White Chocolate Macadamia Nut Cookies
Craving something sweet? These White Chocolate Macadamia Nut Cookies are the ultimate treat! With their perfect balance of creamy white chocolate and crunchy macadamia nuts, these cookies are soft, chewy, and utterly addictive. Bake a batch tonight and indulge in the delightful flavors!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 cup Unsalted Butter softened
- 1 cup Brown Sugar packed
- 1 cup White Granulated Sugar
- 2 large Large Eggs
- 1 tablespoon Vanilla extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1 cup Macadamia Nuts coarsely chopped
- 1 ½ cups White Chocolate Chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a large bowl, cream together the unsalted butter, brown sugar, and white granulated sugar until light and fluffy.
- Add the large eggs and vanilla to the mixture. Beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Now it’s time to fold in the macadamia nuts and white chocolate chips.
- Scoop about 2 tablespoons of dough for each cookie and place them on the prepared cookie sheet.
- Bake for 8 to 10 minutes or until the edges are just starting to brown.
- Remove the cookies from the oven and allow them to sit on the pan for a few minutes before transferring them to a wire rack.
- Press additional white chocolate chips and macadamia nuts on top of each cookie while they are still warm, and sprinkle lightly with a bit of sea salt.
- Once completely cooled, store your baked cookies in an airtight container.
Notes
- Tip 1: Store your cookies in an airtight container.
- Tip 2: You can freeze unbaked cookie dough.
- Tip 3: These cookies pair perfectly with milk.
- Tip 4: Try adding dried fruit for a twist!
- Tip 5: Always use parchment paper for even baking.