Bakery, Cookies, Desserts

White Chocolate Cranberry Cookies

2 Comments 27 November 2013

If you’ve ever wanted to go all out, wild and wooly with your typical white chocolate macadamia nut cookies – this is the recipe for you! Because if you’ve ever made the widely popular WCM (that’s white chocolate macadamia, FYI), this is just that with…dried cranberries added. Wooohoooo! All semi sarcasm aside, I really did enjoy this version of the WCM but at first I wasn’t sure if I liked them or not. All will be explained – below!

White Chocolate Cranberry Cookies-1

The whole gang’s here and it’s time to get the Holiday Cookie Race started! When you’re ready to finish those turkey sandwich or soup (or both) leftovers, swing on by and let’s bake.

White Chocolate Cranberry Cookies-2

Hello, Macadamia Nuts. It’ absolutely nuts how much you cost. I knew these little fellas were expensive, but I’ve never actually baked with them, so as I looked between my two options for purchasing them at the store, my eyebrows climbing steadily toward my hairline, I reasoned that at least I would get more than one batch of cookies out of that 12 ounce can. Just grab the can and promise one or two less trips to Starbucks in the near future. This is your Holiday baking liftoff we’re talking about!

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This is an electric mixture recipe, so I lugged out my stand mixer and soon I was met with this typically typical-looking cookie dough. Pretty easy so far!

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No need to let the cookie dough chill out for an hour or more. No need to roll it into pretty balls. Just drop a generous amount per cookie onto your baking sheet.

White Chocolate Cranberry Cookies-5

Upon tasting my first sample I was actually disappointed. The cookie was too crisp, even upon reaching its cookie midsection. The taste was OK, but noting about it really stood out. WCM cookies are not the most loud in taste, but they still have more flavor than these did to me.

LUCKILY…I ate another one a few hours later. And it tasted better! And it had softened just a little. Lo and behold, the next day they tasted even mo better. The cookie gods love me, they really do!

White Chocolate Cranberry Cookies-9/p>

I took a boatload of these guys to work the next day and they didn’t last the morning. Goodbye, sweet little (I mean big, they were pretty big) cookies! The cranberries add just the right complimentary fruit flavor to the white chocolate and overpriced nuts. What better to make you feel better about buying a tiny amount of extremely mild-flavored nuts for about the same price as a main course beef roast for the family? That’s right, it’s cranberries! Love you guys!

In all seriousness, I really did love these cookies, and if you’ve been reading this blog for any length of time now, you know I see nothing wrong with buying something like macadamia nuts every so often for a special treat. Heck, it’s the Holiday’s, treats are what it’s all about! Treat on, good people, and enjoy these cookies! They’re easy and delicious and great for making a day ahead if you need to.

White Chocolate Cranberry Cookies

from Trisha Yearwood via

Prep Time: 15 minutes    Cook Time: about 12-15 minutes per cookie sheet    Level: Easy    Makes: 2 dozen cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 cup dried cranberries, chopped
  • 3/4 cup white chocolate chips
  • 3/4 cup macadamia nuts, chopped

Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.


This recipe was good as-is – almost! Please note that I went with a suggestion that was in many reviews of this recipe on whereby salt was added. The original recipe doesn’t have any, but I did add about 1/2 a teaspoon of salt. You can lessen that if you’d like to a quarter teaspoon. (If your nuts are the salted variety, this might affect the salt you add in. Mine were salted, but upon tasting them, I could barely taste any salt at all.) I think the cookie would’ve been too sweet without it and was happy with the results of using it.

As noted above, these cookies tasted so much better the next day, and had even softened up and gotten a little more chewy in texture. Perfect for making a day ahead!

Just a FYI on the baking time: I baked each cookie sheet for the minimum time called for, 12 minutes. Ten was obviously too little, the cookies were barely browning at the edges even. Eleven wasn’t quite done either. Whatever time works out for you though will be up to your oven so watch them closely and do a test cookie sheet with two or three cookies only first, if you feel it’s necessary.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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2 Comments so far

  1. Yum I love macadamias and cranberries! And white chocolate!!! These look like the perfect cookies 🙂

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