These White Chocolate Cherry Macadamia Cookies are a huge hit every time I make them.Ā The sweet and salty flavor combo and the perfectly chewy texture make them a favorite with everyone who tries them.
They’re of course perfect any time of year but they make an especially nice treat for Valentine’s Day.Ā Make a batch for your sweetheart or a special friend and they’re sure to fall in love with these wonderfully buttery, chewy cookies.
Ready for the recipe?Ā Let’s get baking!
White Chocolate Cherry Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
- 1 cup dried cherries
Instructions
- Preheat oven to 375 F. Grease a cookie sheet.
- In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
- In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cherries and macadamia nuts.
- Drop heaping spoonfuls of the batter onto the greased cookie sheet.
- Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
- *Note: It isn't necessary for this recipe (I personally prefer the cherries to be chewy), but you can optionally place the dried cherries in a bowl and cover them with boiling water to soften them. Let them soak for 7-8 then thoroughly drain them. If you choose to soak them, use only 1/2-3/4 cup dried cherries as they will expand.
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Rosemary Cagle says
These are outrageously delicious ā¼ļøI doubled the recipe, added orange zest and shredded coconut and used walnuts-they are off the charts;I also used about 2 tablespoons for baking to make them bigger, have to cook a little longerā¤ļøššš
Kimberly Killebrew says
Fantastic, Rosemary, thanks so much for the feedback!
Naomi Heiskell says
I love these cookies. Do you have any idea how the dough will do if I freeze it?
Kimberly @ The Daring Gourmet says
Thank you, Naomi! Yes, you can freeze the dough. While you can bake them frozen they won’t spread as much so I recommend thawing them first.
Anonymous says
This is an awesome cookie! I didn’t thaw the dough, but I baked the cookies and then froze them, and they were perfect.
Emily says
Wow these turned out amazing. Thank you for the excellent recipe. I doubled it and adjusted the portions of the cherries, white chocolate and macadamia nuts slightly based on what I had on hand but they turned out so delicious. Thank you!
Kimberly @ The Daring Gourmet says
Thank you, Emily, I’m so glad they were a hit!
Anonymous says
So good & pretty. Think I’ll make as š gifts. Didn’t have dried cherries so had to squeeze & paper towel dry chopped cherry bits. Wasn’t messy in the cookie at all. One thing that was an oopsie, I melted instead of softening butter in micro. As a result, had to bake an additional 5/6 mins but my husband really likes them!
Shipra says
I am trying this recipe tomorrow and looking forward to it .
I have two questions:
1) I am using fresh pitted cherries as they are in season .is that all right to do?
2) does the cookie dough have to be chilled before putting it in to bake?
Kimberly @ The Daring Gourmet says
Hi Shipra, I do not recommend fresh cherries as they’re too wet and the cookies will be soggy mess. I recommend using dried cherries.
Brittny says
I just tried this recipe,but I didn’t have any macadamia nuts so I used cashews… This is a favorite cookie in the house now and I’ve made 6 dozen in a week!! Great recipe!
Kimberly @ The Daring Gourmet says
That’s so awesome, Brittny, thank you!