Now Reading
White Chocolate Cherry Macadamia Nut Cookies

White Chocolate Cherry Macadamia Nut Cookies

Leslie Green with a cookie recipe that has proven it’s worth over and over again.
By Leslie Green

Mmmm, don’t you just love dried cherries? I could eat the whole bag if you let me.
Dried tart cherries are wonderful. Moist, perfectly tart and not the least bit bitter, They are the perfect little snack. Aside from snacking on them, they are also the perfect addition in cookies

See Also
Lemon Verbena Shortbread

I knew I had to use them in my White Chocolate Macadamia Nut Cookies. When I worked at the bakery, I bought this recipe along with me to test with the patrons. It became one of the most popular cookies they sold. I was hesitant, but I did leave the recipe at the bakery so she could continue to sell them when I left. These cookies will make the perfect addition to your summer picnic.

White Chocolate Cherry Macadamia Nut Cookies
Prep Time
Cook Time
Total Time
A deliciously crispy on the outside, chewy on the inside cookie.
Recipe Type: Dessert
Serves: 24
  • 8 oz (2 sticks) butter, softened but still cold
  • ¾ cup white sugar
  • ¾ cup light brown sugar
  • 2 eggs
  • 1½ teaspoon vanilla
  • 3 cups flour
  • ¾ teaspoon coarse Kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup dried tart cherries, chopped
  • 1 bag white chocolate chips
  • ½ cup macadamia nuts, toasted and chopped
To Toast The Nuts
  • Preheat the oven to 350. Place the nuts onto a baking sheet and bake for 12-15 minutes or until they start to turn golden and you can start to smell them
  1. In a medium bowl, cream together butter and both sugars just until incorporated.
  2. Add the eggs and vanilla and mix until just incorporated.
  3. In a medium bowl, thoroughly mix together the flour, salt, baking powder and baking soda.
  4. Add the flour mixture to the butter and sugar and again mix until just incorporated.
  5. Stir in the cherries,chocolate chips and macadamia nuts.
  6. Portion out the cookies into 2 oz portions (about the size of a large cookie scoop). Place on a cookie sheet lined with wax paper. Cover and place in the fridge for several hours. I always leave mine overnight.
  7. Preheat the oven to 375.
  8. Place the chilled cookie dough balls onto an ungreased cookie sheet and bake for 20-25 minutes. Allow to cool for a few minutes on the cookie sheet before removing.
These cookies are best when they are slightly undercooked in the middle. They will set up once cooled and this will allow for a chewy cookie.

View Comments (3)
  • I made these cookies and they’re delicious. One thing though, there is absolutely no way the baking direction can be right. The recipe says to bake at 375° for 20 to 25 minutes. They would be burnt hockey pucs if they were baked that long. I baked my test batch at 350° for 17 minutes and they were okay but definitely over baked. I think 14 to15 minutes would be perfect.

    • Thanks for the comment Patricia. Yeah, ovens are tricky, everything from atmospheric pressure to humidity (and quality/age/type of oven too) impacts things like temperature fluctuations and timing. My best advice when following any recipe for the first time is to always check up on your creation every few minutes to find out what the perfect timing is for your particular setup.

Leave a Reply

Your email address will not be published.

Rate Recipe:  

Scroll To Top