Description
Soft, chewy, and loaded with creamy white chocolate and crunchy macadamia nuts — these White Chocolate Macadamia Nut Cookies are a bakery-style treat you can easily make at home. Perfect for holidays, gifts, or everyday indulgence!
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) salted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips (or chunks)
- 1 cup macadamia nuts, roasted and chopped
Optional Add-ins:
- ½ cup dried cranberries
- ½ cup shredded coconut
- Pinch of sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract until well combined.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and chopped macadamia nuts.
- Scoop 2-tablespoon portions of dough onto prepared sheets, leaving space between each.
- Bake for 10–12 minutes, until the edges are lightly golden and centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Soften your butter properly: Too cold, and your cookies won’t spread; too melted, and they’ll be greasy. Room temperature is perfect.
- Toast your macadamia nuts: It deepens their nutty flavor and adds crunch.
- Use more brown sugar for a chewier texture.
- Chill your dough for 30 minutes if you want thicker cookies.
- Top with sea salt before baking for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes