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Overhead view of a batch of white chocolate cranberry cookies arranged closely together, highlighting their golden-brown color with visible pieces of white chocolate and dried cranberries. Surrounding the cookies are small bowls of macadamia nuts, sugar, and white chocolate chips, adding visual interest and showcasing the ingredients in the recipe.
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White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies combine sweet white chocolate, tart cranberries, and optional macadamia nuts for a perfectly soft, chewy treat that's ideal for any occasion.
Course Dessert
Cuisine American
Keyword cookies, cranberry, macadamias, white chocolate
Prep Time 25 minutes
Cook Time 12 minutes
Chill time 15 minutes
Total Time 52 minutes
Servings 24 cookies
Calories 150kcal
Author Camila Hurst

Ingredients

  • 10 tbsp unsalted butter room temperature (141 grams)
  • 3/4 cup white sugar 150 grams
  • 1/2 cup brown sugar 110 grams
  • 1 large egg room temperature
  • 1 large yolk
  • 2 tsp vanilla extract
  • 2 1/4 cup all-purpose flour 283 grams
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white chocolate chips or chopped white chocolate (127 grams)
  • 1/2 cup dried cranberries 80 grams
  • 1/2 cup chopped macadamia nuts optional (60 grams)

Instructions

  • Place the butter in the bowl of a stand mixer or in a large mixing bowl. Beat with the paddle attachment or with a hand mixer for 1 minute at medium-high speed.
  • Add the white and brown sugar and beat for another 2 minutes, until the mixture is creamy and fluffy.
  • Add the egg and the egg yolk, mix to combine. Add the vanilla and mix.
  • Add the flour, baking powder, baking soda, and salt to the bowl at once.
  • Mix on low until incorporated.
  • When the dry ingredients are almost entirely incorporated, add the white chocolate chips, the cranberries, and macadamias. Stir with a spatula until combined.
  • Scoop the cookies using a cookie scoop and roll them between your hands to form a smooth ball. Place the cookies in a baking sheet lined with parchment paper.
  • Place the cookies in the freezer while you pre-heat the oven to 350ºF.
  • You don’t necessarily have to chill the cookies before baking, but if you don’t chill them they will spread out slightly more than if you do.
  • Once the oven is pre-heated, place the cookie balls on a tray lined with parchment paper or a silicone mat, at least 2 inches apart from each other.
  • Bake the cookies in the oven for 10 to 12 minutes, until they are set on the outside and slightly golden brown.

Notes

Storage: Store the cookies at room temperature in an airtight container for up to 3 to 4 days.
Brown Sugar: I used light brown sugar, you can use dark brown sugar if you wish.
Freezing: After chilling the cookies in the freezer for about 1 hour, they should be frozen solid. You can then place the cookies in a ziploc bag, and keep them in the freezer. Anytime you feel like eating a cookie, just pre-heat the oven and bake the cookies straight from the freezer.
Chilling: As mentioned above, chilling is not needed, you can bake these cookies straight after shaping. This may cause them to spread out more, while chilling might make the cookies a bit fluffier and taller.

Nutrition

Serving: 1cookie | Calories: 150kcal