These white chocolate macadamia nut cookies are my absolute favorite! They have chewy centers, plenty of chopped macadamia nuts, and pools of melty white chocolate. They’re simply the best!
Why You’ll Love These Cookies
- Chewy Centers with Crisp Edges: Perfectly balanced texture.
- Loaded with Nuts and Chocolate: Crunchy macadamia nuts and melty white chocolate in every bite.
- Easy to Make: Simple steps for a delicious treat.
White Chocolate Macadamia Nut Cookies
Servings 18 cookies
Ingredients
- 1 ¾ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 egg yolks at room temperature
- 1 tablespoon vanilla extract
- 1 heaping cup white chocolate chips
- 1 cup macadamia nuts roughly chopped
- Flaky sea salt for sprinkling optional
Instructions
- **Preheat the Oven:** Set to 350°F. Line two baking sheets with parchment paper.
- **Mix Dry Ingredients:** In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugars:** In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If using a stand mixer, use the paddle attachment.)
- **Add Wet Ingredients:** Add the egg yolks and vanilla to the butter mixture. Mix on high speed until pale and fluffy, about 1-2 minutes.
- **Combine Mixtures:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- **Add Chips and Nuts:** Stir in the white chocolate chips and chopped macadamia nuts using a rubber spatula.
- **Scoop Dough:** Use a 2-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheets.
- **Bake:** Bake for 10-11 minutes. Let the cookies cool on the baking sheet for 5 minutes. If using, sprinkle with flaky sea salt.
- *Optional:* To perfect the shape, use a large circular cookie cutter to swirl around each cookie while they are still hot, creating a perfect circle.
- **Cool and Store:** Transfer the cookies to a wire rack to cool for 10-15 minutes, or until cool enough to handle. Store leftovers in an airtight container for up to three days, or freeze for up to two weeks.
- Enjoy these delicious cookies with a glass of milk or your favorite beverage!