RECIPE

Milkybar® White Chocolate and Macadamia Nut Cookies Recipe

We’ve gone completely nuts for this cookies recipe!

20 November, 2025

Nut to be dramatic, but these Milkybar® white chocolate and macadamia nut cookies are nut-rageously good. Did we just use two nut puns in one sentence? You betcha, because we’re nuts about this pairing. Sweet and smooth Milkybar® collides with creamy and buttery macadamias to create a cookie that you’d be, wait for it, nuts not to try! So don’t just stand there, grab some ingredients and let’s get cracking.

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Storage

Store your delightfully creamy and chunky white chocolate and macadamia nut cookies in an airtight container at room temperature for up to five days. You can also freeze them in the container for up to three months. To defrost, simply leave it in the fridge overnight. For a melty, freshly baked experience, warm a cookie for 15-20 seconds in the microwave before serving. You could even freeze the unbaked cookie doughballs in an airtight container and bake them from frozen. Just remember to add two minutes to the bake time!

Variations of Milkybar® White Chocolate Cookies

Once you’ve nailed this recipe, why not mix it up? For a chocolate twist, replace the Milkybar® with milk or dark chocolate. Both will add another cocoa dimension to the mix. Another nutty twist is to try raw macadamia versus the roasted and salted version. Or for a slightly different spin, try another variety of nuts – we love toasted pecans! For a fruity fiesta, ditch the nuts completely and try our gorgeous White Chocolate and Raspberry Cookies.

How to Make White Chocolate and Macadamia Nut Cookies

Every oven is different, and conditions vary from kitchen to kitchen, so we’ve added a touch of corn flour to this mix to stop the cookies spreading too much while baking. You can use either roasted macadamia nuts for a slightly darker nutty taste, or put them in plain and let them roast gently inside the cookies. Let’s mix, chill, scoop and bake!

You will need

A baking tray
Baking paper

Ingredients

150g buttery baking spread at room temperature
100g soft light brown sugar
75g granulated sugar
1 large egg
2 tsp vanilla extract
200g self-raising flour
1 tbsp corn flour
180g Milkybar®, chopped into chunks
80g roasted macadamia nuts, chopped

Each cookie typically contains:

Energy 1065kJ 255Kcal 13%
Fat 14.4g 21%
Saturates 5.0g 25%
Sugars 16.7g 25%
Salt 0.31g 5%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2233kJ/534kcal

Method

Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
In a large bowl, combine the buttery baking spread, brown sugar and white sugar, and mix well to combine.
Add the egg and vanilla extract and mix to combined.
In a separate bowl, whisk together the flour and corn flour.
Gradually mix the dry ingredients into the wet mixture until just combined.
Gently fold in the Milkybar® chunks and chopped macadamia nuts.
Pop the bowl of dough into the fridge for 30 minutes to 1 hour to chill. This will help prevent the cookies from spreading too much, giving you chunkier cookies!
Scoop tablespoon-sized dough balls onto the lined baking tray, spacing them about 5cm apart. Aim for 16 cookie balls.
Bake for 12-15 minutes or until the edges are golden but the centres still look slightly soft.
Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Top Tips

To help your cookies spread evenly and remain chunky, form them into a ball, then roll them into a slight sausage shape. Place them onto your baking tray standing up on the end of the sausage. The taller height means it takes longer for the cookie to drop as it bakes. For a large cookie, aim for 12 equal-size balls. For slightly smaller cookies, aim for 16 balls.

Looking for more tasty cookie recipes to try? Check out our Easy Cookie Recipes article!

Questions

Can I freeze white chocolate and macadamia nut cookies?

Yes! Pop the cookies into an airtight container and freeze for up to three months.

Can I use raw macadamia nuts in cookies?

You can use raw or roasted macadamia nuts in your cookies. Raw macadamias are softer, creamier and more buttery, while roasted macadamias are crispier, richer and nuttier.

Can I use store-bought cookie dough?

You could, but the real question is, where’s the adventurous baking fun in that?

Can I use salted macadamia nuts?

Sure thing! The salt will add depth of flavour to the cookie and enhance the Milkybar® flavour.