These white chocolate macadamia cookies have soft, chewy centers, golden edges, and are loaded with white chocolate and macadamia nuts. This recipe has been tested and retested to produce buttery, chewy cookies that are hard to resist. 
The sweet creaminess of white chocolate paired with the rich, buttery crunch of macadamia nuts makes these cookies irresistible. Even longtime cookie fans will recognize the appeal — a soft, thick, chewy white chocolate macadamia cookie is truly a weakness. This version delivers exactly that: tender, slightly gooey centers, crisp golden edges, balanced sweetness, and a touch of salt to enhance the flavors.
These cookies rival bakery favorites while remaining delightfully homemade: soft, thick, chewy, and perfectly balanced in flavor.
White Chocolate Macadamia Cookies – How to Get the Perfect Cookie
After extensive testing, these are the essential tips for reliably excellent cookies:
- Melted butter. Using melted butter helps the sugar dissolve and yields chewier, slightly gooey cookies with a richer butter flavor than shortening.
- More brown sugar than white sugar. Brown sugar brings a caramel note and more moisture, producing a softer, less crunchy cookie.
- One whole egg plus one extra yolk. Use 1 large egg and 1 large egg yolk (discard the second white). The extra yolk adds tenderness and structure without causing excessive spreading.
- Measure flour correctly. Too much flour produces dry cookies; too little makes them spread. Use 2 1/4 cups all-purpose flour (about 282 g). Spoon and level or use a scale for accuracy.
- Add a little cornstarch. Cornstarch contributes to a soft, tender crumb.
- Chop the macadamia nuts. Large nut pieces can make cookies uneven and prone to spreading. Chop nuts into halves or quarters for best results.
- Chill the dough. Refrigerate the dough for at least 2 hours to reduce spreading and to improve consistency.
- Use a cookie scoop. A scoop creates uniformly sized cookies and keeps hands clean.
- Underbake slightly. Remove cookies when the tops are just set for a soft, melt-in-your-mouth texture.
If you love the white chocolate and macadamia combination, you might also enjoy blondies, brownies, or other white chocolate chip cookie variations.
White Chocolate Macadamia Cookies
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Ingredients
- 3/4 cup unsalted butter, melted & cooled
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 large egg
- 1 large egg yolk, discard the white
- 2 teaspoons vanilla extract
- 2 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup macadamia nuts, roughly chopped
- 3/4 cup white chocolate chips
Instructions
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In a large bowl, beat the melted butter with the brown and white sugars until combined.
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Beat in the egg, extra egg yolk, and vanilla extract.
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In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together.
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Add the dry ingredients to the butter mixture about half at a time, mixing until just combined.
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Turn off the mixer and fold in the chopped macadamia nuts and white chocolate chips. Reserve a tablespoon or two of each to press on top of the cookies after baking if desired.
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Cover the bowl and refrigerate the dough for at least 2 hours or overnight.
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When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
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Remove the dough from the fridge and let it soften for 5–15 minutes, depending on how long it was chilled.
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Use a cookie scoop to portion dough into balls about the size of a golf ball (roughly 1–1.5 tablespoons). Place the balls 2 inches apart on the prepared sheets.
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Bake one sheet at a time on the middle rack for 8–10 minutes, until the tops are just set but still soft.
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Remove from the oven and, if you reserved extras, press a few chocolate chips and macadamia pieces onto each warm cookie. Let cool on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling.
Notes
Freezing Instructions: Cookie dough balls freeze well for up to 2 months in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time. Baked cookies also freeze for up to 2 months when stored airtight.
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