The best chewy white chocolate chip cranberry cookies recipe with macadamia nuts ! A super tasy and an easy homemade cookies recipe for for all occasions.
The fruity taste of dried cranberries with the sweetness of white chocolate chips and the crunch of macadamia nuts in this perfect soft and chewy cookies dough !
Want a change from the classic chocolate chip cookies recipes for a different and fruity flavor? You absolutely must try this recipe of tasty, thick and soft cookies with white chocolate chips, cranberries and macadamia nuts.
The perfect cookie recipe! A super tasty cookie dough base with all my secrets to have thick, crunchy cookies with a soft center.
Follow all my preparation and cooking instructions to make them successful and especially the resting step of the dough (essential for soft cookies)
White chocolate cranberries and macadamia
Cranberries, chocolate chips and macadamia nuts is a nice and tasty combination that is perfect in a cookies.
The cranberries add a fruity touch, the chocolate chips an incredible sweetness and for the crunch the macadamias are perfect.
You can also replace the macadamia with :
Useful tools for this recipe
- Baking tray, preferably perforated for perfect baking cookies
- Silicone baking mat or parchment paper.
- Ice cream scoop, very useful for shaping cookies and measuring equal portions of cookies dough.
- Electric mixer, or a pastry whisk and a wooden spoon to gently mix the dough after adding the dry ingredients.
- Butter, unsalted and must be melted, if you don't have time to let the dough rest then use softened butter at room temperature.
- All purpose flour, which you can replace with another flour of your choice.
- White chocolate chips, use good quality ones for a less sweet taste.
- Dried cranberries, bring a fruity taste to this recipe and that you can easily find in specialty grocery stores or online.
- Macadamia nuts, which go great with white chocolate and red fruit cookies. But you can substitute other crushed nuts like almonds, hazelnuts, pecan or walnut.
- Sugar, use white granulated sugar.
- Brown sugar, well known for its tasty flavour but you can also use whole sugar or cane sugar.
- Baking soda, or baking powder, or a combination of both.
- Sea is a perfect flavor enhancer and brings out all the flavors. For cookies, use sea salt instead.
- Vanilla extract, Always perfect for subtly flavoring all sweet recipes.
How to make the white chocolate cranberry cookies
- Cream the butter and sugars together in a bowl with a whisk or electric mixer for about 1 minute.
- Add the egg and vanilla and whisk again to incorporate.
- Stir in flour, baking soda and salt with a wooden spoon until you have a smooth batter.
- Add the cranberries and macadamia nuts and mix with a wooden spoon or with your hands to incorporate them.
- Add the white chocolate chips and mix again gently.
- Let the dough chill in the refrigerator, covered with cling film, for at least 2 hours. (if possible 1 night to have thick cookies)
- Preheat the oven to 180°C and line an oven tray or baking sheet with baking paper.
- Shape the cookies, take the dough out of the fridge and let it come to room temperature for a few minutes. Then shape the dough into small piles using an ice cream scoop or a tablespoon.
- Place your cookie dough balls on a baking sheet with parchment paper.
- Bake the cookies in the preheated oven for the baking time indicated without opening the oven door.
- Let the cookies cool completely on the baking sheet before moving them.
How to Store cranberry cookies
White chocolate cranberry cookies can be stored like dry cookies at room temperature in a box with an airtight lid.
But you can also store them in freezer bags for up to 3 months.
Tips for successful cookies making
Use eggs at room temperature
Melted butter, it blends in better with the ingredients and makes for super tasty cookies. This is also why you have to let the dough rest in the fridge, if the cookies are cooked immediately they will be very flat and dry.
If you don't have time to let the dough chill overnight, then use room temperature softened butter instead and try to let them chill for at least 2 hours.
Do not over mix the batter.
Do not over mix the batter, specially after adding the flour, to have a light and fluffy cookie dough and avoid having cookies that are too compact.
You can use an electric mixer or whisk to mix the mixture and then when adding the dry ingredients, use a wooden spoon instead.
Let the dough chill
Let the dough chill, let the dough chill, repeat again ! This is certainly the best tip for successful cookies making.
As the butter is melted to be better incorporated into the dry ingredients, it needs to regain its strength in the refrigerator which results in thick and chewy cookies. Also this resting time allows all the ingredients to impregnate well and gives an incredible flavor
Do not overcook the cookies
When it is overcooked, it is not only too dry in the mouth but also the flavors are burned for a dry mass and a caramelized taste
And since every oven is different, start with an average time of 10 minutes and add extra minutes to arrive at a cooking time between 13 - 17 minutes (depending on the diameter). They should feel cooked on the outside and soft on the inside. And especially that the cookies after baking are still very soft but will harden as they cool, so don't move them right away.
Other cookies recipes
White chocolate cranberry cookies
- 200 g flour
- 100 g sugar - granulated
- 50 g brown sugar
- 115 g butter - soft or melted
- 1 egg
- 1 ½ tsp baking soda - or baking powder
- ½ tsp sea salt
- 80 g white chocolate chips
- 25 g dried cranberries
- 100 g crushed macadamia nut - walnuts - macadamia, walnut kernel or others
- ½ tsp Vanilla extract
- In a bowl, whisk the melted butter with the granulated and brown sugar and mix until you obtain a foamy preparation.
- Add the egg and vanilla and whisk again to combine.
- Add the dry ingredients, flour, baking soda (or baking powder) and sea salt and mix with a spatula or wooden spoon just until combined.
- Add the cranberries, macadamia nuts and white chocolate chips, film and place in the chill overnight (or 2 hours minimum).
- Preheat your oven to 356°F / 180 °C and line a baking tray with parchment paper or silicone baking mat.
- Using a large tablespoon or, ideally, an ice cream scoop, scoop out balls of dough weighing approx. 40-50 g, place them on the baking tray at sufficient intervals as they will spread and swell.
- Bake for about 12-15 minutes, when they start to have a nice golden color, take them out of the oven and let them cool completely on the baking tray before moving them.