These white chocolate cranberry cookies are simply smashing and deliciously delightful: nutty from macadamia nuts, tart and chewy with cranberries, and buttery and soft with white chocolate!
Prep Time2 hourshrs15 minutesmins
Cook Time12 minutesmins
Course: Snack
Keyword: cookies with macadamia nuts, cranberry macadamia nut cookies, Cranberry white chocolate cookies, white chocolate cookies with cranberries, white chocolate cookies with macadamia nuts
Servings: 24cookies
Calories:
Author: Natasha Minocha
Ingredients
3/4cup / 170 gmsButter, softenedI used salted butter
1/2cup / 80 gmsBrown sugar
1/4cup / 55 gmsCaster sugar
1Egg
1.5tspVanilla extract
2cups / 240 gmsAll-purpose flour
1tspBaking soda
1/2cup / 110 gmsWhite chocolate chips
1/3cup / 50 gmsDried cranberries, sliced
1/3cup / 40 gmsMacadamia nuts, chopped
Instructions
Beat the softened butter in a large bowl for 30-60 seconds, with an electric beater.
Add the brown sugar and caster sugar. Beat well until the mixture is light and fluffy.
Add the egg and vanilla extract. Mix well.
Add the all-purpose flour and baking soda. Mix well using a spatula.
Fold in the white chocolate, cranberries, and macadamia nuts.
Scoop the dough out using a 1" ice cream scoop on a baking tray lined with parchment paper or Silpat.
Chill the dough balls for at least 2 hours.
When you're ready to bake, preheat your oven to 180C. Note: bring the cookie dough to room temperature if it's been chilled overnight.
Place the cookie dough balls at least 1" apart and bake for 10-12 minutes, until the cookies are light golden brown.Place some extra chocolate chips and sliced cranberries on top of each cookie as soon as they come out of the oven. This is an optional step.
Let the cookies cool for 5 minutes on the tray before transferring them to a cooling rack. Store the cooled cookies in an air-tight jar. Enjoy!