White Chocolate Macadamia Nut Cookies
These White Chocolate Macadamia Nut Cookies are thick, sweet, soft and chewy! They are packed with creamy white chocolate chips and crunchy nuts!
Servings: 24 cookies
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter; softened NOT melted
- 1/2 cup packed brown sugar
- 14 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3/4 cup macadamia nuts; roughly chopped roasted & salted
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
- In a small bowl, combine flour, baking soda and salt. Whisk together and set aside.
- In a large bowl, using a hand mixer or stand mixer, beat together the butter, brown sugar and granulated sugar until combined, about 2 minutes, scraping the bowl as needed.
- Add in the egg and vanilla extract and continue mixing for another minute. Add the flour mixture and beat together until just combined.
- Mix in the macadamia nuts and white chocolate chips until evenly distributed. With a mini ice cream scooper (or scoop 2 tablespoon portions of dough) and place the dough balls about an inch apart on the cookie sheet.
- ***OPTIONAL step*** place the dough balls in the refrigerator for up to 20-40 minutes. This will allow them to get firm and result in a thicker cookie.
- Bake the cookies for 10-13 minutes or until the cookie edges are slightly golden brown. The center will look slightly underdone and that is perfect! Place the cookies on a wire rack to cool. Enjoy!
Notes
*If you want to make your cookies extra pretty, top each cookie dough ball with a few additional white chocolate chips and macadamia nuts!
**To store leftover cookies, place the cookies in an airtight container and store in a cool place. They will stay fresh if stored properly up to a week.