White Chocolate Macadamia Nut Cookies

This recipe makes me so very happy.

Even though I’m not the super hugest white chocolate fan in the world (as in, you’ll never find me hiding in the pantry eating white chocolate chips, for instance), somehow when it appears in macadamia nut cookies, I go wild. I’ve even uttered the phrase: “I looooove white chocolate” before while eating these. After which I immediately wonder who I am and shove a handful of bittersweet chocolate chips in my mouth to recenter my soul.

White Chocolate Macadamia Nut Cookies

I’ve been perfecting this recipe for a while. One would think that if you want a white chocolate macadamia nut cookie you could very easily take a tried-and-true classic chocolate chip cookie and swap out a few necessary ingredients and woila! a perfect white chocolate macadamia nut cookie would be born. Not so, friends, not so.

It took several iterations for just the right cookie dough base to hold the magic of the white chocolate and macadamia nuts. It’s not rocket science, no secret ingredients, just a tweak here and there to get a delicious, buttery, chewy, soft cookie dough filled with the crunch of macadamia nuts and the creaminess of white chocolate.

Yum. These are absolute perfection.

White Chocolate Macadamia Nut Cookies

One Year Ago: Chewy Granola Bars
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Perfect White Chocolate Macadamia Nut Cookies

Yield: Makes 3-4 dozen cookies

Perfect White Chocolate Macadamia Nut Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 12 ounces white chocolate chips
  • 1 cup macadamia nuts, coarsely chopped

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, beat together the butter, granulated sugar and brown sugar with a handheld mixer (or in the bowl of a stand mixer) until the mixture is well-combined.
  3. Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes.
  4. Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok.
  5. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.
  6. Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart.
  7. Bake for 9-11 minutes.
http://www.melskitchencafe.com/perfect-white-chocolate-macadamia-nut-cookies/
Recipe Source: from Mel’s Kitchen Cafe

45 Responses to White Chocolate Macadamia Nut Cookies Perfected

  1. Stacey says:

    Oh, these look heavenly. I think adding Craisins could be a tasty variation as well.

  2. Nicole Hunn says:

    Isn’t it funny how the simplest (as in uncomplicated) recipes can be the hardest to get juuuuust right? These do look perfect, Mel, as always!

    xo Nicole

  3. Cammee says:

    One of my favorite cookies. Bittersweet chocolate…I’d rather eat dog crap!!

  4. These DO sound perfect! Love this flavour!

  5. kara says:

    I agree! I think white chocolate has no right to call itself chocolate, yet I love white chocolate macadamia cookies. For some reason I’ve never thought of making my own. I’ll have to give this a try.

  6. I feel the same way about white chocolate chips. Yet when I make white chocolate chunk cranberry cookies I can’t stop eating them! It’s utterly ridiculous.
    These look fabulous as well!

  7. Jordyn says:

    I love your website, Mel. Your recipes are so yummy and family-friendly! I have one question. I am making these cookies now and they are not flattening out like the ones in your picture. I am making round balls like your instructions say to, but the cookies are hardly spreading at all; I am getting very fluffy cookies. They still taste delicious, but I wonder if you might know what I am doing wrong. I have actually had this happen with other cookie recipes, too. Thanks for the help!

  8. While white chocolate will never make my knees go weak the way dark chocolate will, I adore white chocolate macadamia nut cookies. A few years ago, I found Roseanne Barr’s recipe (evidently, she now lives on a macadamia nut farm in Hawaii) and have never looked back. The recipe calls for adding toasted coconut and you toast the macadamia nuts as well. Takes it to another whole level of deliciousness! It also calls for dark brown sugar which gives the cookie a marvelous chewy texture. Oh my, I want some now–but it’s too soon to break my New Year’s resolution to lose some weight! http://www.fransfavs.com/2012/12/white-chocolate-macadamia-nut-cookies-with-toasted-coconut/

  9. Jenn A says:

    I myself am a dark chocolate lover, but this flavor of cookie is yummy too! I have boys would love white chocolate and would really enjoy these. Might have to try them.
    I have an unrelated question for you: Have you ever tried converting a quick bread recipe to muffins? I have a pumpkin gingerbread recipe that I think would make really great muffins, but I’m not sure if I need to adjust the recipe in any way. What do you think? Have any input or tips for me?

