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!
I am trying this recipe tomorrow and looking forward to it .
I have two questions:
1) I am using fresh pitted cherries as they are in season .is that all right to do?
2) does the cookie dough have to be chilled before putting it in to bake?
Hi Shipra, I do not recommend fresh cherries as they’re too wet and the cookies will be soggy mess. I recommend using dried cherries.
I just tried this recipe,but I didn’t have any macadamia nuts so I used cashews… This is a favorite cookie in the house now and I’ve made 6 dozen in a week!! Great recipe!
That’s so awesome, Brittny, thank you!
Did you use sweetened cherries, which is all I can seem to find, or tart dried cherries?
Thanks!
Hi Kelly, I’ve used both and either work well, but yes, most commonly it’s sweetened cherries that are available.
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! :)
Thank you so much, Redhead, I’m happy you enjoyed them!
Could this dough be frozen?
Hi Warren, yes it can.
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.
Wonderful, Anna, I’m so glad you enjoyed them, thank you!
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!
That’s wonderful, Patti, thanks so much!
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.