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Home » Cookies » White Chocolate Cherry Macadamia Nut Cookies

White Chocolate Cherry Macadamia Nut Cookies

February 12, 2013

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White Chocolate Cherry Cookies

The craving has hit.  Just looking at the pictures.  And I haven’t even made it past the third sentence yet.  Ohhh, I’m in trouble.  Let me step away from the computer just long enough to get a grip on myself…

*sigh*

Okay, I’m back and ready to keep typing now.  (Still really (REALLY) wanting some of these cookies though.)

These White Chocolate Cherry Macadamia Cookies have been a hit wherever and to whomever I’ve taken them.  Make a batch of these for your sweetheart as the perfect Valentine’s Day treat.  You know what they say about the way to a man’s heart.  So whether you want to win him or keep him, these little jewels will do the trick :)  Buttery, chewy, delightful.  Prepare to fall in love…

These are also the perfect cookies to make for the Holidays.  You can use either dried cherries or cranberries.

4.8 from 8 reviews
White Chocolate Cherry Cookies
 
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: The Daring Gourmet, www.daringgourmet.com
Recipe type: Cookies
Serves: About 2 dozen
Ingredients
  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup white chocolate chips
  • ½ cup chopped macadamia nuts
  • 1 cup dried cherries
Instructions
  1. Preheat oven to 375 F. Grease a cookie sheet.
  2. 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.
  3. 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.
  4. Drop heaping spoonfuls of the batter onto the greased cookie sheet.
  5. 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.
  6. *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 ½-3/4 cup dried cherries as they will expand.
3.2.2124

 

Thanks to my friend, Candy, for inspiring me with the idea to add the final crowning touch…macadamia nuts!

White Chocolate Cherry Cookies

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Filed Under: Affiliate, All Recipes, America, By Country or Region, Dessert, Disclosure, Food, North America Tagged With: baking, cookies, dessert, macadamia nuts, nuts, sweets, white chocolate, white chocolate chips. cherries

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58 Responses

  1. Kelly says

    December 17, 2020 at 5:15 am

    Did you use sweetened cherries, which is all I can seem to find, or tart dried cherries?

    Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 17, 2020 at 8:27 am

      Hi Kelly, I’ve used both and either work well, but yes, most commonly it’s sweetened cherries that are available.

      Reply
  2. Redhead says

    December 13, 2020 at 7:58 pm

    I used to make these cookies every year for Christmas (along with about 11 others) about 10 years ago or so. I was overjoyed to find them again, on this site. I used dry roasted macadamia nuts in mine.
    They turned out just like I remember. What a delicious recipe! :)

    Reply
    • Kimberly @ The Daring Gourmet says

      December 14, 2020 at 10:04 pm

      Thank you so much, Redhead, I’m happy you enjoyed them!

      Reply
  3. Warren Ashwill says

    October 12, 2020 at 2:41 am

    Could this dough be frozen?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 15, 2020 at 10:39 pm

      Hi Warren, yes it can.

      Reply
  4. Anna says

    December 23, 2019 at 3:03 pm

    I found this recipe by googling white chocolate cherry cookies and this looked the best. First off I might say that I wasn’t sure if I should used unsalted or salted butter and I took a chance with unsalted and it worked perfectly. I also opted for unsalted butter because I used salted macadamia nuts. I only had about 3/4 cup dried cherrries, 1/2 cup white choc chips and 1/2 cup chopped mac nuts. I measured then sifted all the dry ingredients into the mix, adding slowly mixing by hand. Rolled into roughly tablespoon size balls and barely flattened as I read in another comment. But I’m not sure they needed to be flattened. They turned out excellent. Crispy outside and chewy inside. What a wonderful recipe. A keeper for sure. Thank you kindly.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 23, 2019 at 8:25 pm

      Wonderful, Anna, I’m so glad you enjoyed them, thank you!

      Reply
  5. Patti Macken says

    September 20, 2019 at 3:53 pm

    My favorite cookie recipe, I make them for all my church functions, and they all love them. I do flatten the balls just a bit to get a flatter cookie. Thank you for sharing them!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 20, 2019 at 4:58 pm

      That’s wonderful, Patti, thanks so much!

      Reply
  6. Krisline Tomancok says

    July 13, 2019 at 8:04 am

    Didn’t have the macadamian nuts and used cut up cherries instead of dried ones, yet they still turned out delicious! Can’t wait to try this recipe again,but with ALL the ingredients.

    Reply
  7. Laurie Lyckholm says

    January 12, 2019 at 8:14 am

    Made a batch yesterday for my hubby’s birthday; followed your recipe to a “T” and they came out so perfect! My oven runs just a tad hot so I had to watch them like a hawk.I am going to hunt for the pretty red cherries, although he said he didn’t care what they looked like; they were delicious! ! I did sift the flour and they did spread nicely–I made them pretty small so got about 30 out of the recipe. I think I wouldn’t double the recipe as it would kill your arm, but just make them in succession!Thanks so much for this great recipe; I will be back for more–anything vegan/vegetarian!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 12, 2019 at 2:02 pm

      I’m so glad you enjoyed them, Laurie, thank you! Lots of good vegetarian options here, just type “vegetarian” into the search box and there are also substitution recommendations for some of the meat recipes as well as vegan substitution recommendations. Thanks again and happy cooking!

