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 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 (Photo 1). I beat the mixture on high until it was creamy.
Next, I added the egg (Photo 2) and cognac (Photo 3), 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 (Photo 4), 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 (Photo 5). I stirred the cookie dough with a wooden spoon to incorporate the remaining ingredients (Photo 6).
I lined my baking sheet with parchment paper. Then, I used a 1-¾ inch ice cream scoop to partition the cookie dough.
Before baking the cookies, I flattened them with a damp hand. This is something that I always do when making cookies. It gives the cookies a head start of perfectly spreading in the oven.
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!
Other Treats with Dried Cranberries
If you’re a fan of using dried cranberries in your treats, you should check out these recipes:
- Chocolate Chunk Oatmeal Cookies: Chocolate Chunk Oatmeal Cookies with dried cranberries and toasted pecans are the ultimate in taste and decadence. The chocolate delicately permeates the cookies while the cranberries and pecans add depth. If you like oatmeal cookies, you’ll go crazy over these Chocolate Chunk Oatmeal Cookies!
- Oatmeal Craisin Cookies: These Oatmeal Craisin Cookies are a delicious twist on an old favorite. They’re chocked full of Craisins and toasted pecans, not to mention the healthy oats.
- White Chocolate and Cranberry Cookies: A perfect way to use up dried cranberries and white chocolate chips.
- Red, White and Blue Oatmeal Cookies: Red, White, and Blue Oatmeal cookies are the perfect patriotic delicacy for Memorial Day. They combine a tried and true oatmeal cookie recipe with flavorful morsels to produce a superb cookie.
- Banana Craisin Mini Muffins: Banana Craisin Mini Muffins are the ultimate solution to using an over-ripe banana. They’re moist, easy to make and absolutely delicious. Banana Craisin Mini Muffins are perfect for a light brunch, afternoon tea, or anytime that you are craving deliciousness.
- Morning Glory Mini Muffins: The original Morning Glory Muffins were created in 1978 by Chef Pam McKinstry. The recipe was first published in Gourmet Magazine in 1981. Ten years later, it was chosen as one the magazine’s 25 favorite recipes from the past 50 years, and for good reason.
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Cranberry White Chocolate Macadamia Nut Cookies
- ½ cup (4 ounces, 113 grams) unsalted butter, room temperature
- ¼ cup (1.75 ounces, 50 grams) granulated sugar
- ½ cup (3.75 ounces, 105 grams) light brown sugar, packed
- 1 large egg, room temperature
- 1 Tablespoon Cognac or Brandy (See Tip 1)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
- 1 cup (4 ounces, 113 grams) dried cranberries (See Tip 2)
- ¾ cup (4 ounces, 113 grams) white chocolate chips
- ¾ cup (4 ounces, 113 grams) Macadamia Nuts, chopped
- Preheat oven to 375° F. Line baking sheet with parchment paper or silicone 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 1-¾ inch ice cream scoop, drop cookies on prepared baking sheet. Flatten to about ½-inch 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.
- May use vanilla extract in place of the Cognac or Brandy.
- I used Craisins for the dried cranberries.