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The Best White Chocolate Macadamia Nut Cookies Recipe

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4 from 8 reviews

These white chocolate macadamia nut cookies are rich, buttery, and perfectly chewy with delightful pockets of creamy white chocolate and crunchy salted macadamia nuts. Baked at a moderate temperature to achieve slightly browned edges while keeping the centers soft, they make an irresistible treat perfect for any cookie lover.

Ingredients

Dry Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste

Add-ins

  • 1/2 cup white chocolate chips
  • 1/2 cup coarsely chopped salted macadamia nuts

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer, beat the unsalted butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color. This creates the ideal texture for your cookies.
  4. Add Egg and Vanilla: Mix in the large egg and vanilla bean paste until fully incorporated, ensuring a smooth and cohesive wet mixture.
  5. Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients, mixing just until fully combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Add-ins: Gently stir in the white chocolate chips and coarsely chopped salted macadamia nuts until they are evenly distributed throughout the dough.
  7. Shape Cookies: Scoop two heaping tablespoons of dough and roll into a ball. Tear this ball in half and place the torn side down onto the prepared cookie sheet. Then place the other half on top of the first, forming a layered cookie dough shape. Leave approximately two inches of space between cookies to allow for spreading.
  8. Bake Cookies: Bake for 12 minutes, or until the edges are very lightly browned. The centers may look slightly undercooked; this is expected as they will finish cooking during the cooling phase.
  9. Cool Cookies: Remove cookies from the oven and allow them to rest on the baking sheet for 10 minutes. This step helps the cookies set perfectly. Afterward, transfer them to a wire rack to cool completely.
  10. Store Properly: Once completely cooled, store the cookies in an airtight container for up to 7 days to maintain freshness and texture.

Notes

  • Do not overbake; the centers should appear slightly underdone when removed from the oven.
  • Using parchment paper or silicone mats helps prevent sticking and makes cleanup easier.
  • Room temperature butter ensures proper creaming and cookie texture.
  • Slightly crushed macadamia nuts add a pleasant crunch and flavor contrast to the sweet white chocolate.
  • Store cookies in an airtight container at room temperature for best texture and freshness.

Find it online: https://yumntasty.com/the-best-white-chocolate-macadamia-nut-cookies-recipe/