      Reply
  8. Debbye says

    December 26, 2018 at 6:16 am

    I had added these to my Christmas Cookie list this year, of the 15 recipes I prepared, these were by far my favorite! So buttery and soft and chewy! I had to use pecans, couldn’t find macadamia nuts, but the cookie itself is a fabulous recipe- thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      December 26, 2018 at 10:33 am

      Fantastic, Debbye, I’m thrilled to hear that, thank you!

      Reply
  9. Jan says

    December 2, 2018 at 11:07 am

    Can I use slivered almonds for the nut?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 2, 2018 at 2:34 pm

      Hi Jan, absolutely! You can use any nut you like.

      Reply
  10. Periwinkle Mood says

    November 20, 2018 at 4:06 pm

    I have attempted to make these this recipe twice, today. Both batches, well… neither batch has turned out. I’ve never botched a batch in my life, and I did twice today. I had to use Craisins instead of dried cherries the second batch, as I didn’t want to go back to the store to buy more cherries in the event that the batch would not turn out. I was right. You indicate to make the dough into balls and place them on the cookie sheet. The balls are not falling. I threw the entire first batch away. This second batch has been in the oven for nearly 15 minutes and they’re just starting to fall, but they look dry.

    Reply
  11. Gwrn says

    October 28, 2018 at 12:28 pm

    Where did you find dried cherries that are so red and pretty? The only ones I can find are so dark that they look like raisins.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 28, 2018 at 1:35 pm

      Hi Gwrn, I think I got those particular ones from the bulk section at Winco.

      Reply
  12. Susan says

    May 9, 2018 at 4:28 pm

    I didn’t have white chocolate used dark instead….didn’t add alot of white sugar.They came out great….

    Reply
  13. Karen in nj says

    March 8, 2018 at 9:30 am

    Just made these, & they are yummy. used dark brown sugar. soaked cherries for a minute then squeezed out liquid before adding. Next time will soak them in liquor! They didn’t spread out much. Used parchment paper, no grease. Thanks for this easy fast thrifty recipe.(only 1 egg. Only 1 stick of butter.)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 8, 2018 at 9:36 am

      Wonderful, thanks so much, Karen!

      Reply
  14. Jc says

    February 4, 2018 at 9:48 pm

    I made these twice once with success and once without. I’m not sure what I did wrong but one batch came out rock hard. Did I overcook them?

    Reply
  15. Karen says

    February 1, 2018 at 1:47 pm

    Yep.Snarf good.
    I soak the dried cherries in cherry brandy first… you want to talk over the top?

    Reply
  16. Amanda L Whitmore says

    August 30, 2017 at 5:36 pm

    I don’t have any baking soda at the moment can I use baking powder?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 30, 2017 at 6:39 pm

      Hi Amanda, you can give it a try but baking soda is 3 times more powerful than baking powder so you’ll need to use triple the amount of baking powder and that may alter the taste.

      Reply
  17. Resa says

    July 26, 2017 at 9:32 pm

    Can you use fresh cherries?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 26, 2017 at 11:12 pm

      Hi Resa, I don’t recommend it – fresh cherries have a very high liquid content and you’ll end up with wet dough.

      Reply
  18. Reese says

    June 17, 2017 at 7:13 pm

    Very good, especially if you use pecans instead of macadamia nuts.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 17, 2017 at 8:03 pm

      Thanks, Reese!

      Reply
  19. Ann says

    February 11, 2017 at 8:05 pm

    Can I use glacé cherries for this cookie recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 11, 2017 at 8:48 pm

      Hi Ann, I haven’t tried that and am not sure what it will do to the overall texture of the cookies since glacé cherries have a higher liquid content than dried.

      Reply
  20. Lairel Cummins says

    September 14, 2016 at 8:45 am

    Oh, MAN! These are good. First off I want to say that I have been searching for YEARS for that perfect, chewy cookie recipe. I’ve tried just about every recipe I could find and I’ve always been slightly disappointed. I had no idea the key was beating the butter and sugar for so long. Also, I made these for my boyfriend who doesn’t care for white chocolate (he likes milk chocolate, and milk chocolate only. No dark, no white) and they were still amazing with the milk chocolate. Thank you for this recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 22, 2016 at 2:12 pm

      I’m so thrilled to hear that, Lairel, thank you!! :)

      Reply
  21. Erin says

    December 11, 2015 at 11:04 am

    Hi!

