White Chocolate Macadamia Cranberry Cookies
These white chocolate macadamia cranberry cookies are perfect for the holiday season! But this is also a delicious cookie recipe for any time of year. It's the perfect combination of tart dried cranberries, sweet white chocolate chips, and crunchy macadamia nuts.
Servings: 24 cookies
Calories: 250kcal
Ingredients
- 2 ¼ cups flour 315 g
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- 1/8 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) salted butter room temperature *see note
- 1 cup packed brown sugar 225g
- ½ cup white sugar 104 g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cups white chocolate chips 210 g
- 1 cup macadamia nuts salted, roughly chopped (120 g)
- ½ cup dried cranberries
Instructions
- Whisk together the flour, cornstarch, baking soda, baking powder, and salt in a medium mixing bowl.
- In the bowl of a stand mixer with a paddle attachment, cream the butter, brown sugar, and white sugar together until light and creamy, at least 3 minutes. Scrape the sides of the bowl at least 2 times during this time.
- Add the egg, egg yolk, and vanilla and cream together another 2 minutes.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the white chocolate chips, macadamia nuts, and dried cranberries, and mix until just combined.
- Refrigerate the dough for at least 2 hours or up to 2 days.
- About 20 minutes before ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Scoop the dough into about 1 ½ -2 tablespoon-sized balls and bake for about 12-14 minutes. The edges should be browning but the center will look soft and under-baked still.
- Let cool on the cookie sheets for 5-7 minutes before transferring to a wire cooling rack to finish cooling.
Notes
*If you use unsalted butter, increase the salt to ½ teaspoon.
Keep at room temperature in an airtight container for up 5 days.
Make-Ahead Instructions:
- Make the dough and store in the refrigerator for up to 3 days. If making ahead and storing in the refrigerator for a few days, be sure to remove dough and allow to warm to room temperature for about 20 minutes before shaping and baking.
- You can make the cookies and then freeze the baked and cooled cookies in a plastic zipper bag for up to 3 months.
- Or, you can make the recipe and form the dough into balls and freeze on a cookie sheet. Remove the cookie dough balls from the cookie sheet after they've frozen, and put them in a plastic zipper bag in the freezer for up to 3 months. They don't need to be thawed before baking, but you'll need to add an extra minute or two to the cooking time. When ready to bake, preheat the oven to 350 degrees F, line a baking sheet with parchment paper, place the frozen dough balls on the parchment paper and bake as usual.
Nutrition
Serving: 1cookie | Calories: 250kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 133mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
