4 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
12 mins
Servings:
16
- 20
Course:
Baked Goods
Cuisine:
American
Ingredients
- 300 white chocolate cut into chunks, big and small pieces
- 100 butter at room temperature, salted
- 1 egg large free-range
- 50 muscovado sugar or brown sugar
- 80 caster sugar grams
- 1 tsp vanilla extract
- 180 gm or 1 1/4 cup flour
- 1 tsp baking powder
- 50 dried cranberries
- 50 macadamia nuts chopped
Instructions
- Pre-heat the oven to 180C / 350F and line 2 baking trays with baking paper.
- Melt 90 gms of the choc in a double boiler, then cool a little.
- Using an electric mixer beat the room-temperature butter, egg, sugars, and vanilla until creamy.
- Beat in the melted and cooled white chocolate.
- 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).
- Using a tablespoon measure, drop small mounds well-spaced on a lined baking sheet (silicone baking sheets work really well too).
- Bake for 10 - 12 minutes checking from 10 minutes. They are ready when they are light brown around the edges.
- 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.
Cup of Yum
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.