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Bakery-Style Soft & Chewy White Chocolate Macadamia Nut Cookies (The Ultimate Copycat)

A stack of freshly baked white chocolate macadamia nut cookies, with one cookie broken in half showing a soft, chewy interior.
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You can make the best white chocolate macadamia nut cookies right at home. This recipe delivers thick, soft, and chewy centers with crisp edges, achieving that perfect salty-sweet balance you crave in a bakery-style treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature (the secret for chewiness!)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chunks or chips
  • 1 cup dry roasted, salted macadamia nuts, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the two whole eggs one at a time, mixing well after each addition. Beat in the extra egg yolk and vanilla extract until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the white chocolate chunks and chopped macadamia nuts using a spatula.
  7. Scoop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between each mound. For thicker cookies, press the dough balls slightly from the top down, but do not flatten them completely.
  8. Bake for 10 to 13 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  9. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps them set into that perfect soft and chewy texture.

Notes

  • For the best texture, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in thicker cookies.
  • Use high-quality white chocolate chunks instead of chips for better melting and a richer flavor.
  • If you want an extra salty-sweet contrast, sprinkle a tiny pinch of flaky sea salt on top of the dough balls immediately after scooping.
  • To achieve bakery-style thickness, use a cookie scoop and avoid pressing the dough down too much before baking.

Nutrition

Find it online: https://spoonsprout.com/white-chocolate-macadamia-nut-cookies/