If you are looking for delicious Christmas cookies, you can not go wrong with this white chocolate and macadamia nut recipe! Simple to make and deliciously sweet, be sure to make a double batch as they’ll disappear quickly!
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White Chocolate Macadamia Nut Cookies Recipe
Whether you are heading to a cookie exchange this Christmas, or just want something sweet to have to hand during the holidays, these cookies tick all the right boxes!
Soft and chewy, and made with sweet white chocolate chips and chopped macadamia nuts, these cookies are a real crowd pleaser!
Be sure to try my Brown Butter Chocolate Cookies and Brownie Cookies too!
Why you’ll love this White Chocolate Macadamia Cookie recipe:
- QUICK AND EASY: There’s nothing complicated about this cookie recipe. They take 10 minutes to make and 10 minutes to bake.
- KID FRIENDLY: Kids will obviously love eating these, but they can help you make them too!
- SIMPLE INGREDIENTS: Made with everyday baking staples, you’re likely to have a lot of the ingredients on hand already.
Make up a big batch of these cookies and enjoy them throughout the festive season. Of course, you can make them anytime the cookie craving strikes!
How to make White Chocolate Macadamia Nut Cookies from Scratch
You can jump to the recipe card for full ingredients & instructions!
- Cream together the butter and sugar til light and fluffy.
- Mix in the egg and vanilla.
- Stir in the dry ingredients til just combined.
- Fold in the macadamia nuts and white chocolate chips.
- Scoop balls of the cookie dough on to a lined baking sheet.
- Bake!
Once your cookies have fully cooled, transfer them to an airtight container. They will keep well at room temperature for up to 5 days. You can store them in the fridge, but they tend to dry out a little.
Get ahead with your holiday baking and make a batch and freeze them. Let them cool completely and then freeze solid on a baking sheet before transferring to a freezer bag or container. They will keep well for 3 months and can be thawed at room temperature.
If you aren’t a fan of white chocolate, you can easily make these cookies with milk or semi-sweet chocolate chips instead.
I love the texture and flavor of macadamia nuts, but you can easily substitute them for others you have in your pantry. Almonds, walnuts or pecans all make excellent choices.
Tips!
- Soften your butter before using it so that it combines well and you get and even texture. I like to take it out of the fridge about an hour before I want to start making them.
- Don’t over mix the cookie dough when you add in the flour. This can overdevelop the gluten leading to heavy cookies.
- These cookies only take about 10 minutes to bake, so keep your eye on them. They are done when they tops are solid and the edges are very slightly golden brown.
- Cool the cookies on a wire rack. This allows the air to circulate around them so that they don’t get soggy.
These white chocolate macadamia nut cookies are one delicious sweet treat. Simple to make but as good as you’ll get from any bakery!
All the Holiday Cookies
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.
See Guide
These white chocolate macadamia nut cookies are perfect to enjoy this holiday season. Remember to leave a few out for Santa with a glass of milk!
More Easy Cookie Recipes we Love
- Oatmeal Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Ginger Cookies
- Hermit Cookies
- Shortbread Cookies
- Zucchini Chocolate Chip Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
White Chocolate Macadamia Nuts Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1 cup granulated sugar 200 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups all-purpose flour 180 grams
- ¾ teaspoon baking soda 5 grams
- ½ cup white chocolate chips 85 grams
- ½ cup chopped macadamia nuts 80 grams
Instructions
- Preheat your oven to 350°F and line 2 large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2 minutes.½ cup unsalted butter, 1 cup granulated sugar
- Scrape down the sides of the bowl and add the egg and vanilla extract. Mix to combine.1 large egg, 1 teaspoon pure vanilla extract
- Add the flour and baking soda and mix just until all of the dry ingredients are incorporated. You don’t want to overmix!1½ cups all-purpose flour, ¾ teaspoon baking soda
- Add the white chocolate chips and macadamia nuts and fold them into the cookie dough gently.½ cup white chocolate chips, ½ cup chopped macadamia nuts
- Scoop the dough into 2-tablespoon-sized balls and place them at least 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are starting to turn golden brown.
- Allow the cookies to cool completely before serving.
Video
Becky’s Tips
- Soften your butter before using it so that it combines well and you get an even texture. I like to take it out of the fridge about an hour before I want to start making them.
- Don’t over-mix the cookie dough when you add in the flour. This can overdevelop the gluten leading to heavy cookies.
- These cookies only take about 10 minutes to bake, so keep your eye on them. They are done when the tops are solid and the edges are very slightly golden brown.
- Cool the cookies on a wire rack. This allows the air to circulate around them so that they don’t get soggy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Excellent cookie I put them in the fridge for 15 minutes beore I baked them f
So glad you enjoyed them, Sandra!
These are Delicious!!!
I am so glad you liked them!
These cookies were yummy! My partner, and daughters(2 and 12) loved them. I like that the recipe was easy, and they came out perfectly! Thanks!
Happy to hear, Sarah!