White Chocolate Macadamia Nut Cookies

I feel like I really failed you when photographing these cookies.  I didn’t save any white chocolate chips to add to the tops before baking.  I remembered as I was mixing in the nuts and chocolate, but it was too late.  So now you’re left with plain, chunky, mounds of brown cookies haha.  The good news though- still taste delicious!

I would probably tell you that chocolate chip is my favorite, but when given the option, I will usually always pick a white chocolate macadamia if it’s available.  The PTA used to sell fresh, hot cookies at my volleyball games during high school, and there was nothing better than a white chocolate macadamia cookie for the ride home.  You know… restoring my carbs (& protein) after a strenuous workout.  🙂

You don’t need to have just played a game of volleyball to enjoy these cookies, just grab a big glass of milk instead.

White Chocolate Chip Macadamia Cookies

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 24

Calories: 270kcal

Author: Emily Grace

Ingredients

• ▢ 3 cups all purpose flour
• ▢ 3/4 cup sugar
• ▢ 1 cup packed light brown sugar
• ▢ 3/4 cup unsalted butter softened
• ▢ 2 large eggs
• ▢ 1 tbsp vanilla extract
• ▢ 1/2 tsp almond extract
• ▢ 1 tsp salt
• ▢ 1/2 tsp baking soda
• ▢ 12 oz white chocolate chips
• ▢ 1/2 cup chopped macadamia nuts

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Instructions

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• In a stand mixer, cream together the butter and sugars.
• Add the eggs one at a time.
• Mix in the vanilla and almond extracts until just combined.
• In a separate bowl, whisk together flour, salt, and baking soda.
• Gradually add the dry ingredients to the mixer.
• Stir in the macadamia nuts and white chocolate chips.
• Use a cookie scoop to drop the mounds of cookie dough on the prepared baking sheet.
• Use a knife or spatula to gently press down on the mounds (these will not flatten much during baking).
• Bake for 10 minutes, or until just lightly brown on the bottom of the cookies.
• Allow to cool on the pan for 3-5 minutes before transferring to a wire cooling rack.

Notes

Yields about 5 dozen cookies, depending on the size of scoop used.

Nutrition

Calories: 270kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 144mg | Potassium: 86mg | Sugar: 23g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg

Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!