This is such a popular and delicious cookie. The only downside to this having to buy the ingredients? Macadamia nuts are fuc*ing expensive. So my advice is this. If this is a cookie that you want to make on the regular, then buy your nuts from someplace like Costco. Otherwise, you may wanna save this recipe for someone you really, really love and who is tremendously deserving.
Like yourself.
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White Chocolate Macadamia Nut Cookies
They taste as good as they look and are as delicious as they sound.
Ingredients
- 2 sticks unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (3.5 ounce) box white chocolate pudding
- 1 cup macadamia nuts
- 11 ounces white chocolate chips
Instructions
PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER
Sift together:
- Flour
- Baking Soda
- Salt
- White Chocolate Pudding
Using a hand mixer OR stand mixer with paddle attachment (recommended), cream together:
- Butter
- Brown Sugar
- Sugar
Cream until light and fluffy. This will take about 5 minutes (with stand mixer). Be sure to scrape down your bowl as you go.
Add eggs one at a time, mixing well after each addition.
Add vanilla extract.
Slowly add flour mixture, mixing well after each addition. Be sure to scrape down bowl if needed.
Add in macadamia nuts. Mix until incorporated.
Add in whtie chocolate chips. Mix until incorporated.
Spoon/scoop onto your lined baking sheet.
Bake in preheated oven for about 15 minutes or until edges begin to brown.
Once done, leave on baking sheet to cool for about 5 minutes, then transfer to a cooling rack to cool completely.
Enjoy.
Notes
I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. Just note that your prep time will increase.
When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.
Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.
Because of the pudding in this recipe, the cookies are comewhat delicate. So be sure to cool completely on a wire rack.
I do not use the roasted/salted macadamia nuts for this recipe. I you choose to do so (I have no idea how this will taste), you may want to omit salt from the recipe.
In my quest for new cookie recipes, here is what I have discovered. . .you can really alter certain recipes and turn them into the recipe you are looking for. 
M & M cookies was a huge question mark for me, until recently. Slow down, let me clarify. It was a question mark when it came to preparation, not consuming, let’s not get crazy. 
If you’re looking for a Ginger Snap, you’re gonna have to keep on looking, this is not that cookie. It’s chewy and spicy and sweet and just damn delicious. 
Wisdom isn’t always pouring through my fingertips and this happens to be one of those times. There’s not much to say about these cookies, so I’ll let the description be all that you need.
