Best-Ever White Chocolate Cranberry Macadamia Nut Cookies

image credit thebakingchocolatess

  1. 1 cup unsalted butter 2 sticks, room temperature
  2. 1 cup dark or light brown sugar packed
  3. 3/4 cup granulated sugar
  4. 2 large eggs
  5. 1 tablespoon vanilla extract
  6. 3 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 3/4 teaspoon salt
  9. 1 1/2 cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped
  10. 1 1/2 cup dried cranberries
  11. 1//2 cup coarsely chopped roasted salted macadamia nuts approx. 4 1/2 ounces

  1. Heat oven to 350°F.
  2. Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.
  3. Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).
  4. Stir in white chocolate, nuts and cranberries.
  5. Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  6. Bake 10 to 12 minutes or until light brown.
  7. Cool 5 minutes; remove from cookie sheet to wire rack.
  8. Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

For more detail thebakingchocolatess

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