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. I used macadamia nuts from Oh! Nuts, a great online source for nuts of every kind.
- 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!
Nom Nom Nom… that is all you’ll hear after I make these. 😀
The same sounds are coming from this direction 🙂
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.
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.
Ooooh. I used to dislike white chocolate until I had these cookies in London. Now I’m sold. Making these soon!
They are very persuasive cookies, for sure 😉
These look amazing! I’m making these for a party and can’t wait to try some 🙂 Thanks for posting such great recipes!
Thanks, Tori. Nice to “see” you again. I’m confident you and your friends are going to LOVE these!
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!!! 🙂
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!
Those sound absolutely amazing! Thanks for sharing them on MMB.
Thanks, Lisa! So glad you find my site through MMB! 🙂
These sound and look so delicious! My dad and husband are big cherry lovers! Following you from MMB!
Thanks, Whitney, and welcome from MMB! These cookies are positively delightful. So glad we’ve connected! 🙂
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
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 😉
I’ll definitely return! Can’t wait to swap more recipes and stories as the year continues xx
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.
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.
Hi!
I know its craziness, but I don’t actually have a working electric mixer right now. Any recommendations?
Hi Erin, a whisk and wooden spoon like the good ol’ days will do just fine 🙂
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!
I’m so thrilled to hear that, Lairel, thank you!! 🙂
Can I use glacé cherries for this cookie recipe?
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.
Very good, especially if you use pecans instead of macadamia nuts.
Thanks, Reese!