the crunchy macadamia nuts. I also love adding them to this Hawaiian Shortbread recipe.

See recipe card for full information on ingredients and quantities.

Mix-In Variations

White Chocolate Chips- Change up the chips in this recipe with milk chocolate chips or dark chocolate chips. You could also add dried cranberries or raisins for a fun twist to the best white chocolate macadamia nut cookies.

You could also add 2 tablespoons of sweetened coconut flakes to the dough. This adds a nice tropical touch that goes great with the other flavors. A sprinkle of flaky salt after baking makes a good cookie even better.

Macadamia Nuts- The best alternatives to macadamias are cashews, almonds, pecans or even walnuts.

Toasting {or roasting} the macadamia nuts isn’t necessary but will bring out a great depth of flavor. To toast them, arrange the nuts on a baking sheet in a single layer and place into a preheated 250 degree oven for 10-12 minutes. Be sure to stir at least once halfway through.

Also allow the nuts to cool completely before adding them to the cookie dough.

How to make White Chocolate Macadamia Nut Cookies

1. Add the granulated sugar and brown sugar to the melted unsalted butter in a large mixing bowl. Use a spoon to stir until everything is nicely incorporated.
2. Add the egg and vanilla to the butter and sugar mixture. Then, continue to mix by hand.

3. Pour in the dry ingredients {flour, baking soda and salt} to the wet ingredients and stir until the dough comes together.
4. Finally, add the nuts and white chocolate to the dough and stir until everything is evenly distributed.

5. Use a medium cookie scoop to scoop cookie dough balls onto a silicone mat {or parchment paper} lined baking sheet.
6. Then bake cookies in a 350 degree oven for 9-11 minutes or until the cookies are set. You will know they are done when they have crisp edges and are golden brown but still look slightly underdone in the middle. Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before moving to a wire rack.

Expert Tips

• Read the recipe ahead of time. This will allow you to have all of your ingredients on hand and exactly how the recipe calls for them.
• Don’t over mix the dry ingredients into the wet ingredients. It should only be mixed until everything is nicely incorporated.  Doing so can result in tough cookies. I suggest this with all recipes but especially these Thick Chocolate Chips Cookies.
• Always scrape the sides of the bowl.  This step should be done after you cream the butter and sugars together, before adding the flour mixture and again before scooping balls of dough.  This will ensure that all of the ingredients are incorporated and there aren’t any chunks of butter or pockets of flour in the finished dough.
• Use a cookie scoop to scoop dough. This will keep all of your cookies the same size and they will bake evenly.
• Don’t over bake the cookies. When you want soft cookies with chewy centers it is super important to not over bake the cookies. Then allow the classic cookies to cool on the baking sheet. The residual heat from the baking sheet will continue to slightly bake the cookies and set them up perfectly. The same goes for these Texas Sheet Cake Cookies.

Storage

Store- The soft texture allows the perfect white chocolate macadamia nut cookie to keep at room temperature for 4-5 days and an extra day or so in the refrigerator, as long as the cookies are in a good airtight container or covered tightly with plastic wrap.

Freeze- They freeze really well for up to 3 months. I suggest freezing the cookies on a baking sheet in a single layer for an hour or two. Then move the frozen cookies to an airtight container {or freezer bag}.

This allows you to remove a few cookies at a time and keeps them from sticking together.

Recipe FAQs

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