These White Chocolate Chunk Macadamia Nut Cookies are the ultimate sweet and salty treat. They are soft and chewy in the middle with a perfectly crisp outer edge.

White Chocolate Macadamia Nut Cookies topped with extra chocolate and sea salt.

In my opinion, White Chocolate Macadamia Cookies don’t get the love and recognition that they deserve.

While they might not be the most common cookie recipe, they are definitely one of the most tasty!

From the salty macadamia nuts to the ultra creamy and sweet white chocolate, it is the perfect flavor combination in every bite.

The best part, these cookies are simple and easy to make!

Main Ingredients

Ingredients measured out in bowls to make White Chocolate Macadamia Cookies.

Choosing a Chocolate to Bake With

While all chocolate can be delicious, there are some better than others when it comes to baking.

To test these cookies I used a Lindt White Chocolate Bar and Mini White Chocolate Chips. The chocolate bar melts perfectly with the cookie and the chocolate chips stay whole.

However, there are TONS of different chocolates that will work in this recipe, I will recommend them below!

How to Make White Chocolate Chunk Macadamia Nut Cookies

  1. Preheat the oven to 350 degrees F
  2. In a large mixing bowl, combine the melted butter and both sugar
  3. Whisk continuously for about 2 minutes. The color should become much lighter and have a fluffier texture
  4. Mix in the remaining wet ingredients until combined
  5. Fold in the dry ingredients until just combined
  6. Add one chopped white chocolate bar (about 4 oz) and the white chocolate chips
  7. Roughly chop the macadamia nuts
  8. Add the macadamia nuts to the bowl
  9. Fold the macadamia nuts and white chocolate into the batter
  10. Using a 2 tbsp cookie scooper, portion out the dough onto a baking sheet that is lined with parchment paper
  11. Bake for 12-14 minutes until the edges are golden, the center should still be soft
  12. Remove from the oven and immediately top with flakey sea salt
  13. Enjoy!
Wet ingredients in a mixing bowl
Add the butter and both sugars to a mixing bowl
Wet ingredients in a mixing bowl
Mix and add the remaining wet ingredients
Wet ingredients mixed together in a mixing bowl
Mixed until combined
Adding the dry ingredients to the wet
Fold in the dry ingredients
White chocolate added to the cookie batter
Add all of the white chocolates
Macadamia nuts added to the cookie dough batter
And chopped macadamia nuts
Cookie dough mixed in the bowl
Mix all until combined
Cookie dough scooped and portioned out on a cookie tray lined with parchment paper.
Use a 2 tbsp cookie scoop and portion out the dough
Baked cookies topped with white chocolate and flake sea salt.
Bake and top with flakey sea salt

Frequently Asked Questions

What’s the best white chocolate to use in this recipe?

I linked the chocolates I used in this recipe and some other options above! They are all delicious, high quality and will work well in this recipe.

Can I use non-roasted macadamia nuts?

You can! However, I think the roasted (and salted) macadamia nuts add a better flavor. The nuts can also be bough pre-chopped if you prefer!

Can I freeze the cookies?

Yes! You can freeze the cookies before or after you bake them.

If you choose to freeze before, portion out the dough, then store in a freezer-safe Ziplock bag or container.

If you want to freeze them after baking, store in a freezer-safe container for up to 2 months.

How do I know the cookies are done baking?

The cookies are done baking when they have a nice golden crisp edge and the center is still soft.

They will continue to bake on the tray once you remove them from the oven! (But who doesn’t like a cookie with a gooey center?!)

What’s the best way to store the cookies after baking?

Store the cookies in an airtight container at room temperature up to 4 days or in the freezer for up to 2 months.

Pulled apart white chocolate macadamia nut cookie with a pool of white chocolate in the middle.
White Chocolate Macadamia Nut Cookies topped with extra chocolate and sea salt.

White Chocolate Chunk Macadamia Nut Cookies

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 14 cookies
These White Chocolate Chunk Macadamia Nut Cookies are the ultimate sweet and salty treat. They are soft and chewy in the middle with a perfectly crisp outer edge.
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Ingredients
 

  • 1/2 cup salted butter, melted
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 bar white chocolate
  • 1/2 cup mini white chocolate chips
  • 1/2 cup roasted and salted macadamia nuts, roughly chops

Instructions
 

  • Preheat the oven to 350 degrees F
  • In a large mixing bowl, combine the melted butter and both sugar
  • Whisk continuously for about 2 minutes. The color should become much lighter and have a fluffier texture
  • Mix in the remaining wet ingredients until combined
  • Fold in the dry ingredients until just combined
  • Add one chopped white chocolate bar (about 4 oz) and the white chocolate chips
  • Roughly chop the macadamia nuts
  • Add the macadamia nuts to the bowl
  • Fold the macadamia nuts and white chocolate into the batter
  • Using a 2 tbsp cookie scooper, portion out the dough onto a baking sheet that is lined with parchment paper
  • Bake for 12-14 minutes until the edges are golden, the center should still be soft
  • Remove from the oven and immediately top with flakey sea salt
  • Enjoy!

Nutrition

Serving: 1cookie, Calories: 226kcal, Carbohydrates: 22g, Protein: 3g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 104mg, Potassium: 75mg, Fiber: 1g, Sugar: 15g, Vitamin A: 223IU, Vitamin C: 0.1mg, Calcium: 46mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert
Cuisine: American
Keywords: baking, cookies, desserts, Macadamia Nut, White Chocolate, White Chocolate Macadamia Nut

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!