White Chocolate Macadamia Nut Cookies Recipe
Creamy white chocolate and crunchy macadamias are folded into buttery dough, then chilled for thick, chewy White Chocolate Macadamia Nut Cookies that taste like they came from a bakery.
Servings: 12 cookies
Calories: 232kcal
Ingredients
- 6 tbsp unsalted butter room temperature
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- 1 cup +2 tbsp all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp kosher sea salt
- 1/2 cup macadamia nuts chopped
- 1/2 cup white chocolate chips OR chopped white chocolate
- 2 tsp sea salt flakes optional
Instructions
- In a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, combine the butter, sugars, and vanilla extract. Beat on medium for 1 minute until light and creamy. Add the egg and yolk, then mix until combined.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients, and mix just until combined.
- Using a wooden spoon or rubber spatula, fold in the chopped macadamia nuts and white chocolate. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Using a standard-size cookie scoop, place 12 balls of dough on a lined baking sheet.
- Place the cookie dough balls in the oven to bake for 10–12 minutes, or until the edges turn golden brown in color. Remove from the oven and sprinkle with a pinch of sea salt (if desired). Let the cookies cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
To STORE these White Chocolate Macadamia Cookies, let them cool completely before transferring to an airtight container. At room temperature, they’ll stay fresh for about 1 week. For longer storage, place them in a freezer-safe bag or container and FREEZE for up to 3 months.
To freeze cookie dough, portion it into balls, shape it into a log, or freeze the entire batch as one large dough ball. Store once solid, then bake directly from frozen, adding 1–2 minutes to the baking time. To REHEAT baked cookies, warm them in the microwave for about 10 seconds for that fresh-from-the-oven texture.
Nutrition
Serving: 12serving | Calories: 232kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 525mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 221IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
