Bakery style White Chocolate, Cranberry, and Macadamia Cookies are a delight to snack on. Chewy white chocolate macadamia cookies with bejeweled with beautiful cranberries melt in your mouth and make this cookie a family favorite.
Bake up a batch of these White Chocolate, Cranberry, and Macadamia Cookies for your cookie jar now!
A classic cookie with a tangy add-in, these White Chocolate, Cranberry, and Macadamia Cookies are decadent, buttery, and nutty. They’ve got a dreamy combo of white chocolate chips, macadamia nuts, and cranberries that bake up perfectly in these cookies. Crisp around the edges and soft on the inside, a salty-sweet pairing makes every bite addictively good.
Cookie Baking Essentials
This recipe calls for chilling the dough, but it makes these White Chocolate, Cranberry, and Macadamia Cookies irresistibly good. Combine the ingredients in a GoodCook Touch 5 QT Mixing Bowl and mix in the extras with a GoodCook Mixing Spoon. Once chilled, use a GoodCook Stainless Steel Cookie Scoop to get your rounded dough on a GoodCook Nonstick Cookie Sheet. Get your cookie jar ready for these delicious treats!
Bake & Share
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White Chocolate, Cranberry, and Macadamia Cookies
Chewy, white chocolate macadamia cookies with beautiful cranberries melt in your mouth and make this cookie a family favorite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 cookies
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter softened (1 1/2 sticks)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 tsp vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts
- 3/4 cup dried cranberries
In a medium bowl, whisk together the flour, baking soda and salt, and set aside.
In large mixing bowl cream the butter and sugars together with a mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix well until just combined. Scrape down sides of bowl.
Add the flour mixture a little bit at a time, mixing to combine in between each batch. Repeat until all of flour mixture is incorporated. Fold in the white chocolate chips, macadamia nuts and cranberries.
Cover the bowl with plastic wrap and chill dough in refrigerator for one hour.
Heat oven to 325°F Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
Press a few more white chocolate chips, macadamia nuts and cranberries onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges are slightly browned. The centers of the cookies will look soft, don’t worry just let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
Recipe Inspired by: The Chunky Chef