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.
- 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
- 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 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!
Anna says
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.
Kimberly @ The Daring Gourmet says
Wonderful, Anna, I’m so glad you enjoyed them, thank you!
Patti Macken says
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!
Kimberly @ The Daring Gourmet says
That’s wonderful, Patti, thanks so much!
Krisline Tomancok says
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.
Laurie Lyckholm says
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!
Kimberly @ The Daring Gourmet says
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!
Debbye says
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
Kimberly @ The Daring Gourmet says
Fantastic, Debbye, I’m thrilled to hear that, thank you!
Jan says
Can I use slivered almonds for the nut?
Kimberly @ The Daring Gourmet says
Hi Jan, absolutely! You can use any nut you like.
Periwinkle Mood says
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.