Super-Chunk White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. Melted butter maintains a delicious buttery flavor while an extra egg yolk adds chewiness. They’re absolutely PACKED with white chocolate and salted macadamia nuts.

white chocolate macadamia nut cookies

Everything Old is New Again!

My blog’s archives are filled with over 1,000 recipes. Some of my earlier recipes are total hidden gems, but there are others that I’ve felt needed some work. I’ve been working behind the scenes updating older recipes as I find necessary. Most notable updates: peanut butter cupcakes, monkey bread, and yellow cupcakes.

Today’s white chocolate macadamia nut cookies are part of this project. I craved a thicker cookie with softer, chewier centers and a distinct buttery flavor. There wasn’t much in this recipe that really needed to change, so I just made a couple minor tweaks.

They’re now perfect.

stack of white chocolate macadamia nut cookies

These are the BEST White Chocolate Macadamia Nut Cookies

And here’s why:

  • Major chunks– lots of nuts and white chocolate
  • Classic comforting flavors
  • Extra buttery
  • Soft-baked style
  • Chewy centers
  • Slightly crisp edges
  • Easy to freeze

scooping white chocolate macadamia nut cookie dough into balls

white chocolate macadamia nut cookie dough balls on baking sheet

Re-Testing This Recipe

This recipe is a cross between my coconut macadamia nut cookies and my soft chocolate chip cookies. Like the original recipe first published in 2012, I use melted butter instead of softened butter. I love using melted butter in cookies because it produces an extra buttery flavor as well as a chewier texture. However, it’s not as simple as swapping melted butter for softened butter. (Of course it’s not. It’s BAKING! So particular!)

You see, melted butter– a liquid– creates spread. If there isn’t enough flour to absorb the added liquid, the cookies will spread all over the baking sheet. On the other hand, if there’s excess flour, the cookies will taste dry. Finding the balance between too wet and too dry is a total roll of the dice! Speaking of dry ingredients, I add 1 teaspoon of cornstarch here. This ingredient adds a little extra softness. I don’t add cornstarch when making the coconut macadamia nut cookies because the coconut acts as a really soft dry ingredient, so cornstarch just isn’t necessary there.

The original recipe also used an extra egg yolk. I love this addition! See my chewy chocolate chip cookies if you’re curious about it. Basically, an extra egg yolk = extra richness and extra chew. Both good things.

Two final changes: I add a little more baking soda for additional volume because the original cookies typically over-spread. I also switch the amounts of sugar. Here we use an equal amount of granulated sugar and brown sugar. In addition to sweetening, brown sugar creates a soft and more flavorful cookie and granulated sugar creates spread. Balancing them helps produce a chewy, yet crispy edge cookie.

white chocolate macadamia nut cookies

Best Macadamia Nuts to Use

I LOVE using salted dry-roasted macadamia nuts in white chocolate macadamia nut cookies. The roasted salty flavor pairs beautifully with the extra sweet white chocolate morsels– you won’t regret it!

white chocolate macadamia nut cookies

3 Cookie Tips to Improve Your Next Batch

  1. Spoon & Level the Flour: The amount of flour makes or breaks a cookie recipe– literally. Spoon and level that flour or, better yet, weigh your flour.
  2. Chill the Cookie Dough: Chilling the cookie dough, especially since we’re using melted butter, is an imperative step in this recipe. The colder the dough, the less the cookies will over-spread into greasy puddles. You’ll have thicker, sturdier, and more solid cookies.
  3. Bake 1 Batch at a Time: You get the best possible results when the oven only concentrates on 1 batch at a time. If you need to bake more than one batch at a time, rotate the baking sheets from the top rack to bottom rack a couple times through the baking process to encourage even browning. And turn the sheets around as well. Ovens have hot spots!
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white chocolate macadamia nut cookies

Super-Chunk White Chocolate Macadamia Nut Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They’re absolutely PACKED with white chocolate morsels and salted macadamia nuts. Chilling the cookie dough is imperative, so set aside at least 2 hours.


