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 wondered who I am and shoved 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
Two Years Ago: Coconut Shrimp Curry
Three Years Ago: Pineapple Salsa Chicken {Slow Cooker}

Perfect White Chocolate Macadamia Nut Cookies

Yield: Makes 3-4 dozen cookies

Perfect White Chocolate Macadamia Nut Cookies


  • 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


  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.

Recipe Source: from Mel’s Kitchen Cafe

75 Responses to White Chocolate Macadamia Nut Cookies

  1. Kelly Flores says:

    My daughter and all her friends LOVED this recipe. Perfect. I’ve shared this on her fb baking page: Pippybake – a 9 year old baker. Thanks!

  2. Farrah says:

    Great recipe!.They came out delicious and everyone loved them. They were sooooooo tasty.. mmmhh.

  3. Denise Potter says:

    This is an excellent recipe. White Chocolate Macadamia cookies are my all time favorites and these are yummy!

  4. Natalie says:

    I, too, have always thought white chocolate shouldn’t be called “chocolate” at all. The only time I like it is in macadamia nut cookies, and this recipe is awesome! I thought 3-4 dozen sounded like too much, but have ended up making this recipe twice in a week, as everyone devoured the first batch in 2 days. Will be back here for more recipes!

  5. Vanessa Nguyen says:

    I just made these today and they were a big hit with my family! I will definitely make these again. Thanks for the awesome recipe, Mel.

  6. Noreen says:

    These ARE perfect! Perfect ratio of fat to flour, salt and baking soda. More vanilla is used than other recipes. Texture is excellent, can’t say enough!!! Going to try next with semisweet chocolate and walnuts. THANKS MEL!!!

  7. Emily Susko says:

    I just taste-tested the first one, still warm, and it was AMAZING. Thank you so much for sharing your recipe (and mentioning the parchment paper- I have never baked with it before and made a point of trying it this time.)

  8. Debbie says:

    OMG this recipe is perfect. My husband, who is not a white chocolate fan, loved these cookies. I brought some in to work and we all had a better day because of you. Have tried a number of your recipes…all excellent. Thank you!

  9. Great recipe! White macadamia nut cookies are my husband’s fav! We live at altitude in Denver, so I used about 1/3 Cup less flour (to maintain moisture) and kept everything else pretty much the same (slightly fewer nuts and about 3/4 C of white chocolate chips). The texture was perfect! Slight crispy edges, soft and moist centers. I did add about 1/4 teaspoon of coconut flavoring which my husband said he could not detect – he has super-taste buds! I did this because I add coconut flavoring to coconut macadamia nut pancakes as well. I will increase a little next time. Thank you Mel!!

  10. Bill says:

    I quartered the recipe. The arithmetic was hard, but it was the only way to keep the cookie consumption reasonable in a 2 person household. They taste great.

  11. Mel says:

    These are perfect. I wish I couldn’t eat so many!

  12. Allie says:

    “Woila”? Or Voilà, if you like! Lol

  13. Alexis says:

    I have never baked cookies, or anything from scratch before. A conversation between my boyfriend and I escalated to a dare that I couldn’t bake white chocolate macadamia cookies. I used your recipe and I won that dare undoubtedly. They turned out AMAZING, thanks for making recipes that make even the most novice of bakers, like myself, look like kitchen champions.

  14. Janine Ellis says:

    Mel, these cookies were absolutely fabulous!… this is the first time I’ve made cookies so I was excited to try your recipe…. I will definitely make them again

  15. Michelle says:

    These cookies are absolutely amazing! Thank you for sharing this recipe. I have made them twice now…the first time they came out so soft and chewy and perfect! The second time I refrigerated the dough for about 30-40 minutes as I baked another kind of cookie, and they were crispier on the outside and slightly taller, but still perfect and soft in the middle (when they were warm anyway…they are still cooling as I write this.) I used a parchment lined sheet both times. I am going to add this one to the collection. Thank you!

  16. Avia says:

    These are perfection! Thanks for sharing your recipe!

  17. Viktoriya says:

    Can you substitute cranberries for the macadamia nuts?

  18. chloe says:

    Did you have any difficulty with the dough spreading too much? I refrigerated the dough and used a cookie scoop, and they still spread. It was very warm when I made them, though. Maybe I should roll the scoops into circles to help the shape. Any thoughts? They still tasted great, though!!

    • Mel says:

      Chloe – Hmmm, that may be due to the warmth or even slightly underflouring – a few tablespoons extra flour could possibly help.

  19. Lynn says:

    Can the dough be frozen and stored in the freezer?

  20. Amanda says:

    WOW! If I knew what was good for me I would throw away this recipe and forget I ever tried it. These are THE BEST cookies I’ve ever had! The only changes I made were the addition of toasted coconut (and toasting the nuts) as other commenters had suggested. Thank you (I think) for this recipe. It is truly amazing! =)

  21. 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.

  22. Beth says:

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

  23. 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!


  24. Shelby says:

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

  25. viktoriya says:

    Could you halve these beauties?

  26. Rachelle says:

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

  27. 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!:)

  28. 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!

  29. mommy of 4 says:


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

  30. 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!

  31. Alison from NZ says:

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

  32. 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

  33. 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!!

  34. 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.

  35. 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!

  36. Pam says:

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

  37. 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. 😉

  38. Anna says:

    Just made these and they are excellent!

  39. Karen says:

    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:)

  40. Deborah says:

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

  41. 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.

  42. 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!!

  43. Nikki says:

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

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

  45. Janssen says:

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

  46. These were my favorite cookies growing up!

  47. If I had to choose a cookie, it would be this one. 🙂

  48. Cathy says:

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

  49. 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!!

  50. Kathy says:

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

  51. 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!

  52. 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?

    • 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!

  53. 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/

  54. 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!

    • 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.

    • Chris says:

      Mine came out still somewhat ball shaped too. I just took a plastic spatula and flattened them and it worked great. I’m knew to baking though so I hope I didn’t commit a baking sin or something.

    • bryan says:

      Just remember baking soda and powder make things we cook expand. If you find something expands or gets too fluffy reduce the amount till your happy

  55. 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!

  56. 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.

  57. These DO sound perfect! Love this flavour!

  58. Cammee says:

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

  59. 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

  60. Stacey says:

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

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