Cranberry White Chocolate Cookies with Macadamia Nuts
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.
Servings: 24 cookies
Calories: 155kcal
Equipment
Ingredients
- 1/2 cup unsalted butter softened (use a dairy-free butter alternative to make these cookies dairy-free)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional - use 1 1/2 cups all purpose flour if you skip this ingredient)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 Tablespoon vanilla
- 1 cup dried cranberries coarsely chopped
- 3/4 cup unsalted or lightly salted macadamia nuts coarsely chopped
- 1/2 cup white chocolate chips or chopped white chocolate (use dairy-free white chocolate to make these cookies dairy-free)
Instructions
- 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, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream together the remaining 4 Tablespoons of the butter, the browned butter, 1/2 cup packed light brown sugar, and 1/4 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, 3/4 cup unsalted or lightly salted macadamia nuts, and 1/2 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.
Nutrition
Calories: 155kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 98mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
