White Chocolate Cranberry Macadamia Nut Cookies are SO good! They are slightly crispy around the edge and the center is soft and chewy. Cranberries add a touch of tart while the white chocolate chips bring the sweet and the macadamia nuts add some crunch and a lovely flavor that brings everything together!
I love all things white chocolate. For me, I’d take it over milk chocolate any day, so if there is an opportunity to put some white chocolate chips into a cookie, I’m all in.
White Chocolate Cranberry Macadamia Nut Cookies
This is a recipe I typically associate with the holidays because of the cranberry. But, it certainly is delicious no matter what month it is. You can almost never go wrong with fresh baked cookies.
A note before making these: there is a one hour chill time before baking, so make sure to plan ahead.
Ingredients You’ll Need:
(full amounts in recipe box below)
- Butter.
- Shortening.
- Sugar.
- Brown Sugar.
- Eggs.
- Vanilla.
- Flour.
- Baking Soda.
- Salt.
- White Chocolate Chips.
- Craisins.
- Macadamia Nuts. Yes, you can absolutely leave this out if you’ve got a nut allergy.
How To Make White Chocolate and Cranberry Cookies
- Mix. First, you will cream together the butter, sugars and shortening.
- Add. Slowly mix into that mixture the eggs and vanilla.
- Dry Ingredients. In a separate bowl, stir your dry ingredients together (flour, baking soda, salt).
- Incorporate. Add the dry ingredients to the wet and mix again.
- Fold. Once the dough is all mixed together, fold in the craisins and chocolate chips.
- Chill. Scoop your cookies onto your pan and chill them in the fridge for an hour.
- Bake. Cook at 375 for 9-12 minutes.
- Cool. Let the cookies cool for about 5 minutes before pulling them off the pan.
More Recipes To Try
Raspberry White Chocolate Scones
White Chocolate Gingerdoodle Cookies
White Chocolate Cranberry Macadamia Nut Cookies
Ingredients
Ingredients:
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup craisins
- 1 cup chopped macadamia nuts
Instructions
Directions:
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, shortening, and sugars until light and fluffy.
- Add eggs and vanilla and mix just until beaten but not fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wed ingredients and mix just until combined.
- Fold in the white chocolate chips, craisins, and nuts.
- Use a medium cookie scoop to portion out the dough onto a parchment lined baking sheet, it’s okay if they are close together, then place them in the freezer to chill for 1 hour.
- Preheat the oven to 375 degrees F and arrange the chilled cookie dough balls 2-inches apart on a parchment lined baking sheet (keep remaining dough balls in the freezer until ready to bake) and bake for 9 to 12 minutes just until the edges are golden brown and the center is still soft.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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