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A stack of soft, chewy white chocolate macadamia cookies with golden edges. With a glass of milk and extra plate of cookies in the background.

White Chocolate Macadamia Cookies

These white chocolate macadamia cookies have soft and chewy centers, perfectly golden edges, and are packed with white chocolate and macadamia nuts. This recipe has been tested, retested & taste tested to produce buttery, chewy cookies that are seriously impossible to resist.
Course Dessert
Cuisine American
Keyword Chewy, Soft, Subway
Prep Time 15 minutes
Cook Time 8 minutes
Chilling 2 hours
Total Time 2 hours 23 minutes
Servings 36 cookies


  • ¾ cup unsalted butter , melted & cooled
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 1 large egg
  • 1 large egg yolk , discard the white
  • 2 teaspoons vanilla extract
  • 2 ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cup macadamia nuts , roughly chopped
  • ¾ cup white chocolate chips


  • In a large bowl beat together the melted butter and sugars.
  • Beat in the egg, egg yolk, and vanilla extract.
  • In a separate bowl whisk together the flour, cornstarch, baking soda and salt.
  • Beat the flour mixture into the butter mixture about ½ at a time.
  • Turn off the mixer and gently fold in the macadamia nuts and chocolate chips (I usually reserve a tablespoon or 2 of each for dotting the tops of the cookies after baking).
  • Cover the bowl, and refrigerate for at least 2 hours or overnight.
  • When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or baking mats.
  • Take the dough out of the fridge to soften slightly for 5-10 minutes (or 15 minutes if dough has been in the fridge overnight).
  • Using a cookie scoop, form the dough into balls about the size of a golf ball (about 1 - 1.5 tablespoons in size), and place 2 inches apart on the lined cookie sheets.
  • Bake 1 sheet at a time on the middle rack of your oven for 8-10 minutes, or until the tops are just set.
  • Remove from the oven, optionally place a few chocolate chips & macadamias on the top of each cookie. Cool on the cookie sheet for at least 10 minutes, then transfer to a wire rack to continue cooling.


Store cookies in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookies from frozen - they'll take 1-2 minutes longer. Baked cookies can be frozen for up to 2 months in an airtight container.