Soft and chewy Cranberry White Chocolate Cookies with Macadamia Nuts - the combo of chewy, sweet, tart and crunchy makes this cookie one that all will love.
I have posted several cookie recipes over the years. They are all soft, chewy cookies because that's the way I like them.
It is very unlikely that you will find me munching on a dry, crunchy cookie. Actually, I can't think of a single scenario when this might happen. These Cranberry White Chocolate Cookies with Macadamia Nuts are no exception.
When I lived in Canada, cookies like these were always on mixed cookie trays that seemed to be a feature of any sort of catered event I might go to.
And I would always choose them over any others, which is unusual for me because my usual favorite cookie is chocolate chip. I guess it was because I didn't usually make these ones for myself that I would reach for them at the buffet line.
Well, here in Wisconsin, these cookies don't seem to be as common. Or perhaps it's because I no longer regularly attend catered conferences and workshops that I don't see these cookies anymore.
I was thinking about how I hadn't had them for so long, and how much my kids would probably love them (spoiler alert: they do) and I decided to make them for myself.
How to Make Cranberry White Chocolate Cookies with Macadamia Nuts
When I was creating this recipe, I decided to make these cookies in a method that is similar to how I would make a standard chocolate chip cookie.
I browned and chilled half the butter (because browned butter is always better) while leaving the other half out to soften.
I used lots of vanilla for extra flavor to compliment the browned butter and white chocolate.
For the mix-ins, I used a good-quality white chocolate bar and chopped it and the cranberries and macadamia nuts coarsely (I like a chunky cookie).
Perhaps most importantly, I made sure to pull the cookies out of the oven while they were still very soft to avoid them getting overdone.
Success! And while I don't really consider these a traditional Christmas cookie, since cranberries, white chocolate, and nuts all have a Christmas-y feel to them, they will be perfectly at home on your Christmas baking tray.
Cranberry White Chocolate Cookies Ingredients:
- Unsalted butter - use your favorite dairy-free butter substitute to make this recipe dairy-free
- All-purpose flour
- Whole wheat flour: Optional - use 1 ½ cups more all-purpose flour if you skip this ingredient
- Baking powder
- Baking soda
- Light brown sugar
- Granulated sugar
- Large egg
- Dried cranberries
- Unsalted or lightly salted macadamia nuts
- White chocolate chips or chopped white chocolate: Make sure to use dairy-free white chocolate if you want to make these cookies dairy-free
Cranberry White Chocolate Cookies Equipment:
- 2 Baking sheets - using two sheets and baking both at the same time speeds up the baking process, but it is possible to bake the cookies using one. Use a half-sheet size to fit more cookies on at once.
- Parchment paper or silicone baking mats: I prefer to bake cookies on parchment, but if you like you can use baking mats instead.
- Stand Mixer or hand mixer
Want more cookie recipes?
Cranberry White Chocolate Cookies with Macadamia Nuts Cookies Nutrition Notes:
The nutrition information in the recipe below assumes the recipe makes 24 cookies, with the calculations providing the nutrients for ONE cookie.
Cranberry White Chocolate Cookies with Macadamia Nuts
- ½ cup unsalted butter softened (use a dairy-free butter alternative to make these cookies dairy-free)
- 1 cup all-purpose flour
- ½ cup whole wheat flour (optional - use 1 ½ cups all purpose flour if you skip this ingredient)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 Tablespoon vanilla
- 1 cup dried cranberries coarsely chopped
- ¾ cup unsalted or lightly salted macadamia nuts coarsely chopped
- ½ cup white chocolate chips or chopped white chocolate (use dairy-free white chocolate to make these cookies dairy-free)
- Melt 4 Tablespoons of the butter in a small skillet over medium heat. Continue to cook the butter until it has a nutty fragrance and is golden brown. Transfer to a heatproof container and place in fridge or freezer to cool quickly.
- In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Cream together the remaining 4 Tablespoons of the butter, the browned butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar. Add 1 large egg and 1 Tablespoon vanilla and continue to beat on medium-high speed until the mixture is light and fluffy.
- Add the flour mixture to the butter mixture and mix on low speed until incorporated. Add 1 cup dried cranberries, ¾ cup unsalted or lightly salted macadamia nuts, and ½ cup white chocolate chips and continue to mix on low speed just until mixed. Wrap dough in plastic and chill in the refrigerator for at least 2 hours, up to 2 days.
- Heat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Form the dough in to roughly 1 inch balls and space them 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, just until barely beginning to brown at the edges. Cool completely on the baking sheets then store in an airtight container.