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To make these delightful cookies, you will need the following ingredients: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 3/4 cup unsalted butter, softened to room temperature - 3/4 cup packed light brown sugar - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 large egg at room temperature - 1 cup white chocolate chips - 1 cup macadamia nuts, coarsely chopped Each ingredient plays a key role. The flour gives the cookies structure. Baking soda helps them rise, while the salt balances the sweetness. Softened butter brings richness and flavor. Brown sugar adds moisture and a touch of caramel notes, while granulated sugar helps with crisp edges. Pure vanilla extract enhances the overall taste. The egg binds everything together, while white chocolate chips and macadamia nuts create that signature taste and crunch. Gather these items before you start. They combine to create a cookie that is soft and full of flavor. You will love how the white chocolate melts and the macadamia nuts add a satisfying crunch. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This heat makes the cookies soft and chewy. Next, line a baking sheet with parchment paper. This step helps with easy cleanup later. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. This mix adds rise and flavor to your cookies. Once combined, set this bowl aside. In a large mixing bowl, beat 3/4 cup of softened unsalted butter, 3/4 cup of packed light brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer for about 2-3 minutes. You want it creamy and smooth. This step helps create a fluffy cookie base. Add 1 teaspoon of pure vanilla extract and 1 large egg, which should be at room temperature, to the butter-sugar mix. Beat again until it all blends well. This mixture gives the cookies a rich flavor. Gradually add the dry flour mix to the wet ingredients. Use a spatula or mixer on low speed. Mix until just combined. Be careful not to overmix; this keeps the cookies soft. Gently fold in 1 cup of white chocolate chips and 1 cup of coarsely chopped macadamia nuts. Use a spatula to ensure they spread evenly. Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes. The tops should look lightly golden, while the centers stay soft. After baking, let them cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. To get soft and chewy cookies, use room temperature butter. Cream it well with sugars until it’s fluffy. This step adds air and keeps cookies light. Don’t forget to measure your flour correctly. Too much flour can make the cookies dry. Use a spoon to fill the measuring cup, then level it off. Mix just until the dough comes together. Overmixing can make cookies tough. After adding the flour, switch to a spatula. Fold in the chocolate and nuts gently. This keeps the dough tender and helps cookies stay soft. Let cookies cool on the baking sheet for five minutes. This step helps them set while still warm. Then, transfer them to a wire rack. Cooling them completely allows the flavors to develop. You’ll enjoy each bite more when they’re perfectly cooled. Arrange your cookies on a decorative platter. For a fun touch, serve them with melted white chocolate for dipping. Add whole macadamia nuts on top for a lovely look. This not only makes your cookies appealing but also invites guests to enjoy them right away. Pro Tips Chill the Dough: For even chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps to solidify the butter, resulting in a thicker cookie that spreads less during baking. Use Quality Chocolate: Opt for high-quality white chocolate chips for a richer flavor. The better the chocolate, the more delicious your cookies will taste! Don’t Overbake: Keep an eye on your cookies as they bake. They should be lightly golden around the edges and still soft in the center. They will continue to cook slightly as they cool on the baking sheet. Experiment with Nuts: While macadamia nuts are classic, feel free to mix in other nuts like walnuts or pecans for a different texture and flavor. Just make sure to chop them coarsely! {{image_4}} You can easily swap some ingredients in this cookie recipe. If you want a richer taste, use brown sugar alone. It gives a deeper flavor. You can also change the butter to coconut oil for a unique twist. If you need a dairy-free option, use vegan butter instead. Feel free to get creative with mix-ins. Try adding dried cranberries for a tart balance. Chopped pecans or walnuts also work well. You can even fold in some shredded coconut for extra chewiness. Just keep the total mix-ins around two cups for the best texture. To make these cookies gluten-free, use a gluten-free flour blend. Look for a mix that includes xanthan gum, which helps with texture. You can also replace the all-purpose flour with almond flour for a nutty flavor. Just remember to adjust baking time, as gluten-free cookies may bake faster. To keep your white chocolate macadamia nut cookies fresh, place them in an airtight container. Layer the cookies with parchment paper to prevent sticking. Store them at room temperature for up to a week. If you want to keep them longer, refrigerate them for up to two weeks. Freezing cookie dough is a great way to enjoy fresh cookies anytime. Portion the dough into balls and place them on a baking sheet. Freeze them for about an hour until solid. Once frozen, transfer the dough balls to a freezer-safe bag, and label it with the date. This way, you can bake them straight from the freezer. Just add a couple of extra minutes to the baking time. To reheat your cookies, preheat the oven to 300°F (150°C). Place the cookies on a baking sheet and warm them for about 5 minutes. This will make them soft and chewy again. If you want a little extra treat, you can add a few more white chocolate chips on top before reheating. You can tell your cookies are done when they look lightly golden on top. The edges should be set, but the centers will still look soft. They will continue to cook a little after you take them out of the oven. Yes, you can use regular chocolate chips. Dark or milk chocolate will change the taste, but it will still be tasty. Just keep in mind that the flavor profile will differ from the original. If you don’t have macadamia nuts, try using walnuts or pecans. They add a nice crunch and flavor. You can also skip the nuts for a nut-free version. These cookies stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft. You can also freeze them for up to three months. Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap and chill it in the fridge. You can also freeze the dough for later use. When ready, thaw it in the fridge before baking. With these clear steps, you can bake delicious cookies every time. We covered the ingredients, mixing, and baking process. I shared tips for the best texture and storage. You can even tweak the recipe with your favorite mix-ins. Now, it’s time to gather your supplies and start baking. Enjoy the taste of fresh cookies and share them with loved ones. Happy baking!

Heavenly White Chocolate Macadamia Nut Cookies

Deliciously soft cookies filled with white chocolate and macadamia nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.75 cup unsalted butter, softened to room temperature
  • 0.75 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg at room temperature
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, coarsely chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt until well combined, then set this mixture aside.
  • In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar together. Continue mixing until the mixture is creamy and smooth, which should take about 2-3 minutes.
  • Add the pure vanilla extract and the large egg to the butter-sugar mixture. Beat again until everything is thoroughly combined and the mixture is smooth.
  • Gradually incorporate the flour mixture into the wet ingredients using a spatula or mixer on low speed, mixing until just combined—be careful not to overmix.
  • Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula, ensuring they are evenly distributed throughout the dough.
  • Using a cookie scoop or a tablespoon, portion out rounded balls of dough onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the tops are lightly golden and the edges have set while the centers appear soft and slightly underbaked.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely and finish setting.

Notes

Arrange the warm cookies on a beautiful decorative platter. Serve alongside melted white chocolate for dipping.
Keyword cookies, dessert, macadamia nuts, white chocolate