White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies are so easy & delicious. Full of crunchy mac nuts & gooey melted chocolate, they're addictive!

Course cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 130kcal

Author Dina

Start off by sifting the dry ingredients. Place a fine-mesh sieve over a large mixing bowl. Then add 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon cornstarch. Sift everything into the bowl and set it aside for later.
In a separate mixing bowl, add 3/4 cup unsalted melted butter, 3/4 cup golden brown sugar, and 3/4 cup granulated sugar. Use a whisk to mix the butter and sugar together for at least 1 minute.
Now add 1 large room temperature egg and 1 egg yolk, along with 1 teaspoon vanilla extract. Mix again using the whisk.
Now add in all the dry ingredients at once and use a spatula to mix everything together.
Lastly, add in 1 heaping cup of white chocolate chips and 1 cup chopped roasted salted macadamia nuts. Then mix the nuts and chocolate chips into the cookie dough
line a baking sheet with parchment paper then scoop out mounds of the cookie dough using a medium-sized cookie scoop. I like to take the cookie dough ball back into my hand and round it out for a more even-looking cookie. You can also add a few extra chocolate chips and chopped macadamia nuts on top. But that’s optional.
Now bake the cookies at 350 degrees Fahrenheit for 10 minutes.

Make these ahead of time- You can freeze the cookie dough by scooping it into balls, flash freezing them on a tray for an hour or 2, then transferring them to a ziplock freezer bag. Keep frozen for up to 3 months.
Leave space between the cookie dough balls- These cookies spread quite a bit, so leave about 2 inches of space between the dough balls to allow for it.
Allow the cookies to set- They will be very soft when they come out of the oven, so let them set for a few minutes on the baking sheet before transferring them to the cooling rack so they don't break.