White Chocolate Macadamia Nut Cookies

Creamy white chocolate and crunchy macadamia nuts come together in perfect harmony in these soft-baked cookies.

With a delicate balance of sweet and salty flavors, these treats are sure to satisfy your sweet tooth.

Perfect for snack time or as a special treat, these cookies are a delightful indulgence.

Ready Time

1 hrs 10 mins

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chopped macadamia nuts
1 cup white chocolate chips

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped macadamia nuts and white chocolate chips.

Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You should end up with 7 delicious cookies!

Notes

Softened butter is a must for this recipe, so make sure to leave it at room temperature for a bit before starting. Also, don’t overmix the dough, you want to maintain that perfect chewiness.

Macadamia nuts can be toasted in a 350°F oven for 5-7 minutes to bring out their flavor, but it’s optional.

If using, let them cool completely before chopping. For a crisper cookie, bake for 15 minutes, but if you prefer a chewier center, 12 minutes is your mark.

Don’t overcrowd the baking sheet, as these cookies will spread a bit.

And lastly, let those freshly baked cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It makes a difference!