White Chocolate Cranberry and Macadamia Nut Cookies
Indulge in the irresistible combination of sweet, tart, and nutty flavors with these White Chocolate Cranberry and Macadamia Nut Cookies—a holiday favorite that’s delicious year-round! These soft, chewy cookies are loaded with creamy white chocolate chips, tangy dried cranberries, and crunchy macadamia nuts, creating the perfect balance of textures and tastes. With just 15 minutes of prep time, they’re ideal for busy bakers craving an impressive yet simple treat. Whether you’re baking for a festive occasion or just a cozy afternoon snack, these cookies are a delightful crowd-pleaser. Perfectly complemented with a glass of milk, they’re a must-add to your cookie repertoire.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups white chocolate chips
- 1 cup dried cranberries
- 1 cup macadamia nuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition until fully incorporated.
Gradually mix in the dry ingredient mixture, a little at a time, until a dough forms. Do not overmix.
Using a spatula or wooden spoon, gently fold in the white chocolate chips, dried cranberries, and chopped macadamia nuts until evenly distributed in the dough.
Scoop the dough into 1.5-tablespoon-sized balls (a cookie scoop works well for uniformity) and place them on the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underdone, which is fine as they will continue to set while cooling.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 24.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
