This post may contain affiliate links.
These cookies with crisp edges and chewy centers are a satisfying treat for your sweet tooth treat that combines the richness of white chocolate, the crunch of macadamia nuts, and the nostalgic sweetness of sugar cookies.
This recipe for Ghirardelli white chocolate macadamia nut cookies came about when I was trying to clear out my pantry and found a bag of cookie dough mix, half a bag of white chocolate chips, and some macadamia nuts in the freezer.
My easy recipe for white chocolate macadamia cookies is designed to make your life simpler by starting with a cookie mix. This recipe is easy enough for beginner bakers. If you are an experienced baker who is short on time, this cookie recipe will become your go-to for those days when you need a sweet treat fast. No stand mixer is required!
Step aside chocolate chip cookies. These delicious white chocolate macadamia nut cookies are the best cookies for parties, bake sales, or as a semi-homemade gift to share with friends and family.
When I made these cookies, I shared them with a few neighbors. One of them told me the cookies didn't even make it home from the bust stop where we meet to pick up out kiddos! I think my neighbors have found their new favorite cookies. Craving more sweets? Try these brownies or these crispy chocolate chip cookies.
If you're a fan of Subway white chocolate macadamia nut cookies this recipe is for you. The combination of creamy white chocolate and crunchy macadamia nuts creates an irresistible texture and a taste that will have this recipe on repeat for years to come.
Because we start with sugar cookie mix as a base, this recipe is super customizable. Keep reading for some variations and find out how you can make this cookie recipe your own.
To make this delicious cookie recipe, you'll need the following ingredients:
- sugar cookie mix
- unsalted butter
- white chocolate chips (ghirardelli brand)
- macadamia nuts
Preheat your oven to 350°F
In a large bowl, prepare the sugar cookie mix according to the package directions. Typically, this involves combining the mix with softened butter and an egg. Follow the instructions on your specific brand of sugar cookie mix.
Add the white chocolate chips and chopped macadamia nuts. Gently fold them into the dough using a stiff spoon or rubber spatula until just combined. Be careful not to overmix.
Using a portion scoop to make sure the cookie dough balls are all the same size. For the best results, leave a little bit of space between each cookie to allow for (minor) spreading.
Bake the cookies in the preheated oven for approximately 19 minutes, or until the edges are golden brown and the centers are slightly soft.
Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Hint: I like to use a silicone baking mat for cookies. If you have not invested in one yet, they give your cookies a nice even color on the bottom and last for years. For an even more perfect cookie, you can shape the cookie by using a metal ring to nudge it into a circle.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- White Chocolate Chips - The star of these cookies are premium white chocolate chips. You can use white chocolate chunks, milk chocolate chips, cinnamon chips, or caramel bits if you are feeling creative. Of course, these will no longer be white chocolate macadamia cookies, but they will be tasty!
- Macadamia nuts - use any type of chopped nuts you have. peanuts, walnuts, or pecans would be my top choices. If you use almonds, make sure to use chopped almonds instead of slivered as they are very thin and could burn easily.
- Sugar Cookie Mix-For gluten-free macadamia cookies, you can easily adapt this recipe by using a gluten-free sugar cookie mix. There are many brands available that offer gluten-free options, making it convenient to enjoy these delectable cookies without sacrificing taste or texture. Simply ensure that the sugar cookie mix you choose is labeled gluten-free, and follow the package directions accordingly.
🍪Ghirardelli macadamia white chip cookies
Here is the original Ghirardelli recipe and the full list of ingredients for the white chocolate chip macadamia nut cookies that inspired this one. The original recipe has a long list of dry ingredients that include all-purpose flour and white sugar. Because my simplified recipe uses a cookie mix, we can cut down on the amount spent on tedious measuring.
1 cup butter, softened
1 ½ cups granulated sugar
1 cup light brown sugar
2 eggs, room temperature
1 ½ teaspoon vanilla extract
3 cups unsifted flour
½ teaspoon baking soda
1 teaspoon salt
2 cups (11 oz) Ghiradelli Classic White Baking Chips
1 ½ cups macadamia nuts, chopped
Preheat oven to 350F. Cream butter and sugars on medium speed until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, baking soda, and salt. Stir in white chips and nuts. Drop by rounded teaspoon onto an ungreased cookie sheet. Bake for 10-12 minutes. Remove and cool completely on a cooling rack.
- If you prefer a softer and chewier texture, reduce the baking time by a minute or two. Conversely, if you prefer a crisper cookie, you can extend the baking time by a minute or two.
- To add a touch of elegance, drizzle melted white chocolate over the cooled cookies. This will not only enhance their presentation but also intensify the white chocolate flavor. Simply melt a small amount of white chocolate in the microwave or using a double boiler, transfer it to a piping bag or a zip-top bag with the corner snipped off, and drizzle it over the cookies in a zigzag pattern.
