Chewy white chocolate macadamia cookies with buttery nuts, creamy chips, and a little espresso magic—because why settle for ordinary?
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So picture this—it’s a Saturday, the kind of slow morning where you’re still in pajamas at noon, hair in a messy bun, and coffee number two in hand. I wasn’t planning on baking, honestly. I just opened the pantry looking for something to munch on and spotted a half-forgotten bag of macadamia nuts. You know the kind you get in those fancy Christmas baskets that make you feel slightly guilty for not using sooner? Yeah, those.
Next to them was a bag of white chocolate chips that had “use me before I expire” written all over it (figuratively, of course). I thought, Alright, let’s make something sweet but also classy. Then came the wild idea—what if I added a touch of instant coffee? I hesitated for a second. “Coffee in cookies? Am I doing too much?” But honestly, I went with it. And thank goodness I did, because that tiny bit of coffee made these White Chocolate Macadamia Cookies taste like something straight out of a coffee shop—only cozier. My husband’s verdict? “You should probably hide these if you want any left.” Fair.
Why You’ll Love This White Chocolate Macadamia Cookies Recipe?
There’s something about these cookies that feels a little indulgent, but also… comforting, you know? They’re buttery, soft in the middle, and the white chocolate just melts into these gooey little puddles. The macadamia nuts give you that crunchy, rich texture that keeps things interesting. And the instant coffee? That’s the flavor whisperer—it doesn’t shout “coffee!” but it gives everything else this warm, mellow depth that’s hard to explain but easy to love.
What I adore about this white chocolate macadamia cookies recipe is that it’s no fuss. No chilling, no fancy equipment, no “wait overnight” nonsense. Just classic, homemade cookie joy—30 minutes from start to finish. You can make them on a whim, which, let’s be honest, is exactly how I operate most of the time.
Ingredient Notes:
Okay, so here’s the real talk about the ingredients. Every one of them earns their place.
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All-purpose flour – Just your standard flour. Nothing fancy, but it gives that perfect chewy bite.
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Butter – Unsalted, because you want control over the salt. And yes, it has to be real butter. Life’s too short for margarine.
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White & brown sugar – A dynamic duo. The white gives you crisp edges, the brown keeps the centers soft and chewy.
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Instant coffee or espresso powder – The secret MVP. You’ll taste it without tasting it, if that makes sense.
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Macadamia nuts – Buttery, rich, a little sweet. They make these cookies feel like a vacation.
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White chocolate chips – The creamy contrast to the nuts’ crunch. Go for the good stuff, not the chalky bargain kind.
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Vanilla extract – That warm background note that ties it all together.
I don’t know about you, but I love when simple ingredients make something that feels way fancier than it should.
How To Make White Chocolate Macadamia Cookies?
Let’s be honest—baking cookies shouldn’t feel like a science experiment. It should feel like therapy with a side of sugar.
Step 1: Preheat the oven.
Start with 350°F (175°C). Seriously, do it first. I’ve forgotten more times than I’d like to admit and ended up waiting awkwardly with dough ready and nowhere to go.
Step 2: Mix the dry stuff.
Whisk your flour, baking powder, and salt together. Nothing exciting here, but it keeps things from turning lumpy later, which is a win.
Step 3: Cream the butter and sugars.
Beat that butter until it’s fluffy and dreams of becoming frosting. Add the sugars and keep going until smooth. You’ll feel like you’re on a baking show at this point.
Step 4: The flavor party.
Add the egg, vanilla, and instant coffee. The dough starts smelling incredible here. If you close your eyes, you could swear you’re in a café.
Step 5: Combine and fold.
Add the dry mix in thirds. Then fold in the white chocolate and macadamia nuts. You’ll be tempted to taste the dough—and you absolutely should. That’s part of the fun.
Step 6: Scoop and bake.
Drop spoonfuls onto your baking sheet, leaving space (they spread!). Bake for 9–11 minutes—edges golden, centers still soft. That’s the sweet spot.
Step 7: Cool and enjoy.
Let them rest for a few minutes, if you can stand it. Personally, I always burn my tongue on the first one because patience isn’t my strong suit.
Want To Save This Recipe?
Storage Options:
These cookies stay fresh for about five days in an airtight container, though I’ve yet to see them last that long. If you’re a planner (or just love late-night snacks), freeze some dough balls and bake them straight from frozen. Add an extra minute or two in the oven—boom, fresh cookies on demand. It’s like having a bakery in your freezer.
Variations and Substitutions:
Now, if you’re the type who can’t follow a recipe without tweaking it (no judgment—I’m that person too), here are a few fun ideas:
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No macadamias? Try almonds or cashews. Different vibe, still amazing.
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Feeling festive? Toss in some dried cranberries for a holiday twist.
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Want less sweetness? Use dark or milk chocolate instead of white.
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Gluten-free? A 1:1 GF flour blend works fine—just check for xanthan gum.
You can also get wild and make ice cream sandwiches out of these. Two cookies + vanilla ice cream = the kind of dessert that ruins you for store-bought.
What to Serve with White Chocolate Macadamia Cookies?
There’s no wrong way to enjoy these, but I have favorites.
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Coffee or cappuccino – Obvious choice. That espresso note sings with coffee.
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Cold milk – Because some traditions are sacred.
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Vanilla ice cream – Melts just enough to make it messy in the best way.
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Wrapped as gifts – A cellophane bag, a ribbon, and people will swear you’re a professional baker.
Frequently Asked Questions:
Why add coffee to cookies?
It sounds weird until you try it. The coffee doesn’t make them taste “mocha,” it just brings out the depth of the white chocolate. Like adding a pinch of salt to caramel—it’s all about balance.
Should I toast the macadamia nuts first?
Totally optional, but worth it. Toasting them (5–6 minutes at 350°F) makes them extra fragrant and buttery. Your kitchen will smell amazing.
My cookies spread too much. What did I do wrong?
Happens to the best of us. Usually it’s because the butter was too soft. Pop the dough in the fridge for 10 minutes next time—problem solved.
So that’s my White Chocolate Macadamia Cookies recipe, complete with coffee magic, nutty crunch, and all the buttery goodness you could dream of. If you try them (and I hope you do), let me know if you’re as hooked as my husband was. Or, you know, bake them twice—once for sharing, once for you.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Macadamia Cookies Recipe
Ingredients
- 1 1/4 cups 160 g all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter 1 stick, or 8 Tbsp, or 112 g, at room temperature
- 1/2 cup 90 g white sugar
- 1/2 cup 85 g dark brown sugar packed
- 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
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with butter to prevent sticking.
Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, salt, and baking powder until evenly combined. Set aside for later use.
Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter with an electric mixer until light and fluffy. Add both white and brown sugars and continue beating until the mixture becomes smooth and well combined.
Incorporate Wet Ingredients:
- Add the egg and mix thoroughly until fully incorporated. Stir in the vanilla extract and instant coffee until the batter achieves a creamy and cohesive consistency.
Combine Wet and Dry Ingredients:
- Gradually add the dry mixture to the butter mixture in three separate additions, mixing gently after each one until just incorporated. Avoid overmixing to maintain the cookies’ tender texture.
Fold in the Additions:
- Using a wooden spoon or spatula, gently fold in the macadamia nuts and white chocolate chips until evenly distributed throughout the dough.
Shape the Cookies:
- Using a tablespoon, drop heaping spoonfuls of cookie dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
Bake the Cookies:
- Bake for 9–11 minutes, or until the edges turn a light golden brown while the centers remain slightly soft. The cookies will continue to firm as they cool.
Cool and Serve:
- Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack. Let them cool completely before serving or storing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
