Super-Chunk White Chocolate Macadamia Nut Cookies

 The chewiest, chunkiest, softest version of the classic cookie.

Super Chunk Macadamia Nut Cookies - the chewiest, chunkiest, softest version of the classic cookie. @sallybakeblog

I recently baked up a couple batches of a timeless cookie jar classic. White chocolate macadamia nut cookies may not be as decadent as your typical chocolate-peanut-butter-sugar-explosion cookie, but I find their simplicity to be simply irresistible.  🙂

Salty macadamia nuts are the perfect contrast to a sweet white chocolate chip.  I love macadamia nuts because their taste is rich, smooth, and buttery – comparable to a cashew or brazil nut.

They are slightly sweet and when you grind some up into a thick, creamy consistency… you’ll get one heck of a tasty nut-butter.

Super Chunk Macadamia Nut Cookies - the chewiest, chunkiest, softest version of the classic cookie! @sallybakeblog

To make these cookies over the weekend, I took a basic drop-cookie recipe that I’ve used so many times before. The recipe is based off of the Cooks Illustrated Chocolate Chip Cookie.  I use an extra egg yolk, a higher ratio of brown sugar to white, and chill the dough for about 30 minutes.  You could chill the dough for up to 5 whole days (!!!) and let the cookie flavors really get friendly with each other.  I like to chill my cookie doughs prior to baking because a cold dough bakes up a thicker cookie.

But I had better things to do, like lay on the couch and eat these finished cookies, so 30 minutes was plenty of chilling time. This basic dough recipe produces a perfect cookie, every… single… time.   Incredibly soft and very, very chewy.

 These cookies are overloaded with stuff. Lots and lots of stuff.  Large, thick, & crunchy chunks to balance the buttery soft cookie dough.  It’s true… I’m a total texture freak. I overloaded them to the point where I was almost afraid I’d need more dough.  But I just went with it.  You’ll never see me complain about a super-chunk cookie, ya hear?

Super Chunk Macadamia Nut Cookies - the chewiest, chunkiest, softest version of the classic cookie! @sallybakeblog

The white chocolate chips get all melty, the huge macadamia nuts retain their smooth crunch, and the mildy-sweet dough envelopes it all. So good and definitely a new favorite classic!

Super-Chunk White Chocolate Macadamia Nut Cookies

The chewiest, chunkiest, softest version of the classic cookie.

Yield: approximately 3 dozen


  • 2 cups + 2 Tablespoons (266g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cup (170g) salted butter, softened*
  • 1 cup (200g) packed light brown sugar (or dark brown sugar)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (80g) chopped macadamia nuts


  1. Whisk the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well on high speed until combined. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the white chocolate chips and macadamia nuts. Do not overmix the dough at any point in this process.
  2. Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator.
  3. Preheat oven to 325F degrees. Drop by tablespoonfuls of dough onto ungreased baking sheet. Press a few more white chocolate chips and macadamia nut pieces onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely on a wire rack.
  4. Cookies stay fresh at room temperature for up to 10 days. Cookies freeze well, up to 3 months. Cookie dough balls freeze well, up to 3 months.

Recipe Notes:

*You can use unsalted butter instead. If using, add 1/4 teaspoon of salt with the flour and baking soda.

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


After you make these cookies, try this recipe next!

Soft-Baked Reese’s Pieces Butterscotch Cookies

Soft-Baked Reese's Pieces Butterscotch Cookies


See more cookie recipes.

See more white chocolate recipes.

Super Chunk Macadamia Nut Cookies - the chewiest, chunkiest, softest version of the classic cookie! @sallybakeblog





  1. Hayley @ The Domestic Rebel on September 3, 2012 at 1:59 pm

    Sally, I really do love you. Like, beyond comprehension, ya hear?? White chocolate macadamia nut cookies are one of those cookies that I (sadly) often forget about, but when I’m reacquainted with them, it’s love at first sight alllll over again. So thick and sweet, but balanced with those chunky hunks of delicious macadamia nuts. And don’t even get me started on the ridiculousness of white chocolate–so awesome. I love your cookie recipe, swear by it, and think I need to inhale an entire batch (I’ll even eat the deformed or bitten ones, hehe!) with you right now.

