Crazy for Crust

Macadamia Chocolate Chip Shortbread Cookies

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If you’re looking for some of the best shortbread cookies you’ve ever eaten, you’re coming to the right place today. This shortbread has it all: soft, buttery, macadamia nuts, and chocolate chips!

Macadamia Chocolate Chip Shortbread Cookies - the most buttery and soft shortbread cookies! An easy recipe full of chocolate chips!

You want to know one thing I was totally disappointed with in Hawaii? Macadamia nuts are just as expensive there as they are here. I packed with extra room in my suitcase expecting to come home with pounds and pounds of them in all different flavors. Instead, my return suitcase was full of Marriott mango shampoo and Hershey’s Macadamia Nut Kisses.

(YES, they do make those! I bought 5 bags!)

I know I’ve been posting a lot of copycat food from the trip (like…island breeze cocktails, buttermilk banana pancakes, and marshmallow whipped cream) and I but can you handle just a few more? Please? I promise you, you want these cookies: they’re shortbread cookies full of macadamia nuts and chocolate chips!

These Macadamia Chocolate Chip Shortbread Cookies are so easy to make!

I could not wait to copycat this recipe. In fact, they’re the first thing I made when I got home from Hawaii. And guess what???

You guys, MEL ATE THEM! And he said he loved them. And that they were one of his favorite recipes. That’s a gold star for these cookies!

Macadamia Chocolate Chip Shortbread Cookies Recipe

There’s this cookie shop in Hawaii called Honolulu Cookie Company. They sell all sorts of shortbread cookies: coconut, plain, chocolate dipped, pineapple, coffee, and so many more. They also make mini chocolate chip shortbread cookies that sell for $11 for a 12-ounce tin. Yes, they’re that expensive, and we ended up buying two tins on our trip.

The three of us ate both tins, $22 worth of cookies, in a week.


These are our favorite cookies: Macadamia Chocolate Chip Shortbread Cookies! It's an easy shortbread recipe full of chocolate and macadamia!

This is a super simple recipe, based off the shortbread I made last Christmas. Just a few simple ingredients create one of the most buttery shortbread cookies ever!

Let’s break down the recipe:

Butter. Shortbread cookies need lots of butter! I used unsalted but you can use salted butter if that’s what you have. Just cut the salt called for in half. Please make sure to use real butter. Don’t use margarine or spread – stick to the good stuff!

Sugar. Normally I use powdered sugar for my shortbread, but in these I used pure cane sugar. You can buy this sugar in the regular grocery store with all the other sugar. You may also see it called “Turbinado” or “Sugar in the Raw”. Three names, one sugar. If you can’t find it or don’t want to use it, just use powdered instead.

Macadamia Nuts. The macadamia nuts are finely chopped for this recipe. Use the food processor to get them really small. They help bind the cookies together. I like buying my macadamias at Trader Joe’s; they have big bags for a pretty good price.

Chocolate Chips. I used mini chocolate chips so they’d fit better in mini cookies. Larger chips might cause the cookies to fall apart. Both Nestle and Guittard sell bags of mini chocolate chips these days. If you can’t find them, simply chop up some regular sized ones instead.

All combined these ingredients make for the most soft and butter shortbread cookies ever. The macadamias give a little extra flavor and crunch and the chocolate is the perfect compliment.

Like I said before, Mel liked these. So…that’s pretty much your ringing endorsement that you must make them. TODAY!

Macadamia Chocolate Chip Shortbread Cookies - the best recipe ever!


3.84 from 6 votes
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Servings: 30

Macadamia Chocolate Chip Shortbread Cookies

These Macadamia Chocolate Chip Shortbread Cookies are buttery and soft and the perfect shortbread cookie! Filled with finely crushed macadamia nuts, the flavor is one of the best ever - especially with chocolate chips!


