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White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are a classic. They have buttery, crisp edges with chewy centers loaded with creamy white chocolate and salty macadamia nuts. They’re one of my favorites! 

The BEST White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are probably my husband’s favorite cookies, and I can see why. This is a flavor combination that’s classic for a reason. Salty, nutty macadamias go so well with rich and creamy white chocolate. And the texture – crispy on the outside, soft and gooey on the inside – is to die for!

The macadamia nuts are the star of these cookies. They have a rich, buttery flavor that carries through the entire cookie. Macadamia nuts are less bitter than many nuts, such as pecans and walnuts, so the cookies are extra smooth. They just add a perfect nuttiness!

What Makes These Cookies So Good? 

These are some of my favorite cookies to make … and to eat! Here’s what makes them so special.

  • Brown butter. One of the secrets to this recipe for white chocolate macadamia nut cookies is to brown the butter when making them. That makes the butter extra rich, and adds a second nutty flavor to the party. Using brown butter instantly makes these cookies taste like they came from a fancy bakery!
  • Salted nuts. Most cookies with nuts use unsalted nuts, but this recipe uses slightly salted macadamia nuts. The hint of salt pairs so perfectly with the butter, sugar, and white chocolate, making for a perfectly balanced cookie.
  • No rest time required. A lot of cookies require you to chill the dough before baking them. But this recipe doesn’t, which means you can have the cookies you’re craving very quickly! 
White Chocolate Macadamia Nut Cookies stacked and broken in half showing the gooey centers


Here are all the ingredients you need to make white chocolate macadamia nut cookies. Scroll to the recipe card at the bottom of the article to see the exact amounts for each ingredient. 

  • Butter – I used salted butter for this recipe, but if you prefer unsalted butter that works too. It doesn’t need to be room temperature either, since you will be melting and browning the butter!
  • Dry Ingredients: All-purpose flour, kosher salt, and baking soda
  • Sugars: Light brown sugar and granulated sugar
  • Eggs – Use large eggs for this recipe.
  • Vanilla extract – Be sure to use 100% pure vanilla extract.
  • White chocolate chips
  • Macadamia nuts – These need to be chopped coarsely. And I like to use salted nuts to really amp up the sweet and salty vibe!
White chocolate macadamia nut cookies on a wire rack

How to Make White Chocolate Macadamia Nut Cookies

Here’s how to make these easy, buttery, creamy cookies. They only take half an hour to make!

Brown the butter. Melt the butter in a saucepan over medium-low heat. One melted, keep cooking the butter while swirling to avoid burning. Cook until the butter is an amber color, then remove from the heat.

Mix the dry ingredients. Add the flour, salt, and baking soda to a mixing bowl, and stir to combine.

Mix the sugar with the wet ingredients. Add the white and brown sugar to a bowl with the cooled brown butter, and stir to combine. Add the eggs and vanilla, and mix until everything is well combined.

Combine. Add the wet ingredients to the dry ingredients, and stir until fully combined.

Add the chocolate and nuts. Pour the macadamia nuts and white chocolate chips into the cookie dough, and stir to combine.

Bake: Scoop out the dough using a medium cookie scoop and place it on a parchment or silicone lined baking sheet. Bake for 9 – 10 minutes until the cookies are golden at the edges.

Tips and Tricks 

Here are some of my favorite tips for making these tender, melt-in-your-mouth cookies.

  • Use room temperature eggs. Try to take your eggs out of the fridge about an hour before making the cookie dough. Eggs that are at room temperature will mix better with the other ingredients, creating a smoother, creamier, and lighter cookie dough. 
  • Space the cookies apart. These cookies will expand quite a bit while they’re baking, so make sure to place them at least 2 inches apart on the baking sheet. If you place them closer than that, the edges might run together, and you won’t end up with crisp cookie edges.
  • Let cool completely. It’s always tempting to eat cookies as soon as they come out of the oven, but make sure to let them cool all the way before eating. As the cookies cool, they’ll firm up and become the perfect, luxurious texture. 
A white chocolate macadamia nut cookie

How to Store Leftovers

You can store these white chocolate macadamia nut cookies in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for a week! Extra cookie dough can also be stored in an airtight container in the fridge for up to 5 days.

