Treat yourself to the luxurious White Chocolate Macadamia Nut Cookies, where creamy white chocolate and crunchy macadamia nuts meet in a buttery, golden cookie. These Buttery Nutty Cookies are a perfect blend of comfort and elegance, ideal for holiday gatherings or a cozy snack. Bake these creamy nut cookies for a delightful experience that’s sure to please!
Why You’ll Love White Chocolate Macadamia Nut Cookies
- Rich Flavors: Creamy white chocolate pairs perfectly with buttery macadamia nuts in White Chocolate Macadamia Nut Cookies.
- Perfect Texture: Chewy centers with crisp edges for a satisfying bite.
- Quick to Bake: Ready in under 35 minutes for effortless indulgence.
- Versatile Treat: Great for gifting, parties, or everyday enjoyment.
- Elegant Appeal: Macadamia chocolate delights that look as good as they taste.
Ingredients for White Chocolate Macadamia Nut Cookies
Here’s what you’ll need for these macadamia chocolate delights (makes ~24 cookies):
Cookie Dough:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup (170g) white chocolate chips
- ¾ cup (100g) macadamia nuts, coarsely chopped
Equipment
- Large mixing bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
Ingredient Tips
- Macadamia Nuts: Fresh, coarsely chopped nuts add crunch to these Buttery Nutty Cookies; cashews can substitute.
- White Chocolate Chips: Use high-quality chips for creamy sweetness; white chocolate chunks work too.
- Butter: Softened unsalted butter ensures a smooth, rich dough.
- Flour: All-purpose flour is ideal; try a 1:1 gluten-free blend for dietary needs.
- Brown Sugar: Light brown sugar adds chewiness to these creamy nut cookies.
Directions for White Chocolate Macadamia Nut Cookies
Let’s bake these irresistible White Chocolate Macadamia Nut Cookies!
Prep and Cream Butter
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- In a large bowl, I cream ¾ cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes, for a perfect base.
Add Wet Ingredients
- I beat in 2 eggs, one at a time, followed by 1 tsp vanilla, mixing until smooth for these macadamia chocolate delights.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ¼ cups flour, 1 tsp baking soda, and ½ tsp salt.
- I gradually add the dry mix to the wet, stirring until just combined to avoid tough cookies.
Fold in Add-Ins
- I gently fold in 1 cup white chocolate chips and ¾ cup chopped macadamia nuts, ensuring even distribution for bursts of flavor in White Chocolate Macadamia Nut Cookies.
Scoop and Bake
- Using a cookie scoop, I drop tablespoon-sized dough balls onto baking sheets, spacing them 2 inches apart. I press a few extra chips and nuts on top for a polished look. I bake for 10–12 minutes until edges are lightly golden, keeping centers soft. I cool on sheets for 5 minutes, then transfer to a rack.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–32 minutes
- Servings: ~24 cookies (1 cookie per serving)
- Calories: ~110–130 kcal per cookie
- Macros per Cookie: 15g carbs, 2g protein, 6g fat, 0.5g fiber
Variations for White Chocolate Macadamia Nut Cookies
Try these twists on these macadamia chocolate delights:
- Nut Swap: Use cashews or pecans for a different crunch in Buttery Nutty Cookies.
- Chocolate Swap: Try dark chocolate chips for a richer contrast.
- Gluten-Free: Swap flour with a 1:1 gluten-free blend, inspired by Food and Tips’ Sweet Gluten-Free Caramel Apple Cookies.
- Citrus Twist: Add ½ tsp lemon zest for a bright lift.
- Extra Crunch: Mix in ¼ cup toasted coconut flakes for added texture.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a sweet sip.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing pairing.
Storage
I store these creamy nut cookies in an airtight container at room temperature for up to 5 days to keep them soft. For freezing, I place baked cookies or dough balls in a freezer-safe container for up to 3 months, baking from frozen with an extra 1–2 minutes.
Serving Tips
- Presentation: Arrange White Chocolate Macadamia Nut Cookies with extra nuts for a stunning look.
- Garnish: Sprinkle flaky sea salt for a sweet-salty twist on these macadamia chocolate delights.
- Pairing: Serve with milk or Food and Tips’ Coconut Cooler to balance Buttery Nutty Cookies.
- Portion Size: 1–2 cookies per person for a delightful treat.
- Occasions: Perfect for holiday swaps, coffee breaks, or gifting.
FAQs About White Chocolate Macadamia Nut Cookies
Here are answers to common questions about White Chocolate Macadamia Nut Cookies:
Can I use other nuts instead of macadamias?
Yes, cashews or pecans work well for these Buttery Nutty Cookies, though flavor varies slightly.
Can I use dark chocolate chips?
Absolutely, dark chocolate adds a richer taste to these creamy nut cookies.
Why did my cookies spread too much?
Use softened, not melted, butter and chill dough if needed for White Chocolate Macadamia Nut Cookies.
Can I make the dough ahead?
Yes, refrigerate dough up to 48 hours; let it sit 15 minutes before baking these macadamia chocolate delights.
How do I store these cookies?
Keep at room temperature for 5 days or freeze for 3 months.
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Conclusion
White Chocolate Macadamia Nut Cookies are a luxurious blend of creamy chocolate and crunchy nuts. These Buttery Nutty Cookies bring comfort and elegance to any moment. Bake these macadamia chocolate delights and savor the indulgent joy!
White Chocolate Macadamia Nut Cookies
Ingredients
- ¾ cup 170g unsalted butter, softened
- ¾ cup 150g light brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 2 ¼ cups 270g all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup 170g white chocolate chips
- ¾ cup 100g macadamia nuts, coarsely chopped
Instructions
Prep and Cream Butter
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment. In a large bowl, I cream ¾ cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes, for a perfect base.
Add Wet Ingredients
- I beat in 2 eggs, one at a time, followed by 1 tsp vanilla, mixing until smooth for these macadamia chocolate delights.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ¼ cups flour, 1 tsp baking soda, and ½ tsp salt. I gradually add the dry mix to the wet, stirring until just combined to avoid tough cookies.
Fold in Add-Ins
- I gently fold in 1 cup white chocolate chips and ¾ cup chopped macadamia nuts, ensuring even distribution for bursts of flavor in White Chocolate Macadamia Nut Cookies.
Scoop and Bake
- Using a cookie scoop, I drop tablespoon-sized dough balls onto baking sheets, spacing them 2 inches apart. I press a few extra chips and nuts on top for a polished look. I bake for 10–12 minutes until edges are lightly golden, keeping centers soft. I cool on sheets for 5 minutes, then transfer to a rack.
Notes
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