White Chocolate Cherry Macadamia Nut Cookies
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If you’re looking for a cookie that perfectly balances sweetness, saltiness, crunch, and just a hint of tartness, these White Chocolate Cherry Macadamia Nut Cookies are your new go-to indulgence! These cookies bring together white chocolate, crunchy macadamia nuts, and chewy dried cherries to create an irresistible treat that will have everyone coming back for more!
Why I Love These Cookies
- The Perfect Flavor Combination – The buttery, slightly salty macadamia nuts complement the sweet white chocolate while the dried cherries add a burst of tangy fruitiness that cuts through the richness.
- Ideal Texture – Crisp on the edges and chewy in the center, each bite delivers a satisfying contrast of textures.
- Easy to Make – No complicated techniques here! Just mix, scoop, and bake.
Whether you’re baking for a holiday, a special occasion, or just because you deserve a treat (yes you do!), these white chocolate macadamia nut cookies are sure to impress. Pair them with a glass of milk and enjoy every bite of this delightful combination!
For more yummy cookies be sure to try my:
- White Chocolate Cranberry Pistachio Cookies
- Coconut Sunflower Seed Cookies
- Mexican Turtle Cookies
- Whole Grain Molasses Cookies
- Hazelnut Shortbread Cookies
- Coconut Butterscotch Cookies
- Kourabiedes (Greek Almond Cookies)
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- PBJ Sandwich Cookies
- Chocolate Marshmallow Mint Sandwich Cookies
- Peanut Butter Sandwich Cookies with Nutella Marshmallow Filling
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White Chocolate Cherry Macadamia Nut 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.
Notes
- 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 very thoroughly drain them. If you choose to soak them, use only 1/2-3/4 cup dried cherries as they will expand.
Nutrition
Originally published on The Daring Gourmet February 12, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
can you use orange extract instead of vanilla extract?
Hi Alexis, you can technically use any kind of extract you like, feel free to experiment!
I made exactly as described. The cookies were good but somewhat on the dry side. It seems like not enough butter.
Going to make these to take camping with family soon. Sweet dried cherries or unsweetened?
Hi Diedra, you can use either. I generally use sweetened but when I’ve used unsweetened the overall cookie is still plenty sweet enough.
Maybe it was my white chocolate (I used Callebaut) or the dried cherries, but the flavour of my cookies was really off. They had a beautiful texture to them, and I would use the base dough recipe in future.
Hi Dione, I’m not sure why that would be either. If you like the base cookie dough recipe, and you like the flavor of the white chocolate and the flavor of the dried cherries, then nothing should taste off. Something must have been off with the chocolate or cherries?
I can’t find anything on this recipe that says how many cookies this yields?? I need these for alot of thanksgiving gift baskets this weekend and need to know how many to make .
Hi Brandy, sorry for the confusion. This makes 2 dozen cookies.
These are outrageously delicious ‼️I 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 longer❤️😋😋😋
Fantastic, Rosemary, thanks so much for the feedback!
I love these cookies. Do you have any idea how the dough will do if I freeze it?
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.
This is an awesome cookie! I didn’t thaw the dough, but I baked the cookies and then froze them, and they were perfect.
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!
Thank you, Emily, I’m so glad they were a hit!
So good & pretty. Think I’ll make as 🎄 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!
I’ve accidentally melted butter, too, when I just meant to soften it. If you put it in the freezer for about 10 minutes, it’ll firm back up and then your cookies won’t be so thin and crispy.
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?
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.
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!
That’s so awesome, Brittny, thank you!