White Chocolate Macadamia Nut Cookies

My husband’s favorite cookies are White Chocolate Macadamia Nut Cookies. As I was browsing my blog, I could not believe I had not shared MY FAVORITE recipe for these incredible cookies. This is actually my mom’s recipe and they are so soft and chewy. Each bite is utter perfection.

So many things add up to why these cookies are the best (in my honest opinion) compared to others that I have tried. One of my favorite ingredients from this recipe is the almond extract. Almond extract is my favorite extract :) I wish it complimented more things because the smell and flavor is amazing. These cookies are also packed with white chocolate chips and crunch macadamia nut cookies which all add to the delicious texture. If you are in search of a new and delicious macadamia nut cookie, give this one a try! I am sure it will become your favorite recipe for it, too!

White Chocolate Macadamia Nut Cookies from chef-in-training.com …These cookies are soft and chewy and are honestly the best macadamia nut cookie recipe out there!

4.7 from 3 reviews
White Chocolate Macadamia Nut Cookies
Prep time
Cook time
Total time
These cookies are soft and chewy and the perfect combo of flavors and textures.
Recipe type: Dessert
  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2½ cups flour
  • 1½ cups white chocolate chips
  • 1 cup macadamia nuts
  1. Preheat oven to 375 degrees F.
  2. Cream together butter and sugars in a large bowl. Add eggs, vanilla and almond extract and beat until well mixed. Add salt, soda, and flour and beat until well incorporated. Stir in white chocolate chips and macadamia nuts.
  3. Roll into 1½ inch balls and placed on greased cookie sheet. Bake at 375 degrees F for 8 minutes.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert

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  1. Averie @ Averie Cooks

    They look incredible and I remember you saying before how much you love almond extract...me too! I made some cherry bread with it a month or so ago and want to use it in everything :) These look awesome and I want some! Pinned

  2. sally @ sallys baking addiction

    Hey Nikki! These cookies look incredible - so soft and full of chunks. The way I love them! Almond extract is one of my favorite extracts too. Love its flavor in all sorts of baked goodies.

  3. Sarah


    I'd love to bake these, they look delicious!

    Question: Do you recommend chilling them before baking?

    Thank you,


    1. Chef in Training

      I have never chilled the dough with this recipe :)

  4. Sunny

    What brand of white chocolate chips do you recommend for these delicious cookies?

    1. Chef in Training

      I love Ghirardelli white chocolate chips, But any will work :)

  5. Gina


    Made these!!! Hubby loves them.. were the first cookies i ever made...

  6. Amber

    Made these today! My very picky hubby LOVES them! These are his favorite kind of cookie. Thank you for the wonderful recipe!!

    1. kellie

      How many cookies did this recipe make?

  7. Ashley


    I absolutely LOVE this recipe!! DELICIOUS!
    Anytime I bring these cookies in people rave over them.
    Thank you for sharing this delicious recipe. :D

  8. Jenny

    Hello! How many cookies does this recipe make?

  9. kellie

    How many cookies does this recipe make? They look wonderful and would love to add this recipe to the cookies i make at christmas.

  10. Lily

    How many cookies does the recipe make. Thank you

    1. Mitch

      Same question! Thanks

  11. Fallon


    These were great cookies! It made 28 cookies using a 2 tablespoon scooper. I did have cook them double the time, however. This is perhaps because of the size scoops I used (2 T).

    I cooked two batches - 1 with chilled dough, the other with room temp dough. Using room temp dough created flatter cookies and using the chilled dough created thicker cookies. Both delish, though!

    1. Samantha

      Hello Fallon,
      I just saw you entry about the cookies so hope you see this. I lived in Hawaii for 10 years and made this cookie often. This is an excellent recipe.
      You crumbly mixture could have been because your butter was too cold. ALWAYS let your butter soften to room temperature; DO NO use cold or get in a hurry and microwave. Plan ahead and set out the butter the night before. Also, for best results, use unsalted butter. NEVER use margarine.
      Completely cream together the soft butter and both sugers till fluffy; mix in eggs and vanilla & almond extracts.
      In a separate bowl, carefully measure dry ingredients. Mix together with a wire wisk to evenly distribute salt & sofa.
      Turn mixer on low speed & add dry ingredients 1/3 at a time. Scrape down sides of bowl between each addition.
      Fold in nuts & white chocolate.
      * Preheat oven for at least 10 min.
      * Use All Purpose Unbleached Flour
      * Taste nuts to make sure their fresh
      * Spray small ice cream scoop (2 Tbs)with Pam to keep dough from sticking
      *. For best results, scoop dough on cookie sheet, 2 in apart & chill for 30 minutes. (cover tray with seran wrap)

      I am 67 years young and wish I had a nickel for every cookie I have baked for bake sales. These cookies sell for $2.00 or more each and sell out very quickly.
      Good Luck & Happy Baking!

    2. Samantha

      Whoops! This reply was meant for Mel.
      I had a "Senior Moment.". LoL!

  12. Mel

    I don't know why but the dough was very crumbly for me and I followed the recipe exactly. I also has to flatten the ball of dough because they weren't cooking all the way through.... Better luck next time

  13. Dana

    Thank you for sharing the recipe! My family will be super excited to eat these tomorrow while watching football!

  14. Sam

    These sound great! Looking for a recipe a cookie exchange next weekend and this might be it! What kind of soda do you recommend?

    1. Chef in Training

      I am so sorry about the confusion. It is baking soda :)