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White Chocolate Macadamia Nut Cookies – Soft, Chewy, and Buttery Homemade Cookies

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These white chocolate macadamia nut cookies are rich, buttery, and irresistibly chewy, with crisp golden edges, creamy white chocolate chips, and crunchy macadamia nuts. A delicious homemade bakery-style treat that’s perfect for sharing.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped macadamia nuts
  • 1 cup white chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare baking sheets by leaving them ungreased or lining them with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy.
  3. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract and almond extract.
  4. In a separate bowl, combine the all-purpose flour, baking soda, and salt.
  5. Gradually mix the dry ingredients into the butter mixture until a soft cookie dough forms. Avoid overmixing.
  6. Fold in the chopped macadamia nuts and white chocolate chips, distributing them evenly throughout the dough.
  7. Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
  8. Bake in the preheated oven for approximately 10 minutes, or until the edges are lightly golden brown.
  9. Allow the cookies to cool on the baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely.
  10. Serve and enjoy the cookies slightly warm or at room temperature.

Notes

  • Use softened butter rather than melted butter for the best cookie texture.
  • For thicker cookies, refrigerate the dough for 20 to 30 minutes before baking.
  • Avoid overbaking. The centers should appear slightly soft when the cookies come out of the oven, as they will continue to firm up while cooling.
  • For extra flavor, lightly toast the macadamia nuts before adding them to the dough.
  • White chocolate chunks can be substituted for white chocolate chips.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies for up to 3 months, or freeze portioned cookie dough for convenient baking later.
  • For evenly sized cookies, use a cookie scoop to portion the dough.

Nutrition

Find it online: https://yumfamilyrecipes.com/white-chocolate-macadamia-nut-cookies-soft-chewy-and-buttery-homemade-cookies/