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.
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 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!
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.