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Delicious Easy White Chocolate Macadamia Nut Cookies on a cooling rack.

White Chocolate Macadamia Nut Cookies

Deliciously easy cookies featuring soft centers, buttery edges, creamy white chocolate, and crunchy macadamia nuts, perfect for a cozy baking day.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup Unsalted butter, softened Butter temperature matters for the best texture.
  • 3/4 cup Brown sugar For a caramel cozy flavor.
  • 3/4 cup Granulated sugar Helps the edges crisp up.
  • 2 Eggs Room temperature is preferred.
  • 1 tablespoon Vanilla extract Essential for a warm flavor.
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt A little makes the sweet pop.
Mix-ins
  • 1 cup White chocolate chips or chunks Choose high-quality white chocolate for best flavor.
  • 1 cup Macadamia nuts, roughly chopped Chop to medium pieces for the best crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, mix the softened butter, brown sugar, and granulated sugar until creamy, using a hand mixer or sturdy spoon.
  3. Add the eggs and vanilla extract, mixing until smooth and fluffy.
  4. Sprinkle in the flour, baking soda, and salt, mixing just until no streaks of flour remain.
  5. Fold in the white chocolate and chopped macadamia nuts, saving a small handful for topping.
  6. Scoop dough into balls of about 1.5 tablespoons each and space them out on the baking sheet.
  7. Bake for 9 to 12 minutes, pulling them from the oven when the edges are set but the centers are slightly soft.
  8. Let them cool on the baking sheet for 5 minutes before transferring to a rack or plate.

Notes

To keep cookies soft, store them in an airtight container at room temperature. Adding a piece of bread can help maintain moisture. For thicker cookies, chill the dough for 30 minutes before baking.