Go Back Email Link
+ servings
delicious White Chocolate Cranberry Cookies
Print Recipe
4.37 from 49 votes

Best-Ever White Chocolate Cranberry Macadamia Nut Cookies

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!!
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Keyword: christmas cookies, cookies, cranberry, macadamia nuts, white chocolate
Servings: 36 Cookies
Author: Kim Lange


  • 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


  • 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.