White Chocolate Macadamia Nut Cookies

Macadamia cookies: bake these perfectly chewy white chocolate and macadamia nut cookies. A classic recipe for a rich, satisfying treat.

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Prep Time 23

Cook Time 12

Total Time 35

Servings: 30

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

2 ", cups (281 g) all-purpose flour
1 teaspoon baking soda
", teaspoon kosher salt
1 cup (2 sticks / 226 g) unsalted butter, (room temperature)
1 cup (200 g) light brown sugar, (packed)
", cup (100 g) granulated sugar
2 large eggs, (room temperature)
2 teaspoons vanilla extract
1 ", cups (212 g) white chocolate chips
1 cup (132 g) macadamia nuts, (finely chopped (I used roasted, you can also use raw))

Method

Preheat your oven to 350",F (175",C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
In the bowl of a stand mixer with a paddle attachment, cream together the unsalted butter, light brown sugar, and granulated sugar on medium speed until light and fluffy (3-5 minutes), scraping the sides of the bowl as needed.
Add the large eggs, one at a time, mixing well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the white chocolate chips and finely chopped macadamia nuts until evenly distributed.

Notes

- For the best texture, do not overmix the dough once the flour is added; mix until just combined.
- If your cookies are spreading too much, chill the dough for 30 minutes before baking.
- Store leftover macadamia cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 2 months.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.