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White Chocolate Macadamia Nut Cookies turn out thick, chewy, and full of white chocolate chips and macadamia nuts. These are one of my husband’s favorites and he’s quite the cookie connoisseur.
Subway’s white chocolate macadamia nut cookies might be a favorite, but that’s only because you haven’t tried mine yet. 😉
Thick, Chewy, No Chill Cookies
If there is one thing my husband loves more than just about anything (including me, sadly) it’s a good cookie.
The man eats them for breakfast. He eats them for snacks. He eats them for dessert.
He knows his cookies and he loves his cookies.
These white chocolate macadamia cookies are some of his favorites.
This cookie dough is the same base as our perfect chocolate chip cookie, we love for three reasons:
- This is a one bowl, no mixer needed recipe.
- No need to chill the cookie dough before baking.
- These bake up thick, chewy, and ready to devour in just 20 minutes from start to finish.
This really is the best cookie dough, and we put it to good use in these potato chip cookies and these Christmas chocolate chip cookies.
♥ What We Love About This Recipe:
- Texture – These cookies are perfectly thick and chewy! The macadamia nuts add a bit of a soft crunch.
- Easy – No chilling the dough or softening the butter with this recipe! You can prepare the homemade cookie dough in about five minutes. Plus, you can use it in other cookie recipes with different mix-ins like milk chocolate chips or candy!
- One Bowl – We love a recipe with easy clean up!
Ingredient Notes:
Dry Ingredients – To prepare the cookie dough you’ll need the usual dry cookie ingredients including brown sugar, white sugar, all-purpose flour, baking soda, and salt.
Wet Ingredients – You’ll also need some melted butter, an egg, and vanilla extract.
Macadamia Nuts – These rich, creamy, crunchy nuts go perfectly with white chocolate chips in a cookie! You can use either raw chopped macadamia nuts or roasted and chopped macadamia nuts, either salted or unsalted.
White Chocolate Chips – There is something amazing about the combination of white chocolate and macadamia! We load the cookies up with lots of white chocolate chips.
My Favorite Vanilla!
I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!
How to Make White Chocolate Macadamia Cookies:
Melt the butter and stir it together with the sugars until everything is combined. Stir in the egg and vanilla until smooth.
Add the dry ingredients and stir well to make the dough. You can use a mixer here, but this dough is soft enough to stir by hand.
Stir in the macadamia nuts and white chocolate chips.
Portion out the dough into 9 big balls and bake for 11 minutes.
Cookie Baking Tips:
- Butter: Most recipes call for softened butter, but this recipe uses melted butter. The ratios are specially formulated to work with melted butter without the need to chill the dough. These will still bake up thick and soft if you trust the process.
- Cookie Scoops: Using cookie scoops ensures that each cookie is the same size and that means they’ll bake evenly.
- Shape: For a perfectly round cookie, place a large circular cookie cutter, or the rim of a glass, over the cookies right after removing from the oven. Make a swirling motion around the cookie to push the edges into a circular shape.
- Parchment Paper: We much prefer to line our baking sheets with parchment paper to prevent cookies from sticking. Spraying the baking sheet with non-stick spray can cause your cookies to have a greasy bottom.
- Bake Time: Many cookie recipes give a time range, but we find these consistently turn out perfect at 11 minutes. They’ll look a bit underdone on top, but as they cool they turn out just perfect with that slightly underdone gooey center.
Freezing & Storage Instructions:
These white chocolate macadamia nut cookies are best stored in an airtight container at room temperature for about 5 days.
You can also freeze these cookies. Let them cool completely on a wire rack before transferring to a baking sheet and placing uncovered in the fridge for about 30 minutes.
You can then transfer them to freezer safe bags and they shouldn’t stick together. Freeze for up to a few months.
Recipe FAQs:
Nope! My favorite part about the homemade cookie dough in this recipe is that you don’t have to chill it. It’s ready to go when you’ve mixed it all together.
White chocolate is a bit creamier and sweeter than milk chocolate or dark chocolate, and it goes well with the rich, creamy flavor of the macadamia nut.
Obviously macadamia nuts are our favorite, and the most popular choice. But you can use a variety of other nuts in white chocolate chip cookies. Some good options are cashews, almonds, pistachios, pecans. They’re all great!
More Favorite Cookie Recipes!
- Butter Cookies: This is my mama’s recipe and it’s what we make for every holiday.
- Cake Batter Cookies: My kiddos love these!
- Pumpkin Cookies: I eat pumpkin all year. How about you?
- Sugar Cookies with Sprinkles: These are the cutest little cookies and so thick and chewy.
White Chocolate Macadamia Nut Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup macadamia nuts chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Beat together the melted butter and sugars until combined. Beat in the egg and vanilla.
- Add the flour, baking soda, and salt to the butter mixture and stir until a soft dough forms.
- Stir in the macadamia nuts and white chocolate chips.
- Portion the dough into 9 large balls and place on the prepared baking sheet.
- Bake for 11 minutes exactly. Remove from the oven and let cool on the cookie sheet for at least 5 minutes before serving.
