White Chocolate Cranberry Macadamia Nut Cookies
An ultra-chunky buttery cookie stuffed with crunchy macadamia nuts, creamy white chocolate chunks & chewy cranberries. One bite of this cookie will have you craving more!
Servings: 48 cookies
Calories: 134kcal
Ingredients
- ½ cup butter, softened
- ½ cup shortening
- ¾ cup brown sugar, firmly packed
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 oz. white chocolate chips or a white chocolate bar cut into chunks
- 1 cup macadamia nuts, coarsely chopped
- 1 cup dried cranberries (I used reduced sugar CranRaisins and it was perfect)
- 3-4 ounces white chocolate bar for drizzle (optional)
Instructions
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- In a large bowl, beat butter & shortening until creamy. .
- Gradually add sugars and beat until well incorporated.
- Continue beating while adding the egg, vanilla and almond extracts.
- In a separate bowl, combine flour, baking soda & salt.
- Gradually add dry ingredients to the creamed mixture and continue beating until well mixed.
- Stir in white chocolate chips, macadamia nuts, and cranberries.
- Drop by rounded teaspoonfuls 2” apart onto prepared cookie sheets.
- Bake for 9-11 minutes or until lightly browned. Cool slightly on cookie sheets then move to wire racks until cooled completely.
Notes
STORE/FREEZE
Cool the cookies completely and transfer them to an airtight container or plastic zip-top bag. If they have white chocolate drizzle on top, put parchment or wax paper between layers.
Store them at room temperature or in the refrigerator for up to 7 days.
Freeze the cookies or the cookie dough for up to 3 months. Thaw them on the counter or in the refrigerator.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 71mg | Potassium: 38mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
