Best-Ever White Chocolate Cranberry Cookies for the holidays! These scrumptious cookies are thick, soft, and chewy, exactly what you want, right? They're pure heaven when you get that taste of sweet white chocolate, tart cranberries and a bit of salty macadamia nuts in each bite. Simply awesome!!
These White Chocolate Cranberry Cookies are one of the best loved cookies for Christmas for cookie exchanges, gift giving and cookie party trays! YUM! I just made these with the Best-Ever White Chocolate Macadamia Nut Cookies, except I added in 1 & ½ cups of dried cranberries.
I love the tartness of the cranberries, the sweetness of the white chocolate and the salty macadamia nuts! It just gives them that addictive attitude, not to be ignored, hard to resist.
Cranberries are good for you! So why not add them to cookies?
- ⅓-cup of dried cranberries supplies 0.43 milligrams of vitamin E toward your daily goal of 15 milligrams.
- Vitamin E is an antioxidant that can help destroy free radicals.
- Free radicals are substances that cause cell damage, which, over time, can increase your risk of diseases, such as cancer.
- A serving of dried cranberries provides trace amounts of iron, potassium and vitamin C as well.
How to Make Best-Ever White Chocolate Cranberry Cookies
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Heat oven to 350°F.
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Cream sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed 2 - 3 minutes. Do not cream on high speed.
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Add in flour, baking soda and salt until just incorporated. (dough will be stiff).
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Combine in white chocolate, macadamia nuts (optional) and cranberries.
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Using tablespoon or medium cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet lined with parchment paper.
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Bake 10 to 12 minutes or until light brown for 1 tablespoon cookies, 13-15 for medium cookies, 16-18 for large cookies.
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Cool 5 minutes; remove from cookie sheet to wire rack.
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Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
Whatcha say? Let's devour some of these bad boys!
More Delicious Cookies!
Peanut Butter Butterscotch Chip Cookies
Soft Sugar Cookies
Soft Maple Brown Sugar Cookies
Ultimate Reese's Pieces Cookies
Perfect Chocolate Chip Cookies
Brownie Walnut Chocolate Chunk Cookies
Best-Ever White Chocolate Cranberry Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter 2 sticks, cold from fridge
- 1 cup dark or light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped
- 1 ½ cup dried cranberries
- 1//2 cup coarsely chopped roasted salted macadamia nuts approx. 4 ½ ounces
Instructions
- Heat oven to 350°F.
- Cream sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed 2 - 3 minutes. Do not cream on high speed.
- Add in flour, baking soda and salt until just incorporated. (dough will be stiff).
- Stir in white chocolate, nuts and cranberries.
- Using tablespoon or medium cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet lined with parchment paper.
- Bake 10 to 12 minutes or until golden light brown for 1 tablespoon cookies, 13-15 for medium cookies, 16-18 for large cookies.
- Cool 5 minutes; remove from cookie sheet to wire rack.
- Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
Kim Lange says
Thank you so much!
Elaine says
Delicious cookies!!!
Kim Lange says
Thank you so much! I'm so happy to hear your reaction to them Lana! Happy Holidays!! xo
Lana says
Very nice. Almost melt in your mouth . I DIDN'T Put the nuts in. Will be making these again next week.
Kim Lange says
Thank you so much Lisa! I am so happy they worked out for you and I thank you so much for the high rating and yummy description! xo
Lisa says
Delicious and beautiful cookies! Made mine a little bigger and they spread out wonderfully at 325 degrees for 10 minutes on the middle rack. Crispy outside, chewy inside, perfectly sweet and salty. Yum
Kim Lange says
I got 36 cookies Mirand. Hope you enjoy!! xo
Mirand says
Hello I was wondering how many cookies does this recipe make
Kim Lange says
Yes you can add more nuts for sure! Enjoy!!
Carol says
Do you think it is ok to add additional nuts to this recipe? I will be making them them tomorrow.
ChocolaTess says
Awww that is so sweet of you Laura! I'm so glad everyone approved! 🙂
Laura S. says
These cookies are fabulous. I made them with 1 cup chocolate chips instead of 1.5 cups white chocolate chips and added 3/4 cup macadamia nuts instead of a 1/2 cup. By far best cookie I have ever made. Everyone that has tried them, loved them.
ChocolaTess says
I think anywhere from 45 -60 depending on how big you make them Gwendolyn. Hope that helps! 🙂
Gwendolyn Stewart says
Hi, can you remember how many cookies this will make?
ChocolaTess says
Linda, give them a try! They are tasty! 🙂 Let me know what you think! Happy Thanksgiving!!
Linda says
I am so excited to find these. I was going to try this on my own, but you did it for me! I like to follow a recipe4 at least once before I go off the grid. Thankyou!