These White Chocolate Macadamia Nut Cookies are buttery, chewy, and a delicious treat. Made with nutty macadamia nuts and melt in your mouth white chocolate, these white chocolate cookies are seriously addicting!
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:30 minutes
Yield:48 cookies 1x
3/4 cup (170 g) butter, room temperature
1/4 cup (56 g) canola oil
1 cup (220 g) dark brown sugar
1 cup (220 g) granulated sugar
1 tablespoon vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (300 g) white chocolate chips
1 cup (128 g) macadamia nuts, chopped
Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
Place the softened butter and oil into the bowl of a stand mixer fitted with the paddle attachment. Add the two sugars and beat on low speed until light and creamy, about 3-4 minutes.
Add the eggs and vanilla extract to the butter/sugar mixture. Beat well to combine.
Add the flour, baking powder, baking soda, and salt to the butter mixture and mix on low speed until a dough forms.
Finally, add the white chocolate chips and macadamia nuts. Mix on low until they are evenly distributed throughout the cookie dough.
Use a medium cookie scoop to drop 1 1/2 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray).
Bake the cookies in your preheated oven for 11-12 minutes.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
*This recipe makes about 48 cookies, but can be easily halved to make 24 cookies.
Store: Store your cookies covered in an airtight container at room temperature for up to 1 week.
Freeze: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
Serving Size:1 cookie
Saturated Fat:4 g
Unsaturated Fat:3 g
Trans Fat:0 g
Keywords: white chocolate macadamia nut cookies, cookies, white chocolate, chewy cookies, bakery style cookies