salted white chocolate macadamia cookies


Photos and recipe updated February 2019
I wouldn’t call myself a white chocolate kind of girl but there are times when only white chocolate will do. Prior to these salted white chocolate macadamia cookies, my memories of white chocolate macadamia cookies were less than favorable – dry, crumbly, and overly sweetened. Happily, I’ve cracked the cookie code with plenty of salt and soft brown sugar cookie dough.

Salted White Chocolate Macadamia Cookies

Creamy white chocolate chunks and buttery rich macadamia nuts make for one sensational cookie; ample salt and a splash of dark rum keeps the sweetness in check. Is it any wonder that cookies are my favorite food group?

Salted White Chocolate Macadamia Cookies | Tutti Dolci

Salted White Chocolate Macadamia Cookies

Salted White Chocolate Macadamia Cookies




  • 2 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 large egg plus 1 egg yolk
  • 2 Tbsp dark rum
  • 1 1/2 tsp vanilla extract
  • 3/4 cup roasted macadamia nuts, chopped
  • 4 ounces white chocolate, chopped


  • 2 ounces white chocolate, chopped
  • flaky salt


  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, rum, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in macadamia nuts and white chocolate. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 350Β°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets (9 per baking sheet).Β Flatten mounds slightly and top with white chocolate, pressing gently to adhere.
  3. Bake, rotating pans halfway through, for 11-13 minutes, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely.Β Store in an airtight container at room temperature.


  • Calories: 145
  • Carbohydrates: 18

Keywords: White Chocolate, Macadamia

  1. These look delicious, Laura! I’ve never been of fan of white chocolate macadamia cookies for the reasons you described in your post… but these look amazing. Love! πŸ™‚

  2. I grew up eating so many white chocolate macadamia nut cookies, but as I grew up I started to loathe them. Just like you, they always fell short. I’ve been looking for the perfect recipe to cure my separation anxiety with my favorite childhood cookies and these look PERFECT. Pinning these for later!

  3. This cookie recipe looks and sound delicious. I must notify my sister about it, because she is a lover of both white chocolate and macadamia nuts.

    I have one question though. I do not like rum, at all. I don’t have any on hand, never use/consume it. Is there anything you would suggest as a substitute? Or should I just delete it?

    1. Hi Shirley, thank you! You can omit the rum entirely, and increase the vanilla extract to 2 teaspoons. Hope that helps! πŸ™‚

    1. Thanks Jeanie! These cookies keep 4-5 days in an airtight container. They also freeze very well (I love stocking the freezer with homemade cookies). πŸ™‚ Happy baking!

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