White Chocolate Macadamia Nut Cookies

18 servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

White Chocolate Macadamia Nut Cookies are a favorite bakery treat! Buttery cookie recipe with bursts of sweet creamy white chocolate and crunchy macadamias.

This easy yet decadent Cookie recipe takes classic Chocolate Chip Cookies on a tropical vacation. No need to pack your bags, enjoy these Hawaiian favorites in your kitchen!

White Chocolate Macadamia Chip Cookies on baking sheet


These White Chocolate Macadamia Nut Cookies are the definition of decadent and rich treats. From the tender, chewy centers to the sweet, creamy pops of white chocolate chunks and buttery tropical nuts, every bite will feels like a splurge. These fancy bakery style cookies are the ultimate cookie for special occasions and holiday cookie exchanges!

White Chocolate Macadamia Chip Cookies ingredients in mixing bowl

The cookie dough for White Chocolate Macadamia Nut Cookies is similar to Chocolate Chip Cookies, but with about half as much white sugar. Keeping the butter and brown sugar the same, while reducing the granulated sugar, makes the cookie centers soft, chewy and melt-in-your-mouth delicious, even days later.

White Chocolate Macadamia Nut Cookies are great for holiday baking. You can easily double the batch, freeze the dough for later, or make mini cookies to spread out in lots of gift baskets. For bite-sized cookies, reduce the baking time to 6-8 minutes, or until edges are golden brown.

White Chocolate Macadamia Chip Cookies dough balls on baking sheet

Tips for White Chocolate Chunk Macadamia Nut Cookies

  • To keep dough from spreading when baking, keep the cookie dough chilled as possible. Work quickly and bake cookies as soon as you make the dough, or chill dough in a bowl covered in plastic wrap until you are ready to bake.
  • To prevent flat, super chewy cookies, use fresh baking soda. Leavening ingredients like baking powder and baking soda go stale after about 6 months opened, or 2 years unopened.
  • When you cookies are going stale, don’t throw them away – sprinkle crushed cookie pieces on Vanilla Ice Cream!


Freezing White Chocolate Chip Macadamia Cookie Dough

Store White Chocolate Macadamia Nut Cookie dough for later, freezing up to 6 months, for whenever you get a craving for these delicious cookies. Prepare cookie dough as usual and roll into balls. Place cookie dough balls on cookie sheets with parchment paper. Freeze for 2 hours and then transfer to a freezer safe plastic bag. When you want to bake, pop frozen dough balls onto baking sheets and bake for 12-13 minutes.

top-down view of White Chocolate Macadamia Chip Cookies in stack


  • Dried Berries: For a holiday flavored cookie, add dried cranberries or cherries instead of the macadamia nuts, or load up the cookies with berries, nuts, and chocolate chips!
  • Pineapple: For the ultimate tropical flavors in these White Chocolate Macadamia Cookies, add freeze dried pineapple pieces or shredded coconut to the cookie dough.
  • Crunchy Coating: Instead of adding the macadamia nuts to the cookie dough, finely chop them and set aside. Prepare cookie dough with white chocolate chips and roll cookie dough balls in chopped nuts before baking.
  • Chocolate Chips: Swap out white chocolate chunks with white baking chips, white chocolate chips, dark chocolate chips, peanut butter chips, or any other baking chips. You can also use half white chocolate chips and half a different type of baking chips (like peppermint baking chips) during the holidays.
  • Nuts: These White Chocolate Chip Cookies would taste good with any chopped nuts you have on hand. Try them with pistachios, almonds, hazelnuts, or walnuts! Roast almonds, walnuts, or pecans before using for more flavor.



  • Serve: Keep White Chocolate Macadamia Cookies in a container or plastic bag at room temperature for up to 2 weeks.
  • Store: Cool White Chocolate Macadamia Cookies before storing in the refrigerator for up to 3 weeks in an airtight container.
  • Freeze: Freeze White Chocolate Macadamia Cookies on a baking sheet covered with plastic wrap for 1-2 hours. Transfer frozen cookies to freezer safe plastic bag and freeze for up to 4 months. Enjoy frozen or thaw at room temperature.

White Chocolate Macadamia Chip Cookies in stack

Pin this recipe now to remember it later

Pin Recipe

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are a favorite bakery treat! Buttery cookie recipe with bursts of sweet creamy white chocolate and crunchy macadamias.
Yield 18 servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup butter , softened
  • 3/4 cup brown sugar , packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup macadamia nuts , coarsely chopped
  • 1 cup white chocolate , coarsely chopped


  • Preheat oven to 350 degrees.
  • In a stand mixer cream together the butter, brown sugar, and white sugar until lightened and fluffy.
  • Beat in the eggs, one at a time, then stir in the vanilla extract.
  • Add the flour, baking soda, and salt into the creamed mixture and turn onto low until just combined.
  • Mix in the macadamia nuts and white chocolate with a spatula.
  • In 1 tablespoon scoops add the dough to the cookie sheets.
  • Bake for 10-12 minutes until golden brown.


Calories: 311kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 232mg | Potassium: 89mg | Fiber: 1g | Sugar: 19g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

White Chocolate Macadamia Nut Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hello Sabrina, I am very happy to have discovered your postings, thoughts and recipes. I would like to know your suggestion on how to substitute the safer Stevia plant “sugar” for cane sugar due to dietary requirements!

    Thanks so much – it could help so many of us.

    Best regards,

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      I wish I could give you a good substitution for Stevia with this recipe but cookies can be so fickle with changes and I haven’t tested it. I am so sorry.