- Store in an air-tight container for up to 5 days.
Tips & Notes:
Nutrition Information:
Sandra says
Followed the recipe as written and my cookies came out perfectly!! The are definitely a keeper. Will be making them again and again. Thank you!!
Karly says
So glad you gave them a try! 🙂
Kat says
Amazing recipe! The cookies were really tasty, thick, crispy-on-the-outside and gooey-in-the-inside. Much less complicated than any other white chocolate macadamia recipes I have tried. I did increase the amount of white chocolate chips and macadamia nuts to 1 cup.
Thank you!
Karly says
So glad you enjoyed them! Thanks, Kat!
Francesca D says
Absolutely loved this recipe!!! Guys when she says 11 mins exactly and you feel unsure.. take them out! I made that mistake my first batch. I felt they looked a little pale but ended up browning the bottoms a little too much. Tastes so good crispy with a gooey center.
Karly says
Yay! So glad you enjoyed them!
Debbie Levy says
This is the best cookie recipe I have used! Followed the recipe exactly. Cookies came out nice and thick and did not spread. Quick and easy. I am going to use this recipe as a base for all of my cookies. So very good. I even added coconut to a few and they were good, as well.
Have you ever doubled this recipe? Would like to make a big batch. Thanks so much for a great and easy recipe.
Karly says
Hi Debbie! So glad you loved these! This is the base I use for most of my cookies as well. 🙂 These do double, but you might need to add just a smidge more flour if the dough is too wet/soft. They’re best as a single batch, but can be doubled. 🙂
Debbie Levy says
Hi Karly. Thanks for your reply. I went ahead and doubled and, you are correct, would need more flour. It all spread out into one gigantic cookie, but was still scrumptious ?. I will use the single recipe going forward. It is so easy I don’t mind making 2 batches.
Karly says
Ugh, sorry that happened! I need to play around with doubling and see what the secret is.
Helen Nelson says
So very much looking forward to making these. I had my first harvest of macadamia nuts off my tree this past season and was wondering what to do with them as it’s only a small amount. Lol. This recipe will be perfect for them. I pray I get a better harvest next time. It was only a pup when I got it from a tree my mum had planted. Thank you for sharing. Blessings Always.
Karly says
Oh, how fun!! I hope you love the cookies! 🙂
Rachel Lazarus says
I just made these and they are very tasty but mine came out pretty flat. Any tips on how to keep them thick like yours? I followed everything as directed.
Thanks!!
Karly says
Hi Rachel!
Did you use real butter in the recipe? If you try replacing it with margarine (which seems to be a common thing) that will cause them to go flat. Are you measuring your dry ingredients by scooping into a dry measure and leveling it off rather than packing the flour in? Alternately, if you try again, you could try refrigerating the dough, but we never do. We make some version of this recipe at least once a week and they always look just like this.
Naja says
Hello I love this recipe but when i did it my cookies came out like Cake texture instead of cookie pleaseee help
Karly says
Did you follow the recipe as written? I make this cookie recipe just about every week (we made a batch last night!) and don’t have that issue. The cookies are slightly gooey and very thick when baked as directed.
Debra Williams says
So easy to make.they are beautiful cookies,I am just learning to bake and I love it.Baking keeps me busy,I have Ovarian cancer, and I’m currently in treatment.
Karly says
So glad you’ve found something to keep you busy and entertained. Good luck in your treatment! 🙂
Carol Borchardt says
White Chocolate Macadamia are hands-down my favorite cookie! In fact, I think I like them more than regular chocolate chip! Thanks for a great recipe; they look amazing!
Karly says
Hope you enjoy!
Teresa Miller says
I make these all the time, except I add half chocolate chips and white chips and I call them Soccer Mom cookies. They are delicious.
Karly says
Love the name!
Hyeon Jeong | Gilded Gingerbread says
Hi Karly, these are hands down my favourite cookies of all time. Thank you for a fantastic recipe. ?
Karly says
Yay! So glad to hear that!
Kelly | Foodtasia says
These look so good! Definitely one of my faves!
Alison's Allspice says
I never remember to let my butter soften before making cookies. I love that you don’t have to with this recipe! A winner for sure!
Blair says
Hands down our favorite type of cookie to buy from a bakery. Now I’m motivated to try your recipe at home!!?
Karly says
Hope you enjoy!
Margaret Cline says
OK, I give up. I like your recipes, but all the ads are now just beyond irritating. I’m unsubscribing and considering going back to cookbooks!
Karly says
Hi Margaret,
Sorry to hear that the ads are frustrating you. It’s a delicate balance between finding the right number of ads to not annoy readers too much and still allow myself to earn a living and I’m constantly adjusting based on feedback. I appreciate yours.
Carissa Nelson | Spoonful of Easy says
Hi Karly,
I’m also one to not exactly seek out the white chocolate recipes, so I’m really interested to try this out! I also don’t branch out into any special nuts for desserts, so I have clearly been missing the boat on both. Can’t wait to try!