White chocolate and macadamia nuts are simply a match made in cookie heaven. The salty crunch from the macadamias pair perfectly with the creamy vanilla flavors in white chocolate.
Of course, white chocolate is a bit of a misnomer since it doesn't actually contain any chocolate solids. Instead, it is made with a blend of sugar, cocoa butter, milk products, and vanilla. This is why you will sometimes see bags listed as simply "white chips" or "white morsels."
In a sea of classic chocolate chip, oatmeal, or peanut butter cookies, these white chocolate macadamia nut cookies are a real standout. This recipe makes a large batch, perfectly suited for sharing at a cookie exchange or bake sale.
- 1 1/4 cups butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups chopped macadamia nuts
- 1 bag (12 ounces) white chocolate chips
Gather the ingredients.
Preheat oven to 325 degrees F. Prepare baking sheets by covering them with parchment paper.
In a large bowl, cream together butter, granulated sugar, and light brown sugar until light and fluffy.
Beat in the eggs and vanilla extract.
In a separate medium bowl, combine the flour and salt.
Gradually add the flour mixture to the creamed butter mixture.
Mix in the macadamia nuts and white chocolate chips.
Drop by rounded spoonfuls onto the prepared baking sheet. Use an ice cream scoop to create uniform sized cookies, about 1 1/2-inches in diameter.
Bake for 15 minutes until the cookies are lightly golden and set. Allow to cool on a wire rack.
Store cookies in airtight container.
- Store macadamia nuts in the refrigerator in an airtight container to ensure the longest shelf life. Macadamia nuts have a high oil content, therefore they can easily turn rancid. Be sure to taste a batch of macadamias before adding them to a recipe.
- This recipe calls for a 12-ounce bag of white chocolate chips, but you can use 12 ounces of chopped white chocolate bars as well.
- There are several benefits to covering your baking sheets with parchment paper when baking cookies. First, clean-up is a breeze because grease from the cookies won't ever touch your pans, so when you are finished simply remove and discard the parchment. Using parchment paper also ensures that your baked goods won't stick. Finally, a layer of parchment can even help preserve the life of your baking sheets. Without any burned bits stuck on the surface, baking sheets will not only last longer, but they will maintain their new look and luster!