Christmas White Chocolate Macadamia Cookies
Deliciously festive cookies that combine creamy white chocolate with crunchy macadamia nuts for a perfect holiday treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened For a dairy-free version, replace with coconut oil or dairy-free margarine.
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs Can be replaced with flax eggs for a vegan option.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can substitute with almond flour for gluten-free.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips Dairy-free chocolate chips can be used.
- 1 cup macadamia nuts, chopped Can substitute with almonds or pecans.
Instructions
Preparation
- Start by gathering all your ingredients. Measure everything accurately to ensure that your cookies turn out perfect.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Gently fold in the white chocolate chips and chopped macadamia nuts.
Baking
- Preheat your oven to 350°F (175°C) and drop spoonfuls of dough onto a lined baking sheet.
- Bake the cookies for 10-12 minutes until lightly golden around the edges.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Enjoy your cookies fresh or store them for later!
Notes
Store in an airtight container for up to a week. For longer storage, freeze in layers separated by parchment paper.