Cranberry Macadamia Bliss Cookies

Cranberry Macadamia Bliss Cookies, a perfect treat for any gathering. These American-style cookies combine creamy white chocolate, crunchy macadamia nuts, and tart dried cranberries, creating a sweet and savory flavor profile. While not suitable for gluten-free or nut-free diets, they are a must-try for those who enjoy a classic cookie experience.

These cookies are versatile enough to be served at parties, as a snack, or even as a dessert. Packed with energy-boosting ingredients, they offer a satisfying treat without compromising on taste.

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Recipe Collection: Dessert

Serving Size: 36

Cooking Time: 10 minutes

Overview

These White Chocolate Macadamia Cranberry Dreams are rich, buttery cookies that evoke the charm of Cape Cod. With a delightful combination of white chocolate, macadamia nuts, and dried cranberries, these cookies are perfect for any occasion.

Diet Type

Not specified

Allergies

Nuts, Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 3 Cups all-purpose flour
• 0.75 Teaspoons (tsp) baking soda
• 0.75 Teaspoons (tsp) salt
• 0.75 Cups white sugar
• 1 Cup packed light brown sugar
• 1 Cup butter, softened
• 2 Large eggs, whisked
• 1 Tablespoon (tbsp) vanilla extract
• 1 Cup vanilla baking chips
• 1 Cup macadamia nuts, chopped
• 1 Cup dried cranberries

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the flour, baking soda, and salt; set aside.
3. Cream together the white sugar, light brown sugar, and softened butter. Stir in the slightly beaten eggs and vanilla extract.
4. Gradually add the flour mixture to the wet ingredients until just mixed. Stir in the vanilla baking chips, chopped macadamia nuts, and dried cranberries.
5. Drop the dough onto an ungreased cookie sheet using a small scoop or rounded teaspoon.
6. Bake in the preheated oven until the cookies are just set, about 10 minutes.
7. Remove from the oven and let cool. The cookies will sink slightly as they cool.
8. For variations, you can make chocolate cookies by omitting 0.5 cup of flour and replacing it with 0.5 cup of cocoa. For refrigerator cookies, roll the dough into two rolls, wrap with plastic wrap, and chill or freeze. Slice into 1-inch slices, cut into quarters, and bake as directed. For a fancier touch, drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookies. Enjoy!