These homemade white chocolate macadamia nut cookies are soft, chewy, and oh so delicious. They put a smile on my face with each bite.
I love cookies and have several cookie recipes here on my website. If you are a cookie lover like me then you have got to give these a try. They are full of white chocolate chips and of course macadamia nuts for that added crunch and texture and flavor.
Another thing that is nice is this white chocolate macadamia nut cookies recipe makes a whole lot of cookies and they store really well too. They are so easy to make, if I can do it, you can do it. Let’s get baking!
Ingredients
2 1/2 cups of all-purpose flour 310g
1 cup of unsalted softened butter 225 g
1 cup of packed brown sugar 200 g
1/2 cup of white granulated sugar 100 g
2 large eggs
2 tsp. of vanilla extract 10ml
1/2 tsp. of salt 2.5 g
1 tsp. of baking soda 5 g
1 1/4 cup chopped macadamia nuts 158g or add more if desired
1 1/4 cup white chocolate chips or chopped white chocolate bar 218g
Instructions
Preheat the oven to 350 F/176 C. In a medium bowl whisk together the flour, salt, and baking soda.
Add the softened butter as well as the white and brown sugar to a large bowl. Blend those ingredients together with a hand or stand mixer until combined. Or use a wooden spoon.
Add one of the eggs one at a time and the vanilla extract and blend until just combined. Scrape the sides of the bowl with a spatula through the whole cooking dough making process.
Next, add about a cup of the flour mixture and blend it in. Add 1 cup of the nuts and 1 cup of the chocolate chips to the bowl and blend them in. Reserve a fourth cup of each for later.
Add in the rest of the flour mixture half at a time until all combined and the macadamia nut cookie dough is completed.
You can bake the cookies now, or cover and chill the dough in the fridge to use later. Use tablespoons to scoop little mounds of cookie dough onto a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat. Space them about 2 inches apart. Top them off with the remaining chocolate chips and nuts.
Bake the cookies for 8 to 12 minutes until golden brown around the edges, and lighter in the middle. Remove them from the oven and allow them to cool for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
Store the cookies in an airtight container or ziplock bag at room temperature for 3 to 4 days or in the fridge for a few weeks. Or freeze them for longer storage.
Print the recipe here on my website: https://www.inthekitchenwithmatt.com/white-chocolate-macadamia-nut-cookies