White Chocolate Macadamia Nut Cookies Recipe
These white chocolate macadamia nut cookies are soft, chewy, and bursting with creamy white chocolate and crunchy macadamia nuts. A delicious treat perfect for any occasion!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- 1 cup macadamia nuts roughly chopped
Instructions
- Preheat the Oven and Prepare Baking Sheets
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully combined.
- Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Fold in the White Chocolate Chips and Macadamia Nuts
- Using a spatula, gently fold in the white chocolate chips and macadamia nuts until they are evenly distributed throughout the dough.
- Scoop and Shape the Cookies
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly undercooked. The cookies will firm up as they cool.
- Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.