These soft and chewy White Chocolate Macadamia Nut Cookies are loaded with creamy white chocolate chips and crunchy macadamia nuts. With buttery edges and a soft center, they’re an easy, classic cookie recipe that’s perfect for sharing!
There are some cookies that never go out of style, and White Chocolate Macadamia Nut Cookies are definitely one of them.
These cookies are buttery, soft, and chewy with lightly golden edges, plenty of creamy white chocolate chips, and big pieces of crunchy macadamia nuts in every bite. They’re simple enough for a weeknight baking project but special enough to add to a holiday cookie tray or take to a party.
And if you’re like me, the best part is eating one while it’s still slightly warm from the oven!
Why You’ll Love These White Chocolate Macadamia Nut Cookies
There are a lot of white chocolate macadamia cookie recipes out there, but I love this one because it gives you that classic soft and chewy cookie texture without requiring a complicated recipe.
Here’s why this recipe is a favorite:
- Soft, chewy centers with lightly golden edges
- Lots of white chocolate chips in every bite
- Crunchy, buttery macadamia nuts
- No chilling required
- Easy pantry-friendly ingredients
- Perfect for cookie exchanges and holiday baking
- Delicious warm from the oven
The Secret to Soft, Chewy Cookies
The biggest trick to getting soft cookies is not overbaking them.
When you pull these cookies from the oven, the edges should be just beginning to turn a light golden brown while the centers still look slightly soft. Don’t worry—they’ll continue to set as they cool on the baking sheet.
If you wait until the entire cookie looks completely baked in the oven, you may end up with a much crunchier cookie than you intended.
Another important step: cream the butter and sugars well.
I recommend beating the butter, granulated sugar, and brown sugar for at least four minutes.
It might seem like a long time for a cookie recipe, but this step helps incorporate air into the mixture and creates that wonderful light, soft texture.
More Cookie Recipes You’ll Love
If you’re baking a batch of cookies, you might want to try some of these favorites from Mel and Boys Kitchen:
- Brown Butter Crispy Marshmallow Cookies – buttery, chewy cookies with that irresistible crispy marshmallow goodness.
- Peanut Butter Cup Cookies – perfect for peanut butter and chocolate lovers.
- Chocolate Chip Cookie Bars – all the goodness of chocolate chip cookies in easy-to-cut bars.
- Danish Almond Cookies – a buttery, delicate cookie that’s especially lovely during the holidays.
- Pumpkin Chocolate Chip Cookies – a cozy fall favorite.
Classic White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup butter, slightly softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt if using salted butter
- 3/4 teaspoon salt if using unsalted butter
- 1 1/2 cups white chocolate chips
- 1 cup macadamia nuts, roughly chopped
Instructions
- Preheat oven to 375°F. Line light-colored baking sheets with parchment paper.
- Beat butter, granulated sugar, and brown sugar for at least 4 minutes, until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Add vanilla.
- Add flour, baking soda, baking powder, and salt. Mix just until combined.
- Stir in white chocolate chips and macadamia nuts. Add coconut now if desired.
- Drop dough onto prepared baking sheets.
- Bake for 9–11 minutes, or until the edges are just beginning to turn light golden brown.
- Do not overbake. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- Enjoy!
Notes
Butter: Use slightly softened butter, not melted butter.
Salt: Use 1/2 teaspoon salt with salted butter or 3/4 teaspoon with unsalted butter.
White chocolate: Guittard and Ghirardelli are excellent choices.
Baking sheets: Light-colored aluminum baking sheets will give you more even results.
Storage: Store cooled cookies in an airtight container at room temperature or freeze for longer storage.
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