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White Chocolate Cranberry Cookies
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4.46 from 68 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 Small Cookies
Calories:
Author: Kim Lange

Ingredients

Best-Ever White Chocolate Cranberry Macadamia Nut Cookies

  • 1 cup unsalted butter 2 sticks, cold from fridge or room temperature
  • 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 measured correctly
  • 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

Best-Ever White Chocolate Cranberry Macadamia Nut Cookies

  • Heat oven to 350°F.
  • Using mixer, cream sugars and butter together until mixed well. 
  • Add extract and eggs and mix well.
  • Add in baking soda and salt and mix together.  Then add in the flour and mix until just incorporated.
  • Mix in white chocolate chips, nuts and cranberries.
  • Using tablespoon, medium or large cookie scoop, drop dough 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 (2 tablespoon, medium cookies, 16-18 minutes for ¼ cup 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.