Ingredients for White Chocolate Cranberry Chunkies
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ½ cup chopped macadamia nuts
- 1 cup dried cranberries
- 1 cup white chocolate chips
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How to Make White Chocolate Cranberry Chunkies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup milk until the batter is stiff but still smooth.
- In a medium bowl, combine 1 cup white chocolate chips, 1 cup dried cranberries, and ½ cup chopped pecans (or nuts of your choice).
- Gently fold the chocolate, cranberry, and nut mixture into the cookie dough.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 11-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
50g
Fat
13g
Carbs
6g
