White Chocolate Macadamia Nut Cookies are thick, sweet, and stay soft for days thanks to the white chocolate pudding mix! A brown sugar cookie base loaded with white chocolate chips and macadamia nuts.
WHITE CHOCOLATE MACADAMIA NUT COOKIES
My husband recently brought home some of the Costco cookies from a work luncheon. If you’ve ever had Costco cookies then you know they are monster sized, so thick, and just downright addicting.
Especially those darn white chocolate macadamia nut cookies. Something about the sweet white chocolate, salty macadamia nuts, and the soft baked cookie makes them so hard to eat just one!
I knew I needed to create some at home which is how these cookies were born. And I seriously can’t get enough of them 🙂
Butter – Don’t try and use margarine or any other kind of butter. Use the real stuff because trust me, the buttery taste of these cookies is unreal. To soften butter easily, place the wrapped butter sticks in the microwave and set for 30 seconds. Stop the microwave every 3 seconds and turn the butter onto a different side. You won’t need the full 30 seconds, maybe just 15 seconds.
White Chocolate Chips – Not all white chocolate chips are equal. I tend to only buy the Ghiradelli or Guittard brand of chips. It’s worth it to pay a little bit more for a non-store brand of white chocolate chips. Especially in these cookies.
Macadamia Nuts – Yes, they are more expensive but every once in awhile it’s worth the splurge just for these cookies. The macadamia buts come in large pieces so you’ll want to be sure to chop them up into smaller pieces.
White Chocolate Instant Pudding Mix – I do not recommend using the sugar-free instant pudding. The pudding mix is the “secret ingredient” in these cookies. It makes these cookies stay soft for days. Yes, literally days! The cookies only get better the day after making them and longer (if they last that long).
MY TIPS FOR THIS COOKIE RECIPE
- The directions specifically say to roll the dough into balls before placing on the cookie sheet. This is what makes the cookie puffy & thick, and it makes a pretty cookie with perfectly even edges that create a circle. If you just scoop the dough the cookies don’t turn out as thick and they will have rough, uneven edges. Either way works just one way yields prettier and thicker cookies.
- All oven cook so differently so set timer for the minimum time and go from there. Mine are done closer to 9 minutes but I know my other oven (we recently moved) cooked these in more like 10 minutes. You do not want to overcook these. Remember as they cool on the cookie sheet they will continue to cook slightly as they cool.
- You will know when the cookies are done because the edges will be a light golden brown, they will look puffy, and they will look done (aka – not wet in the middle).
- Leftovers keep well for several days. Store covered on a plate, in a cookie jar, or in a Ziploc bag. The cookies get better and better, and stay so soft baked!
TRY THESE OTHER COOKIE RECIPES
- Perfect Sugar Cookies
- Peanut Butter Butterfinger Cookies
- Peanut Butter Surprise Cookies
- The Best Monster Cookies
- Brownie Mix Cookies
White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies are thick, sweet, and stay soft for days thanks to the white chocolate pudding mix! A brown sugar cookie base loaded with white chocolate chips and macadamia nuts.
Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) white chocolate instant pudding mix (do not prepare!)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
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Heat oven to 350°. Prepare two cookie sheets by lining with parchment paper, silpat liner, or spray with cooking spray.
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In a large mixing bowl with a blender, or the bowl of a stand mixer, combine the butter, brown sugar, and granulated sugar. Beat together until creamy and combined. Add in the eggs and vanilla extract. Blend to combine together. Scrape down sides of bowl as needed.
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Add in the pudding mix (dry mix), flour, baking soda, and salt. Blend on low speed just until combined. Add the white chocolate chips and macadamia nuts. Stir to combine together.
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Take a big pinch of dough (dough ball should be about the size of a golf ball) and roll into a ball with your hands. Place 12 per cookie sheet.
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Bake for 9-11 minutes. Cookies will be lightly golden brown, be puffy, and look done (aka - not wet in the middle). Let cool on cookie sheet for about 20 minutes.
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Store leftovers covered and they will keep for several days. I actually think they taste better the next day!
Recipe Notes
If you use unsalted butter then you may want to add 1/2 teaspoon instead of only 1/4 teaspoon.
Mine are done right at 9 minutes. I would suggest setting the timer for 9 minutes and then check on them. If they still look wet/undercooked and they're not puffy then leave them in a minute or two longer.
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