White Chocolate Cranberry Macadamia Cookies Recipe
These white chocolate cranberry macadamia cookies combine buttery dough, creamy white chocolate, chewy cranberries, and crunchy nuts. Inspired by Paul Hollywood’s recipe, they make 16 golden cookies with just 25 minutes of preparation and baking time, plus 2 hours of chilling.
Ingredients
The recipe uses everyday baking ingredients alongside white chocolate, dried cranberries, and macadamia nuts for extra flavour and texture.
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 150 g |
| Caster sugar | 150 g |
| Soft light brown sugar | 100 g |
| Large egg | 1 |
| Plain flour | 275 g |
| Baking powder | 1 teaspoon |
| Fine salt | ½ teaspoon |
| White chocolate baking chips | 75 g |
| Dried cranberries | 40 g |
| Macadamia nuts, chopped | 40 g |
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How to Make White Chocolate Cranberry Macadamia Cookies
1. Cream the Butter and Sugars
Place the softened butter, caster sugar, and light brown sugar in a large mixing bowl. Beat with an electric hand mixer until the mixture looks pale, light, and fluffy. Add the egg and mix again until everything is well combined.
2. Prepare the Cookie Dough
Add the plain flour, baking powder, and salt. Mix on a low speed until the ingredients form a firm dough. The mixture may look dry at first, but keep mixing gently until it comes together.
Add the white chocolate chips, dried cranberries, and chopped macadamia nuts. Stir slowly until the ingredients are evenly spread throughout the dough.
3. Shape and Chill the Dough
Place the dough on a large sheet of baking paper and shape it into a log about 27 cm long and 6 cm in diameter. Wrap it in the paper, twist both ends to seal, and refrigerate for two hours.
Chilling allows the dough to firm up, making it easier to slice into evenly sized cookies.
4. Slice the Cookies
Preheat the oven to 160°C fan (Gas Mark 4). Line two baking trays with baking paper.
Unwrap the chilled dough and cut it into 16 equal slices. Arrange the cookies on the prepared trays, leaving enough space between them to spread during baking.
5. Bake Until Golden
Bake for 12–15 minutes, or until the cookies have risen slightly and developed a golden colour. They will still be soft when removed from the oven, so there is no need to wait for them to become completely firm.
Leave them on the baking trays for a few minutes before carefully transferring them to a wire rack to cool completely.
Tips for Making the Best Cookies
- Chill the dough properly: Refrigerate it for the full two hours to make slicing easier and help the cookies retain their shape.
- Avoid overmixing: Once the flour has been added, mix only until the dough comes together.
- Leave enough space: Arrange the slices with room between them so they can spread without touching.
- Let them cool before serving: Freshly baked cookies are delicate, but they become firmer as they cool.
Once completely cool, store the cookies in an airtight container at room temperature. For the best texture and flavour, enjoy them within a few days.
