White Chocolate Macadamia Nut Cookies
These White Chocolate and Macadamia Nut Cookies are jumbo sized, buttery, and thick. They have crispy edges and soft and chewy centers. Packed with sweet white chocolate chips and crunchy nuts!
Servings: 13 cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup salted butter softened at room temperature
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 3/4 cup roasted & lightly salted macadamia nuts roughly chopped
- 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 regular ice cream scooper (or scoop 3 tablespoon portions of dough) and place the dough balls about an inch apart on the cookie sheet.
- Bake the cookies for 12-14 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.