Cranberry White Chocolate Macadamia Nut Cookies
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.
Servings: 24 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.
Calories: 169kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg