Ahhh, a White Chocolate Macadamia Nut Cookie moment 🤍🥥
Here’s a classic, bakery-style recipe—soft centers, crisp edges, and big cozy vibes.
White Chocolate Macadamia Nut Cookies
Ingredients
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¾ cup (170 g) unsalted butter, softened
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¾ cup brown sugar, packed
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¼ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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2 cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup white chocolate chips or chunks
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¾ cup macadamia nuts, roughly chopped
Instructions
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Cream butter + sugars until light and fluffy (about 2–3 minutes).
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Beat in the egg and vanilla until smooth.
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually mix dry ingredients into wet—don’t overmix.
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Fold in white chocolate and macadamia nuts.
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Chill dough 30–60 minutes (worth it—better texture).
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Preheat oven to 350°F / 175°C.
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Scoop dough (about 2 Tbsp each) onto a lined baking sheet.
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Bake 10–12 minutes, until edges are lightly golden but centers look soft.
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Cool on the pan for 5 minutes, then transfer to a rack.
Pro Tips ✨
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Sprinkle a tiny pinch of flaky sea salt on top before baking → unreal.
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Swap ¼ cup flour for cake flour for extra tenderness.
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Want them chewier? Add 1 extra egg yolk.
If you want a copycat (Subway-style) version, a gluten-free take, or a one-bowl, no-chill shortcut—just say the word