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Courtney’s White Chocolate Macadamia Nut Cookies
At a Glance
- Prep
- 15 minutes
- Cook
- 12 minutes
- Yield
- about 36 cookies
Categories
- Dessert
Cuisine
- American
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Tree Nuts
- Wheat
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 36. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From The CFiander Family Collection: Indulgent White Chocolate Macadamia Nut Cookies. White chocolate bliss, nutty crunch.
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Ingredients
- 1 cup of butter (2 sticks), unsalted, room temperature
- 1 cup of brown sugar
- 3/4 cup of granulated sugar
- 2 eggs, large
- 1 tablespoon of vanilla extract
- 3 cups of flour
- 1 teaspoon of sodium bicarbonate (baking soda)
- 3/4 teaspoon of salt
- 1 1/2 cup of white chocolate chips
- 1 cup of coarsely chopped, roasted, salted macadamia nuts
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Instructions
Preheat Heat oven to 350F.
Mix Cream sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy (about 3-5 minutes).
Whisk flour, baking soda, and salt
Combine Stir in flour, baking soda, and salt until just incorporated. Dough will be stiff. Stir in white baking chips or chunks and nuts.
Shape Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake Bake 10 to 12 minutes or until light brown
Cool Cool 5 minutes. Remove from cookie sheet to wire rack.
Keep Cooking
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Notes
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 of dried cranberries for a festive touch.
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