These soft, and chewy cookies are bursting with white chocolate and lemony goodness with every bite. They feature lots of premium white chocolate chips and macadamia nuts.
Last week I made the BEST Lemon White Chocolate Macadamia Nut Cookies. They were simply perfect! They featured a thin, chewy cookie base that was jam-packed with tons of creamy, and toasted, nutty texture. The cookie was super moist and had the perfect amount of lemon vibrance. Everyone who tried these cookies LOVED them!
This cookie is perfect for cookouts, parties, potlucks, or even the holiday season. Every chewy, but chunky bite is bursting with texture and a lovely flavor of warm-weather goodness. These cookies are not thick by any means, but they do bake up with pleasurable, crave-worthy results.
Why We Love These Cookies
- The lemon flavor is everything and these are jam-packed with it!
- These cookies are quick to put together.
- They are like a burst of summer in every bite.
- You can use cold, salted butter in this recipe.
- They freeze well for future cravings.
Lemon Macadamia Nut Chocolate Chip Cookies Ingredients
- Butter – This recipe is a gem because you can use cold, salted butter.
- Sugar – Adds the perfect sweetness to the cookie base.
- Egg + 1 yolk – Provides structure and moisture-we use farm fresh eggs
- Lemon extract – Adds a classic vibrant lemon flavor to the cookie.
- All-purpose flour – All-purpose flour is our go-to flour.
- Cornstarch – Add structure and a nice texture to cookies.
- Salt – Enhances the cookie flavor.
- Baking soda & powder– Helps these to bake up to a chewy perfection.
- Macadamia nuts – Add a delicious texture and flavor to the cookies.
- Chocolate Morsels – White chocolate morsels add a tasty, complementary flavor to the cookie base.
How to Make These No-Spread Cookies
- Preheat the oven to 375℉ and line two baking sheets with parchment paper.
- In a stand mixer, cream butter, and sugars. Add vanilla extract and egg; mix well.
- Mix flour, baking soda, salt, and cornstarch in a medium bowl.
- Reduce the mixer speed and slowly add the dry and wet ingredients until combined.
- Fold in the nuts, and chocolate morsels.
- Scoop cookies onto a parchment-lined baking sheet, 2 inches apart.
- Bake for 10-12 minutes or until cookie edges are slightly golden-brown.
- Cool cookies for 5 minutes before transferring to a wire rack.
- Repeat until all cookies have been baked. Enjoy!
Storing these Cookies
These cookies last up to four days in an airtight container on the counter in a cool, dry place. They taste even better the second day once the flavors meld. You can also store the cooled and baked cookies in the freezer for up to 3 months. I prefer to use the FoodSaver on mine to keep any possible freezer burn at bay.
More Tasty Lemon Snacks to Try Today
Lemon White Chocolate Macadamia Nut Cookies
Equipment
- stand mixer fitted with the paddle attachment
- medium baking sheets
- cookie scoop
- oven adjusted to the center
Ingredients
- ½ cup unsalted butter cold*
- ¾ cup granulated sugar
- 1 egg yolk only
- 1 large egg
- 1 teaspoon lemon extract
- 1¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon corn starch
- ¼ teaspoon salt
- ¾ cup macadamia nuts
- 1¼ cups premium white chocolate morsels
Instructions
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes.
- Add in the egg + 1 egg yolk, and lemon extract and combine.
- In another bowl, whisk the flour, salt, baking powder, baking soda, and cornstarch.
- Fold in the macadamia nuts and white chocolate chips.
- Using a cookie scoop, form balls and line them on a cookie sheet to chill for one hour in the refrigerator.
- Once chilled, bake cookies in a 350℉ preheated oven for 10-12 minutes. Cookies will be slightly golden brown around the edges.
- Allow cookies to rest for 5 minutes before transferring them to a wire cooling rack.
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