White Chocolate Macadamia Nut 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.

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


  • 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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  • 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?


    • Elise

      Hi Alex,
      I’m guessing I just made large cookies! So glad you liked them!

  • 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!

  • Mike

    Yields a dozen cookies? Really? Can the recipe be doubled or tripled?

    • Elise

      Hi Mike, you can easily double the recipe. Or play around with the cookie size to get more cookies out of the same batch.

  • Lillian

    I’m not a fan of white chocolate so I swapped them out with semi-sweet mini chips (Nestle). The normal 1/2 cup overpowered the nuts a bit so I would use a smidge less next time (or chop the nuts less). Also used a Starbucks decaf VIA packet – the extra coffee flavor was still yummy. Baked about a dozen and they were gone in about 20min. Yum!

  • Jayne

    I like the addition of coffee. That would cut the sweetness from the white chocolate, I think. Really nice combo.

  • Sally

    I used to like the white chocolate, coconut and macadamia nut cookies at Mrs. Fields. So, in addition to the coffee, I’d add coconut for another tropical ingredient.

  • Bella

    These look FAB! Now, the only thing is that I’d want to replace the m-nuts and white chocolate (not a fan). Will the recipe “hold” if I use semi-sweet chocolate chips instead?

  • Nellie Yong

    My oven’s temperature is with increment of 10 degree celsius. So should I bake at 170 or 180 degree? Thanks!

    • Elise

      I would do 180. But honestly, they’re so close, either will do.

  • Brenda @ a farmgirl's dabbles

    I have been adding more and more coffee or espresso powder to my baked goods, loving the depth it offers. And I love the sound of these cookies. White chocolate, macadamia nuts, and a little coffee flavor…yum!