  • 1/2 cup unsalted butter — softened
  • 1/3 cup cane sugar — also called turbinado or sugar in the raw
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup macadamia nuts — finely crushed
  • 1/2 cup mini chocolate chips


  1. Line cookie sheets with silpat baking mats or parchment paper.
  2. Make sure you've crushed your macadamia nuts very small. Use a food processor to make it easier.
  3. Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Ad vanilla, flour, and salt and mix until combined. Mix in finely crushed nuts and chocolate chips and stir combined.
  4. Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. These don’t spread much so you can place them closer together than a normal cookie. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
  5. Preheat oven to 350°F.  Bake chilled cookies for about 12 minutes, until they start to get golden around the edges. Let cool completely before removing from cookie sheets. Cookies are crumbly and buttery. Store in an airtight container for up to 3 days or freeze for up to 1 month.

Chocolate Macadamia Nut Cookies

Double Chocolate Macadamia Nut Cookies (7 of 12)

Macadamia Nut White Chocolate Pie

Macadamia Nut Pie 1 words

White Chocolate Macadamia Nut Magic Cookie Pizza

White Chocolate Macadamia Magic Pizza 6 words

Sweets from friends:
Banana Macadamia Pancakes by The Food Charlatan
Coconut Macadamia Bites by The Creative Bite
Macadamia Nut Blondies by Shugary Sweets

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  1. I was very disappointed in the macademia nut prices in Hawaii, too!  Luckily I’m not overly addicted to them, but I would be in these cookies. Such a fantastic shortbread version, Dorothy! Love the chocolate in here, too!

  2. No wonder these are so addictive! If they had powdered sugar in them instead of regular, they’d be like snowballs. And for some reason, any cookie dough with no egg is crazy addictive for me.
    Sorry you couldn’t binge shop on macadamias, but those Hershey kisses and the cookie tins sound like a great consolation prize! And Mel ate these. Win!

  3. These look fantastic!!! I have a huge place in my heart for shortbread cookies (and my stomach). And like you, I was majorly disappointed with the price of macadamia nuts. Boo.

  4. I love shortbread and with chocolate chips and macadamia nuts even better!!  It is crazy the price tag they can put on some of these things!!  Bummer the macadamia nuts weren’t cheaper in Hawaii!  

  5. I’ve just bought some Macedamia nuts and this recipe will certainly do there expense justice. I love shortbread so this recipe is perfect for me! Sammie

  6. I was also surprised at the high prices for mac nuts in Hawaii when we visited several years ago. Your shortbread cookies look heavenly!

  7. These cookies looks fantastic! I adore shortbread cookies. Sorry to hear about the price of macadamia nut in Hawaii. That’s just completely unfair!

  8. I love shortbread cookies and they sound even more amazing with chocolate chips and macadamia nuts! Boo that they weren’t cheaper there but so glad Mel ate the cookies though 🙂 They look incredible!

  9. What a bummer! I would have thought they’d be cheaper there too! Nevertheless, your cookies look amazing! I love how they are shortbread, making them extra tasty =)

  10. Keep the copycat recipes comin’!!! Love them all! But this one holds a special place in my heart! I bought those tins as souvenirs for others and was SO jealous when I gave them all away! I’ve been trying to decide what my first indulgence is after Whole30 and These cookies are screaming “EAT ME” in my face right now! 

  11. LOL. Omg, Dorothy, I remember thinking the exact same thing re: macadamia nuts when I was over there 12 years ago! So lame. Anyway, who cares whether this is a copycat. I’m not going to Hawaii anytime soon, so you have to bring it to us!

  12. GASP! I love these recipes! It’s always so much fun to serve things people rave about. Yummy!

  13. OMG. I am making these ASAP. I am obsessed with Pecan Sandies and my husband would sell his left arm for a lifetime supply of macadamia nuts!

  14. I can almost taste the butter and sugar with the crunch of the nuts. I wish I had some right in from of me. 

  15. I never make shortbread cookies (bars with a shortbread crust, yes…so much faster..Lol) but you have me convinced! Both to go to Hawaii asap (actually I have a trip coming) and to make these 🙂 And Mel endorsed them even!!