- If you're feeling adventurous, consider adding a hint of citrus zest to the cookie dough. The bright and refreshing flavors of lemon or orange zest can beautifully complement the sweetness of white chocolate and the buttery macadamia nuts. Simply grate the zest of one lemon or orange and mix it into the dough along with the white chocolate chips and macadamia nuts.
- For a festive twist, you can incorporate dried cranberries into the cookie dough. The tartness of cranberries pairs wonderfully with the sweetness of white chocolate, adding a burst of flavor and a pop of color to the cookies. Add about ½ cup of dried cranberries to the dough along with the other ingredients and proceed with the recipe as usual. This would be a perfect treat during the holiday season.
To make these Ghirardelli White Chocolate Macadamia Nut Cookies, you'll need the following pieces of kitchen equipment:
- Mixing bowl
- Measuring cup
- Cookie scoop
- Baking sheet
- Silicone baking mat or Parchment paper
- Wire rack for cooling
If you manage to resist devouring all these chewy cookies in one sitting, you're better than me! Here's how you can store any leftovers:
Allow the cookies to cool completely after baking.
Place them in an airtight container, separating layers with parchment paper or wax paper to prevent sticking.
Store the cookies at room temperature for up to 5 days.
For longer-term storage cool the cookies completely, and place them in a freezer-safe container or zip-top bag.
Seal tightly, ensuring there is minimal air trapped inside.
Label the container with the date and store it in the freezer.
The cookies can be kept in the freezer for up to 2 months.
When you're ready to enjoy the frozen cookies, simply remove them from the freezer and allow them to thaw at room temperature for about 20 minutes before indulging in their scrumptiousness.
Don't overbake the cookies! The cookies will continue to bake from the residual heat on the pan for a few minutes after you've pulled them from the oven. Keep an eye on them. If you like them chewy then only bake for 15-17 minutes. They will still look slightly glossy in the center.
💭What to serve with these cookies
These Ghirardelli White Chocolate Macadamia Nut Cookies are incredibly versatile and pair well with various beverages. Here are a few suggestions to elevate your cookie experience:
Milk: Classic and comforting, a cold glass of milk is the perfect companion to these cookies. The creamy texture and slight sweetness of milk beautifully balance the richness of the white chocolate and the nuttiness of the macadamia nuts.
Coffee: If you're a coffee lover, pair these cookies with a freshly brewed cup of coffee. You can also pair these cookies with any of the coffee drinks on my site.
Tea: For a more refined pairing, indulge in a cup of tea alongside these cookies. The subtle floral or citrus notes in a black tea, such as Earl Grey or Darjeeling, can enhance the flavors of the white chocolate and macadamia nuts.
Hot Chocolate: Take your cookie experience to new heights by sipping on a rich and velvety mug of hot chocolate. My kids love this Mexican hot chocolate that is so simple to make.
Absolutely! If you prefer making your own sugar cookie dough from scratch, you can certainly do so. Use your favorite sugar cookie recipe and incorporate the white chocolate chips and macadamia nuts into the dough. The baking instructions should remain the same.
Of course! If you prefer the rich and slightly bitter taste of dark chocolate, feel free to substitute the white chocolate chips with an equal amount of dark chocolate chips. The result will be equally delicious, with a more intense chocolate flavor.
Yes, you can! If you'd like to prepare the dough in advance and bake the cookies at a later time, simply shape the dough into balls and place them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the dough balls are firm, then transfer them to a zip-top bag or an airtight container. When you're ready to bake, remove the desired number of dough balls from the freezer, let them thaw for a few minutes, and then proceed with baking as directed.
Absolutely! This recipe serves as a wonderful base for creativity. You can add other mix-ins such as shredded coconut, chopped dried fruits, or even a sprinkle of sea salt for a sweet-salty contrast. Just keep in mind that adding too many additional ingredients may affect the texture of the cookies, so be mindful of the proportions.
White Chocolate Macadamia Nut Cookes
- 1 bag sugar cookie mix (17.5 oz bag)
- ½ cup unsalted butter, softned
- 1 egg
- 1 ½ cups white chocolate chips
- 1 cup coarsely chopped macadamia nuts
- Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat or parchment paper.
- In a mixing bowl, prepare the sugar cookie mix according to the package directions. Typically, this involves combining the mix with softened butter and an egg. Follow the instructions on your specific brand of sugar cookie mix.1 bag sugar cookie mix (17.5 oz bag), ½ cup unsalted butter, softned, 1 egg
- Once the cookie mix is ready, add the white chocolate chips and chopped macadamia nuts. Gently fold them into the dough until just combined. Be careful not to overmix.1 ½ cups white chocolate chips, 1 cup coarsely chopped macadamia nuts
- Using a cookie scoop, drop rounded portions of dough onto the prepared baking sheet, leaving some space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for approximately 19 minutes, or until the edges are golden brown and the centers are slightly soft.
- Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.