These White Chocolate Cherry Macadamia Cookies are a huge hit every time I make them. The sweet and salty flavor combo and the perfectly chewy texture make them a favorite with everyone who tries them.
They’re of course perfect any time of year but they make an especially nice treat for Valentine’s Day. Make a batch for your sweetheart or a special friend and they’re sure to fall in love with these wonderfully buttery, chewy cookies.
Ready for the recipe? Let’s get baking!
White Chocolate Cherry Cookies
- 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
- 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 1/2-3/4 cup dried cherries as they will expand.