Buttery White Chocolate Macadamia Cookies
These cookies are soft, thick, and perfectly golden with a wonderful crunch from the macadamia nuts.
recipesbynani.comThere is something truly special about the combination of buttery macadamia nuts and sweet white chocolate chips. These cookies have become a favorite in my kitchen because they stay soft for days and always feel like a little treat.
My best tip for success is to chill the dough for at least thirty minutes before baking. This helps the cookies keep their shape and creates that thick, bakery style texture everyone loves.
🧺 Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup chopped macadamia nuts
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and light.
- 3
Add the eggs and vanilla extract to the butter mixture, beating well until everything is combined.
- 4
Stir in the flour, baking soda, and salt until a soft dough forms.
- 5
Fold in the white chocolate chips and the chopped macadamia nuts by hand.
- 6
Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving space between them for spreading.
- 7
Bake for 10 to 12 minutes or until the edges are just barely golden brown.
- 8
Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack to finish cooling.
💡 Tips
Store these cookies in an airtight container at room temperature to keep them soft for up to five days. If you want to make them ahead of time, you can freeze the balls of dough and bake them straight from frozen for a few extra minutes.
Made this recipe? Let us know how it went.
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