Let me start this post off by apologizing. I’m sorry we’ve been MIA for the past couple of weeks. Two graduations in two states in 10 days is exhausting (but Lexi & I both successfully graduated without tripping wahoo!)
But, I’m mainly sorry I’ve kept this recipe from y’all for so long. It’s life-changing. Forget medicine and happy hours (never mind, don’t forget those), I have the cure for ev-ery-thing, especially Monday blues.
These are, without a doubt, the best cookies I’ve ever made, and maybe ever eaten. It seems like everyone who eats these agrees, too. In all seriousness, these cookies might be one of the (main) reasons my boyfriend is dating me.
Similar to our chocolate chip cookie recipe, these have a secret ingredient, and also two bags of chocolate chips – so, you know you can’t go wrong with that. Up until I started making these, I was never a huge white chocolate macadamia nut fan, but these definitely changed that.
These are simple, but a great thing to make and give as gifts. The batter makes quite a bit, too, so you can give some away and keep some – or, keep them all. They’re that good. They’re soft and chewy, and the nuts give it an extra crunch.
Double White Chocolate Macadamia Nut Cookies
Yield: 4 – 5 dozen cookies
Prep time: 10 minutes
Cook time: 12-15 minutes per dozen
- 2 1/4 C all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 package instant vanilla pudding powder
- 1 C butter, softened
- 1/2 C granulated sugar
- 1 C packed brown sugar
- 3 tsps vanilla extract
- 2 large eggs
- 2 bags white chocolate chips
- 2 small bags macadamia nuts, roughly chopped
- Preheat oven to 375 degrees.
- In a medium bowl, mix together dry ingredients
- In a large bowl, beat butter and sugars until creamy
- Add in eggs one at a time, fully incorporating one before adding the other. Beat in vanilla extract.
- Gradually add in dry ingredients. Fold in white chocolate chips and chopped macadamia nuts.
- Place tablespoons of batter on ungreased cookie sheet or baking stone. Bake for 12-15 minutes until golden. Allow to cool for a couple of minutes on baking sheet, then transfer to cooling racks.