The perfect white chocolate macadamia nut cookies combine a rich, creamy texture with the crunch of nuts. Macadamia nuts themselves are sweet, giving this recipe a rich and buttery taste from the first bite to the last. Good luck keeping these cookies stocked in the fridge or cookie jar; after your family tries one, everyone will be back for more.
We love to serve these wonderful cookies with ice-cold milk, or put a scoop of your favorite ice cream in between two cookies to create a luscious ice cream cookie sandwich. No matter how you serve them, these white chocolate macadamia nut cookies are winners and take less than an hour in the kitchen.
White Chocolate Macadamia Nut Cookies
Serves 48; 30min
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 cup butter
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup macadamia nuts, coarsely chopped
- 1 1/2 cups white chocolate chips
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the flour, baking soda and salt in a medium bowl. Mix thoroughly, and set aside.
- Place the brown and white sugars in a large bowl. Mix them together using an electric mixer at medium speed.
- Add the butter to the bowl in chunks, mixing at medium until a paste is formed. Add the eggs and vanilla, and continue to mix at medium until fully blended.
- Add the flour mixture to the wet ingredients. Add the macadamia nuts and white chocolate chips, and mix at a low speed until blended.
- Drop rounded spoonfuls of this dough onto ungreased cookie sheets. Bake for 10 to 12 minutes or until the edges start to turn a golden-brown color.
- Transfer the cookies to a cooling rack immediately. Cool for a few minutes before serving.