White chocolate macadamia nut cookies have always been one of my favorites. I like the creamy vanilla sweetness of the white chocolate and the crisp buttery crunch of the macadamia nuts. This particular flavor combination is most often found in chewy cookies and, if you like your cookies on the chewy side, you’ll love this White Chocolate Macadamia Nut Skillet Cookie.
The cookie recipe itself is very straightforward, with a buttery base and a generous addition of vanilla extract to highlight the vanilla flavor in the white chocolate. Instead of creaming the butter into the cookie dough, I used melted butter. This is because melted butter tends to help produce a denser, chewier finished product – you can see this in most brownie recipes – and I wanted this cookie to be on the soft, dense side of the spectrum.
The cookie is absolutely delicious when it is still slightly warm from the oven. The outer edge will be crispy, while the center will be chewy, gooey and soft enough to eat with a spoon. If you like your cookie to be extra soft (as some restaurants serve this type of dessert), take it out two or three minutes early. If you like your cookie to be firmer all the way through, give it an extra two or three minutes. When cooled, the cookie can be sliced and served like a tart. When warm, it should be scooped and paired with whipped cream or vanilla ice cream.
You might notice from the picture that my cookie is not baked in a skillet. This is not only because my favorite 8-inch skillet is not oven-safe, but because you don’t have to bake the cookie in a skillet to get good results. A skillet looks good, but a baking dish or even a cake pan will work just as well, so don’t be discouraged from trying skillet cookie recipes just because you don’t have the right size cast iron pan in your collection! An oven-safe skillet – one that has no plastic or other meltable materials on the handle – is still a great choice for baking this cookie if you have one, of course.
White Chocolate Macadamia Nut Skillet Cookie
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup butter, melted and cooled
1/2 cup sugar
3/4 cup light brown sugar
1 large egg
2 tsp vanilla extract
1 cup white chocolate chips
1/2 cup coarsely chopped, toasted macadamia nuts
Preheat oven to 350F. Lightly grease an 8-inch round baking dish/cake pan or an 8-inch oven-safe skillet.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter, sugars, egg and vanilla extract until well-combined. Stir in flour mixture and mix until a thick dough forms. Stir in white chocolate chips and macadamia nuts.
Pour mixture into prepared pan and spread into an even layer.
Bake for 30-35 minutes, until the cookie is deep golden around the edges and set in the center. Allow to cool slightly before serving. Cookie can be served directly from the pan.