White Chocolate Macadamia Nut Cookies Recipe

American · Dessert · 27 min total

These buttery, chewy cookies are loaded with crunchy macadamia nuts and creamy white chocolate chunks. A perfect balance of sweet and salty.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups white chocolate chips or chunks
• 1 cup macadamia nuts, roughly chopped

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to butter mixture, mixing until just combined.
5. Fold in white chocolate chips and macadamia nuts.
6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
7. Bake for 10-12 minutes or until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Tips

• For extra flavor, toast the macadamia nuts in a dry skillet over medium heat for 3-4 minutes before chopping.
• Store cookies in an airtight container at room temperature for up to 1 week.
• Dough can be frozen for up to 3 months; bake directly from frozen, adding 1-2 minutes to bake time.

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