These quick little cookies are my favorite, the white chocolate macadamia nut cookies are easy to make and I mean, wait till you see them.! With the ingredients, we need all-purpose flour, granulated sugar, some white chocolate chips macadamia nuts, brown sugar eggs baking soda, baking powder, salt, and vanilla extract. If you like your cookies soft, the secret is to underbake the cookies, and I find that it’s true for almost any cookie dough. If your cookies tend to be hard or crunchy and you prefer them soft, then try to bake them for less time. I use a medium ice cream scoop to measure the cookies evenly, but you can use a heaping tablespoon instead.  Easy peasy right first thing we do is get your oven at 350 degrees. So, in a big bowl, cream together the butter which is half a stick which equals half a cup or 113 grams to that.

Add brown sugar and regular granulated sugar. Use your whisk to just combine and get a nice and creamy. Add your eggs, vanilla extract, add enough vanilla extract because the white chocolate chips have vanilla in them and we don’t want to overpower the vanilla taste. Go ahead and just whisk that up until its well combined. Add flour, baking powder, baking soda in the salt, mix them up then fold the macadamia in the macadamia nuts which if you buy them and they are not cut like they are full, you want them on just give them a light little chop because they are quite big. Just going to mix them in with a spatula to get them combined and look about light. Just try to overmix them and get your baking items aside. Put 12 on each cookie sheet using a small ice cream scoop which is equivalent to one tablespoon.

If you don’t have a small ice cream scoop just use a one tablespoon measuring like a measuring spoon and then like roll them out to make sure they are nice and even. Go ahead and place them about an inch or so apart then they are going to go into your oven at 350 degrees for about ten minutes and no longer. They will not look like they are completely brown and ready to eat but that’s because that’s what they look like and when they cool they ill set. Put them on a wire rack after they cool and I have to tell you that the payoff is unreal you will love these and run to your chicken and make them.


  • 2½ cups (350 g/12.3 oz.) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks/225 g) unsalted butter, softened to room temperature
  • ¾ cup (150 g/5.3 oz.) light brown sugar (dark is ok, too)
  • ½ cup (100 g/3.5 oz.) granulated sugar
  • 2 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup (170 g/6 oz.) coarsely chopped white chocolate or white chocolate chips
  • 1 cup macadamia nuts, coarsely chopped


  1. In a medium bowl sift together flour, baking soda, and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat butter on medium speed for one minute until creamy.
  3. Add granulated sugar and brown sugar and beat on medium speed until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
  4. Add flour mixture and mix just until combined. Do not over mix. Fold in white chocolate and macadamia nuts.
  5. I highly recommend chilling the dough for at least 1 hour (or up to 3 days). This step results in thicker cookies that spread less when baked. If you’re short in time, skip this step.
  6. Preheat oven to 350°F/180°C degrees. Line baking sheets with parchment paper or silicone baking mats. I used 2 large baking sheets, but you might need 3, depending on their size.
  7. If the dough was refrigerated for a long time and is hard to handle, leave it on the counter for a few minutes to soften.
  8. Drop rounded balls of dough onto prepared baking sheet, the size of 1½ tablespoons each (use an ice-cream scoop or heaping tablespoon). Bake for 8-10 minutes, until cookies just begin to brown at the edges, but the center is still soft.
  9. Cookies will appear undone but will continue to bake on the warm baking sheet. Remove baking sheets from oven to a wire rack and leave to cool for 10 minutes or until the cookies are easy to transfer without breaking, then gently transfer cookies to a wire rack to cool completely.
  10. Store cookies at room temperature in an airtight container for up to 3 days. Cookies can be frozen for up to 2 months.