Milk Chocolate Macadamia Nut Cookies

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There’s nothing like one of these Milk Chocolate Macadamia Nut Cookies warm from the oven. Sweet chocolate morsels and nuts are baked into soft chewy cookies in this easy recipe. Best served with a glass of cold milk!

For a fun take on macadamia cookies, check out this Macadamia Cookie Pizza. Need something extra easy? Our readers rave over this Macadamia Nut Fudge recipe.

Stack of cookies on a wire cooling rack.
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Why this Recipe is Best

These milk chocolate chip macadamia nut cookies are my take on Pepperidge Farm Sausalito cookies. They taste so much better than the packaged cookies that inspired me because they’re homemade with love.

You’ll love these soft, sweet, nutty cookies!

  • Copycat Pepperidge Farms cookie recipe.
  • One bowl recipe.
  • Perfect ratio of nuts to chocolate.
  • No chilling the dough.
  • Ready to eat in minutes.

Love chocolate? You’ll have to try our chocolate macadamia nut cookies next. Fudgy, chewy, with a crunchy texture!

Ingredients Notes

Ingredients needed to make milk chocolate macadamia cookies.
  • Macadamia nuts – My kids prefer most cookies without nuts but they LOVE macadamias. Chop them into fine pieces before adding to the dogh.
  • Milk chocolate – You can use chocolate chips, chunks or a bar of milk chocolate cut into small bites.
  • Vanilla – For best fragrant vanilla flavor, use a pure extract (not imitation). Homemade Vanilla Extract is extra amazing in these cookies, if you can plan ahead.
  • Unsalted butter – Melting the butter first makes these cookies extra chewy.
  • Kosher salt – Wondering why I always use kosher salt for cooking and baking? We’ve got all our tips on why we use kosher salt.

Easy Instructions

Step by step photos showing how to make milk chocolate macadamia cookies.

Milk Chocolate Macadamia Nut Cookies are a a straight forward drop cookie recipe.

Start by mixing up your dough ingredients in a large bowl. Fold in the chocolate chips and macadamia nuts.

Then drop the cookie dough by the tablespoon onto a baking sheet. Bake until the bottoms just begin to brown.

Let them cool for a few minutes on the baking sheet, then transfer to a wire rack.

Tips and Tricks

  • Press more chocolate chips on top before baking. This is how food bloggers make our milk chocolate chip cookies look as great as they taste!
  • Substitutions: Pecans and walnuts would taste delicious as a swap for the macadamia nuts. Feel free to use dark, semi-sweet or white chocolate instead of milk chocolate, if you prefer.
  • Crunchy cookies: I love these best when they’re soft baked. For a crispy style cookie, add another couple of minutes to the baking time.
  • Freeze: use our guide on how to freeze cookie dough for best practices.
Macadamia chocolate chip cookies stacked on a wire cooling rack.

Recipe FAQs

Can I prep cookie dough ahead of time?

Yes, milk chocolate macadamia cookies are the perfect make ahead cookie. Store the dough tightly wrapped in the fridge until ready to use. For longer storage, you can freeze the raw cookie dough too. I like to freeze the dough in balls so I can bake the cookies from frozen. No need to thaw, just add another 1-2 minutes to the baking time.

How do you store these cookies?

Store baked cookies in an airtight container at room temperature. They stay good for about one week.

Can I make these cookies with salted butter instead of unsalted?

Yes, you can. When baking cookies with salted butter, reduce the amount of added salt in the recipe by half.

  • These Citrus Cookies are soft and chewy and filled with orange, lemon and lime zest! Rolled in sugar for some extra sweetness!
  • Butterscotch Shortbread bars: these delicious, buttery cookie bars are simply amazing. The rich shortbread cookies with browned butter and butterscotch chips will keep you wanting more. Plus, they couldn’t be easier to make!
  • Lofthouse Cookies
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  • Peanut Butter Cookies
  • Snickerdoodles

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Milk Chocolate and Macadamia Nut Cookies

4.84 from 12 votes
By: Aimee
There's nothing like one of these Milk Chocolate Macadamia Nut Cookies warm from the oven. Sweet chocolate morsels and nuts are baked into soft chewy cookies in this easy recipe. Best served with a glass of cold milk!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 dozen

Ingredients 

  • 1 cup unsalted butter melted
  • ¾ cup light brown sugar packed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups milk chocolate chips or bars, cut into chunks, divided
  • 1 cup macadamia nuts chopped
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Instructions 

  • In a large mixing bowl, beat melted butter with sugars. Add eggs, one at a time, until well blended. Slowly add flour, baking soda and salt.
  • Fold in all but 1/2 cup of milk chocolate morsels and all the nuts.
  • Drop by large tablespoon onto a parchment paper lined baking sheet. Press a few of the reserved chocolate chips on top. Bake in a 375 degree oven for 10-12 minutes. Cool on wire rack.

Notes

  • Press more chocolate chips on top before baking. This is how food bloggers make our milk chocolate chip cookies look as great as they taste!
  • Substitutions: Pecans and walnuts would taste delicious as a swap for the macadamia nuts. Feel free to use dark, semi-sweet or white chocolate instead of milk chocolate, if you prefer.
  • Crunchy cookies: I love these best when they’re soft baked. For a crispy style cookie, add another couple of minutes to the baking time.
  • Storage: store cookies in airtight containers at room temperature for up to one week. Or use our guide on how to freeze cookie dough.

Nutrition

Serving: 1cookie, Calories: 139kcal, Carbohydrates: 15g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 20mg, Sodium: 49mg, Fiber: 1g, Sugar: 10g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

A batch of these Milk Chocolate Macadamia Nut Cookies makes any day better. You’ll like them even more than Sausalitos!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 3, 2023

Comments & Reviews

  1. Hi Aimee!

    I made these cookies last year and they were AMAZING! And I’m craving them, but now the recipe is not showing up on your webpage. I’ve tried different browsers and both my computer and phone. It looks like the hyperlink may be broken. Thanks!

    1. What a weird glitch. I fixed it and you can now enjoy some cookies 🙂 Thanks for letting me know!!!

  2. MIlk chocolate and macadamia nut cookies taste excellent. These are perfect for my parties and occasions.

  3. OK, I’ve checked. It’s not there. I even looked it up under cookies, found it, clicked on it, and there was no recipe, just pictures. All other cookies have the recipe. Sorry 🙂

  4. Thanks, I am not sure what’s wrong, maybe my computer, but there are links to all the other cookie recipes posted, but for the macadamia ones there are only pictures and descriptions. Lol, they look so good, I’ve been on the look out for the perfect Chocolate Macadamia cookie!

  5. Hello, I’ve been looking at your Macadamia cookies for a couple days now, but where is the actual recipe? Thanks!

  6. Mmmm! Milk chocolate and macadamia nuts just sound so good together! I love how thick and chewy these cookies look..Definitely have got to try these!

  7. Thanks for sharing! These look YUMMY! Can’t wait to whip up a batch. Does kosher salt really make a difference?

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