    I know its craziness, but I don’t actually have a working electric mixer right now. Any recommendations?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 11, 2015 at 11:30 am

      Hi Erin, a whisk and wooden spoon like the good ol’ days will do just fine :)

      Reply
  22. Gretchen K. says

    February 21, 2015 at 3:22 pm

    I made these cookies today, and while they are DEELISSHOOS they did spread too much. I bake a lot and try to do all my ingredients by weight, not volume. Volumes of flour are always tricky because the real amount of flour varies so greatly if you have/have not sifted the flour first. I took the King Arthur weight chart and converted the 1 1/2 cups Unbleached all-purpose flour into 6.4 ounces (181 grams). Sadly, this wasn’t enough flour, so maybe that weight chart isn’t the right tool for your recipe. The next time you make these cookies, could you please weigh the flour and let us know? I’d be curious what the weight actually is.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 21, 2015 at 6:56 pm

      Hi Gretchen! Yes, this recipe is for standard U.S. measurements, which is by volume. Measuring by weight is important for more finicky kinds of baking like gluten-free, but for standard recipes by volume generally works just fine. I actually just made a double batch of these last week. I don’t bake with white flour very often, so it will probably be a while before I make these again. When I do though, I’ll try to remember to weigh the ingredients for you.

      Reply
  23. laurasmess says

    July 25, 2013 at 4:24 pm

    Found you via the link up at Carole’s Chatter (she found me, haha… it’s a chain). Lovely recipe! Your blog is beautiful, particularly the vibrant photos. Great work! x

    Reply
    • The Daring Gourmet says

      July 25, 2013 at 9:34 pm

      Thank you so much, Laura!! I’m so happy you found my site and hope you’ll return! Ditto on the lovely site – you have some great looking recipes over there, I look forward to going back to hang out ;)

      Reply
      • laurasmess says

        July 31, 2013 at 12:52 am

        I’ll definitely return! Can’t wait to swap more recipes and stories as the year continues xx

        Reply
  24. Whitney says

    May 29, 2013 at 1:47 pm

    These sound and look so delicious! My dad and husband are big cherry lovers! Following you from MMB!

    Reply
    • The Daring Gourmet says

      May 29, 2013 at 2:04 pm

      Thanks, Whitney, and welcome from MMB! These cookies are positively delightful. So glad we’ve connected! :)

      Reply
  25. Lisa says

    May 28, 2013 at 8:03 pm

    Those sound absolutely amazing! Thanks for sharing them on MMB.

    Reply
    • The Daring Gourmet says

      May 28, 2013 at 8:19 pm

      Thanks, Lisa! So glad you find my site through MMB! :)

      Reply
  26. Maria says

    February 22, 2013 at 6:31 pm

    I made these ones yesterday….they are so so good!!!!…you are right the key is in mixing the butter with the sugars very well. Anyhow just want it to let you know that i made them and that they are so delicious!!! :) Thanks for a great recipe!!! :)

    Reply
    • The Daring Gourmet says

      February 22, 2013 at 11:30 pm

      Wonderful, so glad you liked them! It’s true, beating that butter in sugar is really an important step. I use that method for most of the cookies I make. Thank you for your feedback!

      Reply
      • Darlene Gurley says

        December 10, 2020 at 5:41 pm

        Can you use maraschino cherries if you drain and pat dry?

        Reply
        • Kimberly @ The Daring Gourmet says

          December 17, 2020 at 8:49 am

          Hi Darlene, I’d be worried that they’d still be too wet. The dried alternative to maraschinos would be glacé cherries (candied cherries) and those would be perfectly fine to use.

          Reply
  27. Tori says

    February 22, 2013 at 10:55 am

    These look amazing! I’m making these for a party and can’t wait to try some :) Thanks for posting such great recipes!

    Reply
    • The Daring Gourmet says

      February 22, 2013 at 11:28 am

      Thanks, Tori. Nice to “see” you again. I’m confident you and your friends are going to LOVE these!

      Reply
  28. The Vanilla Bean says

    February 18, 2013 at 5:47 am

    Ooooh. I used to dislike white chocolate until I had these cookies in London. Now I’m sold. Making these soon!

    Reply
    • The Daring Gourmet says

      February 18, 2013 at 8:19 am

      They are very persuasive cookies, for sure ;)

      Reply
  29. Lindsay @ VeganYumminess says

    February 14, 2013 at 1:29 pm

    Oh man….these look incredible! My aunt lives in Hawaii, and she just sent me some macadamia nuts from Mauna Loa. Mmmmm…. Okay. Must. Veganize. Now.

    Reply
    • The Daring Gourmet says

      February 14, 2013 at 2:11 pm

      Haha, awesome! I’ll definitely need to check out your vegan version when you’re done. And you are lucky to have that Hawaiian-dwelling aunt who supplies you with those delectable macadamia nuts!! Thanks for stopping by again, Lindsay.

      Reply
  30. Bethany Miltgen says

    February 13, 2013 at 5:56 am

    Nom Nom Nom… that is all you’ll hear after I make these. :D

    Reply
    • The Daring Gourmet says

      February 13, 2013 at 10:15 am

      The same sounds are coming from this direction :)

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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