White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies are filled with chunks of creamy white chocolate chips and roasted macadamia nuts, then baked until crisp on the edges with perfectly soft and chewy centers. Bring these delicious, buttery cookies to your next holiday party and watch them quickly disappear!

Course Dessert, Snack

Cuisine American

Diet Kosher, Vegetarian

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 203kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

¾ cup 1 ½ sticks unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar
1 ½ teaspoons vanilla extract
1 large egg
2 cups all purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon kosher salt
½ cup chopped roasted macadamia nuts
1 cup white chocolate chips

Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, add butter, sugar, and brown sugar. Beat until light and fluffy, about 3 minutes.
Beat in vanilla and egg until well incorporated.
Mix in the dry ingredients just until combined. Do not overmix.
Fold in macadamia nuts and white chocolate chips with a rubber spatula.
Scoop out 2 tablespoons of cookie dough and roll it into a ball. Place on a prepared baking sheet and repeat with the rest of the dough, leaving space in between each one.
Bake for 8 to 10 minutes, or just until the cookies start to turn lightly golden brown on the outside. Optional: sprinkle the tops of the cookies with flakey sea salt when they come out of the oven.
Allow to sit on the baking sheet for 2 minutes before moving to a cooling rack.

Notes

If you like an equal nut-to-chocolate ratio, feel free to adjust the measurements to ¾ cup macadamia nuts and ¾ cup white chocolate chips.

Nutrition