Description
Indulge in soft and chewy White Chocolate Macadamia Nut Cookies, featuring creamy white chocolate chips and crunchy macadamia nuts. Perfectly baked to golden perfection, these cookies are a delightful treat for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and eggs to the mixture, beating until well combined. Scrape down the sides of the bowl as needed.
- In a separate 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. Avoid overmixing.
- Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula.
- Optionally, cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes to help maintain shape while baking.
- Line a baking sheet with parchment paper. Drop rounded balls of dough onto the sheet, spacing them about 2 inches apart.
- Slightly flatten each ball with the back of a fork or your fingers.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
- To freeze, place cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
- Allow frozen cookies to thaw at room temperature before enjoying.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes