Golden, soft, and irresistibly rich—these White Chocolate Macadamia Chunk Cookies are the perfect combination of creamy white and milk chocolate, buttery crunch, and tender centers. A bakery-style treat made right at home.

Why You’ll Love This Recipe

Bakery-quality cookies at home – Thick, chewy centers with crisp edges and perfectly scattered chocolate and nuts.
Luxurious mix-ins – White and milk chocolate chunks paired with buttery macadamia nuts create a decadent flavor profile.
Easy, reliable process – Straightforward steps and common ingredients ensure consistent, crowd-pleasing results.
Perfect for any occasion – Ideal for gifting, holidays, or simply treating yourself.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract

Mix-ins

1 cup white chocolate chunks (or chips)
½ cup milk chocolate chunks
¾ cup macadamia nuts, roughly chopped

directions

Preheat the oven
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream the butter and sugars
In a large bowl, beat the softened butter with both sugars until light and fluffy.
Add eggs and vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Combine wet and dry ingredients
Gradually mix in the dry ingredients just until no flour streaks remain—avoid overmixing.
Fold in mix-ins
Stir in white chocolate chunks, milk chocolate chunks, and chopped macadamia nuts until evenly distributed.
Form cookies
Scoop dough into 2-tablespoon balls and space 2 inches apart on baking sheets. Press extra chocolate and nuts on top for visual appeal.
Bake
Bake for 10–12 minutes or until edges are golden and centers look just set.
Cool and serve
Cool on the pan for 5 minutes, then transfer to wire racks to cool completely.

Servings and timing

Servings: 24 cookies
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: 25–30 minutes

Variations

Dark chocolate lovers – Replace milk chocolate with dark chocolate chunks for a deeper cocoa profile.
Toasted macadamia nuts – Toast nuts in a dry pan for enhanced flavor.
Extra texture – Add shredded coconut or oats for additional chewiness.
Gluten-free – Use a 1:1 gluten-free flour blend.
Chilled dough – Chill the dough for 30 minutes for thicker cookies with better shape.

storage/reheating

Room temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies or portioned dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to baking time.
Reheating: Warm cookies in the microwave for 10–15 seconds for a fresh-baked feel.

FAQs

1. Can I use all white chocolate instead of a mix?

Yes, but combining chocolates adds complexity—feel free to adjust to your taste.

2. Why press extra chocolate on top?

It gives a bakery-style appearance and ensures every bite looks indulgent.

3. Should I toast the macadamia nuts?

Toasting enhances their flavor, though it’s optional for convenience.

4. How do I make chewy cookies?

Use brown sugar for moisture and don’t overbake—take them out when just set.

5. Can I use salted butter?

Yes, just reduce or omit the added salt in the recipe.

6. Can I chill the dough?

Absolutely—chilled dough yields thicker, more flavorful cookies.

7. What if I don’t have macadamia nuts?

Substitute with cashews, pecans, or leave out entirely for a chocolate chunk cookie.

8. How do I avoid flat cookies?

Ensure butter is softened, not melted, and avoid overmixing the dough.

9. Can I use chocolate chips instead of chunks?

Yes, though chunks melt more luxuriously and create varied texture.

10. How long will these stay fresh?

Stored properly, they’ll remain fresh for up to 5 days—freeze extras for longer storage.

Conclusion

These White Chocolate Macadamia Chunk Cookies are a luxurious treat packed with flavor and texture in every bite. With their perfect balance of sweetness, richness, and crunch, they’re sure to be a go-to for cookie lovers everywhere.

White Chocolate Macadamia Chunk Cookies

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Author: Douaa
Total Time: 30 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These White Chocolate Macadamia Chunk Cookies are golden, soft, and packed with creamy white chocolate, rich milk chocolate chunks, and buttery macadamia nuts. With a perfect balance of sweetness and crunch, they’re a bakery-style treat you can make at home!

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually mix in dry ingredients until just combined.
Fold in white chocolate chunks, milk chocolate chunks, and macadamia nuts.
Scoop dough into 2-tablespoon-sized balls and place 2 inches apart on prepared sheets.
Press extra chocolate and nuts on top for a bakery-style look.
Bake for 10–12 minutes, until edges are golden and centers are just set.
Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Use high-quality chocolate for the best flavor.
Dough can be chilled for 30 minutes for thicker cookies.
Store in an airtight container for up to 5 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American