White Chocolate Macadamia Nut Cookies
Thick, chewy, bakery-style cookies packed with buttery macadamias and creamy white chocolate chunks. Soft centers, golden edges, and a flavor that beats any store-bought cookie—all made in one bowl with no chilling required.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1½ cups white chocolate chips or chunks
- 1 cup macadamia nuts roughly chopped
Instructions
- Preheat oven to 375°F and line baking sheets with parchment.
- In a bowl, whisk flour, baking soda, and salt. In another bowl, beat butter and sugars until light and fluffy.
- Mix in eggs one at a time, then add vanilla.
- Stir in dry ingredients until just combined. Fold in white chocolate and macadamias.
- Scoop 2-tbsp portions onto baking sheets.
- Bake 9–11 minutes until edges are golden.
- Cool 5 minutes, then transfer to a rack.
Notes
Use salted macadamias if preferred—just reduce salt to ¾ teaspoon. Dough balls can be frozen for up to 3 months and baked straight from frozen. Store cooled cookies in an airtight container with a slice of bread to keep them soft.