White Chocolate Macadamia Nut Cookies are melt-in-your-mouth delicious! A soft, buttery cookie full of chunks of macadamia nuts & white chocolate big enough to satisfy any sweet tooth.
Table of contents
Nutty cookies for the win!
Don't you just love soft and chewy homemade cookies that have a tasty crunch to them? Adding nuts to cookies not only enhances the taste but adds rich flavor and texture too. In other words, nuts make cookies simply irresistible!
And any kind of nut works its magic. My favorite cookies range from Almond Cloud Cookies to Pistachio Cherry Cookies, to Brazil Nut Cookies. And since I can never choose which I like best, I make them all every year. Win-win!
Why you'll love this recipe
The Perfect Texture - The combination of butter and shortening gives these cookies a perfect balance between crispy edges and a soft, chewy center. The added chunks of white chocolate and crunchy macadamia nuts make every bite rich and flavorful.
Customizable - While this recipe calls for white chocolate chunks, you can easily swap in sweet white chocolate chips if you have them on hand. The cookies are also super adaptable. You can try adding coconut flakes or a sprinkle of sea salt on top for a gourmet twist.
Ingredients
Here are the simple ingredients you’ll need to make this recipe which you can find at any grocery store. The exact measurements are in the printable recipe card below.
Butter: Use room temperature butter to give the cookies a rich, creamy base.
Shortening: Adds structure and helps create that perfect cookie texture—crispy on the edges, soft in the center.
Light Brown Sugar: Adds moisture and a deep, caramel-like sweetness.
White Sugar: Balances the brown sugar for the perfect level of sweetness.
Egg: Helps bind the ingredients and gives the cookies a chewy texture.
Pure Vanilla Extract: Enhances the flavor and sweetness.
All-Purpose Flour: The base of the dough, giving the cookies structure.
Baking Soda: Helps the cookies rise just enough to stay light and fluffy.
Salt: Balances the sweetness and enhances the other flavors.
White Chocolate: Use chunks of a high-quality baking bar for creamy, melty pockets of white chocolate throughout. (White chocolate chips can be used as a substitute.)
Macadamia Nuts: Coarsely chopped for a buttery crunch in every bite. I use dry-roasted macadamia nuts for the best results.
How to make white chocolate macadamia nut cookies
Here's how easy it is to create these deliciously chewy cookies with step-by-step photos from creaming the butter to the perfect golden-baked finish.
- Cream butter and shortening in a large bowl of a stand mixer with a paddle attachment.
- Gradually add both sugars and continue beating until well incorporated.
- Add a whole egg and vanilla extract and beat well.
- Combine dry ingredients, flour, baking soda, and salt, in a small bowl. Turn mixer to low speed and slowly add the flour mixture to the wet ingredients. Beat until well mixed.
- Stir white chocolate chunks and macadamia nuts into the cookie dough.
- Mix well.
- Use a medium cookie scoop so the cookies will have a uniform size. Place the cookie dough balls on a greased sheet pan, spacing them about 2" apart.
- Bake at 350°F for 8-10 minutes or until a light golden brown. Let baked cookies cool on the cookie sheet for a few minutes then move to a wire rack to cool completely.
Once you taste these cookies you won't be able to get enough! Not only will your kitchen be filled with an irresistible aroma but your first bite will have you falling in love with these soft cookies with chewy centers, filled with crunchy, buttery macadamia nuts and big pockets of sweet white chocolate.
These classic white chocolate macadamia nut cookies are great to enjoy any time of year and, around the holidays, they make the perfect addition to Christmas cookie trays.
Recipe tips for the perfect cookies
Don’t Overbake: These cookies continue to set as they cool, so remove them from the oven as soon as they start turning golden on the edges for a perfectly soft center.
Use High-Quality White Chocolate: Since white chocolate is a key flavor, use good-quality chocolate bars (like Ghirardelli) instead of chips for the best results.
Chill the Dough: If you want thicker cookies, chill the dough for 30 minutes before baking. This helps the cookies hold their shape better.
Recipe variations to make them suit your taste
Add Coconut: For a tropical twist, add ½ cup of sweetened shredded coconut to the dough.
Swap the Nuts: If macadamia nuts aren’t available, try chopped almonds, pecans, or even walnuts for a different texture.
Sea Salt Topping: A light sprinkle of flaky sea salt on top of the cookies just before baking can really elevate the flavors by contrasting with their sweetness.
Make ahead dough
The macadamia nut cookie dough can be made in advance and frozen for later. Scoop the dough into balls and freeze them on a baking sheet until firm. Once frozen, transfer to a zip-top bag and freeze for up to 3 months.
When you’re ready to bake, just pop them into the oven directly from the freezer, adding a minute or two to the baking time.
How to store and freeze the cookies
Storing: Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy!
Freezing: Place the cookies in a freezer-safe container and freeze them for up to 3 months. Thaw them on the counter.
More recipes for cookie lovers!
- Chocolate Candy Bar Cookies
- Cinnamon Crunch Cookies
- Cookie Butter Cookies
- Kahlua Hot Chocolate Cookies
- Peanut Butter Snickerdoodles
- White Cake Mix Cookies
Find lots of easy cookie recipes right here on 2CM!
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White Chocolate Macadamia Nut Cookies
Ingredients
- ½ cup butter softened
- ½ cup shortening
- ¾ cup brown sugar firmly packed
- ½ cup white sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 ounces white chocolate baking bar cut into chunks (I use Ghiradelli White Chocolate)
- 7 ounces macadamia nuts coarsely chopped
Instructions
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- In a large bowl, beat butter & shortening until creamy.
- Gradually add sugars and beat until well incorporated.
- Continue beating while adding the egg and vanilla extract.
- In a separate bowl, combine flour, baking soda & salt.
- Gradually add dry ingredients to the butter-sugar mixture and continue beating until well mixed.
- Stir in white chocolate chunks & macadamia nuts.
- Drop by rounded teaspoonfuls 2” apart onto prepared cookie sheets.
- Bake for 8-10 minutes or until lightly browned.
- Cool slightly on cookie sheets then move to wire racks until cooled completely.
Notes
Nutrition
This post has been updated with new photos, step-by-step directions, and more helpful information. It was first published on September 23, 2014.
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