White Chocolate Macadamia Nut Cookies - these cookies are soft, slightly chewy, slightly crunchy, creamy and nutty all packed into a few bites. In other words, the perfect cookie recipe! | wildwildwhisk.com
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5 from 1 vote

White Chocolate Macadamia Nut Cookies

A classic as beloved as the chocolate chip cookie, these white chocolate macadamia nut cookies are soft, chewy, creamy and oh so satisfying to bite into.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 18
Calories: 329kcal
Author: Trang


  • 8 oz unsalted butter (2 sticks)
  • 1/4 cup granulated sugar
  • 1 1/4 cup light brown sugar
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoon whole milk
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup white chocolate chip
  • 1 cup roasted macadamia nut – chopped into smaller pieces


  • Melt 8 oz of unsalted butter over medium low heat in a small sauce pan. Set aside and let cool to room temperature.
  • Meanwhile, sift all the dry ingredients – flour, salt, baking soda and baking powder – in a medium bowl. Or just measure the ingredients out into the bowl and mix with a whisk.
  • In a small bowl, add the egg, egg yolk, milk and vanilla extract, whisk together and set aside.
  • Add the cooled butter, granulated sugar and brown sugar in your mixer’s mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
  • Add the egg mixture to the butter/sugar mixture and beat on low speed to combine for 1 to 2 minutes
  • Gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
  • Once all the flour is incorporated, turn the mixer speed to stir, add white chocolate chips and macadamia nuts, mix until the everything is evenly distributed.
  • Refrigerate for at least 1 hour.
  • Set baking rack in the middle of the oven and preheat to 350°F.
  • Use a large ice cream scoop (2 oz) to portion the cookie dough onto a parchment paper lined baking sheet 1” apart. Bake for 14 – 15 minutes. Bake in 2 to 3 batches.
  • Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.


1. I usually prepare cookie dough the night before and refrigerate overnight.
2. If refrigerating overnight, line a large baking sheet or container with parchment paper, portion the dough with a large ice cream scoop right out of the mixer into this prepared container. Cover well and refrigerate.
3. I would even do this if I plan to refrigerate the dough for more than an hour. The cookie dough will harden in the fridge and becomes difficult to scoop if you lose track of time.
4. Cooking time is 15 mins per batch.
5. Store cookies in an air tight container on the counter for up to 5 days.


Serving: 70g | Calories: 329kcal