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!
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
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! :)
Those sound absolutely amazing! Thanks for sharing them on MMB.
Thanks, Lisa! So glad you find my site through MMB! :)
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 so delicious!!! :) 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!
Can you use maraschino cherries if you drain and pat dry?
Hi Darlene, I’d be worried that they’d still be too wet. The dried alternative to maraschinos would be glacé cherries (candied cherries) and those would be perfectly fine to use.
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!
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 ;)
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.
Nom Nom Nom… that is all you’ll hear after I make these. :D
The same sounds are coming from this direction :)