White Chocolate Macadamia Nut Cookies
These white chocolate macadamia nut cookies have been my go-to for a quick dessert for years, and they’re always a hit. They’re chewy, flavorful, and have just the right sweet and salty balance. The best part? You can make the whole recipe in just one bowl—super easy and no extra dishes.
Yield: 3 Dozen Cookies
Total Time: 25 Minutes
Prep Time: 15 Minutes
Bake Time: 9 Minutes
Ingredients & Tools
Stand Mixer with Paddle Attachment, or a Large Bowl With A Sturdy Wooden Spoon
1 cup, 1/2 cup, 1/4 cup Measuring Cups
Tablespoon and Teaspoon Measuring Spoons
Parchment Lined Baking Sheet(s)
8oz (Two Sticks) of Room Temperature Butter
1c Sugar
1/2c Packed Brown Sugar
2 Eggs
1T vanilla
2+1/4c All Purpose Flour
1t Baking Soda
1t Salt
12oz White Chocolate Chips
6oz Crushed Macadamia Nuts
Steps
Pre-heat your oven to 375°F.
Cream together your butter and sugars until it is uniform and somewhat fluffy in texture.
Add in your eggs and vanilla extract. Mix until fully combined.
Add in all of your dry ingredients (flour, baking soda, and salt) and slowly mix until just fully combined to avoid spilling.
Fold in the chocolate chips and macadamia nuts.
Scoop out roughly one tablespoon balls of dough and arrange 12 on a parchment lined baking sheet.
Bake for 9 minutes until the cookie’s tops are just starting to become golden. Let the cookies cool on the baking sheet for a few minutes before moving them to a plate.
Notes
Store leftover cookies in a Ziplock bag or cookie tin so they stay chewy and do not dry out.
If you are mixing by hand, you can mostly combine the butter and sugar from step 1, then add the eggs and vanilla and mix to the fluffy consistency to make mixing easier.
You can adjust your oven racks to cook all 3 dozen cookies on separate trays at once, but this might extend the cooking time by a few minutes. Keep a close eye on them.
