Description

A classic recipe for soft and chewy white chocolate macadamia nut cookies, loaded with creamy white chocolate chips and crunchy macadamia nuts. Perfect for any occasion.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces white chocolate chips
1 cup macadamia nuts, chopped

Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the vanilla extract and then the eggs, one at a time, until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the white chocolate chips and chopped macadamia nuts.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For softer cookies, slightly underbake them.
You can toast the macadamia nuts before adding them for a deeper flavor.
Store cooled cookies in an airtight container at room temperature.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 18g
Sodium: 100mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

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