White chocolate macadamia nut cookies are nice and chewy with toasted macadamia nuts, white chocolate, and a perfect hint of lemon. These cookies are just the thing for the citrus lovers in your life!
Prep time: PT25M
Cook time: PT16M
Total time: PT41M
4.59 stars (17 reviews)
white chocolate macadamia nut cookies
- Heat oven to 350°F. Place macadamia nuts in a single layer on a rimmed and ungreased baking sheet and toast for 8-10 minutes, or until they become fragrant and lightly browned. Immediately remove the toasted nuts from the sheet to a separate plate or bowl. If making the cookies right away, reduce the oven temperature to 325°F.
- Add softened butter, sugars, egg, vanilla extract, and lemon zest to a bowl and beat using a mixer on medium speed until light and creamy.
- Whisk together the flour and baking powder. Add to the rest of the ingredients and mix on low speed until just combined, taking care not to overmix.
- Chop the toasted macadamia nuts into smaller pieces and add to the batter along with the white chocolate chips. Stir in until evenly dispersed.
- Scoop batter using a 2-tbsp cookie scoop (or a spoon) and place onto parchment-lined baking sheets about 1 1/2-2" apart from one another to account for spreading.
- Bake for 16-18 minutes, or until the edges are golden brown. Let cookies sit on the baking sheet for a few minutes, and them remove to cool completely on a wire rack.