How to Make White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies have always been a guilty pleasure of mine, soft, buttery, and packed with creamy white chocolate and crunchy macadamia nuts. There’s just something about that perfect balance of sweet and nutty flavors that makes these cookies absolutely irresistible.

The moment I first tasted Macadamia Nut Cookies is still etched in my memory. It was one of those oversized bakery-style cookies, warm and slightly gooey in the middle, with melted white chocolate in every bite. One taste, and I was hooked. 

But buying them all the time? Not exactly budget-friendly. That’s when I decided to create my own Macadamia Nut Cookies Recipe, one that’s easy to make at home, with that same chewy texture and rich, buttery flavor.

After plenty of trial and error, I’ve finally perfected this Macadamia Cookies recipe. These cookies come out thick, soft, and packed with flavor, just like the ones from a bakery, but even better because they’re homemade. 

If you’re a cookie lover like me, you have to try these Carrot Cake Cookies with Cream Cheese next. They’re like biting into a slice of carrot cake, only in cookie form!

The Ingredients You’ll Need

How to Make White Chocolate Macadamia Nut Cookies

Let’s get baking! Making these White Chocolate Macadamia Nut Cookies is easier than you think, and I’ll walk you through each step so you get the softest, chewiest cookies every single time. 

Start with the dry ingredients

In a medium-sized bowl, thoroughly whisk the flour, baking soda, and salt until well combined. 

This step might seem simple, but it’s key to making sure everything gets evenly distributed, nobody wants a cookie that rises unevenly or has a random salty bite! Set this aside for now.

Cream the butter and sugars

In a large mixing bowl, cream the softened butter with granulated and brown sugar until the texture becomes airy and smooth. 

This step is what gives your cookies that soft, bakery-style texture. If you can, use a hand mixer or stand mixer on medium speed, two to three minutes should do the trick!

Add the eggs and vanilla

Add the eggs one at a time, ensuring each is fully incorporated before mixing in the next. 

Then pour in the vanilla extract and mix again. 

The dough will start to look smooth and glossy, which means you’re doing it right!

Incorporate the dry ingredients

Now, slowly add in the flour mixture while mixing on low speed. 

Don’t rush this step, overmixing can make your cookies tough instead of soft and chewy. Stop as soon as the flour is fully combined.

Fold in the white chocolate and macadamia nuts

Time for the best part! Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula. 

Make sure they’re evenly distributed so every bite is packed with melty chocolate and crunchy nuts.

Chill the dough

This is the secret to thick, chewy cookies! Cover the dough and pop it in the fridge for at least 30 minutes (or up to 24 hours if you have time). 

Chilling the dough deepens the flavors and ensures the cookies maintain their shape rather than spreading too much in the oven.

Scoop and shape the cookies

Once the dough is chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 

Scoop out dough balls using a cookie scoop or a spoon, rolling them slightly in your hands. 

Space them about 2 inches apart on the baking sheet to give them room to spread.

Bake to perfection

Slide the baking sheet into the oven and bake for 10 minutes, or until the edges are lightly golden. 

The centers might look a little underbaked, but that’s exactly what you want! They’ll set as they cool, giving you that perfect soft and chewy texture.

Once out of the oven, let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

And there you have it, the ultimate White Chocolate Macadamia Nut Cookies! 

If you love this recipe, you have to try these Chocolate Chip and Marshmallow Cookies next. They’re soft, and absolutely irresistible!

What to Serve with These Macadamia Nut Cookies

• A Glass of Milk – The creaminess of the milk balances out the sweetness perfectly.
• Vanilla Ice Cream – Sandwich these cookies around a scoop of vanilla ice cream for an extra indulgent treat.
• Coffee or Latte – The rich, slightly bitter flavor of coffee complements the sweetness of the cookies beautifully.
• Fruit Salad – A light and refreshing side to balance out the sweetness. 
• Hot Chocolate – A cozy pairing that’s perfect for chilly nights or when you just want a treat that feels extra special.

4 Mistakes to Avoid 

Overmixing the dough – When adding the dry ingredients, mix just until combined. Overmixing can result in dense, tough cookies.

Skipping the chill time – I know it’s tempting, but don’t skip chilling the dough! It helps the cookies hold their shape and ensures they bake evenly.

Using cold butter – For a smooth dough and perfect texture, always use room temperature butter. Cold butter won’t cream properly with the sugars.

Not measuring flour correctly – Too much flour can make your cookies dry. For precise measurement, gently spoon the flour into your measuring cup and level it off with a flat edge.

Final Thoughts

There’s just something about these White Chocolate Macadamia Nut Cookies that makes them irresistible, soft, chewy, and packed with flavor. Whether you’re baking them for a special occasion or just because, they’re sure to be a hit.

Don’t stop at these cookies, if you’re craving something equally delicious, you have to try these Apple Butter Cookies next. You won’t regret it!