I did the strangest thing the other day... I bought pudding mix, and I put it.... in my cookie dough. AND it was the best decision I've ever made! So here I give you: white chocolate macadamia chip cookies, with a super secret addition of white chocolate pudding mix in the dough. This makes the most deliciously addicting cookie dough ever, but it also makes the fluffiest, chewiest, crisp at the edges and puffy cookies ever. So perfect! This recipe is easy as always, but I feel like the addition of pudding makes these nearly fool-proof. They should come out perfect every time. 🙂
Do you not like white chocolate? Well, that is totally okay. Why? Because you can so easily swap out the white chocolate pudding for a different flavor! Like... vanilla, or cheesecake, or maybe even chocolate! That sounds yummy. 🙂 These easy, scrumptious cookies feature white chocolate chunks, macadamia pieces, and mini chocolate chips. I took the classic white-chocolate-macadamia cookie and added some semisweet, because at this point, I think we all know my family is very particular about their chocolate. These were gone in a day and a half, if you can even believe it. Make these! And take them to a Memorial Day party tomorrow. You will be soooo popular.... 🙂
White Chocolate Macadamia Chip Cookies
Adapted from Two Peas and Their Pod
Yields: about 3 dozen cookies
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup brown sugar
¼ cup white sugar
1 regular box white chocolate pudding mix (around 3.3 oz)
1 teaspoon vanilla extract
2 ¼ cups white all-purpose flour
1 heaping teaspoon baking soda
½ teaspoon salt
3 oz. (3 squares) Baker's white chocolate, roughly chopped
½ cup chopped macadamia nuts
1 cup mini chocolate chips
Preheat the oven to 350F, and line two cookie sheets with parchment or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and creamy. Add in the eggs, vanilla, and pudding mix, and beat until fluffy. Add in the flour, baking soda, and salt, and mix gently until just combined. Stir in the chopped white chocolate, macadamias, and mini chocolate chips.
Scoop cookie dough onto the prepared baking sheets by the tablespoon, fitting 12 per pan. Bake for 10-12 minutes, rotating and switching pans halfway through. When finished, leave the cookies in the turned-off oven with the door open for 5-10 minutes. This will ensure your cookies will stay puffy and soft! Sounds weird, but it works. Transfer cookies to a wire rack to finish cooling, and enjoy!