Soft baked white chocolate macadamia nut pudding cookies are thick, sweet, and stay soft and moist for days thanks to the white chocolate pudding mix that’s inside them. A brown sugar cookie base loaded with white chocolate chips and macadamia nuts.
I totally realize that I’ve been posting a lot of sweets lately. My recipe inspirations lately have all been sweet treats. I guess my month with no sugar caused me to have sugar on the brain when February 1st came 🙂
My husband recently bought some of the Costco cookies for a work luncheon. If you’ve ever had Costco cookies then you know they are monster sized, so thick, and just downright addicting. He was telling me that the white chocolate chip macadamia nut cookies were gone in a matter of minutes. And then I got to thinking about how I haven’t made cookies in a while which led to me trying to find some white chocolate macadamia nut cookies to make that reminded me of the Costco ones. And that’s how these beautifully thick, and ridiculously soft cookies were born.
The special ingredient with these cookies, and why they’re called pudding cookies, is a package of white chocolate pudding mix inside the dough. I am not even kidding you when I say these stay soft for days. I forgot to cover the plate with plastic wrap before I went to bed, but guess what? They were still crazy soft in the morning. I would know because I had one for breakfast.
Loaded with macadamia nuts and white chocolate chips. These cookies have so much texture and sweetness from the white chocolate and a nice salty crunch from the macadamia nuts. Be sure and roll the dough into a ball. If you don’t roll it into a ball, but rather just scoop the dough onto the cookie sheet, the cookies will be flat. And trust me, flat cookies are not happy cookies 🙂
Enjoy friends! Have a happy & fabulous Friday!
Yields 3 dozen cookies
Soft baked cookies loaded with white chocolate chips and macadamia nuts. These cookies stay soft for days thanks to the white chocolate pudding mix in the dough.
- 1 cup (2 sticks) butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3.4 oz package white chocolate instant pudding mix, DO NOT prepare
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips, plus 1/4 cup more for top
- 1 cup macadamia nuts, reserve some for top
- Preheat oven to 350 and prepare baking sheets by lining with parchment paper or spraying with cooking spray.
- In your mixer cream together butter, sugar and brown sugar until light in color and fluffy. About 2 minutes.
- Add eggs and vanilla extract, mix together.
- In a separate bowl add together flour, baking soda, salt, and white chocolate pudding mix. Mix with a whisk to break up clumps.
- Add the bowl of dry ingredients to the wet. Blend together just until the flour is combined into the dough.
- Add the white chocolate chips and macadamia nuts. Stir together with a wooden spoon.
- Scoop out cookie dough, about 2 tablespoons, and roll into balls. Place 12 dough balls onto a cookie sheet.
- Bake for about 10 minutes or until slightly golden and puffy looking. Let cookies cool on the cookie sheet for 5 minutes and then remove to a cooling rack to cool completely.
For a pretty presentation (like what is pictured) gently press some additional white chocolate chips onto the tops of the dough balls before baking. I also reserve some of the macadamia nuts and press a couple of those onto the top of the dough balls as well.
I always use salted butter. If you use unsalted butter you will want to use 1/2 teaspoon salt instead.
I have never had to bake these longer then 10 minutes. Mine are perfect right at 10 minutes. Slightly under baked is better because they will cook more while they are cooling on the cookie sheet.
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