Can I Freeze White Chocolate Macadamia Nut Cookies?

You can definitely freeze these cookies. To avoid freezer burn, store them in two airtight bags, or wrap them in plastic wrap and then place them in an airtight bag. Freeze for up to 3 months, and thaw at room temperature, in the fridge, or in the toaster oven. You can also freeze leftover cookie dough in an airtight container for 3 months.

More White Chocolate Cookie Recipes

If you love these white chocolate macadamia nut cookies as much as I do, then check out some of my other favorite white chocolate cookies.

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White Chocolate Macadamia Nut Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


These white chocolate macadamia nut cookies are crispy and buttery on the outside, and soft on the inside. They’re they perfect combination of salty and sweet, and one of my favorite cookies!


  • 1 cup butter, melted and browned
  • 2 1/3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cup white chocolate chips
  • 3/4 cup macadamia nuts coarsely chopped


  1. In a medium saucepan over medium-low heat, melt butter. Once melted, continue cooking until the butter is an amber color, stirring constantly (or swirling the saucepan) to avoid burning. Remove the pan from the heat and allow the butter to cool for 20 minutes.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl stir together the flour, salt, and baking soda. Set aside.
  4. Add in the light brown and granulated sugar into the melted and cooled butter, stirring to combine. Add in the eggs and vanilla extract, mixing until smooth.
  5. Pour the butter mixture into the flour mixture and stir until combined and no streaks of flour remain.
  6. Stir in the white chips and nuts until evenly incorporated.
  7. Using a medium (2 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2- inches apart.
  8. Bake for 9-10 minutes, or until the edges are lightly golden.
  9. Transfer to a wire rack to cool completely.


Store airtight at room temperature for up to 3 days, or in the fridge for a week. 


  • Serving Size: 1 cookie
  • Calories: 189
  • Sugar: 12.5 g
  • Sodium: 133.7 mg
  • Fat: 11.4 g
  • Carbohydrates: 20.2 g
  • Protein: 2.2 g
  • Cholesterol: 30.2 mg

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18 comments on “White Chocolate Macadamia Nut Cookies”

  1. Rhonda Jensen

    I followed the recipe exactly and I had the same problem some others had in that mine didn’t spread either. They stayed in the shape of balls . I even tried making them smaller and flattening them a little bit. They tasted good but didn’t like their shape.

    1. Strange this happened to you. I have made this recipe countless times and they always spread. Can I ask what type of baking sheet you’re using? And always remember to measure your flour with the spoon and sweep method!

  2. Why is the dough dry and crumbly the next day? It’s like this the next day even if left at room temperature and or if frozen. Please advise.

  3. Thanks for sharing! Very good recipe, however I used a little less white chocolate and used banking powder instead of baking soda…still Great tasting cookies!

  4. I added the right amount of everything bulgur my cookies didn’t spread at all 🙁 too many chocolate chips also…seemed like there were more chips than dough. Failure dang!

  5. I noticed the recipe says 1 egg, plus egg yolk. Is that 2 yolks or just one whole egg?
    Thank you

  6. I love coconut with these cookies..I wonder how much to add, and if I need to add something else so it doesn’t make the cookie dry.

    1. I would start with 1/4 cup and that should work great without changing the texture of the cookies!

  7. I made these cookies and the salted browned butter chocolate chip ones. Both times I’ve made them they don’t expand when they bake they just stay in the scoop shape and get pretty hard (they still taste good minus being hard). I have no idea what I’m doing wrong any suggestions?? I followed the recipe exactly, or at least tried.

  8. I truly loved this recipe!! The brown butter made them so amazing. Thank you for blessings everyone with your gift!!

  9. oh my. Yes, making these for sure. I have been browning the butter for your Salty Browned Butter Chocolate Chip cookies from your cookbook, but never thought to do it for white chocolate! YUM!

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