White Chocolate Chunk Macadamia Cookies
Indulge in the buttery, melt-in-your-mouth magic of White Chocolate Chunk Macadamia Cookies, a timeless treat perfect for any occasion. These bakery-style cookies feature the perfect blend of creamy white chocolate chunks and crunchy, coarsely chopped macadamia nuts, creating a delightful contrast of textures and flavors in every bite. The dough, made with a rich combination of brown sugar and softened butter, ensures a soft and chewy center with irresistibly crisp edges. With just 15 minutes of prep time and straightforward steps, this recipe is both quick and beginner-friendly, making it an easy go-to for cookie lovers. Whether enjoyed fresh from the oven or saved for later, these golden beauties stay deliciously moist and flavorful, elevating your dessert game effortlessly. Perfect for cookie swaps, holiday gatherings, or a sweet pick-me-up, these White Chocolate Chunk Macadamia Cookies are sure to disappear in record time!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups White chocolate chunks
- 1 cup Macadamia nuts (coarsely chopped)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, combine the flour, baking soda, and salt. Whisk together and set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until creamy and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold the white chocolate chunks and chopped macadamia nuts into the dough using a spatula until evenly distributed.
Scoop out 1.5 tablespoon-sized portions of dough (or use a medium cookie scoop) and place them evenly spaced on the prepared baking sheets, about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
