The very first time I ate macadamia nut cookies were from Subway Restaurant. Eventually, it became my favorite and now every-time we buy subs, we pick up a couple of those cookies. They are buttery, soft, a little chewy with crunchy bites in between.. yummmy!
This time I wanted to bake them at home. I didn’t chop the nuts too small, just in halves or quarters. And I used some chocolate chips, but you can use whatever you like. Or, skip the chocolate chips and let the nuts be the hero of the cookies. 
This will make about 24 cookies (recipe adapted from here)
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Chocolate Chips Macadamia Nuts Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
These homemade cookies are buttery, chocolaty, and nutty, featuring crunchy macadamia nuts and rich chocolate chips in every bite.
Ingredients
- 2 cups (480 ml) all-purpose flour
- 1 egg
- 1 egg yolk
- 3/4 cup (180 ml) unsalted butter, softened at room temperature
- 1-1/2 cup (360 ml) sugar
- 1/2 tsp baking soda
- Pinch of salt
- 1 tbsp vanilla extract
- 1 cup (240 ml) macadamia nuts, halved or quartered
- 1/2 cup (120 ml) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour with salt and baking soda. Set aside.
- In a separate bowl, whisk the egg, egg yolk, sugar, and butter until they are well combined and creamy.
- Add the vanilla extract to the wet mixture and whisk again for a couple of minutes until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the macadamia nuts and chocolate chips until evenly distributed throughout the dough.
- Drop tbsp-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The cooking time may vary depending on your oven and the size of the cookies.
- For a more pronounced nutty flavor, you can skip the chocolate chips and let the macadamia nuts shine.
- Store the cookies in an airtight container to keep them fresh for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Find it online: https://honestcooking.com/chocolate-chip-macadamia-nut-cookies/
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Frequently Asked Questions
Why does the recipe keep the macadamia nuts in halves or quarters rather than finely chopping them?
The author specifically says she did not chop the nuts too small — just halves or quarters — to preserve what she loves about Subway’s version: a cookie that is buttery and soft with crunchy bites in between. Finely chopped nuts would blend into the dough and lose that textural contrast.
Are the chocolate chips essential, or can I skip them?
Completely optional — the article and notes both say you can skip the 1/2 cup of chocolate chips entirely and let the macadamia nuts be the hero of the cookies. The dough is rich enough from the 3/4 cup of butter and 1-1/2 cups of sugar to stand on its own without the chocolate.
i like the combination of nuts and white chocolate, and it all comes together in these lovely cookies!