Macadamia Bean White Chocolate Cookies

The white chocolate macadamia nut cookie is my all time favorite cookie. The cookies get even better when you add the floating salt! Emma’s Chocolate chip cookie recipe totally legendary, so today I’m excited to add my own favorite recipe cookie collect.

I recently started a new tradition of ordering afternoon snacks when my kids get home from school. Every day they run through the door and straight to the table to see what snack awaits them.

On the day I made these cookies, our 4-year-old was over the moon and so excited she drank three full glasses of oat milk with her cookies. If that’s not childhood magic, I don’t know what is!

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biscuits on plate with glass of milk

The cookies for this recipe are soft, chewy, and buttery. Salt and macadamia nuts contrast with white chocolate for the perfect salty/sweet combination.

I love crackers, but for this recipe, I’m sure I wanted them to be softer and fluffier — cookies that would still be perfect days later on our bakery counter.

I like to keep the baked goods in our house all week long. Over-baked cookies can dry out very quickly, so I prefer recipes that bake a little more carefully to maintain that delicious gooey consistency.

cookie dough on a baking tray


  • Refrigerate your dough. This keeps the cakes from over-blooming, so they look nicer and fluffy.
  • Use one cookie spoon If you are having trouble getting your cookies to be the right size; This tool will make it easier.
  • Bake until lightly golden edges appear. Take the cake out of the oven at this time so that the cake is still soft on the inside.
  • Enjoy straight from the oven with a large glass of milk!
macadamia nut crackers on plate
Can you freeze macadamia nut crackers?

It’s correct. You can Freeze these cookies like dough balls for several months and bake them afterwards. To bake frozen cookies, you don’t need to let them defrost. Instead, just add a few minutes to the baking time.

Can I use salted butter?

Since this recipe has no added salt (except for the flaking salt above), you can substitute with salted butter. I don’t think it will cross the line into too much salt territory. Unsalted is preferred, if possible.

Can I use a substitute (vegan butter, sugar substitute, etc.)

Sure you can! I haven’t tested these options, so if you do, please leave us a comment and let us know what you think.

We have hundreds Simple to make recipes (our test desserts, too). Whatever your favorite cookie, we might already have a recipe for it! If not, we’d love to hear from you.

Here are some of my personal favorites: vintage fingerprint cookies, No Bake Cookies (my husband absolutely loves) and sugar cookies with royal icing because the aristocrat in me needs to spend hours decorating with royal icing a few times a year.

More great recipes with nuts:

xx, Elsie

White chocolate macadamia nut cookies on a plate

Macadamia Bean White Chocolate Cookies

The cookies for this recipe are soft, chewy, and buttery. Salt and macadamia nuts contrast with white chocolate for the perfect salty/sweet combination.

  • first
    Unsalted Butter
    straight from the fridge is fine
  • first
    Brown sugar
  • first
  • 2
    pure vanilla extract

  • the cup
    all-purpose flour
  • 2
    corn flour
  • first
    baking soda
  • first
    White chocolate
    plus a few saved on the side to top
  • first
    salted macadamia nuts
    you can substitute unsalted or raw if that’s your preference
  • peeling salt

  1. Cream butter and sugar in a stand mixer or bowl.

  2. Add eggs and vanilla extract until completely mixed.

  3. In a separate mixing bowl, mix flour, cornstarch, and baking soda. Stir them together.

  4. Add this mixture to the butter/sugar slowly about 3-4 parts. Let it fully combine each time before adding more.

  5. Stir in the white chocolate chips and macadamia nuts.

  6. Chill the dough in the refrigerator for 30 minutes.

  7. Preheat your oven to 350 degrees.

  8. Roll the dough into 1-inch-long balls on a parchment-lined baking tray. You can use a cookie spoon if you want.

  9. Press a few more white chocolate crumbs onto each cookie. Sprinkle a little salt on each cookie. I use Maldron salt and crush it a little with my fingers because I don’t like huge chunks.

  10. Bake for 12 minutes or until lightly golden edges appear. If you remove at this point, your cookie will still be soft on the inside.

  11. Cool on baking tray for a minute or so before transferring to a cooling rack.

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