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white chocolate macadamia nut cookies on plate

White Chocolate Macadamia Nut Cookies

This cookies for this recipe are soft, chewy and buttery. The flaky salt and macadamia nuts contrast with the white chocolate for the perfect sweet/salty combination. 
Course Dessert
Cuisine American
Keyword cookies, macadamia nuts
Cook Time 12 minutes


  • 1 Baking sheet
  • 1 stand mixer optional
  • 1 oven preheat to 350°


  • 1 cup unsalted butter straight from the fridge is fine
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • cups all purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips plus a few saved to the side for topping
  • 1 cup salted macadamia nuts you can substitute unsalted or raw if that's your preference
  • flaky salt to taste


  • Cream butter and sugar in a stand mixer or bowl.
  • Add in eggs and vanilla extract until mixed completely.
  • In a separate mixing bowl, combine flour, corn starch and baking soda. Stir them together.
  • Add this mixture to the butter/sugar slowly in about 3-4 parts. Let it combine fully each time before adding more.
  • Stir in the white chocolate chips and macadamia nuts.
  • Chill the dough in the refrigerator for 30 minutes.
  • Preheat your oven to 350 degrees.
  • Roll your dough into 1-inch balls on a parchment lined baking sheet. You can use a cookie scoop if you want.
  • Press a few extra white chocolate chips onto each cookie. Sprinkle a little bit of flaky salt onto each cookie. I use Maldron salt and crush it slightly with my fingers as I don't prefer the giant chunks.
  • Bake for 12 minutes, or until slight golden edges appear. If you remove at this point, your cookies will still be soft on the inside.
  • Cool on the baking sheet for one minute or so before transferring to a cooling rack.