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Salted White Chocolate Macadamia Nut Cookies

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This easy Salted White Chocolate Macadamia Nut Cookies recipe makes the most delicious soft and chewy cookies, overflowing with lots of white chocolate and macadamia nuts, and sprinkled with a hint of sea salt.

Salted White Chocolate Macadamia Nut Cookies 3

Happy December, everyone! We’ve finally made it to the last month of the year, which means that it’s officially time for All The Cookies, right?! Like, no one will fault me if my usually-well-rounded, multipurpose oven turns into an exclusive cookie-baking-marathon-machine, right?!

Ha, ok ok, there might still be a few other meals happening in there, as one cannot live on cookies alone. (<– Or, can they? ?)

Still, December is always the time of year when I love revisiting all of my favorite cookie recipes, and baking up warm batches to cozy up with on chilly nights and share with friends and bring to holiday parties galore. (My favorite chewy ginger molasses cookies and peanut butter cookies and coconut lime shortbread cookies are always at the top of that list, to name a few.)  But while I love baking all of my old faves, December is also the time of year when I love trying out a few different recipes, and seeing if some new favorites may emerge.

These Salted White Chocolate Macadamia Nut Cookies are the first new recipe of the year that I officially can no longer live without.

They are soft, chewy, nutty, chocolate-y, salty, irresistible PERFECTION!


Salted White Chocolate Macadamia Nut Cookies 4

I’m not kidding. I’ve been a fan of white chocolate macadamia nut cookies for years. But all the different cookies I’ve tried over the years, this recipe absolutely takes the cake — err, cookie.

They’re perfectly soft and chewy, and especially magical when eaten warm just out of the oven. They’re loaded up with (what Barclay called “the perfect amount” of) roughly-chopped macadamia nuts, and rich white chocolate chips. And — the secret ingredient?! — they are sprinkled with a generous pinch of sea salt flakes, which help bring out all of those delicious flavors and turn these into sweet and salty DELIGHTS.

Oh my goodness, I can’t get enough of them!

Salted White Chocolate Macadamia Nut Cookies

And of course, bonus? They’re incredibly easy to make. And they’re also easy to make ahead and freeze, if you’d like to have some awesome cookies ready to pull out in a pinch before a party.

So good, guys. You’ve gotta try ’em. :)

Salted White Chocolate Macadamia Nut Cookies 2

So that said, since my cookie-baking marathon is now in full swing, if you have any other cookie recipe requests (or recommendations!) that aren’t already listed here in our cookie archives, be sure to holla — I love requests! — and I’ll do my best to squeeze them in on here before Christmas.

Happy cookie baking, friends!

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Salted White Chocolate Macadamia Nut Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 0 About 12 cookies 1x


This easy Salted White Chocolate Macadamia Nut Cookies recipe makes the most delicious soft and chewy cookies, overflowing with lots of white chocolate and macadamia nuts, and sprinkled with a hint of sea salt.


  • 1/2 cup butter, softened to room temperature
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup roughly-chopped macadamia nuts
  • 1/2 cup white chocolate chips
  • Flaky sea salt, such as Maldon


  1. Preheat oven to 350°F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.
  2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chopped macadamia nuts and chocolate chips by hand until just combined.
  3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through.  (This will help prevent the cookies from spreading out too flat when they bake.)
  4. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.


If you would like the chocolate chips and macadamia nuts to be extra-visible on top of the cookies, feel free to poke a few extra chips and nuts onto the top of each dough ball before baking.  Pro food styling tip!  ;)

Cooking time does not include the chill time described in step 3, since that may vary according to different refrigerators.

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27 comments on “Salted White Chocolate Macadamia Nut Cookies”

  1. Oh yummy! I love cookies!

    Rachael xx.

  2. So, the flaky salt is sprinkled before they’re baked? I didn’t see it listed in the recipe instructions.

    • Oh my goodness, we left out the star ingredient! Thanks for bringing this to our attention! We just edited the recipe. We use a flaky sea salt (we love Maldon), and just sprinkle each cookie dough ball with a bit of salt before we pop them in the fridge to chill them. We hope you enjoy!

  3. Holy yummy! I can’t wait to give these a whirl

  4. Seriously drooling. Definitely making these soon!

  5. These look absolutely amazing! I can’t wait to make them. Just one question though – where do the sea salt flakes come in? I didn’t see it noted in the recipe.

    • Thank you, Tricia — we hope you enjoy! And we accidentally left out the most important ingredient — oops! We just edited the recipe, so it’s in there now, but we use Maldon sea salt. :)

  6. Holy yum. 
    White chocolate macadamia nut cookies have long been a favourite of mine, but I’ve never found a great recipe…until now! These cookies look perfect – can’t wait to try them! ;-)

  7. Wow, these looks yummy. I’m going to need a few handfuls of these cookies :)

  8. When do you do the salt sprinkle step?

    • Hi Caitlin! We completely left that out of the recipe by mistake and just fixed it the other day — we apologize for the confusion! You add a little sprinkle to each cookie dough ball before you put them in the fridge to chill. We hope you enjoy these!

  9. I’m practically drooling over this mouth watering cookies. I could do this during one of the weekends when I’m just at home. But I’m more excited eating this.

  10. Wow I found a treat for the holidays! I will have to try your recipe with gluten free ingredients. Can raw honey be used as a substitute for the brown sugar? Can’t wait to try it.

    • Thanks, Rhonda — we hope you enjoy these! We haven’t experimented with honey instead of brown sugar, but since honey is a liquid and brown sugar isn’t, it would affect the consistency of these. Normally you would need to subtract some liquid from the recipe if using honey (and you wouldn’t need to use as much since it’s sweeter), but since these are cookies rather than a cake or a sweet bread or something like that, there in’t much liquid in the dough to begin with. You could play around with it, but we’re afraid it would be better to try this out in a different recipe. Here are some tips we found: We hope this is helpful!

  11. Made these cookies yesterday for a cookie swap at my office and OMG they were the star of the show. Delicious cookies! So soft and chewy! I will absolutely be making these again and again. Thanks for the recipe!

  12. I made these cookies 2 weeks ago and they were incredible! Chewy, soft and so tasty! However, I’ve tried to replicate again for Christmas cookies (attempted 3 time) and the cookies are not soft at all. Instead flakey dough and not sticky and cookies are not baking right. Did something in the recipe change from 2 weeks ago? I’m so sad because I really did love these cookies. 

    • Thanks for sharing with us, Juliette — we’re glad you enjoyed them! Nothing in the recipe has changed though, so we’re not sure why they came out differently the second time around.

  13. Made these tonight and they were easy, scrumptious, and a total hit!!

  14. Thinking of making these, but am curious why the corn starch is needed? What do you find that it adds to the recipe? Cookies look fabulous and can’t wait to try it out!

  15. Love you recipe? by the way What size of egg? Large?

  16. Dry roasted or raw nuts