Homemade white chocolate macadamia nut cookies on a white kitchen counter

Easy Macadamia Nut Cookies

Make irresistibly soft and chewy White Chocolate Macadamia Nut Cookies at home in just 30 minutes! Perfectly sweet, buttery, and loaded with creamy white chocolate and crunchy macadamia nuts.

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Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 12

Cooling time: 5

Total Time: 32

Servings: Cookies

Calories: 230kcal

Cost: $13

Equipment

1 Stand mixer or hand mixer For easy creaming of butter and sugar
1 Cookie scoop For uniform cookie sizes
2 Baking sheets Lined with parchment or silicone mats
1 Cooling rack For even cooling
1 Airtight container For storage

Ingredients

2 ¼ cups All-purpose flour Spoon and level to measure
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Unsalted butter Softened
¾ cup Light brown sugar Packed
½ cup Granulated sugar
2 large Eggs Room temperature
2 teaspoon Vanilla extract
½ teaspoon Almond extract Optional
1 ½ cups White chocolate chips or chunks Plus extra for topping
1 cup Macadamia nuts Roughly chopped plus extra for topping

Instructions

Preheat oven to 350°F (175°C) and line baking sheets.
Whisk together flour, baking soda, and salt.
Cream butter and sugars until fluffy, then add eggs and extracts.
Gradually mix dry ingredients into wet ingredients.
Fold in white chocolate chips and macadamia nuts.
Scoop dough onto baking sheets and top with extra chocolate and nuts.
Bake for 10–12 minutes until edges are golden.
Drop the baking sheet from 2 inches halfway through baking for crinkle tops.
Cool cookies on the sheet for 5 minutes, then transfer to a rack.
Store cooled cookies in an airtight container.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition