White Chocolate Macadamia Nut Cookies

In this Instructable, I will show you how to make soft chewy white chocolate macadamia nut cookies. This easy homemade macadamia nut cookies recipe is awesome! If you are a cookie lover then you have got to try these. They are simple to make from scratch and this recipe makes quite a few of them which is awesome! I love the cookies that are soft and chewy but they can be made crunchier if you like too. If I can do it, you can do it. Let's get baking!

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Follow the easy steps below or watch the video tutorial or do both! :)

Print the recipe here if you want.

Ingredients:

• 2 1/2 cups of all-purpose flour (310g)
• 1 cup of unsalted softened butter (225 g)
• 1 cup of packed brown sugar (200 g)
• 1/2 cup of white granulated sugar (100 g)
• 2 large eggs
• 2 tsp. of vanilla extract (10ml)
• 1/2 tsp. of salt (2.5 g)
• 1 tsp. of baking soda (5 g)
• 1 1/4 cup chopped macadamia nuts (158g) or add more if desired
• 1 1/4 cup white chocolate chips or chopped white chocolate bar (218g)

Helpful tools:

• Silicone Baking Mat or parchment paper
• Whisk or Sifter
• Hand Mixer or Stand Mixer
• Spoon
• Spatula

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Preheat the oven to 350 F/176 C. In a medium bowl whisk together the flour, salt, and baking soda.

In a large bowl, add the softened butter as well as the white and brown sugar. Blend those ingredients together with a hand or stand mixer. Or if you don't have a mixer you can use a sturdy whisk or wooden spoon.

Now add one of the eggs and the vanilla extract and blend until just combined. Follow that up with the other egg. Scrape the sides of the bowl with a spatula through the whole cooking dough making process.

Add about a cup of the flour mixture and blend it in until just combined. Then add 1 cup of the macadamia nuts, and one cup of the white chocolate chips, or of course you can chop up a white chocolate bar. Blend those in until just combined. Then add the remaining flour half of it at a time blending until just combined. Again scrape the bowl as necessary to make sure everything is mixed properly.

Once the cookie dough is finished, I like to use my spatula and bring everything to the middle of the bowl created a mound. But that isn't necessary. At this point, you can cover and chill the dough if you want, and bake the cookies later. Or bake the cookies now. Of course, if you wanted to bake the cookies later, you would not preheat the oven.

Now, take a sheet pan or cookie sheet and line it with parchment paper or a silicone mat. Use two tablespoons or a small ice cream scoop and scoop out some cookie dough and place it on the pan. Space them out about 2 inches apart, because the cookies will spread a bit. An optional step is to take the remaining 1/4 cup of macadamia nuts and white chocolate chips and place them on top of the cookie dough balls. This gives it a nice cool look once baked. Or you can just add those in with the dough if you don't want to do it like this.

Bake the cookies on the middle rack one sheet at a time for 8 to 12 minutes. In my oven 11 minutes is perfect. They should be lightly golden brown around the edges and lighter in the middle. Remove them from the oven and allow them to cool for just a few minutes on the pan, and then use a spatula and place them on a wire rack to cool completely. If you leave them on the hot pan too long they will continue to cook and make the cookies crunchier, which is fine if that is what you want.

Time to enjoy those cookies! You should be able to get 32 to 36 cookies out of this recipe depending on the size you make them. Enjoy!

Store in an airtight container at room temperature for 3 to 4 days, or in the fridge for about 10 days or so. Or you can freeze them as well.