White Chocolate and Macadamia Cookies

7/02/2019 08:02:00 AM

White chocolate and macadamia cookies! These incredibly buttery cookies are soft and chewy with lightly crunchy edges, and are filled generously with vanilla-sweet white chocolate and crunchy roasted macadamias. A little salt rounds out the flavours and balances the sweetness. It's the classic flavour combo for a reason!

White Chocolate and Macadamia Cookies
White Chocolate and Macadamia Cookies

White chocolate and macadamia cookies have always been my favourite cookie. (Well, one of my favourite cookies - I have many favourite cookies!) But the white choc macadamia combo has always been my favourite at Mrs. Fields. There's something about the crunchy, slightly salty and buttery macadamias against the sweet and creamy white chocolate chips that is just so compulsive.

A couple of weeks ago, Sandra asked me to make a batch of white chocolate and macadamia cookies for a work afternoon tea. The afternoon tea was to celebrate one of Sandra's colleagues who, like me, loves white chocolate and macadamia cookies, and Sandra correctly thought I'd appreciate the excuse to do a little baking. After my immediate reply of "HECK YES", I realised that despite my passion for them, I didn't actually have a go-to recipe for white chocolate and macadamia cookies!

Cookie Ingredients
Cookie Ingredients

So, I started with my standard chewy cookie dough as the base (the proportions of which are from David Lebovitz' wonderful salted butter chocolate chip cookies; although I use unsalted butter because that's what I keep at home), and added white chocolate chips and roughly chopped, roasted macadamias. Roasting the macadamias really just means cooking them in a dry frying pan for a few minutes and it makes such a difference to the finished product.

The cookies worked, they really worked! I've gone on about how white chocolate and macadamias are a perfect match, but when enrobed in this cookie dough - wow! There's brown sugar in the dough, giving the cookies a chewy texture and a bit of a caramel taste, and a good addition of salt keeps all the sweetness in check and makes the flavours pop. They're so good! You have to try these!

White Chocolate and Macadamia Cookies
White Chocolate and Macadamia Cookies

I made the batch for the afternoon tea quickly one weeknight, and didn't photograph them apart from a few quick snaps on my iPhone for my Insta stories. However, I loved the results so much that I just had to make them again a week later, and take some proper photos for the blog. So here we are!

White Chocolate and Macadamia Cookies
White Chocolate and Macadamia Cookies

Here's the recipe! I hope you love these cookies as much as I do!

White Chocolate and Macadamia Cookies
A recipe by Sarah Cooks

1 cup (approx. 180 grams) macadamia nuts
115 grams unsalted butter, softened
110 grams dark brown sugar
100 grams caster sugar
1 egg
1 teaspoon vanilla extract
180 grams plain flour
1/2 teaspoon baking soda
1/4 teaspoon fine salt (or 1/2 teaspoon flaky sea salt)
200 grams white chocolate chips

Roughly chop the macadamia nuts. Toast the macadamia nuts over a medium-low heat in a dry frying pan, stirring often, until lightly golden brown and fragrant. Set aside.
Place the butter, dark brown sugar and caster sugar in a mixing bowl and beat until smooth and creamy.
Add the egg and vanilla extract, and beat until combined.
Sift in the flour, baking powder and fine salt. Mix gently until just combined.
Tip in the white chocolate chips and macadamia nuts, and stir until combined.
If you like, cover the bowl with clingfilm and refrigerate for an hour or two until firm, or overnight. Full disclosure: I usually skip the refrigeration just go straight to baking!
When you are ready to bake, preheat the oven to 180C and line two baking trays with baking paper.
Portion out the dough into balls and arrange on the baking tray, leaving lots of room to spread. (I use an ice-cream scoop that is just under 1/4 cup capacity and I fill it just under the rim). Bake for 8-10 minutes or until lightly golden brown, rotating the tray halfway through baking. Allow to set on the tray for a couple of minutes before transferring to a wire rack to cool completely.
Makes 20-22 depending on the size of your cookies.

Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog

You Might Also Like


  1. Sarah, these are amazing! Thank you, thank you, thank you!

    1. You're welcome! I'm so glad you liked them!

  2. I get a craving for this exact cookie quite often and I love the combination of white chocolate and macadamia. Sometimes I even add dried cranberries.

    1. Ooh cranberries! Now that would be a delicious combo! And healthy too I bet, because it's fruit. (haha)



My email address is sarahcooks [at] hotmail [dot] com.