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+ servings

White Chocolate Macadamia Nut Cookies

These cookies are soft, thick, and studded with plenty of macadamia nut chunks and white chocolate chips. It's basically the perfect cookie!
Course Cookies, Dessert
Cuisine Dessert
Keyword Chocolate Cookies, Easy Dessert Recipes
Prep Time 20 minutes
Cook Time 9 minutes
Cookie Dough Chilling 30 minutes
Servings 17 cookies
Author Stephanie Simmons


  • 1/2 cup salted butter, softened at room temperature 8 tbsp, 1 stick, or 113 grams
  • 1/3 cup + 1 tbsp brown sugar, packed
  • 1/3 cup + 1 tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1 large egg
  • 1 and 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup roughly chopped macadamia nuts
  • 1/2 cup white chocolate chips


  • Make the Cookie Dough: Cream the softened butter in a large mixing bowl on high speed until creamy. Add the sugars and mix until well combined with the butter, about 1 minute. Add the egg and vanilla and mix until just combined. Add the dry ingredients and mix until a dough forms. Mix in the nuts and white chocolate chips last.
  • Chill the Dough: Cover the bowl with a clean kitchen towel and chill in the fridge for 30 minutes.
  • Bake the Cookies: Preheat the oven to 350 degrees F. Line a few baking sheets with parchment paper. Roll the cookie dough into small balls, about 40 grams each. You should have 16-18 cookies. Spread cookie dough balls a few inches apart on a prepared baking sheet (I recommend doing one sheet at a time, and keeping the rest of the dough balls covered with a kitchen towel in the fridge). Bake cookies for 9 minutes.
  • Serve + Store: Let the cookies cool on the baking sheet for a few minutes and then dig in, or transfer to a cooling rack to cool completely. Store cooled cookies in an airtight container at room temp for 4-5 days.