White Chocolate Macadamia Nut Cookies

• servings: 28 servings
• active time: 15 minutes
• total time: 29 minutes

Ingredients

1 cup unsalted butter, softened

¾ cup granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 large egg yolk

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup white chocolate chips (plus an additional ½ cup for the tops of the cookies)

1 cup macadamia nuts, roasted and salted (see notes)

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

Cream

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.

Beat in Eggs

Beat in the eggs and egg yolk, one at a time, ensuring each egg is fully incorporated. Add the vanilla extract and mix well.

Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Fold in the white chocolate chips and chopped macadamia nuts, distributing them evenly throughout the dough.

Scoop the dough on the onto the prepared baking sheet using a 2 to 2 ½ tablespoon scoop, spacing them about 2 inches apart.

Bake for 12 to 14 minutes or until the edges of the cookies are golden brown. The centers may still appear slightly soft but will firm up as the cookies cool.

Cool

Remove the cookies from the oven. Press a few white chocolate chips into the tops of the cookies to give them a “bakery” look. Allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Serving Size: 1 cookie
• Calories: 226 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Cholesterol: 37 mg
• Sodium: 94 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 3 g