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Delicious, chocolatey, nutty and heavenly white chocolate and macadamia cookies! 

Macadamia nuts 

So this may be a new thing… there is nothing involving macadamia nuts on my blog yet… and I don’t know how?! I love macadamias! I love using them all the time as I love to eat them but I’ve never actually published a recipe with them in! 

I thought it was high time that changed because I had a craving for white chocolate macadamia nut cookies and I have had so many requests for them that I thought it was about time! I am in love with this recipe, and I know you all will be too! 

White chocolate macadamia cookies

Macadamia nuts are quite a creamy and buttery like nut that just goes so well with baking – I do think white chocolate and macadamia together is one of the best combinations on this planet as well. Don’t get me wrong though, milk and dark chocolate does work too. 

White chocolate and raspberry, white chocolate and pistachio, white chocolate and caramel… white chocolate and macadamia. They give a delightful crunch to a cookie, whilst the gooey texture comes from the white chocolate. 

Cookie Dough

These cookies have the same base as my other cookie recipes because I just adore the dough – they are super simple to make, and have the best results every time! You honestly can’t go wrong with them. 

The base mixture of butter and sugar beaten together, with egg and vanilla, and then flour, cornflour, bicarb, salt, white chocolate and macadamias and you have the best cookie dough ever! Genuinely, so insanely easy. 

As always, I would desperately recommend to use the cornflour in the cookies (cornflour also known as cornstarch in other places) because it creates a softer, more lovely and perfect cookie texture.

NYC cookies

These cookies are not NYC style, but they can easily be made so – add in 1.5tsps of baking powder,  split the dough between eight, and bake for 11-13 minutes at 180 fan/200c (after chilling the dough for 30 minutes in the freezer, or an hour in the fridge).

I have so many other NYC cookie recipes on my blog such as milk chocolate, biscoff or bakewell – there’s a flavour for everyone! I know often people say that the NYC Cookies are too big for them, so generally the cookie recipe I have on this post is the best basic cookie dough if you wanted to have them more of a standard size (because as soon as you make an NYC Cookie smaller, they’re not NYC anymore…)

Portion and swaps

For these, I use a 5cm scoop to portion the cookies and it works perfectly – it makes 16 cookies, and they are the perfect size of cookie at the end of the bake! They are basically half size NYC Cookies and that is what I am after with this bake. 

If you want to swap the bake up a bit you can of course use other nuts such as pistachio, walnuts, hazelnuts, pecans etc – and the chocolate can be swapped for chunks, chopped or chips of milk or dark instead of white! It’s up to you! 

Tips & Tricks 

  • These cookies last 4-5+ days at room temperature 
  • These cookies can freeze for 3+ months 
  • You can make these a chocolate based cookie by removing 50g of plain flour and replacing with 35g of cocoa powder 
  • I use this cookie scoop for my cookies
  • I use these large baking trays
  • I use this white chocolate 


White Chocolate Macadamia Cookies!

Delicious, chocolatey, nutty and heavenly white chocolate and macadamia cookies! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Macadamia, White Chocolate
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 1 hour
Servings: 16 Cookies
Author: Jane's Patisserie


  • 125 g unsalted butter
  • 175 g light brown sugar
  • 1 large/medium egg
  • 1 tsp vanilla extract (optional)
  • 275 g plain flour
  • 1 tbsp cornflour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 150 g white chocolate chips
  • 150 g macadamia nuts (chopped)


  • Preheat the oven to 180ºC Fan or 200ºC regular, and line two-three trays with parchment paper.
  • Add the unsalted butter and sugar to a bowl and beat until creamy.
  • Add in the egg and vanilla extract and beat again.
  • Add in the plain flour, cornflour, bicarbonate of soda, and salt and beat until a cookie dough is formed.
  • Add in the chocolate chips, chopped macadmia nuts and beat until they are distributed well!
  • Scoop the cookies using a 5cm scoop onto lined trays (I do max 6 per tray), and bake in the oven for 10 minutes!
  • Remove the trays from the oven and leave the cookies to cool for 10 minutes before cooling fully on a wire rack!
  • ENJOY!


  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! 
  • Once baked, these will last for 4-5+ days!
  • You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
  • I use this white chocolate in my baking!
  • I recommend these large baking trays!


Find my other Recipes on my Recipes Page!

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  1. Michelle Connop on March 8, 2023 at 8:29 am

    Hey Jane,

    I’m wondering if this could be done with Clover Buttermilk Butter (instead of unsalted butter), please? 🤔

    (It’s only because it’s snowing outside and I don’t have enough unsalted butter in the fridge so was wondering if it’s doable with that instead👀)

    Thank you x

    • Jane's Patisserie on March 13, 2023 at 2:53 pm

      Hiya! This shouuuld be fine, enjoy! x

  2. Niki on November 9, 2021 at 10:07 am

    I bought the callebaut chocolate chips but they melt when I put them in your cookies. Should I freeze them first?

  3. Alison on September 2, 2021 at 12:45 pm

    Hello, if you’re cooking from frozen dough, do you defrost first and if so, how do you do it?

  4. Charlotte on July 30, 2021 at 10:05 pm

    hi Jane, silly question but just wondered why some cookie dough you chill before baking and some you don’t?

    • Jane's Patisserie on August 4, 2021 at 1:57 pm

      Because it depends on the style of cookie – these are just regular cookies.

  5. Abi on July 5, 2021 at 4:49 pm

    if I used honeycomb instead of nuts – would the same quantity work? I’ve been looking for a white choc and honeycomb cookie recipe and figured it was easier to adapt a recipe I trust. Thanks

    • Taylor on August 17, 2021 at 5:09 pm

      Can you use caster sugar instead of light brown?

    • Jane's Patisserie on August 18, 2021 at 9:01 pm

      I wouldn’t use caster, I would use white granulated but they would be very pale without the light brown!

    • Shrii on March 6, 2022 at 5:45 pm


      Can you make these into NYC cookies ? Is it ok to weight thand freeze them like the NYC cookies?

    • Jane's Patisserie on March 7, 2022 at 8:45 am

      This should be absolutely fine! Enjoy! x

  6. N/A on June 30, 2021 at 3:50 am

    5 stars
    Just wanna ask, have you ever tried putting the nuts in the oven for 5 minutes before adding to the cookie mix? It makes the macadamia nuts taste lovely

  7. Nic | Nic's Adventures & Bakes on June 17, 2021 at 4:52 pm

    5 stars
    Thanks for sharing, these cookies, look lovely 🙂

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