Cranberry White Chocolate Macadamia Nut Cookies are crispy around the edges and soft in the middle. They are the perfect blend of sweet from the white chocolate, tart from the dried cranberries, and crunchy from the macadamia nuts.
Ingredients for Cranberry White Chocolate Macadamia Nut Cookies:
I used the following ingredients: Unsalted butter, granulated sugar, brown sugar, egg, cognac, baking soda, salt, all-purpose flour, Craisins, white chocolate chips, and macadamia nuts. You could use vanilla extract in place of the cognac. However, I prefer the cognac because of its incredible flavor!
Making the Cranberry White Chocolate Macadamia Nut Cookies:
I started by creaming the butter. Then, I added the granulated sugar and brown sugar. I beat the mixture on high until it was creamy. Next, I added the egg and cognac, and beat the mixture until it was light and fluffy. After that, I added the baking soda and salt. Then I beat the mixture until everything was well combined. I added the flour, and beat the mixture on low just until it started to come together.
Then, I switched to a wooden spoon and stirred the mixture until the flour was incorporated. Finally, I added the Craisins, white chocolate chips, and macadamia nuts. I stirred the cookie dough with a wooden spoon to incorporate the remaining ingredients.
I lined my baking sheet with a silicon baking mat. Then, I used a 1-3/4 inch ice cream scoop to partition the cookie dough. Before baking the cookies, I flattened them with a damp hand.
I baked the cookies in a preheated 375° F oven for 10 minutes until they were golden brown. After letting them sit on the baking sheet for about 5 minutes, I transferred the cookies to a wire rack to cool completely.
I ended up with a little over two dozen absolutely delicious Cranberry White Chocolate Macadamia Nut Cookies. They are one of the Master Taste Tester’s favorite cookie. Yum!
Cranberry White Chocolate Macadamia Nut Cookies
- 1/2 cup (4 ounces, 113 grams) unsalted butter, room temperature
- 1/4 cup (1.75 ounces, 50 grams) granulated sugar
- 1/2 cup (3.75 ounces, 105 grams) light brown sugar, packed
- 1 large egg room temperature
- 1 Tablespoon Cognac or Brandy may use vanilla extract instead
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups (7.5 ounces, 213 grams) all-purpose flour
- 1 cup (4 ounces, 113 grams) dried cranberries (I used Craisins)
- 3/4 cup (4 ounces, 113 grams) white chocolate chips
- 3/4 cup (4 ounces, 113 grams) Macadamia Nuts, chopped
- Preheat oven to 375° F. Line baking sheet with parchment paper or silicon mat. Set aside.
- Beat butter with electric mixer on high until creamy. Add granulated sugar and brown sugar; continue beating until creamy. Add egg and Cognac; beat on high until light and fluffy. Add salt and baking soda; continue beating until fully incorporated.
- Add flour; beat on low until incorporated. Switch to wooden spoon; stir until flour is fully incorporated. Add dried cranberries, white chocolate chips, and macadamia nuts. Stir to combine.
- Using a 1-3/4 inch ice cream scoop, drop cookies on prepared baking sheet. Flatten with damp hand.
- Bake in preheated oven for 9 to 10 minutes or until golden brown.
- Let sit on baking sheet for 5 minutes; transfer to wire rack to cool completely.
- Yield: 2 dozen cookies.