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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!

white chocolate cherry macadamia nut cookies recipe

Why I Love These Cookies

  1. 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.
  2. Ideal Texture – Crisp on the edges and chewy in the center, each bite delivers a satisfying contrast of textures.
  3. 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!

white chocolate cherry macadamia nut cookies recipe

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white chocolate cherry macadamia nut cookies recipe

White Chocolate Cherry Macadamia Nut Cookies

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!
4.81 from 21 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 24 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

Calories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 18mgSodium: 88mgPotassium: 45mgFiber: 1gSugar: 15gVitamin A: 309IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Course Dessert
Cuisine American
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet February 12, 2013

kimberly killebrew the daring gourmet

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!

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Recipe Rating




4.81 from 21 votes (8 ratings without comment)

80 Comments

    1. Hi Amanda, you can give it a try but baking soda is 3 times more powerful than baking powder so you’ll need to use triple the amount of baking powder and that may alter the taste.

    1. Hi Resa, I don’t recommend it – fresh cherries have a very high liquid content and you’ll end up with wet dough.

    1. 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.

  1. 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!

  2. 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.

    1. 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.

  3. 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

    1. 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 ;)

    1. Thanks, Whitney, and welcome from MMB! These cookies are positively delightful. So glad we’ve connected! :)

  4. 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!!! :)

    1. 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!

  5. These look amazing! I’m making these for a party and can’t wait to try some :) Thanks for posting such great recipes!

  6. Ooooh. I used to dislike white chocolate until I had these cookies in London. Now I’m sold. Making these soon!

  7. 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.

    1. 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.