White Chocolate Cranberry Macadamia Nut Cookies
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.
