Soft, chewy Cranberry White Chocolate Cookies with Macadamia Nuts — a pleasing mix of chewy, sweet, tart and crunchy that everyone will enjoy.
Over the years I’ve shared many cookie recipes here, and they’re all soft and chewy because that’s my preference. I rarely reach for a dry, crunchy cookie; these Cranberry White Chocolate Cookies with Macadamia Nuts follow that same soft-chewy style.
When I lived in Canada, cookies like these were a staple on mixed cookie trays at catered events and conferences. I’d always pick them, even though my go-to favorite is often a classic chocolate chip. Maybe I chose them more at those events because I didn’t make them much at home.
Now that I live in Wisconsin, these cookies aren’t as common — or perhaps I just don’t attend the same catered events anymore. Either way, I realized my kids would love them (spoiler: they do), so I decided to make a batch at home.
How to Make Cranberry White Chocolate Cookies with Macadamia Nuts
For this version I followed a process similar to my standard chocolate chip cookie method. I browned and chilled half the butter for a nutty depth of flavor, while leaving the other half softened for creaming. A generous splash of vanilla helps complement the browned butter and white chocolate.
I used a quality white chocolate bar, chopping it coarsely, and did the same with the dried cranberries and macadamia nuts because I like chunky cookies with distinct texture. One key step: pull the cookies from the oven while they still look very soft so they don’t overbake — this keeps them tender and chewy.
These aren’t strictly a traditional Christmas cookie, but cranberries, white chocolate and nuts do feel festive. They’ll fit right in on any holiday baking tray.
Cranberry White Chocolate Cookies Ingredients:
- Unsalted butter — or use a dairy-free butter substitute to make the recipe dairy-free
- All-purpose flour
- Whole wheat flour (optional) — if omitted, use an extra 1 1/2 cups all-purpose flour total
- Baking powder
- Baking soda
- Salt
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Large egg
- Dried cranberries (coarsely chopped)
- Unsalted or lightly salted macadamia nuts (coarsely chopped)
- White chocolate chips or chopped white chocolate — use a dairy-free white chocolate if you need a dairy-free cookie
Cranberry White Chocolate Cookies Equipment:
- 2 baking sheets — using two at once speeds things up, but one works fine; half-sheet pans fit more cookies at once
- Parchment paper or silicone baking mats
- Stand mixer or hand mixer
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Cranberry White Chocolate Cookies with Macadamia Nuts Nutrition Notes:
The nutrition information below is calculated assuming the recipe yields 24 cookies; values are per cookie.
Cranberry White Chocolate Cookies with Macadamia Nuts
Equipment
- 2 Baking sheets
- Parchment paper or silicone baking mats
- Stand mixer or hand mixer
Ingredients
- ½ cup unsalted butter, softened (use a dairy-free alternative if needed)
- 1 cup all-purpose flour
- ½ cup whole wheat flour (optional — if omitted, use 1 1/2 cups all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 Tablespoon vanilla
- 1 cup dried cranberries, coarsely chopped
- ¾ cup macadamia nuts, coarsely chopped
- ½ cup white chocolate chips or chopped white chocolate (use dairy-free white chocolate if needed)
Instructions
- Melt 4 Tablespoons of the butter in a small skillet over medium heat. Cook until it becomes fragrant and golden brown. Transfer to a heatproof container and chill until cool.
- In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup whole wheat flour (if using), 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Cream together the remaining 4 Tablespoons butter, the chilled browned butter, ½ cup packed light brown sugar and ¼ cup granulated sugar. Add 1 large egg and 1 Tablespoon vanilla and beat on medium-high until light and fluffy.
- Add the flour mixture to the butter mixture and mix on low until just incorporated. Fold in 1 cup dried cranberries, ¾ cup chopped macadamia nuts, and ½ cup white chocolate chips. Wrap the dough and chill for at least 2 hours or up to 2 days.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- Form dough into roughly 1-inch balls and space 2 inches apart on the prepared sheets. Bake 12–15 minutes, until edges are just beginning to brown. Cool completely on the baking sheets, then store in an airtight container.
Nutrition
Carbohydrates: 19 g
Protein: 2 g
Fat: 9 g
Sugar: 12 g
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