  10. Chris says:

    I make these using a Lindt white chocolate coconut bar chopped up w/ the macadamia nuts! Definitely everyone’s favorite in my cookie tins!

  11. Kathy says:

    These look fabulous! And while, I too, love a dark chocolate, I never turn down a cookie with white chocolate!

  12. Brianne says:

    I used to love white chocolate as a kid. Not so much as an adult. I prefer real chocolate. However, I love white chocolate macadamia cookies. I will definitely make these cookies. I know the kiddos will love them. They love white chocolate!!

  13. Mel says:

    Hi Jenn A – your question is a good one. I have made many quick breads into muffin form and other than just cutting way down on baking time, I never make any adjustments. As long as the batter isn’t overly runny, it should convert quite well to muffins. Good luck!

  14. Mel says:

    Hi Jordyn – sorry about the overly puffy cookies! I’ve noticed this happens for a few reasons: if the butter wasn’t soft enough to start with (it shouldn’t be melty but it should be soft to the touch). Also, I measure the flour for these cookies and pretty much all baked goods with a light hand making sure the flour isn’t packed into the cup (I use the spoon and sweep method described here). Another thing…do you use parchment to bake on? Silpat? Greased baking sheets? I’ve noticed that my cookies flatten slightly less when I bake them on silpat liners – they are slightly flatter on parchment paper. The baking sheet is minor, though, it’s probably mostly due to butter and flour. Good luck! Let me know if you have any other questions.

  15. Cathy says:

    Another winner from you! Just made these and they are up there with your My Favorite Cookie recipe!!! :)

  16. If I had to choose a cookie, it would be this one. :)

  17. These were my favorite cookies growing up!

  18. Janssen says:

    Making these immediately (or, you know, when I buy some macadamia nuts).

  19. These cookies always seem to be a hit!!!

  20. Nikki says:

    Keep warm over there!!! I heard its super cold over in your neck of the woods.

  21. Christine says:

    Just when I thought it was safe to look at a food blog again, (love yours btw) I get ambushed by my favorite cookie combo. Up till now I had to drive to Subway to get one, darn, now I have the recipe. Just kidding. I may just “have” to make these. One question, macadamias, are they raw, roasted, salted or ? Thank you!!

  22. Yum – definitely one of my favorite cookies ever. I am sure you did a good job perfecting them, too! I love the lighter kinda melty dough in these cookies – it all goes so well with the macadamias and white chocolaty chips.

  23. Deborah says:

    White chocolate macadamia nut cookies are one of my favorites, and I will definitely be giving these a try!!

  24. Karen says:

    Hi,
    I just found your website and can’t wait to try a few recipes.
    Although, my child is now 19yrs old, I do still feed quite the crew having my own in home childcare, so I am really looking forward to reading what you feed your large family.
    Don’t freeze out there in Minnesota this week. Us here in WI are trying to stay warm also:)

  25. Anna says:

    Just made these and they are excellent!

  26. Britt-Marie says:

    Thank you so much! I don’t like macadamia nut cookies, but my husband loves them so I have been wanting to make them for him. Now I can make them and be sure they will be delicious even if I don’t try them for myself. ;)

  27. Pam says:

    Just made a batch tonight. OMG! I must never make them again. Addictive!

  28. Sujoomama says:

    Made these over the weekend, and they were wonderful!!!!!! Kids love them and I have been sneaking one every night before I head off to bed! shhhh!

  29. Courtney says:

    I didn’t realize macadamia nuts are so pricy but these cookies are well worth the extra expense! Sprouts supermarket didn’t have white chocolate chips so I used yogurt chips instead. Worked like a charm! Thanks for sharing the delicious recipe.

