Adina YaakovThese soft and chewy white chocolate macadamia nut cookies are rich, sweet, and packed with “buttery” flavor. The combination of creamy white chocolate and lightly toasted macadamia nuts adds the perfect balance of sweetness and crunch, making them an irresistible treat for any occasion. After experimenting with many different combinations, this version finally achieved an outstanding texture and flavor. The cookie base itself is a great one that can definitely be used for other varieties, like simply swapping the macadamia nuts and white chocolate chips for marshmallows, graham crackers, and chocolate chips to make s’mores cookies, or any other flavor combination.
Ingredients:
2 sticks (1 cup) margarine
2 cups sugar
2 tbsp pure vanilla extract
½ tsp salt
3 cups flour
1½ tsp baking soda
1 cup white chocolate chips
1 cup unsalted macadamia nuts, lightly chopped
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In the bowl of a stand mixer, cream the margarine and sugar together until fluffy.
3. Add the eggs and vanilla and mix again.
4. Add the flour, salt, and baking soda and mix until just combined.
5. Remove the bowl from the mixer and fold in the white chocolate chips and macadamia nuts.
6. Line a tray with parchment paper and scoop the cookie dough into 1 tbsp sized balls, placing them 2 inches apart.
7. Bake for about 12 minutes, or until the edges turn brown. The cookies may look too soft, but they will firm up as they cool, ensuring a soft and chewy texture.