White Chocolate Macadamia Nut Cookies

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These ultra-chewy cookies are loaded with creamy white chocolate and heavenly macadamia nuts.

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 154

Author Lily Ernst

Ingredients

2 1/4 cups (280g) all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup (170g) unsalted butter room temperature
1 cup (200g) brown sugar lightly packed
1/2 cup (100g) granulated sugar
2 large eggs
2 tsp vanilla
1 cup (175g) white chocolate chips
1 cup (125g) macadamia nuts roughly chopped

Instructions

Preheat your oven to 350F. Line 3 baking sheets with parchment paper or silicone baking mats.
In a medium bowl, toss together the flour, baking soda, and salt. Set aside.
2 1/4 cups (280g) all purpose flour, 1 tsp baking soda, 1/2 tsp salt
In a large mixing bowl, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add in the eggs and vanilla, mixing thoroughly.
3/4 cup (170g) unsalted butter, 1 cup (200g) brown sugar, 1/2 cup (100g) granulated sugar, 2 large eggs, 2 tsp vanilla
Beat in the flour, baking soda and salt until almost combined. Fold in the chocolate chips and macadamia nuts with a wooden spoon.
1 cup (175g) white chocolate chips, 1 cup (125g) macadamia nuts
Using a medium cookie scoop or tablespoon, drop rounded cookie doughs onto prepared baking sheets about 2" apart.
Bake for 10-12 minutes or until edges are golden brown. Let cool completely on baking sheets.

Notes

Keep cookies in an airtight container at room temperature for up to 5 days to maintain freshness. Adding a slice of bread to the container helps keep them soft.

Nutrition