Ingredients

  • 2 cups + 2 Tablespoons (265gall-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170gunsalted butter, melted + slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 3/4 cup (150ggranulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (210g) white chocolate chips*
  • 1 cup (120g) roughly chopped macadamia nuts*

Instructions

  1. Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
  2. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
  3. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: Silpat Baking Mat | Baking Sheet | Medium Cookie Scoop | Cooling Rack
  3. White Chocolate Chips: I usually use closer to 1 and 1/4 cups white chocolate chips, about 210g. For looks, you can press a few extra chips into the tops of the warm cookies when they come out of the oven.
  4. Macadamia Nuts: I used salted dry-roasted macadamia nuts. You can use unsalted, raw, and/or whichever macadamia nuts you love most. Salted dry-roasted adds incredible flavor though.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: white chocolate, macadamia nuts

189 Comments

  1. Thanks for this, Sally!
    I’ve never done American style cookies before, and these turned out to be really easy.
    Now, I’ve replaced the granulated sugar with erythritol and the brown sugar with coconut blossom sugar. I’ve also used chopped 70% dark chocolate buttons and dried cranberries instead of white chocolate. First batch is busy cooling on a rack, and so far, they’re looking good! Still a tad sweeter than I’m used to, but I’m happy with the result.
    Next time, I’ll probably just leave out the chocolate altogether for some cranberry and macadamia goodness. Sound sensible? Or do you have another recipe I ought to be looking at instead?

    1. Oo! The second batch has just come out of the oven, and they’re beautiful! Now to figure out why the first ones spread so much (exactly the same batch of cookie dough, baked on the same day, in the same oven…). I’ve got an inkling, but it’s still odd. 🙂

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Amy, Thank you for trying this recipe! You may find this post helpful to troubleshoot cookies that spread: 10 Guaranteed Tips to Prevent Cookies from Spreading.

  2. Can you make balls of dough and then chill or freeze to make one batch at a time and freeze some for later fresh cookies??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carol, Absolutely! You will still want to chill the dough before forming balls (otherwise it’s too soft to maintain its shape) but then you can keep the dough balls covered in the refrigerator for up to 4 days or in the freezer for longer. You can see the post How to Freeze Cookie Dough for even more details!

      1. Thanks for your informative, quick response! This is my favorite baking cite by far! Have turned a lot of people on to y’all! THANKS!

  3. Very good!
    My macadamia nuts weren’t salted, so I sprinkled some coarse sea salt on top before baking, loved the salty sweet combo.
    I baked the first half after refrigerating for about 30 minutes, it was a “need cookies ASAP” situation. I have the other half of the batter resting in the fridge so I’ll compare how they bake. However, the ones that I baked after 30 minutes of refrigeration came out fine, I just took them from fridge to oven without letting them rest at room temp. So, if you just can’t wait the full 2 hours resting for these delicious cookies don’t let it deter you completely 😉

  4. I made these for the first time today and LOVED them. I mean they are just amazing. Unfortunately, my brother is highly allergic to nuts. Do you think following this recipe but replacing the nuts for crushed pretzels would work? Thanks!!

    1. Wow crushed pretzels and white chocolate sound amazing!

  5. These are AMAZING! The best macadamia nut cookie I have ever had and thanks to you, I get to make them myself. It’s impossible to go wrong with you- every recipe I’ve baked is special and delicious!

  6. Hi, i just made your white chocolate cookie but from the book. I notice that the recipe is different. But i thought the book is better. I reduce the amount of brown sugar to 135 gr and the white sugar to 35. Now after reading this, has a typo. Because the book said 50 gram white sugar.

    If i want to reduce the sugar, what do i have to subtitute?

    Thanks

    1. Hi Jenna! The two recipes are different from each other. I’m glad you enjoyed the other version! You can slightly reduce the sugar, but I wouldn’t reduce it more than 4-5 Tablespoons. Sugar not only sweetens the cookies, it provides texture as well.

      1. Hi, Sally thank you for replying. Was the white sugar is wrong amount in the book recipe? Because it’s only called for 50 gram granulated sugar. Not 150. With 2 tbsp less flour.
        The book recipe is also lack of white chocolate.
        They taste like butter

  7. Diane Michelli says:

    What is the best way to chop macadamia nuts. When I use a knife they want to roll all over the place. When using a food processor doing short pulses i get small pieces, crumbs and whole pieces at the same time. I end up cutting them one at a time which is very time consuming.

    1. One thing you can do is put them in a plastic zip-top bag and lightly tap them with a rolling pin or meat tenderizer until they’re the consistency you want.

  8. This is a great recipe! These taste so good. For those who live at a higher elevation such as myself, I would not recommend using the butter melted. I did just room temperature softened butter. Other than that I made the recipe as stated.

    1. I use a zip lock bag and lightly beat them with a hammer it works lol

  9. Kolina MacRury says:

    I found these cookies to be delicious, however they did not spread out at all even when the dough became room temperature. Not sure what I did wrong here. I do prefer my cookies to be more chewy , not so cake like and soft.
    Any advice?
    Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kolina, When cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. Make sure you are properly measuring your flour. When measuring flour, use the spoon & level method. Do not scoop the flour out of the container/bag. Doing so leaves you with excess flour in the cookie dough.
      If you’re in the middle of baking a batch and the cookies still aren’t spreading, remove them from the oven, and use a spoon to slightly flatten them out before returning them to the oven.

