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Three White Chocolate Cranberry Cookies with Macadamia Nuts on a plate next to a glass of milk.
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5 from 1 vote

White Chocolate, Macadamia Nut, and Cranberry Cookies

These White Chocolate Macadamia Nut and Cranberry Cookies are a soft, chewy cookie that is packed with a balance of sweet and tart flavors in every bite. The buttery cookie pairs so nicely with the creamy white chocolate, crunchy macadamia nuts, and tangy pops of dried cranberries.
Prep Time10 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Keyword: White Chocolate, Macadamia Nut, and Cranberry Cookies
Servings: 30 cookies
Calories: 219kcal

Equipment

  • Large Mixing Bowl

Ingredients

White chocolate macadamia nut cranberry cookie

  • 1 cup Unsalted Butter (two sticks, softened)
  • 1 cup Brown Sugar
  • 6 TBS Granulated Sugar
  • 2 large Eggs
  • 1/2 TBS Vanilla Extract
  • 3 cups All Purpose flour (weighed, or spooned and leveled)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Macadamia nuts (chopped slightly)
  • 1 cup White chocolate chips
  • 1 cup Dried cranberries

Instructions

White chocolate macadamia nut cranberry cookies

  • Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with parchment paper.
  • In a large bowl cream together the butter and sugars until smooth and fluffy, about 2 to 3 minutes. 1 cup Unsalted Butter, 1 cup Brown Sugar, 6 TBS Granulated Sugar
  • Add in the eggs and vanilla extract and mix until just combined. 2 large Eggs, 1/2 TBS Vanilla Extract
  • Add the dry ingredients, flour, baking soda, and salt and mix until you have a soft cookie dough. 3 cups All Purpose flour, 1 tsp Baking Soda, 1/2 tsp Salt
  • Add in the mix ins and fold them into the cookie dough until they are evenly dispersed. (Save a few of each to top the cookies with if you don't have extra to make them look pretty) 1 cup Macadamia nuts, 1 cup White chocolate chips, 1 cup Dried cranberries
  • Scoop the dough by 1.5 to 2 Tablespoon sized portions, and place them at least 2 inches apart on the prepared cookie sheets.
  • Bake the cookies until the edges are golden, and the tops are just set, about 9-12 minutes.
  • Remove from the oven, and let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

  • Don't Overbake: The cookies will look golden on the edges, and just set in the centers. Don't keep baking them. Remove them from the oven and let the cookies cool for 10 minutes on the cookie sheet, as they will keep baking there.
  • Pretty Cookies: If you want the cookies to look like the ones pictures, add a few extra pieces of the cranberries, white chocolate chips, and macadamia nuts on top of each cookie right when you bring them out of the oven.
  • Storage Instructions: You can store the cookies in an airtight container at room temperature for up to 3 or 4 days. They can also be frozen and stored in a freezer safe container for up to 3 months.

Nutrition

Calories: 219kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 89mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 209IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg