Awww, cookies – we LOVE them so much!
If you do not know already, us Merkleys are huge fans of white chocolate, so it should be no surprise that white chocolate macadamia nut cookies are an absolute favorite dessert. We make these as often as possible and love all of the white chocolate – so good! These cookies are SO easy to make and have all of our favorite flavors. They are definitely on repeat at this house.
Some of our favorite cookie recipes have white chocolate chunks—like Strawberry Cookies, Cookies and Cream Cookies, Triple Chocolate Chip Cookies, and especially this one.
Why we think you’ll love it:
- Melty magic. Luscious white chocolate chunks melt into creamy dough studded with crunchy macadamia nuts for an irresistible textural contrast.
- No chill required. Forget the wait! This recipe lets you bake immediately, satisfying your cookie cravings in record time.
- Easy elegance. Simple ingredients and minimal steps create an impressive yet effortless, crowd-pleasing easy cookie recipe!
White Chocolate Macadamia Nut Cookie Ingredients and Substitutions
- 1 cup unsalted butter, softened – see How to Soften Butter Quickly
- ¾ cup brown sugar, packed – We used light brown sugar, but dark brown can also be used.
- ½ cup granulated sugar
- 2 large eggs – room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract – If you can’t have almonds or don’t like the flavor, increase the vanilla by ½ teaspoon.
- 2½ cups all-purpose flour – see How to Measure Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup macadamia nuts – coarsely chopped
- 1 – 1½ cups white chocolate chips – We like Ghirardelli brand best, but any brand of white chocolate chips can be used.
How to Make White Chocolate Macadamia Nut Cookies
- PREP. Preheat oven to 350°F.
- DOUGH. In a large bowl, cream the butter, brown sugar, and white sugar in a large bowl until smooth. Beat in eggs, one at a time.
- Stir in the vanilla and almond extract.
- In a separate bowl, combine flour, baking soda, and salt. Gradually stir the flour mixture into the creamed mixture.
- Fold in the macadamia nuts and white chocolate chips.
- BAKE. Use a cookie scoop or spoon to drop dough onto an ungreased baking sheet.
- Bake for 8-10 minutes, or until golden brown. Let them sit on the cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Kristyn’s Recipe Tips
- We love the almond macadamia flavor pairing, but if you can’t have almonds or don’t like the flavor, omit it and use 1½ teaspoons of vanilla extract.
- The butter needs to be softened; if it’s too cold and it won’t mix well, too warm and the cookies will flatten in the oven.
- For the secret to our picture-perfect cookies, place a few chocolate chips on top of the dough balls before baking. Once baked and while still hot, use a silicone spatula to gently press the cookies into perfect circles.
White Chocolate Macadamia Nut Cookies
Equipment
Video
Ingredients
- 1 cup butter, softened
- ¾ cup brown sugar, packed
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup macadamia nuts, coarsely chopped
- 1-1½ cups white chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream butter, brown sugar, and white sugar until smooth. Beat in your eggs, one at a time.
- Stir in the vanilla and almond extracts.
- In another bowl, combine flour, baking soda, and salt. Gradually stir into the creamed mixture. Fold in the macadamia nuts and white chocolate.
- Use a medium cookie scoop to scoop dough onto an ungreased cookie sheet.
- Bake for 8-10 minutes, or until golden brown.
Notes
- We love the almond macadamia flavor pairing, but if you can’t have almonds or don’t like the flavor, omit it and use 1½ teaspoons of vanilla extract.
- The butter needs to be softened; too cold and it won’t mix well, too warm and the cookies will flatten in the oven.
- For picture-perfect cookies, place a few chocolate chips on top of the dough balls before baking. Once baked and while still hot, use a silicone spatula to gently press the cookies into perfect circles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Gently form the dough into a ball (do not press or pack it) and wrap it with plastic wrap. Store in the refrigerator for 1-2 days.
See How to Freeze Cookie Dough for steps. You don’t need to thaw the cookie dough balls before baking; just bake straight from frozen and add an extra 2-3 minutes to the baking time.
Store baked cookies in an airtight container for 4-5 days. Place a piece of white bread in the container to help the cookies stay soft and chewy. You can also store the cookies in the freezer for up to 6 months
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This recipe was originally published September 2017.
I made a double batch and they still disappeared so quickly! Such a lovely cookie.
I made a double batch and they still disappeared so quickly! Such a lovely cookie.
I didn’t think I liked macadamia nuts, but this recipe changed my mind. So good! Love the taste and texture!
This is a hit! The guests loved it. It has a fun texture and super decadent!
Wow!! Perfect!!
So glad you enjoyed them!
This recipe was hard to make…. NOT because of the actual recipe…but because I could not stop snacking on
the nuts and white chocolate! These were warm and just out of the oven and devoured in seconds. Love this
cookie recipe!
I hear ya! I find myself snacking on the nuts and white chocolate as well! I’m so glad you enjoyed the recipe!
Almond, mac nuts and white chocolate is a killer combination. Absolutely perfect cookie.