Delish White Chocolate Macadamia Nut Cookies
Chewy, buttery cookies packed with creamy white chocolate chips and crunchy macadamia nuts. A bakery-style favorite made in one bowl with simple pantry staples.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1 cup unsalted butter, softened room temperature
- 0.75 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 0.25 teaspoon almond extract optional, boosts nutty flavor
- 1.5 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped lightly toasted if desired
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking soda, and salt; set aside.
- In a large bowl beat softened butter, brown sugar, and granulated sugar until light and fluffy, 2 to 3 minutes.
- Beat in eggs one at a time, then mix in vanilla and almond extract until smooth.
- Add dry ingredients to the wet ingredients and mix on low just until combined; do not overmix.
- Fold in white chocolate chips and chopped macadamia nuts until evenly distributed.
- Scoop about 1.5 tablespoons of dough per cookie onto prepared sheets, spacing 2 inches apart.
- Bake 10 to 12 minutes, until edges are set and lightly golden and centers look slightly soft.
- Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Optional: Sprinkle a pinch of flaky sea salt over warm cookies for contrast.
Notes
For extra flavor, toast macadamia nuts at 325°F for 6 to 8 minutes and cool before chopping. If you prefer thicker cookies, chill dough for 30 minutes before baking. Store airtight at room temperature up to 4 days or freeze baked cookies up to 2 months.