Chocolate White Chocolate Macadamia Nut Cookies
I am such a sucker for white chocolate macadamia nut cookies, for reasons totally unbeknownst to me. I’m a total chocolate fan, but for some reason those chocolate-less cookies reel me in every time I get a chance to snag one!
So I thought I’d take a shot at making chocolate white chocolate macadamia nut cookies and see if they were any good– which they are, of course! The chocolate adds a little extra decadence to an already delicious cookie, and I highly recommend these!
- 1 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp sea salt
- 1 tsp baking soda
- 1 Tbsp hot water
- 2 1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 3.75 oz chocolate pudding mix
- 1 cup white chocolate chips (or chunks)
- 1 cup chopped macadamia nut cookies
- Preheat oven to 350 degrees F.
- Using a stand mixer, cream together the butter, brown sugar, and sugar.
- Add the eggs, one at a time and mixing in between additions.
- Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt.
- Add the flour, cocoa powder, and pudding mix, and mix until dough forms.
- Mix in the white chocolate chips and macadamia nuts using a wooden spoon or spatula.
- Chill for 30 minutes.*
- Scoop dough by heaping tablespoons onto a parchment lined or silicon lined baking sheet, 2 inches apart.
- Bake for 10-12 minutes until edges are set. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.
*I usually skip out on chill time by opting to use cold butter instead of softened butter.