Imagine biting into a warm, gooey cookie that perfectly balances the rich creaminess of white chocolate with the delightful crunch of toasted macadamia nuts. These White Chocolate Macadamia Nut Cookies are not just any treat; they are a heavenly indulgence that will make your taste buds dance with joy! With just a few simple ingredients and a quick 30-minute preparation time, you can whip up a batch of 24 cookies that are sure to impress your family and friends. Get ready to elevate your cookie game—this recipe is one you won't want to miss!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped and toasted
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large skillet over medium heat, spread chopped macadamia nuts in a single layer. Toast the nuts, stirring frequently, until they become golden brown and fragrant, about 3-5 minutes. Remove from heat and let cool completely.
- In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the toasted macadamia nuts and white chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Toast the Nuts: Toasting the macadamia nuts enhances their flavor and adds a delightful crunch. Be sure to watch them closely as they can burn quickly!
- Room Temperature Ingredients: For the best texture, use room temperature butter and eggs. This will help create a light and fluffy cookie dough.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies.
- Spacing is Key: When placing the dough on the baking sheets, ensure they are spaced about 2 inches apart. This allows the cookies to spread evenly while baking.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly and prevents them from breaking.
- Storage: Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 5 days!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 23g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
