White Chocolate Macadamia Nut Cookies
The ultimate white chocolate macadamia nut cookies… baked to soft and chewy perfection!
Happy Monday everyone! Eh, isn’t that a huge oxymoron? Lol, well today is a happy day for me because it’s my Mom’s birthday 🙂 Happy Birthday Mom! 😀
I’m posting this recipe today because white chocolate macadamia nut cookies are my Mom’s favorite kind of cookie!
These cookies are easy to make and they taste like they came from a bakery!!
When it comes to cookies, what is your preference… thin and crispy or thick and chewy? For me, it’s definitely thick and chewy…. like practically dough. Not much makes me happier than a freshly baked, warm from the oven cookie that is so soft, thick and chewy that it practically melts in your mouth!! If you like those kind of cookies, then these are the ones for you 🙂
The dough for these cookies comes together really quickly, then you just let the dough rest and chill for about an hour. You can chill for less time, and probably not at all… but chilling the dough will give you a thicker cookie 🙂
You can use any white chocolate that you’d like for this recipe, chunks, chips, etc… but my favorite type to use is this:
Now when you’re mixing the dough together, it will look like there are way too many chips and nuts….
See how the dough is only 1/3 of the mixture? Trust me, it will all come together 🙂
Don’t you want to just grab a spoon? Mmmmmmmm dough…..
Now just cover the mixing bowl with plastic wrap and pop it in the refrigerator for about an hour.
When it’s time to bake the cookies, roll the dough into 1 inch balls and place them on a parchment paper lined baking sheet, a few inches apart. You can roll them by hand, or if you have one of these handy little cookie scoops, go ahead and bust it out 🙂 I love using mine for cookies and for meatballs too!
If you want even more chocolate and nuts, go ahead and lightly press a chocolate chip and piece of macadamia nut into the top. Bake them for about 9 minutes.
They’ll be nice and puffy when you pull them out of the oven… go ahead and let them cool on the baking sheet for a few seconds, then cool them on a cooling rack. While they cool, you’ll notice they’ll sort of sink down a little.
These cookies baking will make your house smell amazing!
Fair warning… whoever you make these for… will soon become your best friend (if they aren’t already)!
You won’t be able to eat just one of these cookies, I promise you that. So, I apologize in advance for any pants that may fit a little tighter 😉
I really hope you give these cookies a shot 🙂 Settle in with a glass of milk and plate of these cookies and enjoy!
Want to try these Macadamia Nut Cookies?
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Recipe from Sally’s Baking Addiction
White Chocolate Macadamia Nut Cookies
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter - softened (1 1/2 sticks)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg - at room temperature
- 1 egg yolk - at room temperature
- 2 tsp vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts
- In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
- Cream the butter and sugars together with a mixer (stand or hand-held). Add the egg, egg yolk, and vanilla and mix well until just combined.
- Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
- Stir in the white chocolate chips and macadamia nuts.
- Cover the bowl with plastic wrap and chill dough for about an hour.
- Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
- Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
** dough should be kept cold between batches.
** dough can be chilled for up to 5 days.