Macadamia Raspberry White Chocolate Cookies Recipe

If you’ve grown tired of basic chocolate chip cookies, this recipe is definitely for you. Macadamia Raspberry White Chocolate Cookies Recipe is an adult take on a childhood favorite. The use of slightly more complex ingredients leaves you with a cookie that hits all the right notes.

In this recipe, we’ll guide you through the process of making these absolutely scrumptious cookie recipes. It might look intimidating and complicated at first, but we guarantee that this is going to be a breeze. Just follow these simple steps. The macadamia nuts will add to that crunchy texture in the cookies and will complement the sweetness of the chocolate chips. Raspberries have a naturally sweet and sour flavor which can bring balance to the cookies. 

Serve this white chocolate cookies recipe with your favorite jam and beverage and it’s going to make any tea party memorable and colorful. If you are looking for more white chocolate recipes to make, try our Raspberry-White Chocolate Muffin.

Macadamia Raspberry White Chocolate Cookies Recipe

How To Make Macadamia Raspberry White Chocolate Cookies

A refined spin on a childhood classic. Macadamia, raspberry, and white chocolate cookies will reignite your love for cookies.

Prep: 5 mins
Cook: 10 mins
Total: 15 mins


  • cup granulated sugar
  • cup brown sugar
  • cup butter
  • 1 egg, large
  • 1 tsp vanilla extract
  • ¼ cup raspberry jam
  • cups flour
  • 1 tsp baking soda
  • cups white chocolate chips
  • 1 cup macadamia nuts, chopped


  1. Using an electric mixer, mix together granulated sugar, brown sugar, and butter in slow speed.
  2. When the mixture is fully combined, add egg and continue to mix.
  3. Add vanilla extract and raspberry jam and continue mixing.
  4. Sift flour and baking soda into the mixture.
  5. Mix completely to form cookie batter.
  6. Add the white chocolate chips and macadamia nuts then fold together until well-combined.
  7. Form dough into balls using an ice cream scoop and place onto baking tray lined with parchment paper.
  8. Bake for 8 to 10 minutes at 350 degrees F. Cool and serve.


  • Sugar: 17g
  • :
  • Calcium: 40mg
  • Calories: 225kcal
  • Carbohydrates: 26g
  • Cholesterol: 11mg
  • Fat: 13g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 84mg
  • Protein: 3g
  • Saturated Fat: 4g
  • Sodium: 117mg
  • Vitamin A: 151IU
  • Vitamin C: 1mg
Nutrition Disclaimer

Frequently Asked Questions

Can I use fresh raspberries instead of raspberry jam?

If you’ve got some fresh raspberries, you can make your own raspberry jam. All you need are some raspberries and sugar for our Easy Raspberry Jam recipe!

Why are my cookies flat?

The secret to having a nicely-shaped cookie is in the butter. Make sure that the butter you are using is not too soft or close to melting. Another thing that can cause flat cookies is it lacks the right amount of dough. These problems have easy solutions. If you have used butter that is already softened, the immediate fix is to refrigerate the cookie dough for at least 24 hours before baking. This will help to solidify the butter. If the problem stems from too little flour, add a couple of tablespoons of flour for remedy.

Cookie Recipes


This raspberry, macadamia, and white chocolate cookies combination is sure to be a hit at your next office party. We promise you won't be craving a chocolate chip cookie anytime soon.
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