White Chocolate Macadamia Nut Cookies with Vanilla
Macadamia Nut Cookies
Soft, chewy cookies packed with toasted macadamia nuts and sweet white chocolate chips.
Nutrition (per serving)
There is something truly decadent about a well-made macadamia nut cookie. The buttery crunch of the nuts paired with a soft, chewy dough is a match made in heaven. I love making these for special occasions, but they are simple enough for a lazy Sunday afternoon treat that fills the whole house with the most incredible vanilla aroma.
The secret to these cookies is ensuring your macadamias are slightly salty to balance the sweetness of the white chocolate. When you bite into one, you get a beautiful contrast of textures that feels like a little luxury. They are best enjoyed slightly warm from the oven when the chocolate is still melty and the edges are perfectly crisp.
Ingredients
- Unsalted butter, softened:1 cup
- Light brown sugar, packed:¾ cup
- Granulated white sugar:½ cup
- Large egg:1 piece
- Vanilla extract:1 tsp
- All-purpose flour:2 cups
- Baking soda:1 tsp
- Salt:½ tsp
- Macadamia nuts, roughly chopped:1 cup
- White chocolate chips:1 cup
Instructions
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Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone mats.
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In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
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Add the egg and vanilla extract, then beat until fully incorporated and smooth.
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In a separate medium bowl, whisk together the flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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Gently fold in the chopped macadamia nuts and white chocolate chips with a spatula.
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Scoop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
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Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown but the centers still look slightly soft.
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Allow the cookies to cool on the baking sheet for at least 5 minutes to firm up before transferring them to a wire rack to cool completely.
Tips & Notes
- For the best flavor, use roasted and salted macadamia nuts to provide a nice savory contrast to the sweet white chocolate.
- Ensure your butter is truly softened at room temperature, but not melted, to prevent the cookies from spreading too thin.
- If you have time, chill the dough for 30 minutes before baking to create a thicker, chewier cookie.
