White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are the perfect combination of creamy white chocolate and crunchy macadamia nuts. The slightly sweet, buttery cookies with their chewy texture and delicious flavor make them a timeless favorite. Whether you’re baking for a party, a special occasion, or just because, these cookies are sure to be a crowd-pleaser!

When you bite into these cookies, you’ll be greeted with the perfect balance of sweet, smooth white chocolate and the satisfying crunch of macadamia nuts. The buttery, soft texture of the cookie dough holds up beautifully, making each bite a delightful experience. With every cookie, you’ll savor the richness of the white chocolate and the slightly nutty flavor of the macadamias, creating a treat that’s impossible to resist.

Tools to Use

Mixing bowls
Hand mixer or stand mixer
Baking sheet
Parchment paper
Cooling rack
Cookie scoop or spoon

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups white chocolate chips
1 cup macadamia nuts, chopped

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the Wet Ingredients: Add the eggs, one at a time, and vanilla extract. Mix until smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Fold in White Chocolate and Macadamia Nuts: Gently fold in the white chocolate chips and chopped macadamia nuts.
Form the Cookies: Use a cookie scoop or spoon to scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden but the center is still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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White Chocolate Macadamia Nut Cookies

Equipment

Mixing bowls
Hand mixer or stand mixer
Baking sheet
Parchment paper
Cooling rack
Cookie scoop or spoon

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups white chocolate chips
1 cup macadamia nuts chopped

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the Wet Ingredients: Add the eggs, one at a time, and vanilla extract. Mix until smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Fold in White Chocolate and Macadamia Nuts: Gently fold in the white chocolate chips and chopped macadamia nuts.
Form the Cookies: Use a cookie scoop or spoon to scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden but the center is still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Cooking

Room Temperature Butter: Make sure your butter is softened to room temperature for easy mixing and a smoother dough texture.
Chop the Nuts: Be sure to chop the macadamia nuts into smaller pieces for even distribution throughout the cookies.
Do Not Overmix: When adding the dry ingredients to the wet ingredients, mix just until combined to avoid dense cookies.
Chill the Dough: If you prefer thicker cookies, chill the dough in the fridge for about 30 minutes before baking.

Why They Should Try This Recipe

These white chocolate macadamia nut cookies are a must-try for any fan of sweet, nutty, and creamy treats. With their melt-in-your-mouth texture and combination of white chocolate and macadamia nuts, they offer a luxurious twist on the classic chocolate chip cookie. Whether you’re gifting them to friends, serving them at a family gathering, or enjoying them as a special treat, they are sure to become a favorite.

We hope you enjoy these delicious white chocolate macadamia nut cookies! With their rich flavor and satisfying crunch, they are the perfect treat to share or enjoy on your own. Be sure to check out more of our cookie recipes for even more delightful baking inspiration. Happy baking!