White Chocolate Macadamia Nut Cookies

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 12/20/22
White Chocolate Macadamia Nut Cookies

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 48 servings
Nutrition Facts (per serving)
173 Calories
11g Fat
19g Carbs
2g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 173
% Daily Value*
Total Fat 11g 13%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 34mg 1%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 2%
Total Sugars 12g
Protein 2g
Vitamin C 0mg 0%
Calcium 25mg 2%
Iron 1mg 3%
Potassium 54mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

White chocolate and macadamia nuts are simply a match made in cookie heaven. The salty crunch from the macadamias pair perfectly with the creamy vanilla flavors in white chocolate.

Of course, white chocolate is a bit of a misnomer since it doesn't actually contain any chocolate solids. Instead, it is made with a blend of sugar, cocoa butter, milk products, and vanilla. This is why you will sometimes see bags listed as simply "white chips" or "white morsels."

In a sea of classic chocolate chip, oatmeal, or peanut butter cookies, these white chocolate macadamia nut cookies are a real standout. This recipe makes a large batch, perfectly suited for sharing at a cookie exchange or bake sale.

Ingredients

  • 1 1/4 cups unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

  • 3 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 1/2 cups coarsely chopped macadamia nuts

  • 12 ounces white chocolate chips

Steps to Make It

  1. Gather the ingredients.

    White Chocolate Macadamia Nut Cookies ingredients

    The Spruce / Diana Chistruga

  2. Preheat oven to 325 degrees F. Prepare baking sheets by covering them with parchment paper.

    parchment paper lined baking sheet

    The Spruce / Diana Chistruga

  3. In a large bowl, cream together butter, granulated sugar, and light brown sugar until light and fluffy. 

    cream together butter, granulated sugar, and light brown sugar in a bowl

    The Spruce / Diana Chistruga

  4. Beat in the eggs and vanilla extract. 

    eggs and vanilla added to the cookie batter in the bowl

    The Spruce / Diana Chistruga

  5. In a separate medium bowl, combine the flour and salt.

    flour and salt in a bowl

    The Spruce / Diana Chistruga

  6. Gradually add the flour mixture to the creamed butter mixture.

    cookie batter in a bowl

    The Spruce / Diana Chistruga

  7. Mix in the macadamia nuts and white chocolate chips.

    cookie batter in a bowl

    The Spruce / Diana Chistruga

  8. Drop by rounded spoonfuls onto the prepared baking sheet. Use an ice cream scoop to create uniform sized cookies, about 1 1/2-inches in diameter.

    cookie dough on a baking sheet

    The Spruce / Diana Chistruga

  9. Bake for 15 minutes until the cookies are lightly golden and set. Allow to cool on a wire rack. Store cookies in airtight container.

    White Chocolate Macadamia Nut Cookies on a baking sheet

    The Spruce / Diana Chistruga

Recipe Tips

  • Store macadamia nuts in the refrigerator in an airtight container to ensure the longest shelf life. Macadamia nuts have a high oil content, therefore they can easily turn rancid. Be sure to taste a batch of macadamias before adding them to a recipe.
  • This recipe calls for a 12-ounce bag of white chocolate chips, but you can use 12 ounces of chopped white chocolate bars as well.
  • There are several benefits to covering your baking sheets with parchment paper when baking cookies. First, clean-up is a breeze because grease from the cookies won't ever touch your pans, so when you are finished simply remove and discard the parchment. Using parchment paper also ensures that your baked goods won't stick. Finally, a layer of parchment can even help preserve the life of your baking sheets. Without any burned bits stuck on the surface, baking sheets will not only last longer, but they will maintain their new look and luster!