Go Back
Print

White Chocolate Cranberry Macadamia Nut Cookies

These WHITE CHOCOLATE CRANBERRY MACADAMIA NUT COOKIES are the perfect Christmas cookie! Soft and chewy on the inside, slightly crispy on the edges, and the tart cranberries paired with decadent white chocolate are the perfect holiday touch!

Course Dessert
Cuisine American
Keyword Christmas cookies, cranberry cookies
Prep Time 1 day
Cook Time 1 hour
Total Time 1 day 1 hour
Servings 30 giant cookies

Ingredients

  • 1 1/4 cups 2.5 sticks unsalted butter (room temperature)
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups macadamia nuts chopped
  • 1 1/2 cups white chocolate chips
  • 1 1/2 cups dried cranberries

Instructions

  1. Sift together the cake flour, bread flour, baking soda, and salt into a large bowl. Set aside.
  2. Cream together the butter and both sugars on medium speed (I use paddle attachment on my mixer) until very light and fluffy- about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Add the vanilla and mix well.
  5. Reduce the mixer speed to LOW and gradually add the dry ingredients. Mix until just combined.
  6. Using a spatula, fold in the macadamia nuts, white chocolate chips, and cranberries.
  7. Press plastic wrap against the dough and refrigerate for 24 hours, or up to 72 hours.
  8. When ready to bake, remove and let sit at room temperature for 20 minutes.
  9. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or nonstick baking mat.
  10. Using a large cookie dough scoop, roll dough into a ball (should be the size of a large golf ball) and place onto baking sheet. Repeat until you have six balls of dough on the baking sheet (spread out so they don't bake together).
  11. Bake for 14 minutes, or until cookies are golden brown on the edges but very soft looking in the centers.
  12. Remove from oven and let cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely.
  13. Repeat with remaining dough.
  14. Store in airtight container at room temperature for up to 3 days.