White Chocolate Cranberry Macadamia Nut Cookies
White Chocolate Cranberry Macadamia Nut Cookies are chewy in the center and crispy in the edges. Ideal for cookie exchange parties or enjoyed as a sweet home-baked treat!
If you’re starting to prepare yourself for Thanksgiving and Christmas, these White Chocolate Cranberry Macadamia Nut Cookies are the perfect addition to your holiday baking!
This recipe is the cookie version of my Cranberry Bliss Bars which have also been a huge hit among friends and family!
🌟 WHY YOU’LL LOVE WHITE CHOCOLATE CRANBERRY MACADAMIA NUT COOKIES
These holiday-inspired cookies are made with a simple vanilla cookie dough mixture that’s easy enough for beginner bakers.
The white chocolate chips, dried cranberries, and chopped nuts folded into the cookie dough instantly gives these cookies a delicious holiday twist with irresistible texture.
It’s best to chill the cookie dough before baking the cookies. This makes preparing large batches of these white chocolate cranberry macadamia nut cookies a breeze since the cookie balls can be stored ahead of time in the fridge or even in the freezer.
🍽 KEY INGREDIENTS
Dry ingredients – All-purpose flour, baking soda, salt, and cornstarch.
Butter – Softened but not melted. I prefer using unsalted butter for baked treats.
Sugar – Both white and brown sugar has been used to add moisture and crispy texture to these cookies.
Egg – One egg and one egg yolk.
Add-ins – Nuts, white chocolate chips, and dried cranberries.
Swaps
Flour – Feel free to use gluten-free flour for baking purposes to make these cookies gluten-free.
Add-ins – Different types of nuts can be used in this cookie recipe. You could also exchange the dried cranberries for other types of dried fruit.
🥣 EQUIPMENT
You’ll need 1-2 baking sheets with parchment paper, 2 mixing bowls, an electric mixer, and a wire rack.
🔪 HOW TO MAKE
These white chocolate cranberry macadamia nut cookies are just as easy to make as any other homemade cookie recipe. Mix the dough, chill it, and bake! Here are the exact steps to making holiday-inspired cookies that are chewy in the center and crispy on the edges.
Preparations
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
Cooking Instructions
Step 1
Whisk together the flour, cornstarch, baking soda, and salt in a mixing bowl.
Cream the butter, brown sugar and granulated sugar with a mixer until light and fluffy. Next, mix in the egg, yolk, and vanilla.
Step 2
Mix in the dry ingredients, a little at a time, into the mixing bowl that contains the wet cookie dough mixture. Mix until just combined.
Step 3
Fold the nuts, white chocolate chips and dried cranberries into the cookie dough mixture.
Step 4
Cover the bowl of dough with plastic wrap and place it in the fridge for 2 hours.
Step 5
Scoop the cookie dough and roll into balls. Place the cookie dough balls onto the prepared baking sheet about 2 inches apart.
Bake the cookies for 8-10 minutes. Allow the baked cookies to cool on the baking sheet for 2 minutes and then transfer the cookies to a wire rack to cool completely.
💭 COOKING TIPS
If you are rushed for time, chill the cookie dough in the freezer for 30 minutes instead of 2 hours in the fridge.
I sometimes like to reserve 2 tablespoons of the nuts and white chocolate chips to press into the tops of the cookie dough balls before baking, which provides a little extra texture and flavor to the top of each cookie.
Bake one batch of cookies a time on the center rack of the oven for best results. Keep any extra cookie dough balls in the fridge.
Use two baking sheets if you are baking in batches or allow the baking sheet to cool between the batches. The cookie dough balls will spread too much if added directly to a hot baking sheet.
🥗 WHAT TO SERVE WITH WHITE CHOCOLATE CRANBERRY MACADAMIA NUT COOKIES
These white chocolate cranberry macadamia nut cookies are great all year round, but also make the perfect sweet treat for the Thanksgiving and Christmas holidays! Pair them with the following:
ICE CREAM
Serve these cookies with a scoop of your favorite ice cream for dessert.
HOT BEVERAGES
Enjoy a few cookies with hot chocolate, a mug of coffee, or cup of tea as an afternoon treat.
🙋 FREQUENTLY ASKED QUESTIONS
No. The cookie dough includes all-purpose flour. Gluten-free flour can be used instead, but it could alter the texture and flavor of the cookies slightly.
Chilling the cookie dough will help prevent the cookies spreading too much while baking. I recommend chilling the dough in the fridge or freezer for best results.
This recipe makes 30 cookies and a standard baking sheet will hold about 12 – 15 cookie dough balls 2 inches apart. A larger baking sheet can hold more cookies, but I recommend rotating two baking sheets to allow enough space so that the cookies don’t touch.
🧊 STORING AND ♨️ REHEATING
FRIDGE
Store the cookies in an airtight container at room temperature for 5-7 days or in the fridge for a little longer.
FREEZER
You can freeze the cookie dough for up to 3 months to use later for freshly baked cookies.
🍳 MORE SCRUMPTION COOKIE RECIPES
- Blueberry White Chocolate Cookies
- Marshmallow Chocolate Chip Cookies
- Reeses Pieces Chocolate Chip Cookies
- Strawberry Cheesecake Cookies
👪 SERVING SIZE
This recipe yields 30 white chocolate cranberry macadamia nut cookies. You can halve the recipe for a smaller batch or double it to make more cookies, as needed.
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📋 RECIPE
White Chocolate Cranberry Macadamia Nut Cookies
Indulge this Thanksgiving and Christmas with these White Chocolate Cranberry Macadamia Nut Cookies! They're chewy in the center and crispy in the edges - perfect for cookie exchange parties or a sweet home-baked treat!
Ingredients
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg and 1 yolk
- 1 teaspoon vanilla
- 1 cup toasted macadamia nuts, chopped
- 1 cup white chocolate chips
- ½ cup dried cranberries
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, cornstarch, baking soda and salt.
- In a separate bowl, using a mixer cream the butter, brown sugar and granulated sugar until light and fluffy.
- Mix in the egg, yolk and vanilla.
- A little at a time, mix in the dry ingredients until just combined.
- Fold in the macadamia nuts, white chocolate chips and dried cranberries.
- Cover the dough and place in the fridge for 2 hours.
- Working in batches, scoop dough onto the baking sheet about 2 inches apart.
- Bake for 8-10 minutes.
- Allow the cookies to cool on the baking sheet for 2 minutes.
- Transfer to a wire rack to cool fully.
Notes
To expedite the process, place the covered dough in the freezer for 30 minutes instead of the fridge.
Feel free to reserve 2 tablespoons of the macadamia nuts and white chocolate chips then press a couple of each into the top of the cookie dough ball before baking so there are some on top of the cookies.
Baking one batch a time on the center rack will provide the best results.
Allow the baking sheet to cool between batches or rotate 2 baking sheets.
Store the cookies in a covered container at room temperature for 5-7 days.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 200Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 30mgSodium 136mgCarbohydrates 23gFiber 1gSugar 15gProtein 2g