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.

Our solution?A touch of instant coffee granules added to the dough. 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 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). Vigorously whisk together the flour, salt and baking powder in a bowl and set aside.

2 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.

3 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. Bake for 9 to 11 minutes, or until the edges are nicely browned and the center is just barely cooked. 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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White Chocolate Macadamia Cookies - from Brown-Eyed Baker
White Chocolate Macadamia Cookies with Browned Butter - from Joy the Baker
Oatmeal White Chocolate Cookies - from Smitten Kitchen
Ginger Macadamia Cookies - from Blue Jean Gourmet

White Chocolate Macadamia Nut Cookies

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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!

  • 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.

  • 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.

  • 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!

  • 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?


  • Jen

    I tried this recipe two days ago and it’s perfect. Though the dough looked rather dry to me during the progress I sticked to the recipe and voilà- the most perfect cookies I have ever made!!
    I could only find slightly salted macadamia nuts in the supermarket, so i took those, rinsed them and then dry roasted them before chopping – delicious :) thanks for the recipe!

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