My favorite white chocolate macadamia nut cookies! These cookies are soft, moist, and chewy all at once and of course, they are loaded with crunchy macadamia nuts and sweet, melty white chocolate chips.
1 stick or ½ cupUnsalted butter softened at room temperature
½cupLight brown sugar lightly packed
¼cupWhite sugar
½teaspoonPure vanilla extract
¼cupMilk
⅔cupMacadamia nuts
⅔cupWhite chocolate chips
Instructions
Preheat the oven to 350°F (180°C) for at least 10 minutes.
Line a baking sheet with parchment paper.
Take dry ingredients (all purpose flour, baking soda, baking powder, and salt) in a bowl. Whisk everything until combined and keep it aside.
In another large bowl, take softened butter and both sugar (white and brown). Beat it using a hand mixer until smooth and creamy. (Use a paddle attachment if using a stand mixer).
Add milk and vanilla. Beat it again until mixed. Using a spatula scrap the sides and bottom of the bowl and mix.
Add dry flour mixture. Beat again until mixed. Use a spatula to mix evenly at last.
Add chopped nuts and white chocolate chips. Fold it using a spatula (or run the mixer if using a stand mixer).
Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Now take a portion of the cookie dough using a cookie scoop (1 ½ tablespoons size) into your palm, shape it into a fairly smooth ball, and flatten it slightly. So it becomes a disk shape.
Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.
Bake in the preheated oven for 10-13 minutes. Cool the cookies in a pan for 5 minutes so they firm up. Then transfer them to a cooling rack to cool down.
Serve these white chocolate macadamia nut cookies warm or at room temperature
Notes
Use salted and dry roasted macadamia nuts if you like salty, sweet flavor in your cookies like a combination of peanut butter and chocolate.
You can sprinkle some flaky salt on cookies before baking (if using unsalted nuts).