I grew up getting white chocolate macadamia nut cookies from Subway whenever I could. That soft, chewy cookie—creamy white chocolate and crunchy macadamia nuts—is one of my favorite combinations. This homemade version captures that same texture and flavor, and you can make a full batch in about 20 minutes.
Why You’ll Love This Recipe
- Only four simple steps from start to finish.
- Sweet white chocolate balanced by the salty, buttery crunch of macadamia nuts.
- Minimal cleanup—just one bowl required.
- Soft, chewy texture with pockets of melty chocolate and crunchy nuts in every bite.
Recipe Ingredients
These are the ingredients for chewy White Chocolate Macadamia Nut Cookies:
Ingredient Notes:
- Macadamia nuts give these cookies their signature flavor. Buying dry roasted, salted macadamias in bulk is more economical.
- Choose good-quality white chocolate for the best taste—chips or chopped bar both work.
- Vanilla extract adds warmth and depth to the dough.
- Using both granulated and brown sugar helps create a chewy texture; light or dark brown sugar will both work.
See the recipe card below for exact measurements.
Substitutions & Variations
- Swap macadamias for walnuts, pecans, or your favorite nut if desired.
- Use semi-sweet or dark chocolate chips instead of white chocolate for a different flavor profile.
- For extra melty pockets of chocolate, chop a white chocolate bar instead of using chips.
If you try other substitutions, note how they change texture and flavor and adjust accordingly.
How to Make White Chocolate Macadamia Cookies
Quick Recipe Video
Step by Step Instructions
Step 1: Preheat the oven to 350°F. In a large mixing bowl, cream the butter with the brown and granulated sugars until light and fluffy. Add the egg and vanilla and mix until combined.
Step 2: Stir in the all-purpose flour, baking soda, and salt just until combined; avoid overmixing.
Step 3: Fold in the white chocolate chips (or chopped white chocolate) and the lightly crushed macadamia nuts until evenly distributed.
Step 4: Scoop about 3 tablespoons of dough per cookie, place them 2 inches apart on a baking sheet, and bake on the middle rack at 350°F until the edges begin to tan, about 10–14 minutes. Let cookies cool briefly on the pan, then transfer to a wire rack to finish cooling.
Expert Baking Tips
- Crush macadamias by placing them in a sealed bag and tapping with a rolling pin for slightly chunky pieces.
- For consistent results, weigh flour in grams using a kitchen scale rather than scooping from the bag.
- Remove cookies when the edges just start to brown to keep them soft and chewy; they’ll firm up as they cool.
Common Questions
No—these cookies bake well immediately after the dough is made, though chilling is optional.
Yes. Chill dough in the refrigerator overnight or freeze for up to 1 month. Scoop dough into balls before freezing to make baking from frozen easier.
Look for bulk packs at warehouse stores or local bulk food retailers to save money.
Storage
Room Temperature
Store cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps keep them soft.
Freezing Instructions
Freeze cooled cookies in a freezer-safe container for up to 2 months.
Make Ahead Instructions
Prepare the dough ahead of time and refrigerate overnight or freeze for up to 1 month. Scoop dough into 3-tablespoon portions before freezing so you can bake directly from frozen.
More Cookie Recipes You’ll Love
-
Classic Chocolate Chip Cookies
-
White Chocolate Chip Key Lime Cookies
-
Easy S’mores Cookie Recipe
-
Chocolate Butterscotch Chip Cookies
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing on social. Thank you!
-Kayla
📖 Recipe
White Chocolate Macadamia Nut Cookie Recipe
Kayla Burton
Equipment
- Baking sheet
- Mixing bowl
- Electric mixer (recommended)
- Measuring spoons
- Scale or measuring cups
- Spatula
Weigh dry ingredients in grams with a food scale for best results.
Ingredients
- 10 tablespoons (140 g) unsalted butter, room temperature
- ½ cup (110 g) brown sugar, packed (light or dark)
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1¾ cups (218.75 g) all-purpose flour (weighed or spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (135 g) white chocolate chips or chopped white chocolate
- ¾ cup (100.5 g) macadamia nuts, lightly crushed
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper if desired.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla.
- Stir in the flour, baking soda, and salt just until combined.
- Fold in white chocolate and crushed macadamia nuts.
- Scoop 3-tablespoon dough balls and place 2 inches apart on the baking sheet.
- Bake on the middle rack until the edges start to tan, about 10–14 minutes.
- Cool on the pan until firm enough to transfer to a wire rack.
Notes
Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Make Ahead: Dough can be chilled overnight in the refrigerator or frozen up to 1 month. Scoop into balls before freezing for easiest baking later.
Macadamia Nuts: Dry roasted macadamias with a bit of salt work well to balance the cookie’s sweetness.
Carbohydrates: 35 g •
Protein: 4 g •
Fat: 20 g •
Sugar: 20 g
The nutritional information is an estimate per serving.
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