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Recipe by:

Sara Crocker

Delicious White Chocolate Cranberry Macadamia Cookies

For comforting holiday vibes, bake these White Chocolate Cranberry Macadamia Cookies that blend creamy, crunchy, and tart flavors into a joyful treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Wet Ingredients
  • 1 cup unsalted butter, soft but not melted
  • 1 cup brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
Group: Dry Ingredients
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
Group: Mix-Ins
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 1 cup macadamia nuts, roughly chopped

Equipment

  • Oven
  • Mixing bowl
  • Electric mixer
  • Baking sheet Lined with parchment paper
  • Cookie scoop or tablespoon
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs and vanilla extract to the mixture, and beat until everything is incorporated smoothly.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until combined.
  5. Gently fold in the white chocolate chips, dried cranberries, and roughly chopped macadamia nuts.
  6. Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes until the edges are golden and the centers are slightly underbaked.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week for maximum freshness.