White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 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
For the Mix-ins
- 1 1/2 cups white chocolate chips, or chunks
- 1 cup macadamia nuts, roughly chopped
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. This will prevent sticking and help with even baking.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 5
Gently fold in the white chocolate chips (or chunks) and roughly chopped macadamia nuts using a spatula until they are evenly distributed throughout the dough.
⏱️ 2 min
- 6
Divide the dough into 4 large, equal portions (each about 1/2 cup of dough). Roll each portion into a tall, thick ball and place them at least 3-4 inches apart on the prepared baking sheets. Do not flatten the dough balls.
⏱️ 5 min
- 7
Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers still appear soft and slightly underbaked. The cookies will continue to set as they cool.
⏱️ 15 min•🌡️ 375
- 8
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This helps them retain their thick, chewy texture.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Macadamia Nut Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 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
For the Mix-ins
- 1 1/2 cups white chocolate chips, or chunks
- 1 cup macadamia nuts, roughly chopped
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. This will prevent sticking and help with even baking.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 3
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 5
Gently fold in the white chocolate chips (or chunks) and roughly chopped macadamia nuts using a spatula until they are evenly distributed throughout the dough.
⏱️ 2 min - 6
Divide the dough into 4 large, equal portions (each about 1/2 cup of dough). Roll each portion into a tall, thick ball and place them at least 3-4 inches apart on the prepared baking sheets. Do not flatten the dough balls.
⏱️ 5 min - 7
Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers still appear soft and slightly underbaked. The cookies will continue to set as they cool.
⏱️ 15 min•🌡️ 375 - 8
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This helps them retain their thick, chewy texture.
⏱️ 5 min