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Indulgent, chewy, and utterly irresistible, there’s something truly magical about the fusion of white chocolate, buttery macadamia nuts, and rich, creamy pudding in a cookie.

Who remembers Mrs. Field’s Cookies in the food court at your local mall?

I’ll never forget them! It’s where I tried my very first White Chocolate Chip Macadamia Nut Cookie! I thought I had died and gone straight to cookie heaven! No joke! They were the very BEST cookies I have ever had pass my taste buds. They left a lasting impression… for life!

For years, I tried to replicate that cookie. A few years ago, I took my very favorite Best Chocolate Chip Cookie Recipe and switched out the semi-sweet chocolate chips for white chips, and the walnuts for macadamia nuts! Voilà, the days of missing my favorite cookie had come to an end.

Thanks to the pudding in this recipe, and lots of butt-ah… I’ve managed to create the best white chocolate chip homemade cookie this side of the yesteryear mall food court!

Grab your apron and let’s get baking!

Ingredients for White Chocolate Chip Macadamia Nut Cookies

• 4½ cups of all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 cups of butter, softened
• 1½ cups brown sugar, packed
• ½ cup granulated sugar
• 2 (3.4 oz) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 Cups white baking chips
• 2 Cups chopped macadamia nuts

How To Make The BEST White Chocolate Chip Macadamia Nut Cookies

Preheat the oven to 350° (F). Line two large baking sheets with parchment paper, or silicone baking mats. Set aside.

In the bowl of your mixer, cream softened butter. It should be nice and fluffy! Like me! Grandma’s should be fluffy! At least that’s my story, and I’m sticking to it!

Add packed brown sugar and granulated sugar. Mix until well combined and creamy.

Add the eggs one at a time, mixing well after each addition. Add vanilla extract. Mix.

Adding dry ingredients to cookie batter

In a large bowl, combine 4½ cups of all-purpose flour, pudding mix, 2 teaspoons of baking soda, and ½ teaspoon of salt. Using a whisk, mix the dry ingredients.

Add the flour mixture to the wet mixture in the mixing bowl, a cup at a time. Mixing well after each addition. The dough should be nice and stiff!

I know what you want to do right now! My lips are sealed…I won’t tell a soul!

With the mixer on low speed, add the white baking chips and chopped macadamia nuts. Mix until combined.

TIP: You can stir the nuts and chips in by hand if you prefer, and have the abs of Hercules!

Baking Instructions

Drop cookies by rounded spoonfuls onto prepared baking sheets. I like to use a 2 tablespoon scoop, but you could use a 3 tablespoon scoop for larger cookies. Sometimes bigger is better…especially when it comes to cookies!

To make “pretty” cookies, and face it, we all want pretty cookies…place 2-3 white chips on top of each cookie before baking.

Place cookies on the center racks of the oven and bake for 10–12 minutes.

PRO-TIP: For perfectly baked cookies every time, switch the baking sheets on the racks halfway through the baking time. This will give you a nice even bake!

The edges should be golden brown and crispy, the centers slightly soft and chewy. Remove the cookies from the baking sheet and place them on cooling racks to cool.

Place them in an airtight container and store in the pantry for 3–4 days. (If they last that long at your Nest, I’m impressed!)

So there you have it… Golden-brown edges giving way to a soft, gooey center studded with chunks of sweet white chocolate and the buttery crunch of macadamia nuts all in one delectable cookie. Yum!!

Frequently Asked Questions

• Can this dough be frozen and baked later? Yes! I recommend making the cookie dough balls in advance, placing them on a tray and freezing them. Then place them in a Ziploc bag and pull out a few here and there to bake when desired.
• Can the cookies be frozen after baking and for how long? The cookies can be frozen after baking. Place them in an airtight container and freeze for up to 3 months.
• Can I substitute the macadamia nuts with another nut? You could use pecans, almonds, or walnuts in place of the macadamia nuts…but don’t tell me about it! I love them just as they are! Lol.
• Can other pudding flavors be used instead of vanilla? One of the things I love about this recipe is that you can change the entire flavor by switching out the pudding flavors. These are wonderful with cheesecake pudding!
• Can this dough be split and made into another type of cookie? Yes! Since this recipe makes such a large batch of cookies, I generally make two different types of cookies from the basic dough recipe. One batch of white chocolate chip macadamia nut, another classic semi-sweet chocolate chip.

Other Favorite Cookie Recipes

• Ultimate Loaded Chocolate Chip Trash Cookies
• Mini Cadbury Chocolate Chip Cookies
• Ginger Snap Molasses Cookies
• Easy Double Chocolate Chip Cookies
• Classic Chewy Snickerdoodle Cookies
• Oatmeal Raisin Pecan Cookies from A Red Spatula

Whether you’re baking these for a special occasion, a weekend treat, or simply to satisfy your sweet tooth cravings, these White Chocolate Macadamia Nut Pudding Cookies are guaranteed to bring joy with every bite.

Share them with loved ones, savor them with a cup of coffee or a glass of milk, or just enjoy them all to yourself (My personal favorite way of enjoying them! Perhaps hidden in a closet!) – however you choose to enjoy them, these cookies are bound to leave a lasting impression. Happy baking!

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