White Chocolate Macadamia Nut Cookies

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Indulgence comes in various forms, but few treats rival the irresistible combination of white chocolate and macadamia nuts. These two ingredients blend together harmoniously to create a symphony of flavors that will captivate your taste buds. That is why I am about to share with you how I make my ridiculously delicious White Chocolate Macadamia Nut Cookies. If you’ve already tried my Soft and Chewy Chocolate Chip Cookies and loved them, you will most definitely love this recipe as well (if you are a fan of white chocolate and macadamia nuts, that is), because this recipe is essentially the same, with just a few alterations. These cookies are a delightful treat that strikes the perfect balance between sweet, nutty, and utterly irresistible. But beware…they are bound to leave you craving just…one…more!

To embark on this delectable journey, you are going to need the following ingredients: flour, baking soda, Himalayan pink salt, butter, sugar, dark brown sugar, vanilla extract, eggs, white chocolate chips, and macadamia nuts.

To get started, preheat your oven to 375˚F, and prepare two cookie sheets by lining them with ungreased silpats; set aside.

Then, in a medium bowl, add in your flour, baking soda and salt; whisk to combine thoroughly and set aside. Next, in a large bowl, using an electric hand mixer, beat together your butter, granulated sugar, brown sugar and vanilla extract until creamy. Add in your eggs, one at a time, beating well after each addition. Slowly mix in your dry ingredients and blend until they are fully incorporated. Empty your chocolate chips on top of your batter and work work them into your dough with a spatula or your hands. Refrigerate your dough for about 1 hour to chill and firm up a bit prior to baking. This will ensure that your cookies will not spread out and flatten too quickly while baking.

For Small Cookies: Using a medium cookie scoop, empty your cookie dough into your hands and roll it into medium-sized balls. Place your cookie dough balls 2 inches apart on your prepared cookie sheets. Bake for 11 to 13 minutes or until golden brown. Cool your cookies on your cookie sheets for 2 minutes before removing to wire racks to cool completely.

For Large Cookies: Using a large cookie scoop, empty a generous amount of your cookie dough into your hands and roll it into large balls. Place your cookie dough balls 2 inches apart on your prepared cookie sheets. Bake for 13 to 15 minutes or until golden brown. Cool your cookies on your cookie sheets for 2 minutes before removing to wire racks to cool completely.

COOKIE BARS: The best part about this recipe, aside from it resulting in the absolute BEST White Chocolate Macadamia Nut Cookies that you ever tasted, is it’s versatility. You can also make your batter into delicious cookie bars if you prefer.

To do this, begin by greasing a 15 x 10-inch sheet pan and set it aside.

Prepare your batter the same way you would to make your cookies (refrigerate for 1 hour), but instead of rolling them into balls, spread your dough into your prepared sheet pan and bake it for 20 to 25 minutes or until the surface turns golden brown. Cool your cookie bars in the pan on a wire rack. Once cooled, cut your cooked dough into small square bars.

Store your baked cookies or cookie bars in an airtight container.

If you manage to resist baking and devouring all of your cookies at once, you can store your cookie dough in the refrigerator for up to one week or in the freezer for up to two months. This way, you can enjoy freshly baked cookies whenever your cravings strike.

White Chocolate Macadamia Nut Cookies are a match made in dessert heaven. The delicate sweetness of the white chocolate and the buttery crunch of the macadamia nuts elevate these cookies to an irresistible level. Whether you opt for the classic cookie shape or the convenient cookie bars, your satisfaction is guaranteed!