White Chocolate Cranberry Macadamia Nut Cookies
Vanilla Cookie loaded with white chocolate, cranberry and macadamia nuts for a sweet and tasty holiday cookie recipe.
Servings: 32
Ingredients
- 10.5 tablespoons Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar plus 3 tablespoons
- 1 Egg Large
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ¾ cups All Purpose Flour plus 2 tablespoons
- 4 ounces Macadamia Nuts
- 1 cup White Chocolate Chips
- ⅔ cup Dried Craisins Chopped
Instructions
- Preheat the oven to 350 Degrees F.
- In a large bowl, or using an electric mixer, cream together the softened Butter and Granulated Sugar for 5 minutes.
- Add Eggs and Vanilla Extract and stir until fully combined.
- Add Brown Sugar and cream for another 2 minutes.
- In a separate bowl combine dry ingredients of All Purpose Flour, Baking Soda, and Salt. Gradually add the flour mixture to the butter mixture a little bit at a time until all the ingredients are fully combined. Do not over-mix.
- Hand stir in the White Chocolate Chips, Macadamia Nuts, and chopped Craisins.
- Using a medium cookie scoop, scoop cookie dough balls and place them on the baking sheet 2 inches apart to allow for spreading.
- Bake at 350 degrees for 9-11 minutes. The cookies will be done when the edges are set and the center is no longer glossy.
- Remove from oven and allow to cool on the baking sheet for 3 minutes before moving to a wire rack to cool completely.
Notes
- Storage: Store cooled cookies in an airtight container for up to 1 week. These cookies are best enjoyed within 2-3 days of freshly baking them.
- Freezing: These white chocolate cranberry cookies can be frozen for up to 3 months. Individually wrap each cookie in plastic wrap, or place parchment paper between each cookie to prevent sticking. Then put the cookies into a Ziploc bag or freezer-safe container, and freeze them for up to 3 months.
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