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.
- 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!
Amanda L Whitmore says
I don’t have any baking soda at the moment can I use baking powder?
Kimberly @ The Daring Gourmet says
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.
Resa says
Can you use fresh cherries?
Kimberly @ The Daring Gourmet says
Hi Resa, I don’t recommend it – fresh cherries have a very high liquid content and you’ll end up with wet dough.
Reese says
Very good, especially if you use pecans instead of macadamia nuts.
Kimberly @ The Daring Gourmet says
Thanks, Reese!
Ann says
Can I use glacé cherries for this cookie recipe?
Kimberly @ The Daring Gourmet says
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.
Lairel Cummins says
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!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Lairel, thank you!! :)
Erin says
Hi!
I know its craziness, but I don’t actually have a working electric mixer right now. Any recommendations?
Kimberly @ The Daring Gourmet says
Hi Erin, a whisk and wooden spoon like the good ol’ days will do just fine :)
Gretchen K. says
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.
Kimberly @ The Daring Gourmet says
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.
laurasmess says
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
The Daring Gourmet says
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 ;)
laurasmess says
I’ll definitely return! Can’t wait to swap more recipes and stories as the year continues xx
Whitney says
These sound and look so delicious! My dad and husband are big cherry lovers! Following you from MMB!
The Daring Gourmet says
Thanks, Whitney, and welcome from MMB! These cookies are positively delightful. So glad we’ve connected! :)
Lisa says
Those sound absolutely amazing! Thanks for sharing them on MMB.
The Daring Gourmet says
Thanks, Lisa! So glad you find my site through MMB! :)
Maria says
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!!! :)
The Daring Gourmet says
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!
Darlene Gurley says
Can you use maraschino cherries if you drain and pat dry?
Kimberly @ The Daring Gourmet says
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.
Tori says
These look amazing! I’m making these for a party and can’t wait to try some :) Thanks for posting such great recipes!
The Daring Gourmet says
Thanks, Tori. Nice to “see” you again. I’m confident you and your friends are going to LOVE these!
The Vanilla Bean says
Ooooh. I used to dislike white chocolate until I had these cookies in London. Now I’m sold. Making these soon!
The Daring Gourmet says
They are very persuasive cookies, for sure ;)
Lindsay @ VeganYumminess says
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.
The Daring Gourmet says
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.
Bethany Miltgen says
Nom Nom Nom… that is all you’ll hear after I make these. :D
The Daring Gourmet says
The same sounds are coming from this direction :)