  30. Nicole says:

    Jordyn -
    My husband’s favorite cookie is White Choc Macadamia Nut, so I’m always on the hunt for the perfect cookie recipe for these. He’s very picky, though, and only likes them homemade when they are flat and chewy like store-bought ones. I had the same issue you did, with the cookies not flattening out like the pictures above, then I thought of my recipe for sugar cookies, and my trick to making them stay flat and chewy… All I did differently is, instead of rolling them into balls and just placing them on the cookie sheet to bake, I rolled them into balls, dipped the tips of my fingers into milk, and flattened them just slightly (until they’re about 1/4 inch thick.) They turned out flat and round, but still chewy. The milk helps add a crispier crust on the outside of the cookie, while keeping the dough from sticking to your fingers. As for everything else, I just used a 9″ x 12″ metal pan with parchment paper.

    Definitely found my new go-to recipe here, thank you!!

  31. tammy says:

    Read the reviews about them not spreading enough, so I rolled in into 2 inch log and then put in fridge and when its stiff slice into 1/2 inch thick slices and they cook perfectly. They also make a nice treat for a busy day. Thanks for the recipe

  32. Alison from NZ says:

    As my husband quoted after a taste… “best cookies ever” what a great recipe, thanks Mel !! :)

  33. Claire says:

    I have been trying for the 6 years hubby and I have been together to make a perfect white choco Mac nut cookie (he insists the best ones are at Subway, lucky for him he has higher standards for women then cookies :-p ) and this recipe did it! Thank you so much for sharing, this is definitely a new staple in our house!

  34. mommy of 4 says:

    YUM YUM!! THANKS AGAIN :)

    (to whom it may concern…dark chocolate, bittersweet chocolate, milk…they are all good.)

  35. Melissa says:

    Searched the internet for a white choc macadamia cookie and came across your blog. Made these tonight. Sweet and chewy. Mine spread out fine on parchment lined cookie sheet. I did slightly press them down, based on other comments. Next time I would toast the nuts a little for some more flavour because I used plain unsalted ones. Husband really enjoys them too. I will be visiting your blog again!

  36. Mel says:

    Glad you loved these, Melissa – toasting the nuts is a great idea!

  37. Rachelle says:

    I tried baking these today and they are PERFECT!!! Just the right amount of sweetness and chewiness. They didn’t turn out as flat as the one in your photos but I actually like them that way! Baked them for a total of 13 mins, rotating my pan at 11 mins. I made about 5 dozen cookies with this recipe. I’m a reader from the Philippines btw. Can’t wait to try out your other recipes!:)

  38. Rachelle says:

    I posted a photo of it on your Facebook page so you can see how mine turned out!:)

  39. viktoriya says:

    Could you halve these beauties?

  40. Mel says:

    Viktoriya – Sure thing.

  41. Shelby says:

    I’m looking for mason jar cookie recipes! Do you think this could be transformed into one?
    Thanks!

  42. Antonia says:

    Thank you for this awesome recipe. They are so easy to put together and so yummy…

    I got the shape and puffyness right when I used my cookie spoon and flattened them down a bit. I also got about 4-5 dozens of cookies.

    Greetings from Germany!

    http://to-does.blogspot.de/2014/04/cookie-time.html

  43. Mel says:

    Shelby – I haven’t tried it. You might try googling a recipe for it and comparing ingredient amounts. Good luck!

  44. Beth says:

    I made these yesterday and was so pleased with them. if only I could make a decent regular choc chip cookie (sigh)

  45. Emily says:

    I made these a few days ago, and I am ashamed to say how many of them I personally ate. These are fantastic! I live in Germany and wanted to introduce my friends to a childhood favorite of mine, and this recipe really did white chocolate macadamia nut cookies justice. I did use roasted and salted macadamia nuts to balance the sweet creaminess of the white chocolate.

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