These soft and chewy Macadamia Nut Cookies are sweet, buttery, and totally irresistible. Each bite will melt in your mouth and put a smile on your face!
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Macadamia nut cookies are one of those classic cookie recipes, like sugar cookies or chocolate chip cookies, that you’ll find at most bakeries and grocery stores. They’re a little more exotic than some of the other standard choices, but every bit as delicious!
Homemade macadamia nut cookies are one of my favorite classic cookies to make and to eat. They are such an easy cookie to put together, but adding decadent macadamia nuts to the cookies really makes them exceptional. Those rich, buttery nuts are just SO good! And they go so well with the sweet and salty taste of the cookie dough. Macadamia nuts are just meant to be put in cookies!
(Be sure to try my waffle cookies, too!)
Chewy Macadamia Nut Cookie Recipe
I always add white chocolate chips to my macadamia nut cookies, too. I like the extra sweetness and think it goes really well with the rich taste of the nuts. You can skip the white chocolate chips, but I recommend putting them in. They really complete the cookie.
I also always love chewy cookies. So, these white chocolate macadamia nut cookies are made with cornstarch, which keeps them chewy and soft for days. A little bit of cornstarch really makes a difference in the texture of the cookie. So, if you are looking to get that perfect, chewy macadamia nut cookie of your dreams, cornstarch is the secret ingredient you need!
Now, let me tell you a little bit more about the ingredients and how to make the best macadamia nut cookies you’ve ever had.
See recipe card below this post for ingredient quantities and full instructions.
- Butter – Unsalted butter is always best for baking. Be sure your butter is at room temperature and a little bit soft so it easily blends with the sugar.
- Brown sugar – Dark brown sugar is best for a rich taste and a moist cookie.
- Large dggs
- Vanilla extract
- Flour – All-purpose flour forms the base of the cookie dough, but you could use a 1:1 gluten-free all-purpose flour if needed.
- Cornstarch – Cornstarch helps prevent the gluten in the flour from getting too tough. This keeps the cookies soft and chewy and prevents the cookies from spreading.
- Baking soda
- Chopped macadamia nuts – Most grocery stores carry macadamia nuts, but I have found better deals on high-quality nuts when ordering online. You will have to plan a few days ahead of time to get them shipped in time, but it’s worth the savings!
- White chocolate chips
There are a few easy ways to switch up this recipe that you may want to try:
- Use dark chocolate chips in place of white chocolate for a different spin on the classic.
- Peanuts can be used in place of macadamia nuts to make peanut white chocolate chip cookies.
- Make mini bite-sized cookies by scooping tablespoon-sized cookie dough balls and baking for only 6 minutes.
How to Make Macadamia Nut Cookies
- Preheat the oven: Preheat the oven to 375ºF, and line two baking sheets with parchment paper.
- Cream the butter: Beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, scraping down the eggs in between. Then, beat in the vanilla.
- Add the dry ingredients: Add the flour, cornstarch, baking soda, and salt to the wet ingredients, and mix just until combined. The cookie dough should be thick and smooth.
- Add the nuts: Fold in the chopped macadamia nuts and white chocolate chips by hand. Just mix a few times to get the ingredients evenly blended.
- Scoop and bake: Use a measuring cup or cookie scoop to portion the cookie dough into big ¼ cup scoops, and place the cookie dough balls onto the prepared baking sheets. Bake the cookies until the edges are golden brown and the center of the cookies no longer looks wet.
- Cool: Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
For the best results, use a food scale to measure the ingredients. Or, opt for the spoon and level method when portioning the dry ingredients. This will ensure the proper ratios for your white chocolate macadamia nut cookies to turn out perfectly!
How to Store Macadamia Nut Cookies
Once the cookies are baked and cooled, place them in an airtight container. They will keep at room temperature for four to five days.
I also like to freeze the portioned cookie dough balls. The raw cookie dough will keep in an airtight gallon freezer bag for three months. Anytime you want a freshly baked macadamia nut cookie, you can place the frozen cookie dough on a baking sheet tray, and bake as directed in the recipe. The frozen dough will need 1-2 minutes longer to bake.
I do not roast my macadamia nuts before baking. I believe they get enough color as they bake in the oven. Plus, I like the soft texture of the unroasted nuts.
White chocolate is often paired with macadamia nuts because the decadent, buttery taste of the nuts goes really well with the creamy, sweet taste of white chocolate.
I roughly chop my macadamia nuts for my cookies, cutting each whole nut into about eight pieces. They do not have to be exact. I like having both small and large pieces of nuts in the cookies. A quick, rough chop with a sharp knife will work!
Yes, once cooled, baked macadamia nut cookies can be transferred to an airtight container and frozen for up to 3 months. Place a piece of parchment paper between each layer to prevent them from clumping together, and thaw in the fridge to eat!
Macadamia Nut Cookies
- Baking sheets
- Mixing bowls
- Rubber spatula
- Measuring cups
- measuring spoons
- Wire Cooling Rack
- 1 cup butter
- 1 ½ cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chopped macadamia nuts
- 1 cup white chocolate chips
- Preheat the oven to 375ºF and line two baking trays with parchment paper.
- Add the butter and brown sugar to a mixing bowl and beat with an electric mixer until light and fluffy. Be sure to scrape down the sides of the bowl as you mix to incorporate every bit of butter.1 cup butter, 1 ½ cups brown sugar
- Add the eggs, one at a time, beating after each addition. Adding the eggs slowly ensures the batter stay smooth.2 large eggs, 2 teaspoons vanilla extract
- Add the vanilla extract and blend again.
- Add the flour, cornstarch, baking soda, and salt to the bowl and mix to make a smooth cookie dough.2 ¾ cups flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon salt
- Stir in the macadamia nuts and white chocolate chips by hand.1 ½ cups chopped macadamia nuts, 1 cup white chocolate chips
- Scoop the cookie dough onto the prepared sheet tray. Make each scoop about ¼ cup in size. They should be about 2 inches apart on the tray.
- Bake the cookies for 8 minutes. The edges will be golden brown and the tops of the cookies will no longer look wet.
- Let the cookies cool on the tray for 10 minutes before moving to a cooling rack. Enjoy while warm!
- White chocolate or dark chocolate chips are delicious in these cookies. You can also try adding dried cranberries for a fruity taste. Reduce the chocolate chips to ½ cup and add ½ cup dried cranberries.
- Make tablespoon sized cookies and bake for just 5 minutes to make bite-sized macadamia nut cookies.
- Letting the cookies cool on the tray helps the bottom of the cookies set even after the cookies are out of the oven. This lets you cook them a little less, making nice, chewy cookies