White Chocolate Macadamia Nut Cookies are soft-baked cookies with white chocolate chips, macadamia nuts, and white chocolate instant pudding mix, and stay soft for days thanks to the white chocolate pudding mix!
WHITE CHOCOLATE MACADAMIA NUT COOKIES
White chocolate macadamia nut cookies are easily one of my favorite cookies ever! I will blame Costco for getting me hooked on them thanks to their giant macadamia nut cookies they sell.
Anyone had those? Seriously they are the best. But if you want to make them at home then you will love this recipe for white chocolate macadamia nut cookies with some pudding mix in them. It makes them so soft and delicious!
INGREDEINTS FOR WHITE CHOCOLATE MACADAMIA NUT COOKIES
Butter - I use salted butter but feel free to use unsalted if that's what you're used to using when baking.
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).
All- Purpose Flour, Baking Soda, Salt
Granulated Sugar & Light Brown Sugar - If you prefer dark brown sugar then that can be substituted for the light brown sugar. They are interchangeable in recipes. I always bake with light brown sugar.
Large Eggs
Vanilla Extract
MY TIPS FOR MAKING WHITE CHOCOLATE MACADAMIA NUT COOKIES
- 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 ovens cook so differently so set the timer for the minimum time and go from there. You do not want to overcook these. Remember as they cool on the cookie sheet they will continue to cook slightly.
- 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
- Chocolate Reese's Cookies
White Chocolate Macadamia Nut Cookies
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)
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
- Heat oven to 350°. Prepare two cookie sheets by lining with parchment paper, silpat liner, or spray with cooking spray.
- 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.
- Add in the pudding mix (dry pudding 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.
- 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.
- 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.
- Store leftovers covered and they will keep for several days. I actually think they taste better the next day!
Notes
Nutrition
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