White Chocolate Macadamia Nut Cookies
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!
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.