Hai. Cookies. Specifically white chocolate cranberry macadamia nut cookies.
If you’re looking for a fun treat to make this weekend, stock up on all your ingredients and whip up these white chocolate cranberry macadamia nut cookies, for a crunchy, chewy, buttery masterpiece to impress everyone.
White chocolate cranberry macadamia nut cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: desserts
- Method: baked
- Cuisine: american
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted & cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips
- 1 cup chopped macadamia nuts
- 3/4 cup dried cranberries
- Adjust an oven rack to lower-middle position and heat the oven to 325ºF. Line 2 baking sheets with parchment paper. Toast the macadamia nuts in a pan on medium heat until golden brown, stirring occasionally. Set aside to cool completely.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Separately, in a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined. Reduce mixer speed to low and slowly add the flour mixture until combined. Mix in the white chocolate chips, dried cranberries, and macadamia nuts until incorporated.
- Working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 16 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Keywords: loaded, chewy, thick, buttery, flavorful