Soft and Puffy Cranberry White Chocolate Macadamia Nut Cookies

Soft and puffy cookies filled with sweet dried cranberries, white chocolate chips, and chopped macadamia nuts. These cranberry white chocolate macadamia nut cookies are perfect for the winter holidays.

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

My favorite cookies ever.

I love the taste of dried cranberries, white chocolate, and macadamia nut in these brown sugar cookies. It’s soft, thick, and puffy, like taking a bite out of clouds.

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

When the bookstore Borders was still around, I used to go to their café and buy a drink plus a cookie. Then I’d find an empty table and spread out all my books, study guides, flash cards, and notes. Then I’d take out all my Gelly Roll pens because I like to color code my notes. But to tell you the truth, that’s just an excuse because I’m obsessed with pens. Not just any pen, but a good quality pen. The ones that write smoothly and create clean lines. The ones that make your handwriting look 10 times better than it really is. Ask my friends.

Um… yeah. Let’s talk about cookies.

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

At Borders, there were these amazing cookies that they’d sell. Those cookies weren’t cheap, but they were soo worth the expense (or maybe it was because I received Borders gift cards for my birthday and Christmas). They were the perfect combination of sweet and chewy and loaded with dried cranberries, white chocolate, and macadamia nut. So of course, now I want to make my own. Especially since Borders no longer exist and haven’t for years now.

That’s how long I’ve been deprived. Three years. I’ve counted.

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

So I decided to make my own.

And to be honest, since I’m obsessed with this cookie, you’re likely to see variations of it in the future. Just warning you ahead of time. =)

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, beat softened butter until they appear smooth, then add brown sugar and granulated sugar until they are combined.

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

Add beaten eggs and vanilla extract to the bowl, and mix the ingredients together.

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Slowly add the flour mixture to the wet ingredients, mixing as you add until they are well combined.

Add dried cranberries, white chocolate chips, and chopped macadamia nuts to the batter, folding them in until they are evenly distributed.

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

Divide the cookie dough into about two dozen balls. Sometimes when you roll the cookie dough into balls, the ingredients get lost in the middle. So I save some dried cranberries to place on top of the cookie dough balls before baking. That way, when they come out, they look super appetizing.

Place about a dozen onto the baking sheet, and bake them for about 8-10 minutes until they’ve turned golden brown. Just remember that every oven is different so times and temperature can vary with different ovens.

Cranberry White Chocolate Macadamia Nut Cookies | Cooking with a Wallflower

Serve the cookies warm or cold.

Enjoy!

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Soft and Puffy Cranberry White Chocolate Macadamia Nut Cookies
 
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Soft and puffy cookies filled with sweet dried cranberries, white chocolate chips, and chopped macadamia nuts. These cranberry white chocolate macadamia nut cookies are perfect for the winter holidays.
Author:
Recipe type: Desserts
Serves: 2 dozens
Ingredients
  • ¾ cups unsalted butter, softened to room temperature
  • ⅔ cups brown sugar
  • ¼ cup granulated sugar
  • 1 large egg + 1 yolk, beaten
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup dried cranberries, more for topping if desired
  • ½ cup chopped macadamia nuts
Directions:
  1. Preheat the oven to 350F. Line a baking sheet with parchment paper. Set the baking sheet aside for now.
  2. In a large bowl, beat the softened to room temperature butter until it appears creamy. Add the brown sugar and granulated sugar to the butter, and whisk until the sugar is evenly incorporated into the butter.
  3. Add the beaten eggs and vanilla extract to the butter sugar mixture, and mix until the ingredients are combined.
  4. In a separate bowl, mix together all-purpose flour, baking soda, baking powder, and salt until they are combined. Slowly add the flour mixture to the wet ingredients, mixing them until the flour is incorporated into the batter.
  5. Fold in the white chocolate chips, dried cranberries, and chopped macadamia nut until they are well combined.
  6. Roll the cookie dough into 24 cookie dough balls. Place 12 cookie balls onto the baking sheet. Top with extra dried cranberries, then bake the cookies for 8-10 minutes until the cookies are golden brown.
  7. Serve the cookies warm or cold.

 

 

 

 

 

 

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