There’s something special about baking cookies from scratch. Maybe it’s the quiet little joy of soft butter mixing with sugar, or the smell that slowly fills the kitchen and makes the whole house feel like home. For me, White Macadamia Cookies are one of those simple, comforting recipes that never fail to make me happy. They’re soft in the middle, just a bit crisp on the edges, and loaded with chunks of creamy white chocolate and buttery macadamia nuts. Every bite feels a little bit luxurious — but in that cozy, homemade way that doesn’t try too hard.
The first time I made these, it wasn’t for a holiday or a party — it was just a rainy afternoon when I needed a little pick-me-up. I didn’t even plan it; I just happened to have a bag of white chocolate chips and a small jar of macadamia nuts left from something else. I remember creaming the butter and sugar together, not really thinking much about it, until the smell started changing — that warm, nutty, sugary aroma that fills your whole kitchen and makes you stop for a second because it just feels so good. By the time the first batch came out of the oven, I already knew they were going to be something special.
These cookies are soft, sweet, and rich without being too much. The macadamia nuts add a bit of crunch and that smooth, buttery flavor that pairs so perfectly with white chocolate. And honestly, the best part is how easy they are — no fancy tricks, no chilling overnight, just simple ingredients and a few minutes of love.
So if you’re craving something comforting and a little indulgent, grab your mixing bowl and let’s make them together.
A Few Tips
If you want chewier cookies, take them out right at 10 minutes — don’t wait for them to look “done.”
For a little twist, sprinkle a pinch of flaky sea salt on top right after they come out of the oven. The sweet and salty combo is next-level.
These cookies freeze really well! You can even freeze the dough balls raw and bake them fresh later.
Why You’ll Love These
These cookies are the kind that make people stop mid-sentence and say, “Oh wow, what’s in these?” They’ve got everything going for them — buttery flavor, soft centers, a little crunch from the nuts, and just the right amount of sweetness from the white chocolate. They’re the kind of cookies you bake once and then end up baking again the next weekend because everyone’s asking for more.
I love making them on slow afternoons — when the sunlight’s coming through the kitchen window and you’ve got time to breathe. There’s something grounding about it. You measure, you mix, you wait, and before you know it, your whole house smells like happiness.
Bake them for someone you love. Bake them for yourself. Eat one fresh out of the oven with a cold glass of milk or a cup of tea and just enjoy that moment — no rush, no stress, just you and a warm cookie that tastes like home.
Recipe FAQs
1: Can I use salted butter instead of unsalted?
Yeah, you totally can. If that’s what you’ve got on hand, go for it — just skip the extra ½ teaspoon of salt in the recipe. The cookies will still taste great, maybe even a little richer. I’ve done it both ways, and honestly, no one ever complained.
2: What if I don’t have macadamia nuts?
No problem at all. You can swap them with almonds, cashews, or even pecans. Each nut gives a slightly different vibe — almonds make it a little crunchier, pecans make it more buttery. The macadamias are classic, but it’s your kitchen — make it your way.
3: My cookies came out a bit flat — what did I do wrong?
That usually happens if the butter was too soft or melted before baking, or if the dough was overmixed. Next time, try chilling the dough for 20 minutes before baking — it really helps keep them nice and thick. And don’t worry, they’ll still taste amazing, even if they spread a little.
4: Can I make the dough ahead of time?
Absolutely! You can make the dough a day or two in advance and keep it in the fridge, covered. If you want, you can even roll the dough into balls, freeze them on a tray, and then just bake a few whenever you need a cookie fix. They bake beautifully straight from the freezer — just add an extra minute or two to the baking time.
5: How do I store these cookies so they stay soft?
Once they’ve cooled, pop them in an airtight container with a slice of bread or a tortilla inside. Sounds weird, but it works — the bread gives off a little moisture that keeps your cookies soft for days. If they ever start to harden, just microwave one for 10 seconds. It’ll taste like it’s fresh out of the oven again
White Macadamia Cookies
4
servings30
minutes40
minutes300
kcalIngredients
■ 125g unsalted butter
■ 175g light brown sugar
■ 1 egg
■ 1 tsp vanilla extract
■ 275g plain flour
■ 1 tbsp cornflour
■ 1/2 tsp bicarbonate of soda
■ 1/2 tsp sea salt
■ 150g white chocolate chips
■ 150g macadamia nuts
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
