Soft and chewy White Chocolate Macadamia Nut Cookies have perfectly crisp edges and a warm chewy vanilla center and are loaded with creamy white chocolate chips and rich, buttery, crunchy macadamia nuts.
Course Dessert
Cuisine American
Keyword White Chocolate Macadamia Nut Cookies
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 36cookies
Calories 175kcal
Author Michelle
Ingredients
3cupsflour
1teaspoonbaking soda
½teaspoonsalt
1cupunsalted butterroom temperature
1¼cuplight brown sugar
¼cupgranulated sugar
2teaspoonsvanilla
2large eggs
1cupwhite chocolate chips
1cupmacadamia nutsroughly chopped
Instructions
Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.
In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In a separate large mixing bowl, beat butter and sugars until light and fluffy.
Add vanilla and beat with a mixer on medium speed until well blended.
Beat in eggs, one at a time, mixing well.
Add flour mixture and beat slowly until fully combined.
Fold in white chocolate chips and nuts.
Scoop about 2 tablespoons of cookie dough and drop onto a cookie sheet lined with parchment paper or silicone mat, making sure cookies are at least 2 inches apart.
Bake in a 325°F oven for 12-13 minutes, or until the edges are slightly browned. Middles will still look under-done. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Video
Notes
Pro Tip: Press some extra white chocolate chips into the tops of the unbaked cookie balls to make them look professional quality.
Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 8.
Storage: Cookies stay fresh covered at room temperature for up to 1 week.
Freezer Directions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.