Soft Chewy White Chocolate Macadamia Nut Cookies Recipe
Introduction
These soft, chewy white chocolate macadamia nut cookies are a delicious treat perfect for any occasion. With a wonderful balance of sweet white chocolate and crunchy nuts, they offer a delightful texture and rich flavor in every bite.
Ingredients
- 1.5 cups butter (softened)
- 1 1/2 cups dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 bag white chocolate chips
- 1 cup macadamia nuts
Instructions
- Step 1: Cream the butter and sugars with an electric mixer until light and creamy. Add in the eggs one at a time, then mix in the vanilla extract until combined.
- Step 2: In a separate bowl, sift the flour, cornstarch, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing between each addition until just combined.
- Step 3: Once the dough comes together, fold in the macadamia nuts and white chocolate chips by hand until evenly distributed. Scoop heaping rounded tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.
- Step 4: Bake at 350°F (175°C) for 9 to 11 minutes, or until the centers are just set. Let the cookies cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra crunch, toast the macadamia nuts lightly before mixing them into the dough.
- Replace white chocolate chips with milk or dark chocolate chips for a different flavor profile.
- Chill the dough for 30 minutes before baking to help control spreading and create thicker cookies.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container, which helps maintain moisture. Reheat briefly in the microwave for 10-15 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the additional salt in the recipe to avoid overly salty cookies.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking and ensuring your baking soda is fresh can help cookies hold their shape and stay thicker.
Print
Soft Chewy White Chocolate Macadamia Nut Cookies Recipe
- Total Time: 25 minutes
- Yield: About 36 cookies 1x
Description
These Soft Chewy White Chocolate Macadamia Nut Cookies combine a perfect balance of rich white chocolate chips and crunchy macadamia nuts in a buttery, chewy cookie base. Ideal for cookie lovers seeking a soft texture with delightful nutty and sweet flavors in every bite.
Ingredients
Cookie Dough
- 1.5 cups butter, softened
- 1 1/2 cups dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 4 teaspoons vanilla extract
Dry Ingredients
- 3 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
Add-ins
- 1 bag (12 oz) white chocolate chips
- 1 cup macadamia nuts, roughly chopped
Instructions
- Cream butter and sugars: Using an electric mixer, cream the softened butter with the dark brown sugar and granulated sugar until the mixture is light and creamy in texture.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then, blend in the vanilla extract until fully combined.
- Sift and combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing carefully after each addition to form a dough.
- Mix in nuts and white chocolate: Fold in the chopped macadamia nuts and white chocolate chips by hand to evenly distribute them throughout the dough.
- Prepare for baking: Using a heaping rounded tablespoon, scoop dough portions onto an ungreased cookie sheet, placing each about 2 inches apart to allow spreading.
- Bake cookies: Bake the cookies in a preheated oven at 350˚F (175˚C) for 9 to 11 minutes, or until the centers are just set but still soft.
- Cool: Let the cookies cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely, ensuring optimal texture.
Notes
- For extra chewy cookies, slightly underbake and allow cookies to finish setting as they cool.
- Use room temperature butter for easier creaming and better texture.
- Chop macadamia nuts roughly for better distribution and crunch.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
- Can be frozen for up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Keywords: white chocolate macadamia nut cookies, soft chewy cookies, homemade cookies, dessert cookies, nutty cookies, white chocolate chip cookies
