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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies- chewy and delicious, perfect for cookie swaps!

I feel like I really failed you when photographing these cookies.  I didn’t save any white chocolate chips to add to the tops before baking.  I remembered as I was mixing in the nuts and chocolate, but it was too late.  So now you’re left with plain, chunky, mounds of brown cookies haha.  The good news though- still taste delicious!

White Chocolate Macadamia Nut Cookies- chewy and delicious, perfect for cookie swaps!

I would probably tell you that chocolate chip is my favorite, but when given the option, I will usually always pick a white chocolate macadamia if it’s available.  The PTA used to sell fresh, hot cookies at my volleyball games during high school, and there was nothing better than a white chocolate macadamia cookie for the ride home.  You know… restoring my carbs (& protein) after a strenuous workout.  🙂

You don’t need to have just played a game of volleyball to enjoy these cookies, just grab a big glass of milk instead.

White Chocolate Chip Macadamia Cookies

5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24
Calories: 270kcal
Author: Emily Grace


  • 3 cups all purpose flour
  • 3/4 cup sugar
  • 1 cup packed light brown sugar
  • 3/4 cup unsalted butter softened
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 12 oz white chocolate chips
  • 1/2 cup chopped macadamia nuts


  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  • In a stand mixer, cream together the butter and sugars.
  • Add the eggs one at a time.
  • Mix in the vanilla and almond extracts until just combined.
  • In a separate bowl, whisk together flour, salt, and baking soda.
  • Gradually add the dry ingredients to the mixer.
  • Stir in the macadamia nuts and white chocolate chips.
  • Use a cookie scoop to drop the mounds of cookie dough on the prepared baking sheet.
  • Use a knife or spatula to gently press down on the mounds (these will not flatten much during baking).
  • Bake for 10 minutes, or until just lightly brown on the bottom of the cookies.
  • Allow to cool on the pan for 3-5 minutes before transferring to a wire cooling rack.


Yields about 5 dozen cookies, depending on the size of scoop used.


Calories: 270kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 144mg | Potassium: 86mg | Sugar: 23g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!


5 from 1 vote
Recipe Rating


Saturday 15th of November 2014

Hello cute lady! This looks incredible. Pinned. We really appreciate you taking the time to stop by our party. It wouldn't be a party without you. Please join us on Monday at 7 pm. Happy Saturday! Lou Lou Girls


Thursday 13th of November 2014

These are my mother's favorite cookies, I'll have to make these for her! :) Thanks for sharing!

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