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
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.
- *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.
Kelly says
Did you use sweetened cherries, which is all I can seem to find, or tart dried cherries?
Thanks!
Kimberly @ The Daring Gourmet says
Hi Kelly, I’ve used both and either work well, but yes, most commonly it’s sweetened cherries that are available.
Redhead says
I used to make these cookies every year for Christmas (along with about 11 others) about 10 years ago or so. I was overjoyed to find them again, on this site. I used dry roasted macadamia nuts in mine.
They turned out just like I remember. What a delicious recipe! :)
Kimberly @ The Daring Gourmet says
Thank you so much, Redhead, I’m happy you enjoyed them!
Warren Ashwill says
Could this dough be frozen?
Kimberly @ The Daring Gourmet says
Hi Warren, yes it can.
Anna says
I found this recipe by googling white chocolate cherry cookies and this looked the best. First off I might say that I wasn’t sure if I should used unsalted or salted butter and I took a chance with unsalted and it worked perfectly. I also opted for unsalted butter because I used salted macadamia nuts. I only had about 3/4 cup dried cherrries, 1/2 cup white choc chips and 1/2 cup chopped mac nuts. I measured then sifted all the dry ingredients into the mix, adding slowly mixing by hand. Rolled into roughly tablespoon size balls and barely flattened as I read in another comment. But I’m not sure they needed to be flattened. They turned out excellent. Crispy outside and chewy inside. What a wonderful recipe. A keeper for sure. Thank you kindly.
Kimberly @ The Daring Gourmet says
Wonderful, Anna, I’m so glad you enjoyed them, thank you!
Patti Macken says
My favorite cookie recipe, I make them for all my church functions, and they all love them. I do flatten the balls just a bit to get a flatter cookie. Thank you for sharing them!
Kimberly @ The Daring Gourmet says
That’s wonderful, Patti, thanks so much!
Krisline Tomancok says
Didn’t have the macadamian nuts and used cut up cherries instead of dried ones, yet they still turned out delicious! Can’t wait to try this recipe again,but with ALL the ingredients.
Laurie Lyckholm says
Made a batch yesterday for my hubby’s birthday; followed your recipe to a “T” and they came out so perfect! My oven runs just a tad hot so I had to watch them like a hawk.I am going to hunt for the pretty red cherries, although he said he didn’t care what they looked like; they were delicious! ! I did sift the flour and they did spread nicely–I made them pretty small so got about 30 out of the recipe. I think I wouldn’t double the recipe as it would kill your arm, but just make them in succession!Thanks so much for this great recipe; I will be back for more–anything vegan/vegetarian!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Laurie, thank you! Lots of good vegetarian options here, just type “vegetarian” into the search box and there are also substitution recommendations for some of the meat recipes as well as vegan substitution recommendations. Thanks again and happy cooking!
Debbye says
I had added these to my Christmas Cookie list this year, of the 15 recipes I prepared, these were by far my favorite! So buttery and soft and chewy! I had to use pecans, couldn’t find macadamia nuts, but the cookie itself is a fabulous recipe- thanks
Kimberly @ The Daring Gourmet says
Fantastic, Debbye, I’m thrilled to hear that, thank you!
Jan says
Can I use slivered almonds for the nut?
Kimberly @ The Daring Gourmet says
Hi Jan, absolutely! You can use any nut you like.
Periwinkle Mood says
I have attempted to make these this recipe twice, today. Both batches, well… neither batch has turned out. I’ve never botched a batch in my life, and I did twice today. I had to use Craisins instead of dried cherries the second batch, as I didn’t want to go back to the store to buy more cherries in the event that the batch would not turn out. I was right. You indicate to make the dough into balls and place them on the cookie sheet. The balls are not falling. I threw the entire first batch away. This second batch has been in the oven for nearly 15 minutes and they’re just starting to fall, but they look dry.
Gwrn says
Where did you find dried cherries that are so red and pretty? The only ones I can find are so dark that they look like raisins.
Kimberly @ The Daring Gourmet says
Hi Gwrn, I think I got those particular ones from the bulk section at Winco.
Susan says
I didn’t have white chocolate used dark instead….didn’t add alot of white sugar.They came out great….
Karen in nj says
Just made these, & they are yummy. used dark brown sugar. soaked cherries for a minute then squeezed out liquid before adding. Next time will soak them in liquor! They didn’t spread out much. Used parchment paper, no grease. Thanks for this easy fast thrifty recipe.(only 1 egg. Only 1 stick of butter.)
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Karen!
Jc says
I made these twice once with success and once without. I’m not sure what I did wrong but one batch came out rock hard. Did I overcook them?
Karen says
Yep.Snarf good.
I soak the dried cherries in cherry brandy first… you want to talk over the top?