Winning White Chocolate Macadamia Cookies
Indulge in the irresistible combination of creamy white chocolate and buttery macadamia nuts with these Winning White Chocolate Macadamia Cookies! Perfectly soft and golden, these cookies bring a delightful balance of sweetness and crunch in every bite. Made with simple pantry staples like all-purpose flour, baking soda, and two types of sugar, this recipe comes together in just 30 minutes, making it an ideal treat for busy bakers or last-minute dessert cravings. The secret lies in folding in coarsely chopped macadamia nuts and premium white chocolate chips to ensure a rich, nutty flavor and pockets of melting sweetness throughout. Whether served warm from the oven or stored for later snacking, these cookies are sure to be a crowd-pleaser for holidays, parties, or everyday indulgence. Bake up a batch today and experience why these cookies are truly winning!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup (packed) light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups white chocolate chips
- 1 cup (coarsely chopped) macadamia nuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly combine.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure soft cookies.
Gently fold in the white chocolate chips and chopped macadamia nuts with a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden but the centers still appear slightly underbaked. The cookies will finish setting as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
5964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.4 g | 407% | |
| Saturated Fat | 147.2 g | 736% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 764.9 g | 278% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 498.2 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 907 mg | 70% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2534 mg | 54% | |
*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.
