White Chocolate Macadamia Nut Pudding Cookies
These White Chocolate Macadamia Nut Pudding Cookies are soft, chewy, and packed with rich flavor and satisfying crunch. A perfect treat for any occasion!
Servings: 24 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 package white chocolate instant pudding mix 3.4-ounce, or vanilla
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1 cup macadamia nuts chopped
Instructions
- Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure your cookies bake evenly without sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, white chocolate instant pudding mix, and salt. Set aside while you prepare the wet ingredients.
- In a large mixing bowl, use an electric mixer to beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes on medium speed.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that fragrant sweetness.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, which can make the cookies tough.
- Using a spatula, gently fold in the white chocolate chips and chopped macadamia nuts to spread them evenly throughout the dough.
- Drop rounded tablespoons or use a cookie scoop to place dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until the edges are set and slightly golden but the centers still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing their chewy texture.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Sheets
- Parchment paper or silicone baking mats
- Spoon or Cookie Scoop
- Cooling Rack
Notes
- Store baked cookies in an airtight container at room temperature for up to a week to maintain freshness.
- You can refrigerate dough for up to 3 days or freeze dough balls for up to 3 months.
- To prevent spreading, chill dough briefly if your kitchen is warm and ensure butter is softened but not melted.
- Substitute vanilla pudding mix if white chocolate pudding mix is unavailable; vanilla keeps cookies moist and flavorful.
- For nut-free option, omit macadamia nuts or replace with pecans or walnuts for a different flavor.