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Buttery white chocolate macadamia cookies studded with sweet chips and rich nuts are a bakery-style family indulgence. These decadent cookies deliver tropical, luxurious flavor in every bite.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Beat the unsalted butter with granulated and brown sugar on medium speed for 2–3 minutes until creamy and smooth.
Add eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain a tender texture.
Fold in white chocolate chips and chopped macadamia nuts evenly throughout the dough.
Scoop 2-tbsp portions onto the prepared baking sheets, spacing at least 2 inches apart. Bake for 11–13 minutes until edges are golden and centers look slightly underbaked.
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for optimal texture.
