It’s time for some Soft & Chewy White Chocolate Cranberry Macadamia Cookies.
This week we both picked a Christmas cookie so we could start the batch. I like to make a different cookie every year. I usually make one batch for Jeff and one for me.
This year I picked the White Chocolate Cranberry Macadamia Cookies because I had one at a coffee shop and it was perfect with a cup of coffee.
Which is why I have been going to the gym 5 times a week. I don’t feel so guilty having all my extra goodies during the holiday.
White Chocolate Cranberry Macadamia Cookies
Stir in Mixer First
- 3/4 cup unsalted butter at room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tbsp vanilla extract
- 1 egg
Stir in Mixer Second
- Pinch salt
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Beat together the butter, brown sugar & white sugar until light and fluffy.
Beat in the vanilla and egg to combine.
Beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed.
Stir in the cranberries and white chips in mixer on low.
Refrigerate the cookie dough for 4 hours.
Preheat oven to 350ª degrees.
Line two baking sheets with parchment paper.
Spray cooking spray.
Remove chilled dough from fridge and spoon onto baking sheet.
Place onto the cookie sheets about 1-2" apart from one another.
Bake for about 8-10 minutes.
They should look a little under cooked.
Place them on the rack to cool off.
Let cookies sit for about 10 minutes for the cookie to settle.