White Chocolate Macadamia Nut Cookies

These bakery style White Chocolate Macadamia Nut Cookies are sweet and salty with plenty of nuts and white chocolate throughout. They’re crispy on the edges, soft and chewy in the center. No chill time required — just make and bake.

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

1 cup (226 g) butter, (2 sticks) room temperature
1 cup (200 g) light brown sugar, lightly packed
¾ cup (150 g) granulated sugar
2 large eggs
1 Tablespoon vanilla extract
3 ¼ cups (390 g) all-purpose flour, (stir, spoon & level)
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups (213 g) white chocolate chips
1 cup (112 g) salted dry roasted macadamia nuts, chopped

Instructions

Preheat oven to 350 degrees Fahrenheit. Line cookie sheet trays with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy. Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.
In a separate bowl, stir together the flour, salt, and baking soda. Add dry ingredients to the butter mixture until just combined.
Add the white chocolate chips and chopped macadamia nuts. (May save some to press into the tops, if desired.) Mix gently on low speed until just combined or fold into the batter with a spatula.
Scoop cookie dough balls (about 2 Tablespoons each) and place onto prepared baking sheet about 3-inches apart. (8 cookies per tray.) Press any saved chocolate chips and nuts into the top for professional looking cookies.
Bake at 350˚F for 10-12 minutes or until edges are just barely starting to brown. For thicker cookies, press edges inward with a cookie spatula while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.

Notes

To freeze cookie dough: Portion rounded cookie dough balls onto a parchment or silicone lined baking sheet. Freeze dough for at least 1 hour or until solid. Then transfer to a freezer-safe zip-top bag and freeze up to 3 months.
To bake the cookies from frozen, simply place the frozen cookie dough on a parchment lined baking sheet and bake 2-3 minutes longer than written.
To freeze after baked: If you bake the cookies first, you can still freeze them in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks.
Store cookies in an airtight container at room temperature up to 1 week.

Nutrition