White Chocolate Macadamia Nut Cookie

5 from 2 votes

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White Chocolate Macadamia Nut Cookies are soft, chewy, and packed with sweet white chocolate chips and crunchy macadamia nuts, making them a perfect combination of flavors and textures.

One of the main reasons people love these cookies is because they offer a unique and indulgent taste experience. White chocolate is creamier and sweeter than regular chocolate, while macadamia nuts add a crunchy and nutty flavor. When combined with the soft, buttery cookie base, the result is a decadent and irresistible treat.

plate of macadamia white chocolate chip cookies
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This soft, buttery cookie base perfectly complements the white chocolate chips and macadamia nuts, creating a perfect balance of flavors and textures. The white chocolate chips add a creamy, sweet taste, while the macadamia nuts provide a satisfying crunch and nutty flavor.

But are these cookies easy to make? The answer is yes! With just a few simple ingredients and some basic baking skills, you can whip up a batch of white chocolate macadamia nut cookies in no time. They are great to make for dessert, a party or just for a sweet treat.

white chocolate macadamia nut cookie dough in a mixing bowl


  • Butter 
  • Brown sugar
  • Sugar
  • Eggs
  • Vanilla
  • Flour
  • White chocolate chips
  • Macadamia nuts

Keep scrolling to find a full, printable recipe with a detailed ingredient list.

Recipe Instructions

  1. To start, preheat your oven to 350º. In a large mixing bowl, combine the melted butter and sugar, and mix until well combined. Add in the eggs and vanilla extract, and mix until smooth. In a separate bowl, whisk together the flour, baking soda, and salt.
  2. Slowly add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the white chocolate chips and macadamia nuts until they’re evenly distributed throughout the dough.
  3. Scoop the dough onto a lined baking sheet, leaving about two inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
row of macadamia white chocolate chip cookies on cooling rack

Frequently Asked Questions

Can I use different types of nuts in this recipe?

Yes! While macadamia nuts are the traditional choice for this cookie, you can substitute with other nuts such as almonds, pecans, or walnuts.

Can I make this recipe gluten-free?

Yes! You can use gluten-free flour instead of regular flour to make this recipe gluten-free.

How long do these cookies stay fresh?

These cookies can stay fresh for up to a week if stored in an airtight container at room temperature.

row of macadamia white chocolate chip cookies on cooling rack and some piled on a plate with milk to the side

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plate of macadamia white chocolate chip cookies
5 from 2 votes
Indulge in the perfect blend of creamy white chocolate and crunchy macadamia nuts with our irresistible cookie recipe, crafted to satisfy your sweet cravings.
Prep: 10 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 36 Cookies


  • 12 tablespoons butter, 1.5 sticks melted and cooled for 5 minutes
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 2 cups plus 2 tablespoons flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts lightly chopped if you’d like
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  • Preheat oven to 350 degrees F.
  • In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and light and fluffy in color, around 5 minutes. The mixture will be very noticeably lighter in color.
  • Beat in the egg, yolk, and vanilla until combined.
  • Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour. Mix in the chips and nuts until incorporated.
  • Working with 1 large tablespoons of dough at a time, roll them into balls and place them on a cookie sheet (lined with parchment paper or a baking mat) about 2 inches apart.
  • Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 10-12 minutes.
  • Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to let cool completely.
  • Repeat with remaining dough.


  • To freeze this cookie dough, simple form it into balls and stick them in a single layer in a zipper-topped bag or an airtight freezer-safe container and freeze. Place the frozen cookie dough balls on your baking-mat-lined baking sheet and bake at 350 degrees for 10-12 minutes. Hot cookies on demand will change your life!
  • These freeze very well. I normally make a double batch and freeze half.
  • When I double the recipe I do 3 eggs instead of 2 eggs and 2 yolks because that’s simpler for me. They turn out great.


Serving: 1 of 36 cookies, Calories: 150kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 86mg, Potassium: 47mg, Fiber: 1g, Sugar: 12g, Vitamin A: 132IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 1mg
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pin for white chocolate macadamia nut cookies with the golden baked cookies with white chocolate chips showing

Overall, it’s the combination of the different flavors and textures that makes White Chocolate Macadamia Nut Cookies so good. They offer a perfect blend of sweet, creamy, crunchy, and nutty flavors, making them a popular treat that many people love.

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