If you’re a cookie freak, like a bunch of cookie monsters I think you are, you have arrived right on schedule for cookies! It’s the right time, right place! 🙂 Seriously, anytime is cookie time, right?
I have many, sweet memories of baking tons of home-made cookies with friends and family, and this cookie recipe is definitely one we cherish.
Thank goodness even on a bad day, cookies always make everything better.
I love good, delicious home-made cookies, and these are some of the BEST-EVER! Tradition of baking cookies for families, has been carried down from generation to generation.
Chewy, nutty, buttery, white chocolate chip cookies chocked full of macadamia nuts. Macadamia nuts are so awesome! Macadamia nuts have a sweet taste and are rich source of energy.
I particularly like using dry roasted salted macadamia nuts with the sweet white chocolate chips for the sweet and salty effect.
These are an extremely popular cookie during the holidays for sure. One of Santa’s favorite cookies for sure!
I even made some with cranberries and the tartness of the cranberries went so well with the Best-Ever White Chocolate Macadamia Nut Cookies, they have been named Best-Ever White Chocolate Cranberry Macadamia Nut Cookies!
These cookies are thick, soft, and buttery and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate and a bit of salty macadamia nuts. Simply awesome!!
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup dark or light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped
- 1 cup coarsely chopped roasted salted macadamia nuts approx. 4 1/2 ounces
Heat oven to 350°F.
Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.
Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).
Stir in white baking chips or bar chunks and nuts.
Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light brown.
Cool 5 minutes; remove from cookie sheet to wire rack.
Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
Optional: Add 1 & 1/2 cups dried cranberries for a whole recipe if you want!
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