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White Chocolate Chunk Macadamia Nut Cookies

Bakery-style thick White Chocolate Chunk Macadamia Nut Cookies cookies with a chewy center and crisp edges are packed with flavor. They are easy to make and very quick too as they require no chill-time!
Prep Time15 mins
Cook Time12 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Keyword: bakery-style, chewy, cookies, macadamia nuts, white chocolate
Servings: 24 cookies
Calories: 263kcal
Author: Dea Kepic


  • 230 g butter at room temperature
  • 100 g sugar
  • 200 g brown sugar
  • 1 egg at room temperature
  • 1 1/2 tsp vanilla extract
  • 350 g flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 150 g macadamia nuts
  • 200 g chopped white chocolate/choc chips


  • Preheat the oven to 190°C and line a baking tray with parchment paper.
  • In a bowl combine flour, salt and baking soda.
  • In another bowl mix together butter and both sugars until light and fluffy, about 2 minutes.
  • Add the egg and vanilla extract, beat for 1 min until well combined.
  • Add the flour mixture and mix just until everything is incorporated and you can’t see any dry flour bits.
  • Coarsly chop the macadamia nuts (to halves and quarters) and white chocolate. Add to the cookies dough and mix until everything is nicely distributed.
  • Take 1 1/2 - 2 tablespoons of the cookie dough and form balls with your palms or use an ice-cream scoop to make the balls. Place them on a baking sheet about 7 cm (3 inches) apart.
  • Bake for about 12 min. The cookies will look under-baked, pretty pale and just starting to get golden color around the edges.
    If you want really soft cookies, bake them for 10-11 min (they will hardly have any color on them and will seem too soft, but when they cool down they will be just right).
  • Enjoy 🙂


  • Be sure to measure the ingredients correctly.
  • Have all the ingredients at room temperature before mixing them together. 
  • You can use white chocolate chips instead of cholate chunks or use both.
  • Use the white chocolate you love to eat and like the taste.
  • You can use either roasted and salted macadamia nuts or raw macadamia. Roasted and salted macadamia will enhance the flavor. Reduce the added salt if you use salted macadamia.
  • To freeze unbaked cookie dough: make cookie dough balls, place them on a tray lined with parchment paper and freeze. When frozen, you can move them all to a zip-lock bag and return them to the freezer. When baking them frozen, increase the baking time by 1-2 minutes but know that the cookies will spread less.
  • To freeze them baked: just cool down the baked cookies, move them to a zip-lock bag and freeze. 
  • Frozen cookies are good for up to 3 months.
  • Save the baked cookies in an air-tight container. They are best eaten fresh but will last up to 3 days.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!