These dazzling cookies are soft, chewy, and filled with white chocolate chips and chopped macadamia nuts.
There is something about biting into a warm soft cookie that just can stop time. A quick moment where it is just you and that sweet little handheld treat and white chocolate macadamia nut cookies are one of the best in my opinion!
Cookies are thought to have their origins in 7th century AD Persia and by the 14th century they had spread throughout Europe from royal cuisine to street vendors. Cookies came to America through the Dutch in New Amsterdam in the late 1620’s and we have been enjoying them ever since! This specific cookie was popularized in the 1980’s by Mrs. Fields Original Cookies cookbook, which was my 1st ever cookbook!
Now the best part of these cookies is I like to fill them with lots of nuts and chocolate then add a sprinkling more on the top before baking. I mean macadamia nuts are spendy so you might as well use up all the nuts and make these cookies worth baking!
Look at those delicious treats.
Okay, let’s get started!
White Chocolate Macadamia Nut Cookies
Ingredients
- 1/2 cup butter at room temperature not margerine
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups All purpose flour make sure to measure properly
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp corn starch
- 1/2 tsp salt
- 8 oz white chocolate chips plus 2 tbsp more for topping
- 1 cup macadamia nuts, chopped plus 2 tbsp more for topping
- Flaky sea salt or flavored salt like bourbon I love to use OSMO Four Roses Bourbon Salt
Instructions
- Preheat an oven to 350℉
- In a medium bowl combine 1 1/4 cups all purpose flour (make sure to properly measure) 1 tsp corn starch, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Mix and set aside.
- Using a hand mixer or standing mixer add 1/2 cup butter and 3/4 sugar add mix until creamy. Now add 1 tsp vanilla and 1 egg. Best until incorporated and creamy.
- Slowly pour the flour mixture into the bowl on low speed. Mix until just incorperated.
- Lastly add the the white chocolate chips and nuts. Fold into the batter.
- Chop the 2 tbsp of nuts and chocolate into tiny pieces.
- On a baking sheet lined with parchment paper, drop the cookie dough by tablespoonfuls, 2 inches apart. Press flat slighty and sprinkle on the nuts and chocolate. Give each cookie a little touch of salt and then pop them into the oven.
- Bake for 10-12 minutes.
- Cool slightly then move to a baking rack.
- Continue baking until all the batter is gone.
- Store they cookies in container with a lid.
- ENJOY!