    • Sally on September 3, 2012 at 3:42 pm

      they are one of my favorite cookie recipes too Hayley! You can’t beat these classic… I am also in love with macadamia nuts. they are so “buttery” tasting.. which is probably why I love them! I have lots of cookie scraps leftover too lol 😉

  2. Chung-Ah | Damn Delicious on September 3, 2012 at 2:31 pm

    This is my absolute favorite cookie combo! Jason just moved back to SF so I’ll have to make a batch and send these over in a care package!

    • Sally on September 3, 2012 at 3:40 pm

      One of my favorites too, Chung-Ah! That would be one killer care package, you are a sweetie!

  3. Dorothy @ Crazy for Crust on September 3, 2012 at 3:05 pm

    These are so totally calling my name. I am in LOVE with macadamia nuts. If I buy them no lie, I end up eating them before they make it into baked goods. These cookies have me drooling Sally!

    • Sally on September 3, 2012 at 3:40 pm

      I am not sure who they made it into these cookies Dorothy! I LOVE macadamia nuts… I can do huge damage to a container of them!

  4. Laura Dembowski on September 3, 2012 at 3:45 pm

    I love white chocolate macadamia nut cookies! Seeing this recipe brings me back to going to Mrs. Field’s after school when I was young. Macadamia nuts are one of my faves; I think of them as pretty tropical, so I typically pair them with mango. But white chocolate goes with everything!

    • Sally on September 3, 2012 at 6:00 pm

      love the nostalgic memory you have of these cookies, Laura! macadamia nuts & mango sound like a perfect pair!

  5. Sarah K. @ The Pajama Chef on September 3, 2012 at 4:54 pm

    looks great! brings back memories of high school lunch… going to subway w/ friends & getting a white chocolate macadamia nut cookie for dessert. yum!

    • Sally on September 3, 2012 at 6:01 pm

      Love the memory you have Sarah! These cookies remind me of my high school cafeteria giant bakery sized cookies!

      • Sarah K. @ The Pajama Chef on September 3, 2012 at 6:41 pm

        oh fun. my HS had open lunch so i don’t have cafeteria memories… i just have home lunch/out to lunch/brown-bag-at-school-for-club-meetings memories 🙂

  6. Averie @ Averie Cooks on September 3, 2012 at 5:53 pm

    Lovely overload situation. And the C.I. recipe never fails. They look so chewy and full of flavor; I can almost see the butter. Or taste it. Mmm, good stuff!

    And I like the edge of the blue plate with the pop of blue in the images…so pretty!

    • Sally on September 3, 2012 at 5:59 pm

      Thank you Averie! I felt like the photos needed some COLOR so I grabbed my Target neon blue plate. And yes, I love our CI cookie recipe… obviously!

  7. Jocelyn @BruCrew Life on September 3, 2012 at 6:04 pm

    Super chunked up cookies are really the only way to go in my mind:-) These do look uber chewy and delicious!!!

  8. Ashley @ Kitchen Meets Girl on September 3, 2012 at 9:52 pm

    I say the more you can stuff into your cookies, the better! These look soooo soft and chewy–what a fab recipe! I could eat Macadamia nuts all day long, for sure!

    • Sally on September 4, 2012 at 6:04 am

      I agree Ashely… I like super-chunky cookies with lots of texture. And they are very soft cookies, yes!

  9. Ashley on September 4, 2012 at 1:56 am

    Hi, I found you on a blog hop and I must say that I can’t wait to try some of your wonderful recipes. You have definitely gained 1 new follower!!!

