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    Home » Cookies

    White chocolate macadamia nut cookies

    Published: Dec 28, 2022 by Anna

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    Soft and chewy with crunchy edges, these white chocolate macadamia nut cookies are a delicious treat you can make in under 40 minutes. You won’t need to rest the dough in the fridge before baking, so it’s a very easy-to-make, straightforward cookie recipe.

    Cookies with white chocolate and macadamia nuts on a metal rack, white chocolate chips and macadamia nuts are lying around.
    Jump to:
    • Ingredients and substitutions
    • Cooking tips
    • Step by step directions
    • Possible variations
    • FAQ
    • More related recipes
    • Recipe card

    Ingredients and substitutions

    Flour - Use bread flour to make chewy cookies but, if you want, you can replace it with all-purpose flour.

    Baking soda - If you aren’t making caky cookies, you want to use baking soda for your white chocolate macadamia nut cookie recipe.

    Salt and vanilla extract - Apart from nuts and chocolate, these will be our flavorings.

    Butter - Use unsalted butter at room temperature.

    Sugars - I use white granulated sugar and light brown sugar for my chocolate macadamia cookies. You can replace light brown sugar with a dark one.

    Egg - We will need only one large egg, which should be at room temperature.

    Chocolate - For convenience, I use white chocolate chips so I don't need to chop anything. You can buy your favorite chocolate bar and chop it up instead.

    Nuts - You want to crush or roughly chop our macadamia nuts. You still want to get bigger chunks of nuts in the cookies to feel the crunch of these luxurious buttery nuts.

    Cookies with white chocolate and macadamia nuts on a metal rack, one bite is taken from one of the cookies.

    Cooking tips

    Don't overbeat the butter and sugar. We don't want to beat too much air into our dough because it will make the cookies less chewy and more porous. Once you see that the butter and sugars look like a thick, homogenous paste, you can stop beating.

    Don't overmix the cookie dough. The bread flour that we use to make these cookies is a very strong one. It has a lot of protein and will form gluten bonds fast, so mix the final dough just until it has no dry ingredients left.

    Bake in two batches. You don't want to place two baking sheets in your oven at the same time for this recipe, so bake in batches. I like to fill both sheets with cookie dough balls and keep one of them in the fridge while the second is in the oven. If you don't have two baking sheets, fill the one you have with the first batch of the dough and, while you bake it, keep the rest of the dough in the fridge. You will then need to cool down your sheet (I run it briefly under cold water, wipe it, and line it with the same parchment paper) before scooping on the second batch of balls.

    Try to spread your nuts and chocolate chips evenly. The more add-ins in one cookie, the less it will spread. So, you will get some cookies that are chunkier than the others, which is fine if you ask me. However, if you're really going after consistency, you’ll want to spread your nuts and chocolate chips as evenly as possible throughout the dough.

    You can roll the cookie dough by hand. This dough isn’t sticky unless your kitchen is hot and the butter will melt before the dough hits the oven. In general, if your kitchen is 20-21C (68-70F), the dough will stay firm enough to shape it by hand.

    Step by step directions

    1. Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.

    2. In a mixing bowl, add the flour, salt, and baking soda. Set aside.

    3. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, white and brown sugar, and vanilla extract. Beat on medium-high for 2 minutes or until it resembles a homogenous paste.

    4. Then, add the egg and beat until emulsified.

    Collage image showing six steps to make white chocolate macadamia nut cookies.

    5. Add the dry ingredients and mix until fully incorporated.

    6. Scoop 20 even cookie dough balls onto the prepared baking sheets. Bake one at a time for 10-12 minutes, or until the cookies have spread and the edges turned a golden color.

    7. Remove from the oven and drop onto a flat surface to deflate the cookies. Let them rest on the sheet for a couple of minutes. Then, transfer onto a cooling rack to cool completely. 

    8. Bake the second batch.

    Possible variations

    Dark or milk chocolate - You don't have to make white chocolate chip cookies with nuts if you don't like white chocolate, or if you think it's too sweet. Go ahead and replace it with dark or milk chocolate. You can also skip the chocolate part completely and add more nuts instead.

    Other nuts - I think these macadamia nut cookies with white chocolate are for special occasions, but I understand that these nuts are pricey and you may want a cheaper option. The macadamia nut flavor can't be replaced but you can get a similar crunch and size from hazelnuts.

    A hand is holding a cut in half cookie with white chocolate and macadamia nuts.

    FAQ

    How to store these cookies?

    Store completely cooled cookies in an air-tight container lined with a paper towel at room temperature for up two weeks.

    Can you store the cookie dough in the fridge?

    You can make the dough, wrap it tightly in plastic wrap, and keep it in the fridge for up to 3 days.

    Can you freeze these chewy chocolate chip cookies with macadamia nuts?

    Yes, you can freeze them for up to 2 months.

    Can you freeze the cookie dough?

    Wrap your dough in plastic wrap and then in a piece of foil and freeze for up to 2 months. Thaw in the fridge overnight and let it reach a scoopable consistency at room temperature before shaping and baking.

    More related recipes

    Chocolate oatmeal cookies

    White chocolate chip cookies

    Honey cookies

    Recipe card

    Cookies with white chocolate and macadamia nuts on a metal rack, white chocolate chips and macadamia nuts are lying around.

    White chocolate macadamia nut cookies

    Soft and chewy with crunchy edges, these white chocolate macadamia nut cookies are a delicious treat you can make in under 40 minutes. You won’t need to rest the dough in the fridge before baking, so it’s a very easy-to-make, straightforward cookie recipe.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 20 cookies
    Calories: 187kcal
    Author: Anna

    Equipment

    • Stand mixer or hand mixer and a large mixing bowl
    • Digital kitchen scale
    • Parchment paper

    Ingredients

    • 200 g bread flour
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 140 g unsalted butter at room temperature
    • 90 g white granulated sugar
    • 90 g brown sugar
    • 1 large egg at room temperature
    • 1 teaspoon vanilla extract
    • 100 g macadamia nuts crushed
    • 100 g white chocolate chips

    Instructions

    • Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.
    • In a mixing bowl, add the flour, salt, and baking soda. Set aside.
    • In the bowl of a stand mixer fitted with a paddle attachment (or you can use a bowl and a hand mixer), add the butter, white and brown sugar, and vanilla extract. Beat on medium-high for 2 minutes or until it resembles a homogenous paste.
    • Then, add the egg and beat until emulsified.
    • Add the dry ingredients and mix until fully incorporated.
    • Scoop 20 even dough balls onto the prepared baking sheets. Bake one at a time for 10-12 minutes, or until the cookies have spread and the edges turned a golden color.
    • Remove from the oven and drop onto a flat surface to deflate the cookies. Let them rest on the sheet for a couple of minutes. Then, transfer onto a cooling rack to cool down completely.
    • Bake the second batch. If you have only one baking sheet, the dough can wait in the fridge while the first batch is baking. You should place the cookie dough balls on a completely cooled-down baking sheet.

    Notes

    Store completely cooled cookies in an air-tight container lined with a paper towel at room temperature for up two weeks.
    Store the cookie dough in the fridge for up to 3 days.
    Freeze the cookies for up to 2 months.
    Freeze the cookie dough for up to 2 months.

    Nutrition

    Nutrition Facts
    White chocolate macadamia nut cookies
    Serving Size
     
    1 cookies
    Amount per Serving
    Calories
    187
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    0.5
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    24
    mg
    8
    %
    Sodium
     
    154
    mg
    7
    %
    Potassium
     
    54
    mg
    2
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    189
    IU
    4
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Calcium
     
    22
    mg
    2
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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