The BEST Chewy White Chocolate Macadamia Nut Cookies
Print recipe
| Serves | 48 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
The BEST Chewy White Chocolate Macadamia Nut Cookies are so easy to make and will surely become a favorite! They freeze well and make great gifts, too!
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 2/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 teaspoon salt
- 1 tablespoon corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups all purpose flour
- 1 1/2 cup white chocolate chips
- 1 1/2 cup macadamia nuts (I roughly chopped some and left some whole)
Directions
| Step 1 | |
| Preheat oven to 325 In a large mixing bowl cream together the butter and sugars very well. Add vanilla, eggs, and salt, and mix well. Add corn starch, baking soda, baking powder, and flour, and mix until combined. Stir in chips and nuts. | |
| Step 2 | |
| Drop by 2TBS onto an un greased baking sheet (I use a silicone baking mat) 2" apart. Bake for 10-11 minutes or until golden on the edges. Allow to cool a few minutes on the baking sheet before transferring to a cooling rack. Store in an air tight container. These freeze beautifully, too!! | |
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Stefanie says
I’ve made these cookies three time now. The first time, I think I forgot to add 1/2 tsp of baking soda, so they came our flat. The second time they were perfect, and then they were a bit flat again the last time, but I know the last time all of my measurements were right. Any ideas as to why they made have turned out thin?
This is a delicious recipe!!!
Stephanie Brubaker says
Your dough may have needed longer fridge time. Or if the dough was especially sticky, you may have needed a bit extra flour. When there is more moisture in the air, or if the dough gets warm, extra flour will keep them from getting flat 🙂
Petra Cripe says
Maybe your baking soda was old, you can test it b4 using by putting some in a cup & a drop of vinegar; if it bubbles it’s still good!
Diana says
Do you use melted butter or softened?
Stephanie Brubaker says
Softened. Enjoy, Diana!
Keely says
Can you use can’t believe it’s not butter?
Stephanie Brubaker says
No, this recipe works best with real butter. I wish there were a way to make them healthy, haha 😉
Val says
Thank you so much for the recipe! I made these last night. I altered the macadamia nut with sliced almonds and 1 tsp of almond extract and 1 tsp of vanilla extract. They are perfect! Brought them to share at work, they were a hit!
Ashlee says
Do you think I can use dry roasted macadamia nuts and they still turn out good?
Stephanie Brubaker says
I think if you enjoy eating them, you will like them in the cookies. Should be just fine 🙂
Nancy Zhou says
This is my first time making, do you think can I use raw macadamia ?
A.b says
Well this recipe is amazing in my opinion fool proof I have only made cookies two times and these are the best ones, I could have had them in for a shorter period of time but other then that you can not really go wrong.🙌🏻
Emmeline Steward says
The best cookies I have had in my whole entire life…without a doubt.
Shana Elizabeth says
I don’t see in the recipe how long to refrigerate the dough, looking forward to making these though!!
Stephanie Brubaker says
This recipe doesn’t not require the dough to be chilled. If you like a thicker cookie, or you just want to make the dough in advance, feel free to chill 🙂
Jan says
Can you use dairy free butter? I have a gluten free, dairy free friend
Thanks! Sound delicious, her favorite cookie
Stephanie Brubaker says
I’m sorry to say, I have no experience baking with dairy free butter. I would love to hear how it turned out if you tried it!