White chocolate and salted macadamia cookies

Buttery, sweet and salty, Nici Wickes' decadent white chocolate and salted macadamia cookies are a breeze to whip up! This recipe won’t disappoint!

By Nici Wickes
  • 30 mins cooking
  • Makes 12
  • Print


  • 1/2 cup macadamia nuts
  • 1/2 teaspoon sea salt
  • 110 gram butter, softened
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 cup white chocolate bits


  • 1
    Preheat oven to 180°C.
  • 2
    Spread the macadamia nuts on a baking tray and roast for 5-8 minutes until they turn golden. Sprinkle with salt while still hot and roughly chop using a large knife.
  • 3
    Beat the butter and brown sugar together until pale and creamy. Add the egg and vanilla, then continue beating for 5 minutes.
  • 4
    Sift in the flour and baking powder. Mix to combine. Fold in the nuts and white chocolate until combined.
  • 5
    Place small spoonfuls of dough on a baking paper-lined tray. Flatten slightly.
  • 6
    Bake for 20 minutes (they are cooked when the cookies are golden and the edges begin to darken).
  • 7
    Remove from the oven and cool. Store in an airtight container.


  • If you want a flatter, chewy cookie, pull the tray out midway through cooking and bang it hard on the bench a few times before returning to the oven for the remaining cooking time.

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