White chocolate macadamia nut cookies are a classic cookie that everyone loves. The combination of creamy white chocolate and rich buttery macadamia nuts is simply irresistible. This recipe yields soft and chewy cookies that are perfect with a glass of milk or your favorite coffee or tea.
To make the cookies, preheat the oven to 350 F and line two baking sheets with parchment paper. In a bowl, whisk together the dry ingredients: 1 3⁄4 cups all-purpose flour, 1 teaspoon baking soda and 1⁄2 teaspoon salt.
In a separate large bowl or a stand mixer, beat 1 cup unsalted butter and 3⁄4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 1 egg and 1 teaspoon vanilla extract, then gradually beat the dry ingredients into the wet ingredients. Mix in 1 cup chopped macadamia nuts and 6 ounces of chopped white chocolate.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, until the edges are light golden brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
The secret to chewy white chocolate macadamia nut cookies is not to overbake them. Check on the cookies after 8 minutes and continue baking in 30 second increments until the edges are just starting to turn golden brown. Be very careful not to overbake, or the cookies can become too hard and crumbly once cooled.
For extra decadence, you can also add in mix-ins like toffee bits, butterscotch chips or peanut butter chips along with the white chocolate and macadamias. To boost the nutty flavor, use macadamia nut oil or extract in place of some of the butter. A splash of coconut extract would also be a great addition.
Store leftover cookies in an airtight container at room temperature for up to 5 days. Enjoy! These soft, chewy white chocolate macadamia nut cookies will delight all of your friends and family. Happy baking and happy eating!