Thick and Chewy White Chocolate Macadamia Nut Cookies

5 from 17 votes

Nothing beats a white chocolate chip macadamia nut cookie for a treat. These buttery, chewy, and utterly decadent cookies are a must-bake!

Prep Time15

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 232kcal

Preheat your oven to 350 °F. Get out two baking sheets and line with parchment paper.
Whisk together the flour, baking soda, and salt in a medium-sized bowl. Set aside.
In a bowl attached to a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugar until it’s light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla.
Slowly, on low speed, beat in the flour mixture until fully incorporated.
Once that is done, fold in the white chocolate chips and macadamia nuts by hand.
Drop by tablespoonful onto the prepared baking sheets. You can use a tablespoon-sized cookie scoop as well.
Bake in the preheated oven for 10-12 minutes, until golden brown and slightly underdone, checking to make sure that the edges are baked completely and the middle is almost baked through but not quite. Cool on the sheets completely.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Play around with the amounts of nuts you want to add. They are pricey, but you can add in another half cup if wanted!
Toasting the macadamia nuts adds a depth of flavor that can't be beat!