I love these cookies. Love, love, LOVE them. I love these Cherry White Chocolate Cookies with Macadamia Nuts so much I never make them. Why? Because I don’t trust myself. I know that it’s impossible for me to have these in the house and behave myself at the same time. I find myself in the kitchen, peeling back the plastic wrap griping tightly around the mound of cookies… having just one more.
These cookies have the amazing combination of white chocolate chips and macadamia nuts. Topped off with a maraschino cherry and with one bite you’ll feel as if you’ve gone to heaven.
Because of the red cherries, these make a really festive holiday cookie exchange recipe. Kind of reminds me of Rudolph’s nose. Or, I suppose they can equally be as good for Valentine’s Day, Memorial Day or Fourth of July. Whatever holiday has a dash of red in it!
I enjoy making these for other people because I get to leave the tray of cookies at their house. Sure, I’m a little bitter and jealous about it. It’s funny, actually. The further I get away from these cookies, the better I feel. I did tell you in my bio that cookies are my kryptonite. I wasn’t joking!
- 1 stick unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons milk
- 1 1/2 cup white chocolate chips
- 1 cup macadamia nuts, chopped
- Small jar of Maraschino cherries, drained with each cherry cut in half
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Using an electric mixer, cream the butter and sugars. Then add eggs and vanilla.
- In a separate bowl, mix the flour, baking soda and salt.
- Add the milk to the sugary-butter mixture, then add wet ingredients to the dry (note: the dough will be very stiff – it’s normal! may I suggest whipping out a sturdy wooden spoon at this juncture).
- Add the white chocolate and chopped macadamia nuts to mixture. Stir as well as you can.
- Spoon about 1 rounded tablespoon of dough onto parchment-lined baking sheet. Keep each ball of dough about 2 or 3 inches apart. Press a cherry half into each cookie (note: if you have a lot of cherries, feel free to press 2 cherries into each cookie).
- Bake for 11-13 minutes, until golden. Cool on wire rack.