Here it is! Jarrod’s favorite cookie. White chocolate macadamia nut cookies. These cookies are the perfect blend of sweet… salty… and extra buttery.
I like big cookies an’ I can not lie… 🍪😋 For these massive and hearty white chocolate macadamia nut cookies I used a #16 Disher scoop. It holds 2 fl. oz., 4 Tbsp, and has a scoop diameter of 2 5/16″. It yields cookies with approximately a 4″ diameter in size! Go big or go home? Feel free to use whatever size scooper your heart desires.
This recipe will make about 1 dozen super big cookies… or many more smaller cookies.
Recipe and Instructions
Preheat the oven to 350 degrees F. Cream the butter and sugars. Next, add in the egg and extracts and beat until light and fluffy.
Add the flour, salt, and baking soda. Blend well. Mix in the nuts and white chocolate.
Scoop the dough out onto the cookie sheets. For best results line the cookie sheets with parchment baking paper. Bake for 9-12 minutes or until lightly browned and edges lift slightly from the pan. Larger cookies may take 12-15 minutes to bake. Start with less time and add more as needed to avoid over-baking the cookies.
Cookies will finish baking after you remove them from the oven.
White Chocolate Macadamia Nut Cookies
- ½ cup butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- ½ tsp salt
- ½ tsp baking soda
- 1 ¼ cup flour
- ¾ cup macadamia nuts chopped
- 1 cup white chocolate chips
- Preheat the oven to 350 degrees F.
- Cream the butter and sugars. Add in the egg and extracts and beat until light and fluffy.
- Add the flour, salt, and baking soda. Blend well.
- Mix in the nuts and white chocolate.
- Drop onto cookie sheets lined with parchment baking paper. Bake for 9-12 minutes or until lightly browned and edges lift slightly from pan.
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