Chewy White Chocolate Macadamia Nut Cookies
Soft, buttery, and irresistibly chewy, these White Chocolate Macadamia Nut Cookies are the perfect balance of sweet and nutty. Studded with creamy white chocolate chips and crunchy macadamia nuts, each bite delivers a rich, melt-in-your-mouth texture with just the right amount of chewiness. This easy recipe creates bakery-style cookies that are sure to become a favorite.
To learn how to make this amazing cookie recipe, see the printable recipe card below or take a look at the recipe video. For my top 5 tips on how to make these perfectly Chewy White Chocolate Macadamia Nut Cookies, visit my Blog Comments & Tips below.
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CHEWY WHITE CHOCOLATE MACADAMIA NUT COOKIES
Soft, buttery, and irresistibly chewy, these White Chocolate Macadamia Nut Cookies are the perfect balance of sweet and nutty. Studded with creamy white chocolate chips and crunchy macadamia nuts, each bite delivers a rich, melt-in-your-mouth texture with just the right amount of chewiness. This easy recipe creates bakery-style cookies that are sure to become a favorite.
Ingredients
Instructions
- Line two baking sheet pans with parchment paper, and set aside.
- To a medium mixing bowl, add aerated flour, salt, baking powder, baking soda, and cardamom (or ground cinnamon - optional), and whisk until completely combined, then set aside.
- Coarsely chop macadamia nuts, and set aside.
- To a stand mixer, add cold but soft butter. Start on low and increase to medium speed for about 1 minute to soften the butter. Add brown and white sugars, starting on low and working up to medium-high speed for about 2 minutes, until fully combined it turns a bit more pale in color.
- Reduce to low speed, add only one egg, then increase to medium speed until incorporated. Stop the mixer, and scrape down the paddle, bottom and sides of the bowl using a silicone spatula. Add remaining egg while on low and increase to medium speed, and mix until completely combined (the eggs should be fully incorporated and fluffy before moving on). Add vanilla, and mix on medium speed, until incorporated. Scrape down the paddle and bowl again.
- On lowest speed, add the flour mixture one cup at a time until each cup is almost incorporated. Stop and scrape down the paddle and bowl just after the last cup has been partially incorporated, folding in any remaining flour. Add the white chocolate chips, and chopped macadamia nuts, and mix on the lowest speed until just combined (about 10-15 seconds). Do NOT overmix.
- Using a medium cookie scoop (2 inch), scoop, level off batter, and drop onto prepared baking sheet about 1 inch apart (all 24 scoops on one cookie sheet). Chill in the refrigerator for 2 hours until firm.
- About 30 minutes before the cookie mounds are chilled, place oven rack in the middle of the oven, and preheat to 350°F.
- Once chilled, transfer 12 cookie mounds evenly spaced onto the remaining prepared baking sheet. Bake (bake one batch at a time - see Note #3) for about 12-13 minutes, until light golden on edges. Cool cookies on the baking sheet for 1 minute before transferring them to a wire cooling rack. Bake the second cookie sheet as directed. Cool completely, and enjoy!
Notes
- To aerate flour simply stir the flour to decompact it. Then spoon it into your dry measuring cup, and level. Check out this quick video for Tip #1 on my Tips and Tricks page for details on how to aerate flour.
- Remove butter from the refrigerator about 15 minutes before adding to the stand mixer. It should still be cold, but soft enough for the mixer to cream the butter.
- To ensure even cooking, you will have to bake these cookies in batches. Bake the cookies using the room temperature baking sheet pan first. Then space out the remaining dough mounds evenly on the chilled baking sheet. This gives the baking sheet time to lose some of the chill. For more baking tips, visit my Blog Comments & Tips on the website for this recipe.
- Store at room temperature in an airtight container, separating each layer of cookies with a piece of parchment paper. Enjoy within 4-5 days!
- Makes about 24 cookies (1 cookie per serving).
Nutrition Facts
Calories
255Fat (grams)
13 gSat. Fat (grams)
7 gCarbs (grams)
31 gFiber (grams)
1 gNet carbs
30 gSugar (grams)
20 gProtein (grams)
3 gSodium (milligrams)
160 mgCholesterol (grams)
31 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
SERVING
VIDEO
How to Make these Deliciously Chewy White Chocolate Macadamia Nut Cookies!
Blog Comments & Tips
The most perfectly chewy white chocolate macadamia nut cookie!
These Chewy White Chocolate Macadamia Nut Cookies are soft, buttery, and loaded with creamy white chocolate and crunchy macadamia nuts in every bite. Perfectly golden on the outside and irresistibly chewy on the inside, this easy cookie recipe is ideal for holidays, bake sales, or a cozy homemade treat any time of year. With simple ingredients and bakery-style results, these cookies will quickly become a favorite for anyone who loves a sweet and nutty dessert.
White chocolate and macadamia nuts are a classic pairing for a reason. The creamy sweetness of white chocolate blends beautifully with the rich, buttery crunch of macadamia nuts. Together, they create a luxurious flavor that feels special without requiring complicated ingredients or techniques.
Every one of my taste testers said it was one of the best cookies they had ever tasted. This feedback was coming from a few that weren’t too fond of white chocolate. I think you will love this recipe because these cookies are designed to be soft, chewy, and full of flavor without being overly sweet, making them even harder to resist. I cannot say enough about this recipe and how these cookies are perfectly crisp on the outside and chewy on the inside. A must-try recipe!
How do you ensure the best results from this recipe?
My 5 tips to making a good panini:
Since we are using cup measurements instead of a scale, it’s best to aerate your flour before measuring it. To aerate flour simply stir the flour to decompact it. Then spoon it into your dry measuring cup, and level. Click on the link to see the how to video for Tip #1 on my Tips and Tricks page for details on how to aerate flour.
Start with cold, but soft butter. Just remove butter from the refrigerator about 15 minutes before adding it to the stand mixer. It should still be cold, but soft enough for the mixer to cream the butter.
Creaming the butter and sugars together is an important step. Make sure they are fully mixed and fluffy before adding the eggs.
Add the eggs one at a time, making sure to incorporate each egg fully before adding the next one.
Letting the cookies rest for a 1 minute on the baking sheet immediately after baking helps them. Although cookies just out of the oven are enticing, let them cool for a few minutes on the wire rack before enjoying. This helps them set while maintaining that melt-in-your-mouth chewiness.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Baking!
Mich
Footnote: Remember to let the cookies rest for 1 minute on the baking sheet when you remove them from the oven. Then transfer to a wire rack to cool.
Adapted from the White Chocolate Macadamia Nut Cookie recipe by Chef Lindsey Farr. This was a great recipe base as cookies go, but I found the cookies needed a bit more pizzazz. After a few tests, I found the ingredients I added, the quantities I changed, and the slightly different techniques I used worked best, and resulted in the perfectly chewy white chocolate macadamia nut cookie. I hope you like them as much as my taste testers did!
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