Description
Deliciously crunchy white chocolate macadamia nut cookies that offer a perfect blend of creaminess, nuttiness, and sweetness.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Gather all your ingredients before starting.
- Preheat the oven to 350°F (175°C).
- Cream the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add vanilla extract and eggs, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the white chocolate chips and macadamia nuts.
- Drop rounded mounds of dough onto a lined baking sheet with space between them.
- Bake for 10-12 minutes or until edges are lightly golden; let cool for 5 minutes on the baking sheet.
Notes
Store cookies in an airtight container at room temperature for 3-4 days, in refrigeration for up to a week, or freeze for up to 2 months.