Easy White Chocolate Macadamia Nut Cookies

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Always a classic cookie — white chocolate with macadamia nuts!

delicious-white-chocolate-macadamia-nut-cookies on a turquoise background

Hey everyone! Chelsea back from Chelsea’s Messy Apron with COOKIES.

The Christmas countdown is on! With only a few days left, there has to be some cookie making right? Or at least some cookie making for Santa on Christmas Eve!

I happen to have the inside scoop and know that Santa’s favorite cookie is white chocolate & macadamia nut (or at least the Santa that delivers to my house ?) So I knew it was time to perfect these cookies!


They are seriously delicious! Crisp exteriors and soft + chewy interiors. AND plenty of white chocolate chips and macadamia nuts!

To get the very best results, follow the directions carefully; these have a little bit of a different method than most cookies and do require chilling! That’s what gives these the absolute best taste and texture!



White Chocolate Macadamia Nut Cookies

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A classic cookie -- white chocolate with macadamia nuts!
Prep Time 5 minutes
Cook Time 1 hour 12 minutes
Author Chelsea Lords
Servings: 42 cookies


  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 3/4 cup light brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2 and ½ cups white flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 and ½ cups white chocolate chips
  • 1 cup macadamia nuts coarsely chopped


  • Partially melt the butter. There should still be chunks, but about 75% melted. Add to a large bowl with the shortening.
  • Using hand mixers, beat in the brown sugar and the white sugar.
  • Beat in the egg, egg yolk, vanilla, and almond extract.
  • Add in the flour, salt, and baking soda and mix until just combined. Do not over-mix.
  • Gently stir in the white chocolate chips and macadamia nuts.
  • Cover the bowl tightly and chill for 1 to 8 hours.
  • Preheat the oven to 325 degrees Line a pan with parchment paper or use a nonstick liner.
  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room.
  • Bake for 8-12 minutes erring on the side of under-baking which keeps them soft and chewy!
  • Remove from the oven and press a few additional chocolate chips or macadamia nuts in the top if desired (makes them look pretty).
  • Allow to cool and enjoy!


Cook time refers to required chilling time.


Serves: 42

Calories91kcal (5%)Carbohydrates7g (2%)Protein1g (2%)Fat7g (11%)Saturated Fat2g (10%)Cholesterol14mg (5%)Sodium57mg (2%)Potassium18mg (1%)Fiber1g (4%)Sugar6g (7%)Vitamin A79IU (2%)Vitamin C1mg (1%)Calcium8mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Chelsea Lords

Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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  1. Just made these. Follow the recipe exactly and wow, mmm mm mmm! 5 stars. So good! Made me feel like a kid. Thanks for the recipe. Will be using this method from now on. Have a wonderful day!

    1. This is the best way to describe it, from google: A manual or electrical kitchen utensil that consists of a set of beaters attached to a gear driven mechanism to rotate the blades of the beaters. Hand mixers are used to beat, whip, and combine ingredients, all requiring a smooth functioning set of blades that turn easily and consistently during the mixing process. Hope that helps! XOXO

  2. the white choc.mac nut cookies are so frickendelicous! i used kerry gold irish butter and no shortening. also no almond extract but i increased the vanilla. SOoooooo good. thanks I’m trying not to make them again because i will eat them way to fast but i must thank you for a fantastic recipe.

  3. I made a double batch of this recipe for Thanksgiving. The cookies looked great, but they were very cake-like instead of what I expect from a cookie. I will try another recipe next time.. I think perhaps it was due to so many eggs. I don’t think I’ve ever used that much egg for a cookie before.

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