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white chocolate macadamia snickerdoodle with a bite taken out

White Chocolate Macadamia Nut Snickerdoodles

The best white chocolate macadamia nut snickerdoodles made with rich brown butter and rolled in cinnamon sugar. These white chocolate snickerdoodle cookies will be your new favorite take on traditional snickerdoodles! The perfect holiday cookie everyone will love.

Course Cookies, Dessert
Cuisine American
Keyword white chocolate macadamia nut snickerdoodle cookies, white chocolate snickerdoodle cookies
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 20 cookies
Author Monique Volz of AmbitiousKitchen.com


  • Dry ingredients:
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon salt
  • Wet ingredients:
  • 1 cup salted butter (unsalted also works!)
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoons vanilla extract
  • For the mix-ins:
  • 1 heaping cup white chocolate chunks (chop it from a white chocolate bar – we used Lindt!)
  • ¾ cup coarsely chopped roasted macadamia nuts (or sub walnuts)
  • For rolling mixture:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon


  1. First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
  2. Once brown butter has cooled down a bit, add all (including the brown bits) of it to the bowl of an electric mixer, along with the dark brown sugar and granulated sugar. Mix on medium speed for about 1-2 minutes
  3. Next, add in the egg, egg yolk and vanilla and beat on medium speed until well combined, smooth and creamy; about 1-2 minutes.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl. Slowly add the dry ingredients to the bowl of the electric mixer and beat on medium-low speed just until combined. Next fold in the white chocolate chunks and chopped macadamia nuts.
  5. Grab about 2 tablespoons of dough and roll into balls. Place on a plate or platter, cover with plastic wrap and chill in the fridge for 1 hour or up to overnight. If you are super eager, place it in the freezer for 15-20 minutes.
  6. Once ready to bake, preheat the oven to 350 degrees F. Let your dough balls sit at room temp for 15-20 minutes while your oven preheats so they are not overly cold when you go to bake them.
  7. Meanwhile, mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll dough balls in cinnamon-sugar mixture, then place on cookie sheet, 2 inches apart.
  8. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies, but I do not recommend.
  9. Cool the cookies on the sheets for at least 5 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough. Makes about 20 cookies.

Recipe Notes

These cookies are delicious with walnuts instead of macadamia nuts. In fact, I may have loved them even more.

We love these cookies sprinkled with sea salt, too! Highly recommend.

Check out our full post here to see exactly how to freeze these cookies two different ways.