White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies are full of flavor, texture, and have the perfect chew. Chunky, buttery, and full of tender nuts and white chocolate, this classic cookie recipe is one of our absolute favorites!

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• 1 cup salted butter softened
• 1 cup brown sugar tightly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 1/2 cups white chocolate chips
• 1/2 cup macadamia nuts coarsely chopped


1️⃣ Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets with nonstick cooking spray or line with parchment paper.

2️⃣ In a large bowl, use a hand mixer or stand mixer to cream together butter, brown sugar, and granulated sugar.

3️⃣ Add in eggs and vanilla and beat until smooth.

4️⃣ Stir in baking soda, salt, and flour. Mix until it forms a nice dough. Stir in chocolate chips and nuts with a spoon.

5️⃣ Take 2 tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, 12 cookies per pan. This recipe makes 24 cookies total.

6️⃣ Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.

7️⃣ Remove pan from the oven and let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container.

Freezer Instructions:
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto a baking sheet and let thaw while the oven preheats. Bake approximately 12 to 15 minutes.

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