These White Chocolate Macadamia Nut Cookies are scrumptious with just the right balance of sweet and salty from white chocolate chips and macadamia nuts. Enjoy these hot out of the oven cookies with chewy centers with your favorite blend of coffee.
We just love cookies around here. They really do make the world a better place. These cookies, Double Chocolate Chip Cookies, Molasses Cookies, and Snickerdoodle Cookies are just a few family favorites.
How to make White Chocolate Macadamia Nut Cookies
Start by whisking together the flour, baking soda and salt in a medium bowl. Set it aside for a few minutes. Then using a stand mixer or hand mixer cream the butter and both sugars. Reduce the speed on the mixer and add the vanilla, and eggs (one at a time) mixing just until incorporated.
Then add the flour mixture in 3 intervals blending just until incorporated scraping down the bowl and beaters as needed. Stir in the white chocolate chips and macadamia nuts just until combined. Then using a cookie scoop (1 1/2 tablespoon) drop them onto a baking sheet covered with parchment paper. Bake for 10-12 minutes or until very lightly browned and cooked through.
Recipe notes and helpful tips
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours.
- I make all my cookies with Land O Lakes butter. The quality is well worth the small cost differential.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- I love parchment paper and I use it for all my cookies. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Pro-Tip – always spoon the flour into the measuring cup and level off with a table knife. This gives you a more accurate measurement of flour.
- Cover and refrigerate the dough between batches.
- For optimum flavor use roasted salted macadamia nuts.
- Store cookies in an airtight container on the counter for up to 5 days.
- Freeze unbaked cookie dough or baked cookies for up to 3 months.
How to enjoy homemade cookies anytime
You can enjoy fresh baked cookies anytime with a little technique called flash freezing. Simply prepare the dough according to the instructions. Then scoop the cookie dough onto parchment covered baking sheets. Make sure the dough ball are not touching. Place on a level surface in the freezer. Once they are frozen transfer the balls to a freezer zipper bag.
When you want fresh baked cookies simply take out the amount you want and place on a parchment covered baking sheet. Let them sit on the counter while the oven preheats. Bake for about 2-3 minutes longer than listed in the recipe depending on how much they thawed while the oven was preheating.
More nut recipes for you to love
White Chocolate Macadamia Nut Cookie Recipe
Get your sweet and salty fix with these chewy White Chocolate Macadamia Nut Cookies with crisp edges. Tickle your loved ones pink and bake a batch today.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes plus chilling time
- Yield: 30 cookies 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 2 1/4 cups all purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
¾ cup unsalted butter softened
-
1/2 cup brown sugar
-
1 cup white sugar
-
2 teaspoons vanilla extract
-
2 eggs
-
1 1/4 cups Ghirardelli classic white chips.
-
1 cup chopped macadamia nuts
Instructions
- Preheat oven to 350 degrees. Cover baking sheet with parchment paper.
- Whisk the flour, baking soda, and salt in a medium bowl. Set it aside for a few minutes.
- Using a stand mixer or hand mixer cream the butter, brown sugar, and sugar until light and fluffy. Reduce the speed on the mixer to low. Add the vanilla, and the eggs one at a time mixing just until incorporated.
- Add the flour mixture in 3 intervals mixing just until incorporated scraping down the bowl and beaters as needed. Stir in the white chocolate chips and macadamia nuts just until combined. Using a 1 1/2 tablespoon cookie scoop drop the dough balls onto the baking sheet leaving 2 1/2-3 inches between them.
- Bake for 10-12 minutes or until very lightly browned. Wait 5 minutes before moving to cookie cooling wire racks.
Notes
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours.
- I make all my cookies with Land O Lakes butter. The quality is well worth the small cost differential.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- I love parchment paper and I use it for all my cookies. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Pro-Tip – always spoon the flour into the measuring cup and level off with a table knife. This gives you a more accurate measurement of flour.
- Cover and refrigerate the dough between batches.
- For best results use roasted salted macadamia nuts.
- Store cookies in an airtight container on the counter for up to 5 days.
- Freeze unbaked cookie dough or baked cookies for up to 3 months.
Keywords: macadamia nut cookies, white chocolate cookies, white macadamia nut cookies
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf