White Chocolate Macadamia Cookie Recipe

4.88 from 57 votes

Soft, chewy White Chocolate Macadamia Nut Cookies loaded with buttery macadamias and sweet white chocolate chips. Easy to make and always a hit!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Preheat the oven to 350 degrees F.
In a large mixing bowl, beat together the butter and the sugars until they are combined. Add in the vanilla and the eggs and beat for another 2-3 minutes, until the mixture is light and creamy.
1 cup salted butter, ¾ cup granulated sugar, 1 cup light brown sugar, 2 teaspoons vanilla extract, 2 large eggs
Stir the flour, salt, and baking soda into the wet ingredients and mix until they are just incorporated. Add the white chocolate chips and the macadamia nuts into the flour mixture until evenly distributed.
3 cups all-purpose flour, ¾ teaspoon salt, 1 teaspoon baking soda, 12 ounces white chocolate chips, 1 cup dry roasted macadamia nuts
Scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper. Space them about 1 to 2 inches apart.
Bake the cookies for 9-11 minutes and let them cool for 5 minutes on the sheet before transferring them to a wire rack.

Don’t overbake; the cookies should look slightly soft in the center when you pull them out.
Toast macadamia nuts for even more flavor.
Use a cookie scoop for evenly sized cookies.
Press extra chocolate chips on top before baking for a bakery-style look.

Make Ahead: Cookie dough will stay good in the refrigerator for up to 4 days when covered with plastic wrap or in an airtight container. Allow it to come to room temperature, spoon onto a tray and bake when ready.
Storage: Store in an airtight container at room temperature up to 7 days. Dough balls or baked cookies can be frozen for up to 3 months.

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