Description
Soft, chewy, and slightly crunchy, these white chocolate macadamia nut cookies are the perfect mix of sweet and nutty. They’re quick, no-fuss, and guaranteed to impress.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup coarsely chopped macadamia nuts
- 1 cup coarsely chopped white chocolate
Instructions
- Preheat the oven to 350°F (175°C).
- Beat the softened butter, brown sugar, and white sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the vanilla and almond extracts.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture until combined.
- Fold in the chopped macadamia nuts and white chocolate.
- Drop spoonfuls of dough about 2 inches apart on an ungreased baking sheet.
- Bake for about 10 minutes, or until golden brown.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
For extra chewiness, chill the dough for 30 minutes before baking. Use the spoon-and-level method for measuring flour to avoid dryness. Toast macadamia nuts for added flavor, and try white chocolate chunks for gooey pockets of sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg