White Chocolate Macadamia Nut Cookies

DessertCookieWhite Chocolate

White chocolate and macadamia nut cookies spiked with just a touch of coffee.

Photography Credit: Elise Bauer

White chocolate and macadamia nut cookies are such a classic, aren’t they? We’ve been over here brainstorming about ideas for Christmas cookies and thought we might try our hand at this one.

The challenge was with macadamia nuts and white chocolate, both very rich ingredients, how to give this cookie a bit of sparkle.

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Our solution?

A touch of instant coffee granules added to the dough.

A Hint of Coffee Flavor

The cookie already has macadamia nuts and vanilla, both tropical ingredients. A little coffee flavor added to the mix, coffee also being a tropical ingredient, gives this cookie a splash of pizazz.

While any instant coffee granule will do, I use and recommend the VIA packets sold at Starbucks. The granules are finely ground, and dissolve easily in the mixture. If you use decaf granules, you won’t have to worry about getting a coffee buzz from a cookie.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Makes about a dozen cookies

This recipe can be made either with a stand mixer, or by hand with a bowl, a wooden spoon, and strong arms. If you use salted butter, please omit the added salt in this recipe.


  • 1 1/4 cups all-purpose flour (160 g)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter (1 stick, or 8 Tbsp, or 112g) at room temperature
  • 1/2 cup white sugar (90 g)
  • 1/2 cup dark brown sugar, packed (85 g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee granules or instant espresso powder
  • 1/2 cup chopped macadamia nuts (3 1/2 ounces, or 100 g)
  • 1/2 cup white chocolate chips


1 Preheat the oven to 350°F (175°C).

2 Whisk dry ingredients: Vigorously whisk together the flour, salt and baking powder in a bowl and set aside.

3 Make cookie dough: Beat the butter until fluffy. Add the brown and white sugars and beat until smooth. Beat in the egg. Add the vanilla extract and instant coffee and beat until creamy.

Add the dry ingredients a third at time, mixing after each addition.

When the batter is combined, fold in the nuts and chocolate chips with a wooden spoon.

4 Place on baking sheet: Drop the cookie dough by heaping tablespoon amounts on a greased baking sheet, place 2 inches apart from each other to allow enough room for the cookies to spread as they bake.

5 Bake: Bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are nicely browned and the center is just barely cooked.

6 Cool: Take the cookies from the oven and let rest for 5 minutes, then move them to a rack to cool completely.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

15 Comments / Reviews

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Did you make it? Rate it!

  1. Christina

    Delicious! We don’t tend to like our desserts sweet, so I halved each of the sugars. As a result, the cookies didn’t spread very much, but the flavour was really nice, and for us, sweet enough. I might experiment next time with using a greater proportion of brown sugar to white next time, and might even increase the sugar a little just to get a bit of a thinner cookie. But the addition of coffee was really nice, and I just used some instant Nescafe I had in my cupboard. Thank you!


  2. Gerard

    Wow these are the yummiest cookies that I have made. Using salted Aussie Macs in our one, taste great and they even look scrumptious, they were all gone in an hour, mind you, the kids were involved. lol

    Thanks Elise for sharing your delights with us.


  3. James M.

    Hmmm…each of my batches took about 20 minutes to bake up properly. I double-checked that I used the right measurements, my oven is new, and other cookies are baking fine. Any idea why these might’ve taken so long? They were delicious, so no complaints; just curious, I suppose.

  4. Lyss

    Just wanted to let you/readers know that I made a double-batch of these last night for co-workers. I indulged in just one warm cookie and it was perfect. I got about 40 cookies out of the double-batch, and used a medium scoop – about 10 cookies per half-sheet pan. I rotated my pans in the oven half-way through to ensure even baking. I used one full Starbucks Via instant coffee packet. Definitely a keeper!


  5. Alex

    Hey Elise! I’ve made these twice now- they are heavenly! I love the little bit of kick from the coffee! I have a question: Both times I have made these cookies, I have had a much higher yield from the dough (18 the first time, 2 dozen today). I am using a an actual tablespoon (heaping), but I am just wondering if I am not reading the directions right, or if you make very large (and very delicious) cookies?


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