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Ultimate Soft & Chewy Bakery-Style White Chocolate Macadamia Nut Cookies

A stack of three golden brown white chocolate macadamia nut cookies with visible white chocolate chunks.
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You can make thick, soft, and buttery cookies with golden edges at home. This simple recipe delivers the perfect texture for classic white chocolate macadamia nut treats.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips or chunks
  • 1 cup roughly chopped macadamia nuts

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. You can use an electric mixer for this step.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the white chocolate chips and chopped macadamia nuts by hand using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. For thicker cookies, press the dough balls down slightly.
  8. Bake for 10 to 12 minutes, or until the edges are set and golden brown, but the centers still look slightly soft.
  9. Remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gourmet flavor, brown your butter before using it. Melt the butter in a saucepan over medium heat, swirling until brown bits form at the bottom and it smells nutty. Cool the brown butter completely before creaming it with the sugars.
  • To achieve thicker cookies, chill the dough for at least 30 minutes before baking.
  • Use high-quality white chocolate chunks instead of chips for better melting and texture.

Nutrition

Find it online: https://miameal.com/white-chocolate-macadamia-nut-cookies/