White Chocolate, Blueberry and Macadamia Cookies Recipe

Heaven32 November 13, 2020 Comments

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the white chocolate cookies, blueberries and macadamia are the perfect combination of chewiness, crunchiness, sweetness and decadence, all wrapped up in one cookie! These amazing cookies have exceptional texture and flavor!

Macadamia nuts are the hidden gem of these cookies. For more recipes that are created on them in these other recipes like these Macadamia Chili Crusted Tilapia Dessert Bars with Lime Pie Pineapple.

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The best macadamia nut, blueberry and white chocolate cookies

The cookie base itself is perfection! It is perfectly mellow. And surprisingly, I loved the blueberry! It wasn’t overwhelming, but it gave the cookie just enough blueberry flavor. My first bite was amazing. The cookie was still hot and the chocolate was still melted. I got four! UGH. Why did these cookies have to be so amazing? All I want is another.

These delicious cookies have written the holidays everywhere. The red of the cranberry and the white of the chocolate and then there is the flavor! The sweetness of white chocolate is perfectly balanced by the acidity of the blueberries, and the macadamia nuts add a perfect crunch for flawless flavor and texture.

Ingredients of delicious white chocolate cranberry cookies

These are as easy as any cookie recipe, but they taste classy! White Chocolate Blueberry Macadamia Cookies will be little favorites at any party, cookie swap, and anytime you want something delicious. Everyone will love this combination of flavors.

Flour: All-purpose flour works great
Sodium bicarbonate: This helps the cookies to be chewy.
Must: Gentle balance
White sugar: You need white sugar to help brown the cookies.
Brown sugar: Use dark brown sugar for a deeper flavor
Butter: You can use margarine here, smooth out any.
Eggs: Large eggs, not medium
Vanilla: Flavor enhancer
White chocolate chips for baking: perfect size for perfect cookies
Macadamia nuts: chop the nuts to facilitate distribution
Dried cranberries: You can find them with raisins in most stores.

Make these delicious cookies

Blueberry. Do you love or hate you? I am personally on the fence with the blueberries. It probably wouldn’t be the first thing I have at a Thanksgiving dinner. But these cookies. THE BEST COOKIES EVER. And yes, I just shouted that because I just ate four!

Sieve: Sift the flour, baking soda and salt into a medium bowl and set aside.
Cream: In another bowl, whisk together butter and sugar until light and fluffy. Beat the eggs and vanilla.
Remover: Add the flour mixture until just blended. Then add the dried cranberries, white chocolate chips and macadamia nuts.
Release: Place rounded tablespoons on an ungreased baking sheet. Bake at 350 for 10 to 12 minutes or until set.

Tips for white chocolate, blueberry and macadamia nut cookies

Perfectly moist cookies filled with white chocolate, blueberries and macadamia nuts!

White chocolate: You can chop a white chocolate bar or a white chocolate bar for a more rustic texture. However, keep the pieces the same size as the nuts.
same: You want the same amount of blueberries, chocolate, and nuts for a good balance of flavor.
Blueberries: If you don’t like blueberries or can’t find them, you can try the Dried Tart Cherries. However, I wouldn’t replace them with raisins, they are too sweet and will dominate the cookie.
Nuts: I’m listening to you! Macadamia nuts are expensive and sometimes hard to find. I’ll tell you they’re worth the extra cost, however, you can substitute them with pecans or chopped nuts.
Under-cooking: To get that perfect soft dough on the inside and barely crisp on the outside, you’ll almost want to cook them less. Just cook them until they are just barely done. You do not regret!

Freezing macadamia nut cookies

These are so good, if you have any leftovers you will want to save them. These will stay soft and chewy when sealed in an airtight container for up to 2 weeks. You can also store in an airtight ziplock, make sure it cools completely so they don’t sweat.

You can freeze these cookies in two ways:

Time: Freeze the dough once all the ingredients are combined. Place spoons on a cookie sheet close together. Freeze for 2 hours, then transfer the dough to a freezer-safe container or bag. Freeze for up to 3 months. Bake straight from the freezer, they will need 2-3 minutes more. Keep an eye on them so you don’t overcook them.
Biscuits: Once cooled completely, place it in an airtight freezer bag or container and freeze for up to 3 months.

White Chocolate Recipes You Will Love

White chocolate is creamy and sweet and it pairs really well in this dessert recipe!