Best-Ever White Chocolate Cranberry Macadamia Nut Cookies are on the menu! These cookies are thick, soft, and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate, tart cranberries and a bit of salty macadamia nuts. Simply awesome!!
It's one of the best loved cookies for Christmas for sure 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. They are so delicious and chewy!
I love the tartness of the cranberries, the sweetness of the white chocolate and the salty macadamia nuts, just gives them that addictive attitude, not to be ignored, hard to resist.
Cranberries are good for you!
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.
Let's devour some of these bad boys!
Celebrate cranberries as they come into the peak of their season.
More Delicious Cookies!
Best-Ever White Chocolate Cranberry Macadamia Nut Cookies
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup dark or light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 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
- Heat oven to 350°F.
- Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.
- Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).
- Stir in white chocolate, nuts and cranberries.
- Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until light brown.
- 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.