White Chocolate Macadamia Nut Cookies
Buttery cookies packed with creamy white chocolate and chopped macadamias, baked with soft centers and lightly golden edges.
Prep 20 min · Cook 15 min · Total 55 min · Makes 48 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces white chocolate chips
- 1 cup macadamia nuts, chopped
Directions
- Heat the oven to 350°F. Cover your baking sheets with parchment paper or silicone baking mats.
- Place the macadamia nuts and white chocolate chips in a medium bowl, toss them together, and put the bowl aside for now.
- In a large bowl, beat the vanilla extract, eggs, brown sugar, granulated sugar, butter, and salt until the mixture looks pale and fluffy. Mix in the baking soda until it disappears into the batter. Add the flour a little at a time, stopping as soon as the dough comes together. Fold in the macadamia and white chocolate mixture so the pieces are spread through the dough.
- Scoop the dough in rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each one. Bake for 12-14 minutes, until the edges have just turned lightly golden brown and the centers still feel a little soft. Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.