Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 (3.4-ounce) package white chocolate instant pudding mix. Set the dry mixture aside.
• In a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), cream 1 cup unsalted butter (softened), 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy.
• Add 2 large eggs, one at a time, mixing until each is incorporated. Add 1 teaspoon vanilla extract and mix until combined.
• Add the dry flour–pudding mixture to the butter mixture and mix on low speed (or stir by hand) just until the dough comes together. Do not overmix.
• Fold in 2 cups white chocolate chips and 1 cup macadamia nuts until evenly distributed.
• Scoop and roll the dough into 1 1/2-inch balls. Place the balls about 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven for about 10 minutes, or until the edges are set and the tops are slightly golden.
• Remove the baking sheet from the oven and transfer the cookies to a cooling rack to cool. Cool before serving.