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close up on the top of a white chocolate macadamia nut cookie

White Chocolate Macadamia Nut Cookies

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5 from 8 reviews


These are the BEST white chocolate macadamia nut cookies. They’re perfectly soft and chewy with rich flavor using browned European style butter, roasted and salted macadamia nuts, and sweet and creamy white chocolate chips. 


White Chocolate Macadamia Nut Cookies

  • 1 cup (220g) unsalted European style butter*, divided
  • 1/2 cup (105g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 cups (256g) all-purpose flour
  • 1/4 tsp kosher salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 3/4 cup (290g) white chocolate chips, plus more for topping
  • 1 cup (125g) dry roasted salted macadamia nuts, coarsely chopped
  • Flaky sea salt, for sprinkling (optional)


White Chocolate Macadamia Nut Cookies

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. Slice both sticks of butter. Place one stick into a medium saucepan and one stick into a large mixing bowl.
  3. Place the saucepan over medium heat and melt the butter. Continue to heat and stir until it goes from melted, to loud and bubbly, to quiet and foamy. At this final stage, the butter will brown into a golden amber color. 
  4. Pour the hot brown butter over the sliced butter inside the mixing bowl. Stir the two together to both melt the solid butter and cool the browned butter. 
  5. If you have not done so yet, take this time to chop up the macadamia nuts. 
  6. Now to the bowl of brown butter, whisk in the sugars
  7. Then whisk in the eggs, vanilla, and lemon juice. Vigorously whisk until the mixture lightens in color and begins to thicken. 
  8. Whisk in the salt, baking powder, and baking soda.
  9. Switch to a rubber spatula and fold in the flour. Right before the flour is fully mixed in to the dough, fold in the white chocolate chips and macadamia nuts to bring everything together.
  10. Allow the dough to sit for about 5 minutes. This gives the butter a chance to really absorb that flour which will thicken the dough.
  11. Using a large cookie scoop (3 tbsp worth), scoop 3-4 cookies onto the baking sheet. Top with a few extra chocolate chips if desired.
  12. Bake for 11-13 minutes or until the edges are golden and the center appears pale, puffed, and slightly underdone.
  13. Top the warm cookies with a light sprinkle of sea salt of desired. Transfer to a cooling rack. For the best texture and flavor, enjoy when the cookies are still warm!


BUTTER – I highly recommend using European style butter(also known as cultured butter) as it contains a higher percentage of butterfat compared to regular unsalted butter. This provides SO much more flavor and richness to these cookies. If you can’t get your hands on some, you can get away with using regular unsalted butter. 

FREEZING – The dough will last up to 3 months in the freezer. To freeze the dough, scoop and shape your dough balls and place them into a freezer storage bag. When you’re ready to bake, you have one of two options. 1. Thaw the cookie dough for 1 hour before baking, following the same instructions in this recipe. 2. Bake right away at 340F for 15-18 minutes. Both cookies will not spread as much, but thawing will spread a bit more than frozen. Either way, the cookies turn out just as delicious! 

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
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