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White Chocolate Cherry Macadamia Nut Cookies

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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 4 reviews
White Chocolate Cherry Cookies
 
Print
:
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.

 

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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45 Responses

    • 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

  5. 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 addictive!!! :) Thanks for a great recipe!!! :)

    Reply

    • 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

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

      Reply

  8. 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

    • 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

  9. 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

    • 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

  11. 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

    • 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

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

      Reply

    • 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. 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

  18. 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

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

    Reply

  20. 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

  21. 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

  23. 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

  24. 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

    • 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

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