    • Sally on September 4, 2012 at 6:04 am

      So nice to meet you Ashley!! Thanks of saying hi. 🙂

  10. luv what you do on September 5, 2012 at 10:52 pm

    I didn’t think your cookeis could get any better, but I LOVE mac and white chocoalte cookies. These look so soft and delish! Thanks for always giving me something sweet to dream about before bed…ha ha!

  11. Jolene ( on September 6, 2012 at 12:04 am

    I love white chocolate macadamia nut cookies!

  12. Back For Seconds on September 6, 2012 at 12:20 am

    This is such an underrated cookie! Me and the hubs love these and yours look fab! Love me a chewy, chunky cookie!

  13. Cassie on September 6, 2012 at 2:22 pm

    These are my husband’s favorite cookies. I love how chunky these are!

  14. Kristin @ The Chocolate Box on September 7, 2012 at 9:40 am

    These look SO yummy! 🙂 I’ve put up a link to this recipe in my ‘Friday Favourites’-post, here: I hope you don’t mind!

    The blog is in Swedish, but you can get a (somewhat crappy) translation by scrolling down and using the translate button on the right.

    Have a great weekend! 🙂

    • Sally on September 7, 2012 at 9:42 am

      I love it! I’m so glad you linked up to them. They are one of my favorite cookies in my recipe box.

  15. sweet & salty potato chip toffee cookies. on September 18, 2012 at 7:39 am

    […] this basic cookie recipe and threw in my entire pantry. This cookie dough recipe has won my heart over and over again.  Moist, chewy cookies produced each time.  An extra egg yolk and lots of brown […]

  16. aaron on October 20, 2012 at 2:31 pm

    Aloha! My family and I loved this recipe. We used fresh crushed hawaii macadamia nuts from a local farm out here, and the recipe turned out sooo good! mahalo for this blog:)

    • Sally on October 20, 2012 at 5:06 pm

      Hi Aaron! Aloha. I’m so happy you enjoyed these cookies! Macadamia white chocolate chip cookies are one of my all-time favorites. 🙂

  17. soft gingersnap molasses cookies: 4 ways. on November 26, 2012 at 5:34 pm

    […] Super-Chunk White Chocolate Macadamia Nut Cookies […]

  18. Lanesa on December 6, 2012 at 9:22 am

    Do you recommend using a pre-chopped bag of macadamia nuts or a container? or does it not make a difference

    • Sally on December 6, 2012 at 12:09 pm

      Hi Lanesa – it does not matter. I had whole macadamia nuts and chopped them myself.

  19. Andrea on December 14, 2012 at 7:37 pm

    hi sally! i’m obsessed with your blog. my entire christmas baking season is centered on your recipes! i can really make this dough 5 days ahead of time?? is this time frame about the same for your other doughs as well? if so, i’m going to be up to my ears in dough this weekend to get a head start on the holidays! thanks for all of your great recipes!

    • Sally on December 15, 2012 at 7:55 am

      Hey Andrea! Thanks so much for the sweet comment and I’m so happy you are a reader. I love this time of year, obviously – all the baking! Yes, you may make this dough up to 5 days in advance and chill it, covered, the the refrigerator. Let it sit at room temp for about 5-10 minutes so you can scoop the cookie dough and it’s easy to handle. Get a head start today! 🙂

  20. Kaitlynn on December 21, 2012 at 9:44 am

    Hello! Question, did you use salted macadamia nuts or unsalted?

    • Sally on December 21, 2012 at 9:46 am

      Hi Kaitlynn! I used salted. But that is really up to the baker. I like sweet/salty, so I chose salted. It does not matter which.

  21. Elizabeth on December 28, 2012 at 11:03 pm

    I love white chocolate and white macadamia nut cookies!! These look delicious.

    • Sally on December 29, 2012 at 7:22 am

      Hi Elizabeth! Thanks so much – these are one of my favorite cookie recipes. The sweet/salty and huge chunks of macadamia nuts. Amazing! Thanks!

