White Chocolate Chunk Macadamia Cookies

Servings 3 dozen



  • Preheat oven to 350°. 
  • In a large bowl, whisk together flour, baking powder & soda, salt, & vanilla pudding mix. Whisk until completely mixed. 
  • In a stand mixer, cream butter, shortening, brown sugar, and sugar. Whip until light and fluffy, 2-3 minutes. 
  • On a lower speed, add eggs, one at a time, beating well after each egg. 
  • Beat in vanilla and almond extracts. 
  • On a low speed, add flour mixture (1/3 of mix at a time), beating until just blended. (Don't over-mix.) 
  • By hand, fold in white chocolate chunks and macadamia nuts. Mixture will be very, very thick. 
  • Prep cookie sheets with parchment paper. Spoon and drop heaping tablespoons on sheet. Allow room for cookies to expand and for air to circulate (approx. 1 & 1/2" between cookies). 
  • Bake (one sheet at a time) for 9-12 minutes. Pull out the cookies before they look entirely done (they will harden as they cool). 
  • Pull out of oven. Slide parchment paper & cookies onto a wire cooling rack. Allow to cool for 5 minutes. Then transfer cookies onto another cooling rack and cool completely. 


If you don't have a stand mixer, use an electric mixer. Mix times may take slightly longer.