Recipe: White Chocolate Macadamia Nut Cookies

I have  a love/hate relationship with cookies.  Love because clearly they’re delicious.  Hate because I can’t stop eating them.  My favorite cookies are chewy – soft on the inside with a little bit of crispness.  These cookies fit the bill…and have the bonus of white chocolate chips AND macadamia nuts.  If you don’t love that, I don’t know if we can be friends (unless you’re allergic or something…).  Anyway, I originally found this recipe over at Baking Bites and adapted it slightly.  If you’re in the mood for a treat, give them a try!

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

adapted from Baking Bites

 

Ingredients:

  • 1 1/3 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract (I add almond extract to almost every cookie recipe – adds so much depth of flavor!)
  • 1/2 – 3/4 cup white chocolate chips (I found 3/4 was too much, so the second time I made them, I lessened the amount)
  • 1/2 – 3/4 cup coarsely chopped, toasted macadamia nuts (same as above)

Directions:

  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper.  (I like to use half sheet pans – mine are from here.)
  • In a medium bowl, whisk together flour, baking soda, and salt.  (I have to admit, sometimes I”m lazy about this and just kind of mix it while I’m adding it to the wet stuff.)
  • In a large bowl, cream together  butter and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract.
  • Turn the mixer to low and gradually blend in the flour mixture.
  • Fold in the white chocolate chips and macadamia nuts.
  • Shape the dough into 1 1/2-inch balls and place on baking sheet, leaving about 3 inches between cookies to allow for spread.  I had about 12 cookies per half sheet pan.
  • Keep an eye on them as they back.  Mine ended up being in for about 14-15 minutes.  Cookies should be justset around the edges and beginning to turn a very pale gold.  Take them out before you think they’re done – they will fall slightly and cook a little more while cooling.
  • Cool for about 4-6 minutes on the baking sheet until cookies are completely set, then transfer to wire racks to cool completely.
  • Enjoy!
About Jess

About Jess

Jess Beer is a full-time working mom of two girls who writes about motherhood, wellness, easy meals and style.

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I’m Jess! I’m a working mama of two sweet sisters living in the DC area. This is my space to share inspiration, real stories of working motherhood, recipes, style, and more! I can’t start my day without coffee and always try to show the real side of motherhood – the good and the challenging. I’m so glad you’re here – thanks for following along on my journey!

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