White Chocolate Macadamia Nut Cookies

Oh, to describe these cookies. They were heavenly. These are absolutely, hands down, the best cookies I’ve ever made. I’m amazed. It’s the first time I’ve ever made white chocolate macadamia nut cookies before, and Kramer’s been bugging me to make them for months! I was provided with these gigantic, delicious macadamia nuts from Oh Nuts!. When they arrived I was so surprised, because they were enormous! They really made the cookies extra delicious. I sent them into Kramer’s office and they loved them just as much as I did (from what I hear). They were perfectly buttery and almost caramelized. I NEED to make these again, no question. Try them for yourself! Recipe after the jump.

White Chocolate Macadamia Nut Cookies
I also got dried cherries, dried cranberries, and jumbo walnuts from Oh Nuts!. I’m excited to use them all very soon!

White Chocolate Macadamia Nut Cookies
I had to chop them up because they were as big as olives!

White Chocolate Macadamia Nut Cookies
Combine your flour, baking soda, and salt.

White Chocolate Macadamia Nut Cookies
Beat together your brown sugar, white sugar, and butter.

White Chocolate Macadamia Nut Cookies
Beat in your egg, egg yolk, and vanilla.

White Chocolate Macadamia Nut Cookies
Mix in your flour mixture, then by hand, stir in your white chocolate chips and chopped macadamia nuts.

White Chocolate Macadamia Nut Cookies
Drop by spoonfuls onto a greased and/or lined pan and bake at 325 degrees F for 12-15 minutes.

White Chocolate Macadamia Nut Cookies
How beautiful!

White Chocolate Macadamia Nut Cookies
Crisp on the edges and soft and chewy in the center.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15-20 people
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, melted
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1½ cups (chopped, if needed) macadamia nuts
  • 2 cups white chocolate chips
  • Turbinado sugar (optional)
  1. Preheat the oven to 325 degrees F. In a medium bowl, combine the flour, baking soda, and salt and set aside.
  2. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.
  3. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand.
  4. Roll into balls or drop by spoonfuls onto a greased and/or lined baking sheet, and press down on the cookies with your palm a bit to flatten (not too much!). Sprinkle with Turbinado sugar if desired.
  5. Bake for 12-15 minutes or until the edges look golden brown. Remember that they need to cool on the baking sheet, so even if they don’t look quite set, it’s okay because they continue to cook after you remove them from the oven. Allow to finish cooling on a rack or on a different surface. Makes about 15-20 cookies.


40 Responses

  1. ingrid says:

    Geesh, those do look good! I just bought a bag of macadamia nuts, too! I think I’ll give these a try. The Twins have a baseball tourny this weekend and I can bring ’em as a treat for the boys. How big were your cookies? I read where you said you can get 15-20 cookies. Just curious as their are 12 boys on the team plus parents. Thanks!
    My fave photo is the one with the melting butter & sugars, YUM! Your photos keep getting better & better!

  2. Elyse says:

    Wow! These look delicious. As I was falling asleep last night, I thought to myself, I want to make a tropical-ish cookie tomorrow. I had completely forgotten until I saw your yummy post this morning. So, I’m taking your post as a sign that I, too, am supposed to share in the tastiness that is a macadamia white chocolate chip cookie!

  3. Pearl says:

    wow! i love how you wrapped them!
    quick question: when you mix in the flour, do you do it by hand, or do you still use the stand mixer?
    i tried to mix cookies by the stand mixer one time and i must’ve overmixed, because they became hard little balls!
    to say the least, the cookies didn’t bake through :(

  4. Cindy says:

    My favorite type of cookie! Yours looks delicious, and what pretty presentation.

  5. JayhawkGirl says:

    Beautiful! I just wanted to let you know that on Sunday morning I am starting a new weekly posting (Sunday Shout Outs) where I blog about some of my favorite posts from other bloggers. This week your Pierogi Lasagna made my list. Thanks for posting such great stuff!

  6. mini says:

    So I made these cookies a while ago using a different recipe and I’m just wondering if these came out more buttery with a kind of texture that melts in your mouth… I think mine came out too crunchy, but I probably left them in the oven too long.

  7. Nicole says:

    Mmmmm! I’m loving white chocolate and macadamia! They have new clif bars with that flavor, its so good!

  8. Curt says:

    Just a question… Have you seen my competition for this month?

  9. bettylou79 says:

    These look great! The cookies remind me of cookies at Costco. I have had my eyes open for a recipe like this for several months. I think I know what I’m making this weekend! Thanks.

