Description
Indulge in soft and chewy White Chocolate Macadamia Nut Cookies, featuring creamy white chocolate chips and crunchy macadamia nuts. These delightful treats are perfect for any occasion and easy to make!
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
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the vanilla extract and eggs to the butter-sugar mixture. Beat on medium speed until well combined, scraping 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 in three parts, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough has chilled, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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 sheets 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.
- For a warm treat, microwave a frozen cookie for about 15-30 seconds.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes