Crispy White Chocolate Macadamia Nut Cookies
These crispy white chocolate macadamia nut cookies combine rich, creamy white chocolate chunks with toasted macadamia nuts for a perfect balance of sweet, crunchy, and buttery flavors. They are quick and easy to make, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (255 g) white chocolate, chopped into chunks
- 1 cup (135 g) macadamia nuts, roughly chopped and toasted
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand just until incorporated.
- Fold in the chopped white chocolate and toasted macadamia nuts.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 12-15 minutes until edges are golden brown and centers look set but still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough for 20-30 minutes if cookies spread too much. Toast macadamia nuts at 350°F for 8-10 minutes, stirring once halfway through. Rotate baking sheet halfway through baking for even color. Use chunks of white chocolate for pockets of melted chocolate. For gluten-free, substitute with 1:1 gluten-free baking flour blend. For dairy-free, use coconut oil and dairy-free white chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 22
- Protein: 2
Keywords: white chocolate, macadamia nut, cookies, crispy cookies, homemade treats, easy cookies, holiday cookies