  10. Julea Tennyson says:

    Does leaving out cornstarch alter the recipe drastically?

    1. Hi Julea, it adds a little extra softness, but you can omit it (no replacements needed) if desired.

  11. Mine turned out too crisp. Nothing at all as described. And they don’t seem overbaked. – just barely golden. And I followed the directions directly as prescribed.

  12. Loveeeee this recipe! I’ve made it before & they turned out perfect. I plan on making them again this weekend for part of my Christmas cookie assortment 🙂 thanks for sharing!!

  13. Mary Ellen Stuart says:

    I’ve made these several times and they are the best cookies- my family loves them. Just wondering though, if I can make them with salted butter?

    1. Trina @ Sally's Baking Addiction says:

      Hi Mary Ellen! You can use salted butter instead, reduce the salt in the dough to 1/4 tsp. You can read more about using salted butter in baking here.

  14. Can I use gluten free flour?

  15. Hi, I only have salted butter, how much salt should i omit?

  16. What’s the temperature for the oven?

    1. Lexi @ Sally's Baking Addiction says:

      350 degrees (step 4). Enjoy!

  17. My sister and I made these cookies today. They were so good! They weren’t too sweet. The just had the right amount of sweetness in it. Our family loved them! Thanks for the recipe!

  18. Can I use this recipe without the macadamia nuts? I thought I had some but I already started making the dough and it’s late here so I can’t go make a store run real quick?

    1. Lexi @ Sally's Baking Addiction says:

      Hi JJ, you can omit the macadamia nuts. Enjoy!

  19. Sarah Padgett says:

    Phew, these are fantastic! The dough was kinda crumby at first and I was a little worried, but the dough came together great and they turned out soooo good! Thanks for another great recipe, Sally

  20. Awesome!!! Simply awesome!!

  21. Absolutely perfect! Followed the recipe exactly as noted and it turned out perfect – wouldn’t change a thing!! Thanks for sharing all your tips and tricks 🙂

  22. These are my new favorite cookies!! Everything was perfect – well, waiting for the dough in the fridge wasn’t the best, but it was worth it. They are so delicious.

  23. Texture is what I’ve never been able to achieve – my cookies always turned out so cakey. NOT THIS TIME! this is crispy on the edges, chewy soft in the middle! It Mine also had that nice crackly texture too. I omitted the nuts and added 1.5 tablespoon matcha powder for a green tea white chocolate version. Thank you!

  24. OK…seriously. I’m 64 yrs old and have been baking since my grandma taught me at 10…so 54 yrs…and I’m a really good baker. This is, hands down, the best cookie recipe ever. Perfect texture. Perfect volume. Chilling the dough is crucial. When I mixed the melted butter and all into the dry ingredients I was worried. Just seemed too “greasy” and not floury enough and never thought any cookies worth eating would come of it. Boy was I wrong. Hubby and grandson were obsessed. I normally don’t follow recipes to the letter cuz I have my own tweaks but, this one, I followed to the T. PERFECT!!! Great job, Sally! My Daughter-in-law is allergic to tree nuts so I doubled the recipe and reserved half to bake without the macadamia nuts. She’s going to go ‘nuts free’ for these cookies. By the way, I used Ghirardelli white chips. They really taste good.

  25. I made a dairy free version tonight and they’re perfect! I just substituted butter for dairy free butter and white chocolate chips for dairy free white chocolate chips. I took a picture, but I can’t post it. Trust me when I say they look as good as they taste!

  26. Trying my hand at baking cookies! Came across your recipe and these cookies turned out absolutely delicious! Shipping four to my son who is away at college and said he could almost taste how good they are from the pictures I sent him! Thank you so much for sharing this recipe!

  27. I made them twice. LOVE them. Shared them with the neighbors and they loved them too. I’m going to try the Black and Whites next. You really know how to tweak recipes to make great cookies!

  28. I made these for my family and they LOVE them. Perfect recipe! Thanks for sharing it!

  29. Tasted okay, I make cookies all the time so I know I didn’t mess it up. But they were super dry, and after three hours in the fridge they were rock hard and took nearly three hours for the dough to soften. Tried a second recipe from preppy kitchen, soooo much better.

  30. Great recipe- very easy to make and the cookies came out amazing- soft and chewy!

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