2 ratings

Macadamia and Cranberry White Chocolate Chunk Cookies

Soft and chewy
Macadamia and Cranberry White Chocolate Chunk Cookies
Photo courtesy of McCormick

This is fast becoming a favorite holiday cookie—it combines tart cranberries with crunchy macadamia nuts and decadent white chocolate.

Recipe courtesy of McCormick

Ready in
25 m
15 m
(prepare time)
10 m
(cook time)
Calories Per Serving


  • 2 1/4 Cups flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (2 sticks) butter, softened
  • 1 1/2 Cup sugar
  • 2 eggs
  • 1 1/2 Teaspoon McCormick All Natural Pure Vanilla Extract
  • 8 Ounces white baking chocolate, coarsely chopped
  • 1 1/3 Cup chopped macadamia nuts
  • 1 Cup dried cranberries


Preheat oven to 375°F.

Mix flour, baking soda and salt in medium bowl; set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.

Add eggs and vanilla; beat until well blended.

Gradually beat in flour mixture until well mixed.

Stir in chocolate, nuts and cranberries.

Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets.

Bake 10 minutes or until edges are lightly browned.

Cool on baking sheets 1 minute.

Remove to wire racks; cool completely.