Easy White Chocolate Macadamia Nut Cookies

These classic white chocolate macadamia nut cookies are ones that everyone will love! This recipe is simple and easy and whips up a huge batch of soft, thick, and chewy cookies that you can share with everyone!

Everyone loves cookies. They are the perfect go-to for any occasion, and you know that they will get eaten every single time. Try out these sugar cookies, these almond cookies, or these delicious flourless peanut butter cookies! There is something for everyone!

Macadamia Nut Cookies

Macadamia nut cookies with white chocolate chips are simply the best. The macadamia nuts add in the perfect texture in every bite. Not to mention that they are seriously delicious! These cookies are soft and chewy on the inside AND filled with plenty of white chocolate chips and macadamia nuts! I am a bit of a cookie snob, and these are just incredible.

To get the best results, follow the directions carefully; these have a little bit of a different method than most cookies and require chilling! That’s what gives these the absolute best taste and texture! Because all cookies bake differently, I have included some tips below to help these cookies turn out perfectly. Try them out and then next time, double the batch. Trust me when I say that you are definitely going to want some extra!

Ingredients You Need

The ingredients to make these white chocolate chip macadamia nut cookies are super simple, and you most likely already have all of the ingredients on hand! See the recipe card at the bottom of the post for exact measurements.

Butter: I used unsalted butter in this recipe so that it didn’t have any added salt.
Shortening: This will help keep your cookies nice and moist.
Light Brown Sugar: I love using brown sugar whenever I can. It adds such a delicious and deep flavor to any recipe!
White Sugar: Combining white sugar with the brown sugar really makes these sweet without it being too much.
Eggs: You will use a whole egg and an egg yolk in this recipe.
Extract: Vanilla extract and almond extract will bring in subtle flavors that are so delicious together!
Flour: I used white flour in this recipe.
Salt: The salt will enhance all of the flavors in this recipe.
Baking Soda: This is the secret ingredient to making the texture of your cookie soft.
White Chocolate Chips: These melt up so well in the cookie and are SO good.
Macadamia Nuts: Chop these up coarsely so that you get some in every bite!

Let’s Make Some White Chocolate Chip Macadamia Nut Cookies!

The name of these cookies is a mouthful, and all of the ingredients are what make them so delicious! This is a classic recipe, but it’s the best of the best!

Melt Butter: Partially melt the butter. There should still be chunks, but about 75% melted. Add to a large bowl with the shortening.
Beat: Using hand mixers, beat in the brown sugar and the white sugar.
Add Wet Ingredients: Beat in the egg, egg yolk, vanilla, and almond extract.
Mix in Dry Ingredients: Add in the flour, salt, and baking soda and mix until just combined. Do not over-mix.
Stir: Gently stir in the white chocolate chips and macadamia nuts.
CHILL: Cover the bowl tightly and chill for 1 to 8 hours.
Preheat Oven: Preheat the oven to 325 degrees and then line a pan with parchment paper or use a nonstick liner.
Roll Dough: Roll balls of dough into tall cylindrical balls. Then, place 6-8 cookie balls on a sheet to give the cookies plenty of room.
Bake: Bake for 8-12 minutes erring on the side of under-baking which keeps them soft and chewy!
Add in More Chocolate Chips and Nuts: Remove from the oven and then press a few additional chocolate chips or macadamia nuts in the top if desired (makes them look pretty).
Cool: Allow to cool and enjoy!

4 pictures showing how to mix up the cookie dough.

Quick Tips

There are a few tricks to baking cookies that help them turn out perfectly! I’ve come up with a few tips for you to try out on these white chocolate macadamia nut cookies!

More Chocolate Chips and Nuts: I like to press in some additional chocolate chips and nuts into the top of the cookie just after I take them out of the oven. It makes them look extra nice and plus, who doesn’t like a few more additional mix-ins on top?!
Underdone: To make sure that my cookies are soft and chewy, I like to take them out of the oven slightly underdone. I leave them on the cookie sheet and allow them to finish cooking as they cool down!
Use the Oven Light: I know that it’s tempting to open the oven door to see how your cookies are doing but don’t do it! Use the oven light. Opening the oven door lets out too much heat and it won’t allow your cookies to cook evenly.

The top view of macadamia nut cookies on a cooling rack.

How to Store White Chocolate Macadamia Cookies

These white chocolate chip macadamia nut cookies taste just as good for a few days after you bake them as long as you store them properly!

On the Counter: Store them in an airtight container on your counter. To keep them soft, I like to put a slice of bread with the cookies in the container! The bread will dry out and allow the cookies to maintain their moisture.
In the Freezer: After your cookies have cooled then store them in a ziplock bag. Label it with the date and your cookies will last about a month! When you’re ready to eat them then just take them out of the freezer and let them sit on your counter for about 10 minutes.

A cookie broken in half with melted white chocolate chips.