White Chocolate Macadamia Nut Cookies
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These no-chill white chocolate macadamia nut cookies are thick, buttery, and loaded with melty white chocolate and crunchy macadamia nuts for the perfect cookie jar classic.
The Classic Cookie You Forget… Until You Don’t
White chocolate macadamia nut cookies don’t usually get the spotlight, but every time they show up, I’m personally reminded just how good they are. Chunky, buttery, chewy, crunchy… All the good textures in one bite.
This recipe has been on my site since 2016, and like so many recipes that are deep in the archives on my site, it got a well-deserved glow-up. The original version was tasty, but a little flatter and greasier than I wanted and what I wanted for my readers. This new batch? It’s thick, soft, perfectly chewy, and as easy as ever.
WHY I UPDATED THE RECIPE
After nearly a decade with this recipe, it was time for an update. I’m a better baker than I was back in 2016, so why wouldn’t my recipes that I developed back then be better, too? A few very small tweaks took these cookies from good to why don’t I make these more often? I think you’re going to love the updated recipe a whole heck of a lot.
Here’s what I did:
• I added a touch more flour for better structure.
• I adjusted the leavening to match that flour increase.
• I swapped melted butter for room temperature butter.
Those small changes alone gave these cookies the lift and sturdiness I always wanted without making them cakey or dry.
WHAT’S NEW (AND BETTER!)
Switching to room temperature butter did more than improve the texture, it also simplified the whole process.
No rolling tall cookie dough towers to prevent spreading.
Just mix, scoop, bake, and enjoy a cookie that holds its shape naturally.
No more greasy cookies.
The cookies are buttery, not greasy.
No chilling the dough.
Cookies right away– SCORE!
INGREDIENTS YOU WILL NEED
Here’s a visual of the ingredients you’ll need. Be sure you scroll down to the recipe card to see exact amounts and preparations.
One note about the macadamia nuts: I like to use salted dry roasted as they have the best flavor. Use what you can find or have! If you want to toast raw nuts, you can do that on the stovetop over medium-high heat for 6-8 minutes or about 8-10 minutes in a 350ºF (177ºC) oven.
There are so many ways to make white chocolate macadamia nut cookies. Some bakers use shortening, some use all butter, some prefer chips, others chop up a big block of white chocolate. My version is all butter, all chewy, and all about balance. Feel free to lean into the chopped white chocolate bar version if that’s what you prefer.
YOU WILL LOVE THESE Soft & Chewy COOKIES
These cookies bake up thick and soft, with melty pockets of white chocolate and little toasty bits of macadamia nuts throughout. They need a short rest on the baking sheet after baking so they don’t collapse into a delicious (but messy) cookie puddle. Once they set, the texture is spot-on: chewy middles, lightly crisp edges, and that chunky, buttery bite that makes this cookie so iconic.
(And yes, microwaving a completely cooled one for 5–7 seconds is highly encouraged.)
If you’re after the giant bakery-style version with crunchy edges and a soft center, this one isn’t quite that. In my personal opinion, sacrificing the crispy edges for a quick mix and bake as opposed to a wait and chill means this cookie hits every time in the flavor department.
I beg of you– don’t sleep on this cookie! Classics are classics for a reason– and this one is even better now than it ever was before. If it’s been a while since you’ve had a white chocolate macadamia nut cookie, consider this your sign to bring them back into your baking rotation. You most certainly won’t regret it!
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg yolk room temperature
- 1 and ½ teaspoons vanilla extract
- ⅓ cup (56g) white chocolate chips1
- 2 and ½ ounces (71g) macadamia nuts2 coarsely chopped (about ½ cup)
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, toss together the flour, baking soda, and salt. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ⅛ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, approximately 2-3 minutes. Add the egg yolk and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as necessary.½ cup (113g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar, 1 large egg yolk, 1 and ½ teaspoons vanilla extract
- Reduce the mixer speed to low and slowly add the flour mixture until just combined. Add the white chocolate chips and macadamia nuts and mix until evenly dispersed.⅓ cup (56g) white chocolate chips1, 2 and ½ ounces (71g) macadamia nuts2
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the cookie dough into smooth balls and place on the prepared baking sheet. Bake the cookies for 10-11 minutes, or until edges just start to brown. Remove from oven and allow to rest on the baking sheet at least 10 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies freeze well, up to 2 months. Rolled cookie dough freezes well, up to 3 months. Do not thaw and place on baking sheet frozen. Bake an additional 1-2 minutes to the baking time.
Video
Notes
- White chocolate chips: you can also use chopped white chocolate if you prefer.
- Macadamia nuts: if you are using unsalted macadamia nuts, add another ⅛ teaspoon salt to the flour and baking soda mixture for a total of ¼ teaspoon salt.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Can you use white chocolate chips instead of chunks??
Thanks!
Mandi
Heyyy, Mandi! Yes– enjoy!