  10. Curt says:

    Take your pick.. You’ve got a couple of weeks to decide!

  11. Kevin says:

    Great looking cookies. These are my all time favorite cookie.

  12. These look incredible and I just bought a big bag of these babies at Costco and they are just crying out to be used in something yummy and this is the recipe for sure!!!

  13. KTP says:

    Recipe in hand I am making these cookies today. You had me with the first photo. Will report back later, and if all goes well I will link love you on my own blog.

  14. KTP says:

    So far they are hit. Bringing them to a superbowl party. Will report more later, because I know you are waiting!

  15. mike says:

    Those look so good. I love white chocolate more than dark chocolate.

  16. KTP says:

    Someone came to my site from here and reminded me that I never reported back. Here is my post: http://houseofprince.blogspot.com/2009/02/things-and-stuff.html
    Cookies are #6
    Thanks again!

  17. […] love white chocolate macadamia nut cookies, so when I saw this recipe for a blondie version of that same cookie, I just had to try it out! I […]

  18. Pam says:

    I made these cookies and they were the best I have ever had. Thank you so much for such a great recipe.

  19. melody says:

    oh my!!!!!!!!deeeelicious thank you so much

  20. […] Chocolate Macadamia Nut Cookies Recipe adapted from The Crepes of Wrath. Mmm! One of my favorite […]

  21. Jamie says:

    I wanted to let you know I made these cookies and just posted them on my blog. I referenced your blog. They were fantastic cookies. One of the best I’ve ever made. Thank you for sharing. Those double chocolate chunk muffins are calling my name next!

  22. […] love white chocolate macadamia nut cookies, so when I saw this recipe for a blondie version of that same cookie, I just had to try it out! I […]

  23. lilyann says:

    Hello! Just wanted to ask if these cookies will be able to last a week or two?


  24. Jikke says:


    I have been making these cookies for months now, and e-ve-rybody loves them. Tonight I was making them again for a birthdayparty tomorrow, and I was wondering if you could tell me what the extra egg-yolk does for the recipe, why is it not just two whole eggs?

    Thanks! And keep up the work – I love your blog.

    Greetings from Amsterdam

  25. A. says:

    Made these for a co-worker’s birthday and they came out decadently AWESOME.

    – bread flour
    – 11 tbsp of butter + 1 tbsp shortening
    – ~.5 lbs macadamia nuts
    – ~1 3/4 bag white chocolate chips
    – No tubinado sugar topping

    Will definitely make these again. Next time, definitely less chips and nuts. Thinking about trying salted macadamia nuts and adding in some in some dried cranberries.

  26. Patricia says:

    Hi! this cookies look sooooo damn yummieee! <3

    I wanna ask you.. are the cookies crispy outside and chewy inside? or just soft?


  27. Jillian says:

    This has been my go to cookie base for a long time. When I moved, I lost the print out with this recipe. I have been having spotty success with another recipe for the past few months. Today, right before making 75 M&M cookies for my 8th graders, I remembered this recipe’s existence. Every single cookie is perfect. THANK YOU for making me a very popular teacher!!

  28. […] Original recipe from The Crepes of Wrath […]

  29. thecrepesofwrath says:

    Ingrid: They were pretty big, haha. I used about 1 1/2 – 2 tablespoons of dough per cookie. I think if you did 1 tablespoons per cookie, they’d be a decent size and you’d have enough for everyone! I hope your boys kick some butt this weekend!

  30. thecrepesofwrath says:

    Pearl: Great question! I learned this the hard way like you and I’ve messed up many a cookie, haha. I mix in the flour a little bit at a time very quickly with my stand mixer until everything is just barely moistened, then I make sure everything is mixed well by hand. It’s definitely something that takes a lot of practice to perfect!

  31. thecrepesofwrath says:

    Hey Beignet! Yeah, these were pretty buttery. The melted butter and one egg yolk make them extra soft, I think, haha.

  32. thecrepesofwrath says:

    Curt: No I have not but I’ve used this recipe so many times that it’ll be hard to decide which recipe to submit!! Thanks for the head’s up!

  33. thecrepesofwrath says:

    KTP: I am waiting!

  34. admin says:

    Lilyann: If you’re asking because you want to ship them, then I think they could last for a week in an air-tight container with a slice of bread in it to keep them moist (the cookies will suck the moisture out of the bread). I definitely don’t think that they’d last 2 weeks, though.

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