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Our favorite white chocolate macadamia nut cookies are bursting with melty white chocolate and crunchy macadamia nuts in a soft, chewy dough.
A Merkley Favorite!
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!
Some of our favorite cookie recipes have white chocolate chunks—like Cookies and Cream Cookies, Triple Chocolate Chip Cookies, and especially this one.
Why we 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!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 8 minutes
- 1 cup unsalted butter – How to Soften Butter Quickly
- ¾ cup brown sugar, packed – I used light brown sugar, but dark brown can also be used.
- ½ cup granulated sugar
- 2 eggs – room temperature eggs incorporate better than cold eggs
- 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 – How to Measure Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup macadamia nuts – coarsely chopped
- 1 – 1½ cups white chocolate chips – Ghirardelli is quality chocolate, whether it’s in bar or chip form.
How to Make Macadamia Nut Cookies
- PREP. Preheat oven to 350°F.
- DOUGH. In the bowl of a stand mixer, (or use a handheld electric mixer) cream together 1 cup butter, ¾ cup brown sugar, and ½ cup white sugar in a large bowl until smooth. Beat in 2 eggs, one at a time.
- Stir in the 1 teaspoon vanilla and ½ teaspoon almond extract.
- In a separate bowl, combine 2½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually stir the dry ingredients into the creamed mixture.
- Fold in the 1 cup macadamia nuts and 1-1½ white chocolate.
- 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.
More Like This
- More cookie recipes with nuts: Chocolate Chip Walnut Cookies, Cowboy Cookies, Nestle Toll House Cookies
- More white chocolate cookies: White Chocolate Snickerdoodles, White Chocolate Crackles, White Chocolate Butterscotch Cookies, White Chocolate Cranberry Cookies
More collections: Easy Cookie Recipes, Fall Desserts, Christmas Desserts
White Chocolate Macadamia Nut Cookies
Our favorite white chocolate macadamia nut cookies are bursting with melty white chocolate and crunchy macadamia nuts in a soft, chewy dough.
Equipment
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 un-greased cookie sheet.
- Bake for 8-10 minutes, or until golden brown.
Video
Notes
Store the Cookie Dough?
- Fridge. Gently form the dough into a ball (do not press or pack it) and wrap it with plastic wrap. Refrigerate for 1-2 days.
- Freezer. 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.
Nutrition
Calories: 116kcal, Carbohydrates: 12g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 90mg, Potassium: 33mg, Sugar: 7g, Vitamin A: 130IU, Calcium: 14mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the Cookie Dough?
- Fridge. Gently form the dough into a ball (do not press or pack it) and wrap it with plastic wrap. Refrigerate for 1-2 days.
- Freezer. 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.
How to Store Baked Cookies?
- Baked cookies can be kept in an airtight container for 4-5 days. Placing a piece of white bread in the container will help the cookies stay soft and chewy. You can also store the cookies in the freezer for up to 6 months
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.