The Ultimate White Chocolate Macadamia Nut Cookies
Sink your teeth into perfectly chewy white chocolate macadamia nut cookies with crispy edges, buttery nuts, and creamy chocolate chips.
Servings: 36
Calories: 173kcal
Equipment
- baking sheets
- Parchment paper
- Mixer (standing or handheld)
Ingredients
For the Dough
- 2 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 tsp baking soda
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add Ins
- 1 cup macadamia nuts
- 1 1/2 cups white chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, cream together the softened butter, light brown sugar, and white sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla extract and mix until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don't overmix.
- Fold in the macadamia nuts and white chocolate chips.
- Chill the dough for at least 30 minutes (this helps prevent spreading).
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough (using a scant 2-tablespoon scoop if you have one) onto the prepared baking sheets, spacing them about 2 inches apart. Aim to make each ball about 1.5 inches in diameter if you don't have a scoop.
- Bake for 11-14 minutes, or until edges are lightly golden brown and centers look slightly underbaked (they'll continue cooking as they cool over the next 5 minutes or so).
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make-Ahead Options:
- Scoop dough balls and freeze on a baking sheet, then transfer to a freezer bag
- Frozen dough can be baked straight from the freezer - just add 1-2 minutes to baking time
- Keep in an airtight container at room temperature for up to 5 days
- Add a slice of bread to the container to maintain softness
- Freeze the baked cookies for up to 3 months
Nutrition
Calories: 173kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 108mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg