The Best Soft and Chewy White Chocolate Macadamia Nut Cookies Ever!

White Chocolate Macadamia Nut Cookies have to be some of the BEST cookies ever.  These cookies are slightly crisp on the outside with a soft and chewy inside, full of chunks of macadamia nuts and white chocolate.  Very drool worthy!  What is your favorite kind of cookie?

INGREDIENTS

  • 1 pound (2 cups) butter, room temperature
  • 1 2/3 cup brown sugar, packed 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 Tablespoon vanilla
  • 4 ¼ cup all purpose unbleached white flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (12 ounce bag) white chocolate chips or chunks
  • 1 ¼ cup (4 ounces) macadamia nuts, roughly chopped

DIRECTIONS

  • 1. This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.
  • 2. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
  • 3. Preheat oven to 350 degrees F.
  • 4. Line baking sheets with parchment paper (no need to grease).
  • 5. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
  • 6. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
  • 7. Add brown sugar and beat again. Scrape down the bowl and add the granulated sugar. Beat until fluffy.
  • 8. Add eggs one at a time, beating after each addition.
  • 9. Add vanilla, beat and scrape again.
  • 10. On low speed, add flour mixture 2 cups at a time, and mix well.
  • 11. Mix in white chocolate and macadamia nuts. Mix only until blended.
  • 12. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
  • 13. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
  • 14. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
  • 15. Makes 48 warm and gooey cookies.

cookie dough

cookie dough 2

smooth cookie dough

cookie dough with nuts white chocolate

scoops of cookie dough

Macadamia nut cookies white chocolate

White Chocolate Macadamia Nut Cookies

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Comments

  1. 1


    Emily says

    I think THESE might be my new favorite. They are amazing. Off to buy macadamia nuts!

  2. 2


    Brandi says

    Oh my goodness! I just want to take a spoon and dig into that bowl! :) These are probably one of my top 3 favorite cookies…my absolute favorite is probably chocolate chip with mini M&Ms (like you get at the Great American Cookie Company at the mall) followed by Peanut Butter with peanut butter chips. Ohhh…I haven’t even had breakfast yet!

  3. 3


    farmnwife says

    Made the oatmeal/chocolate no-bakes yesterday for a 4-H meeting. Everyone loved them but they were a little too crumbly. Maybe because I used rolled oat instead of quick. They were all ate up quickly.

  4. 4


    farmnwife says

    Oh, and great shot of the egg going into the batter.

  5. 5


    Wendy Huelsman says

    I love this recipe. My favorite has been the ones from Mrs. Fields, but now these may take her place. I also love biscotti of all kinds. I’m attaching an easy plain biscotti recipe that works well and tastes great dunked in a warm drink. :)

    Biscotti Made Easy

    2 eggs
    1 tsp. almond extract
    2/3 C. white sugar
    1 C. flour

    Preheat oven to 375 degrees. Spray a 9x5x3 inch loaf pan with nonstick.

    Beat the eggs and almond extract thoroughly. Stir in the sugar and mix well.

    Stir in the flour.

    Scrape dough into the prepared pan.

    Bake 20 minutes or until a toothpick inserted in the center comes out clean.

    Remove from pan and slice into 16 slices about 1/2 inch thick each. Place sliced cookies on a baking sheet.

    Bake 5 minutes until bottom is browned, turn and bake for another 5 minutes until the other side is browned.

    Makes 16

  6. 6


    Hannah says

    My husband will love you. These are his favorite! Thanks!

  7. 7


    Carla says

    Found one that you used your mixer on!!! This looks like a really yummy recipe!

  8. 8


    Ashley Elaine says

    Yummy. I can’t wait to make them. & I entered the giveaway for the mixer.

  9. 9


    Sharon says

    I’m thinking these might go into my holiday baking rotation this year–maybe drizzled with white chocolate to dress them up for the cookie tray!

  10. 10


    Becky S. says

    Do you have to use butter or can you use margarine. I want to bake these delicious looking cookies today. Hope they turn out and look as good as the picture and what all the reviews say how good they are.

  11. 11


    Liz says

    Ummm….my favorite cookies. Will definitely make these when I have an extra pound of butter in my fridge!

  12. 12


    Shaundyll says

    So i made these last night for the honey and my oldest son… I cut the recipe in half and i shouldnt have. They ate half of the cookies last night. They just called me at work to let me know again HOW FANTASTIC and soft the cookies are. This Recipe is a KEEPER!! Thanks!!

  13. 13


    Slina says

    Hi, your cookies looks so delish. Really looking forward to making them. Just wondering whether I can opt out the granulated sugar as I do not want them to be too sweet. Thanks heaps! :)

    • 14


      Victoria says

      i made them without the granulated sugar by mistake and they taste fantastic i thought that was how they were supposed to be lol

  14. 15


    Nat says

    Beat what until creamy? You didn’t say what else to mix other than the flour

  15. 16


    Debra says

    These cookies were fantastic! Thanks for the recipe! By the way, I did eat some dough!!

  16. 17


    ProLifeMama says

    These look really good. My benchmark are the cookies Max&Erma’s makes here in the midwest. They’re a little thicker than than the ones in your photo, so that the chips and nuts don’t extend above the cookie’s surface, but stay buried in it so that you aren’t quite sure where they are until you bite into them. I’ve tweaked the Tollhouse Choc. Chip recipe by adding more flour to achieve the desired ‘hidden treasure’ effect, and am wondering if you think this recipe would give that result…

    I really jones for these, and would love to be able to just whip up a batch any old time. Any advice you can give is most helpful, before I take the plunge!

  17. 18


    Victoria says

    I just made these yesterday! They are so good! Even better the next day :)

  18. 19


    Victoria says

    i just noticed now it says brown sugar AND white sugar i made them just with brown sugar and they were amazing. ill have to try it with both

  19. 20


    chelsea says

    I tried these today for my boyfriend. These are INTENSELY good. I had to physically flatten the cookies a bit with my fingers in order to make them look like cookies and not lumps of baked cookie dough (delicious cookie dough) – not sure what that was about. But this is a 5 star recipe. I haven’t used all of the cookie dough yet. I’m guessing I’ll have a little more than 4 dozen, so this is a huge recipe. I’m excited about that. Thank you so much!

  20. 21


    Pam says

    I baked these cookies for my husband and he absolutely loved them. He agrees they ARE the best cookies EVER.
    Thanks for the great recipe.

  21. 22


    cassie says

    I made these cookies today for a customer….Amazing! Made exactly as described. Thanks for the great recipe.

  22. 23


    Leslie says

    Do you know if this recipe holds well in the fridge or freezer? I want to make these for a baby shower, but need to make the dough a couple of days before. I know this is an old post, but just thought I’d ask, thanks!