  16. I love all of your food posts about your trip to Hawaii. 🙂 I usually get my inspiration for recipes from traveling as well! Dorothy, I secretly love shortbread, but I rarely tell people because it’s such a simple treat. Like…if I was to tell a person that my favorite Girl Scout Cookie was a Trefoil…she might just laugh in my face. But, I love the buttery, crisp taste of a plain style dessert. These are a totally amazing shortbread with tons of flavor and pazaz! I need a few of these in my life. <3 

  17. Sounds like a great flavor combination! these look so delicious!

  18. I am not a fan of plain shortbread but with macadamia nuts and chocolate chips? I am totally down with that! They look so buttery!

  19. Another wow! I could use some of these right now.

  20. My dad was half Scottish, and shortbread cookies were his favorite, so I have a soft spot for these.  Plus, they are gorgeous!  These would make great Christmas gifts!

  21. OMG!! These cookies look so delicious!! My mouth was watering just looking at them. My daughter and I both agree that these are the next cookies we bake this fall (It is too hot here in south Texas to bake anything right now. The temp outside is over 100 degrees everyday.) Thanks for the recipe!!

  22. I love that you ate $22 worth of cookies in a week. Priceless! And these cookies? Totally worth however much the darn macadamia nuts cost. They look awesome, Dorothy!

  23. Just when I’m trying to cut on sugar you jump out with this recipe! 😉 Tempting!

  24. WOW…these look delicious! You have combined my favorites – shortbread, chocolate chips and macadamia nuts! When I was in Hawaii in 1990, I couldn’t find chocolate macadamia nut ice cream, only vanilla. I would imagine by this time you can find it, so I’ll have to go back and see :-\ Thanks for another great recipe…pinned!

  25. I can totally see why these got devoured!  They sound amazing!  Perfect cookie to go with coffee right there!!!!

  26. Oh holy yum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  These look delish !

  27. I can see why these are so darn addictive!  I need a dozen sent to me asap girlfriend!

  28. I’m loving all of these copycat recipes! I’m definitely pinning this for the holidays. LOVE. 

  29. These do look addictive!

  30. PERFECT combo! I love shortbread – probably my favorite cookie ever. Pinned!

  31. I felt the same exact way about the nuts being just as expensive over there, but these cookies are worth it!! 😀

  32. Wow! Just popped in to check out your Macadamia Chocolate Chip Shortbread Cookies recipe (Pinned!). I absolutely love a good shortbread, and the chocolate and macadamia nuts in these are going to put them right up over the top for me when I make them this weekend! On my way to your “Zucchini Favorites” (and maybe a few others I can’t live without) now. I feel a baking spree coming on! Thanks!

  33. Hey, these are really good. I made them with regular ol’ white sugar. Thanks for sharing! 

  34. Made these today – delicious!

  35. These look great; I can’t wait to make them. I was just wondering do you need to use unsalted macadamia nuts or will salted ones be fine?

  36. I made these today and they were delicious! I used turbinado sugar and they added a perfect sweetness and crunch. Plus they were a cute little size, perfect for whenever I do dessert parties – thank you for the recipe!

  37. On the shortbread cookie recipe it calls for 1 cup of butter and oil.  Do the cookies spread and flatten out?  Also, I am so happy that I signed up to receive emails from you.  Love to receive all your recipes.

    • No, they stay pretty thick. They spread a teeny bit but not a lot, and that’s because I gently tap them down a bit with my palm before baking. The oil helps keep them moist (instead of crumbly, like a normal shortbread).

  38. You mention butter and oil?? Did you mean the oil from the butter?


  40. It’s 10 PM and I’m headed to the store to get the macadamia nuts and cane sugar for this recipe. Literally yesterday my boss and I were talking about things to do in Maui, and having the sweet tooth that I do, I told her she HAD to get Honolulu Cookie Company cookies (definitely don’t want to admit how much I spent on them the week I was there). I realized I had seen a bunch of copycat recipes on Pinterest but never one for those and then today I stumbled upon this.
    I AM SO UNBELIEVABLY EXCITED! Thank you, thank you, thank you for sharing this!!!! I can’t wait to try them!

  41. These cookies were so delicious and nice and buttery! I used powdered sugar and they turned out great. I also rolled out the dough and cut out shapes which worked out pretty well. I did find that you have to bake them for a bit longer or they’re a bit undercooked

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