  22. rumblingstomach on February 10, 2013 at 8:38 am

    I don’t know what you look like, how old you are or if you’re even married but will you marry me? There is not one recipe that I am not in love with! My new favorite website. Thank you and waiting to hear your reply!

    • Sally on February 10, 2013 at 3:27 pm

      I’m already taken. 🙂 But thank you! Let me know which other recipes you bake!

  23. Elaine Lo on February 17, 2013 at 4:29 pm

    Just made these. I can not believe how soft these are. These are just like store bought. Best recipe ever!

    • Sally on February 17, 2013 at 4:57 pm

      That’s great to hear Elaine Lo! Thank you for reporting back about them. I love how soft they are as well. 🙂

  24. Monika on March 7, 2013 at 6:21 am

    Those cookies is my vision of heaven! It’s the first thing I am going to make after I move to my new place (I sadly don’t have an oven now, how horrible?) !! xx

    • Sally on March 7, 2013 at 9:37 am

      Hey Monika! Ahh, no oven? You are strong for living without it for the time being! Let me know how you like these. They will always be one of my favorites!

      • Monika on March 7, 2013 at 5:16 pm

        Yeah, that sucks!! But I am moving at the end of the month so I’ll be baking soon 🙂 I will let you know once I make them! xx

  25. Monika on April 6, 2013 at 9:06 am

    Hello Sally, just posted the cookies I made from your recipe on my blog!! They came out delicious!!!!!!!!!!!!!!!! Thanks !!! <3

    • Sally on April 6, 2013 at 8:53 pm

      Can’t wait to read about them Monika! Thank you!

  26. Taryn on April 13, 2013 at 7:15 pm

    Hey Sally! My mum (who is named Sally too!) and I LOVE this recipe and we would really like to use it to try making double chocolate cookies like the ones you get at Subway, so I was wondering if you had any idea how much cocoa powder we should add for that? Thanks!

    • Sally on April 14, 2013 at 5:24 pm

      Hey Taryn! I would just take my chocolate cookie dough (instead of this cookie dough recipe) and add macadamia nuts. Here is the chocolate cookie dough recipe. I used my chocolate cookie dough as the base for my salted caramel dark chocolate cookies. Just add macadamia nuts instead of the caramels and chocolate chips. Enjoy:

  27. Alaina on April 26, 2013 at 11:35 am

    I have made so many of your recipes in the last 2 weeks! I have been on a roll with baking and all your recipes just sound amazing. This is no exception. These are sweet and buttery and delicious!

    • Sally on April 26, 2013 at 9:09 pm

      Thanks Alaina! I love hearing about the recipes you make. 🙂

  28. val on April 26, 2013 at 7:03 pm

    I can seriously almost taste how amazing these are!

  29. Rachel on May 21, 2013 at 7:26 pm

    I made these for my boyfriend today, and he loved them! I did too! Keep up the great recipes!

  30. Winnie on July 21, 2013 at 12:35 pm

    Hello from India! I was actually searching for a double chocolate chip cookie & came across this instead. White chocolate macadamia is my absolute favorite cookie in the world. Your recipe looks so good, can’t wait to try it! And your blog looks really interesting. You definitely have a new fan. 🙂
    Just a quick question. I recently had a double chocolate chip cookie where the white chocolate was neither chips nor chunks, but looked more like thin layers (slices if you will). Any idea how to achieve that? Thanks!

    • Sally on July 21, 2013 at 6:39 pm

      Hi Winnie! Sounds like you will love these cookies! I’m glad you found my website. Unfortunately, I don’t know what you are referring to when you mention the layers or slices. Sorry!



  1. Jasmine on May 6, 2018 at 10:00 pm

    Hi Sally,

    I was wondering if I would be able to roll them in chai spice before baking just to add something extra 🙂

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