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4.0 from 3 votes

White chocolate, cranberry & macadamia cookies

The best white chocolate, cranberry, and macadamia nut cookie recipe in the world.

Prep Time
15 mins
Cook Time
15 mins
Servings: 16 - 20
Course: Baked Goods
Cuisine: American

Ingredients

  • 300 gm white chocolate bars cut up into chunks – big and small pieces
  • 100 gm salted butter at room temperature
  • 1 large free-range egg
  • 50 gm muscovado / brown sugar
  • 80 gm caster sugar
  • 1 tsp vanilla extract
  • 180 gm or 1 1/4 cup flour
  • 1 tsp baking powder
  • 50 gm dried cranberries
  • 50 gm macadamia nuts chopped

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180C / 350F and line 2 baking trays with baking paper.  
  2. Melt 90 gms of the choc in a double boiler, then cool a little.
  3. Using an electric mixer beat the room-temperature butter, egg, sugars, and vanilla until creamy.
  4. Beat in the melted and cooled white chocolate.
  5. Stir in the flour, baking powder, cranberries, nuts, and remaining chocolate to make a stiff dough. Reserve a few pieces of white chocolate & cranberries if you want to add them on top (optional).
  6. Using a tablespoon measure, drop small mounds well-spaced on a lined baking sheet (silicone baking sheets work really well too).
  7. Bake for 10 - 12 minutes checking from 10 minutes. They are ready when they are light brown around the edges.
  8. Allow the cookies to cool for 1 -2 minutes then put them on a cooling rack. This is quite important as they carry over cooking after baking and can go a bit too brown if left on the baking pan.

Notes

  • Store leftover cookies in a sealed container for a couple of weeks.
  • Freeze the cookies in a sealed bag should you with to store for longer.