Soft and Puffy Cranberry White Chocolate Macadamia Nut Cookies
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Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozens
 
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.
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2014/12/20/soft-puffy-cranberry-white-chocolate-macadamia-nut-cookies/