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When it comes to baking, few things bring the comfort and joy of homemade cookies. Among the myriad of cookie recipes, White Chocolate Cherry Macadamia Cookies stand out as a delightful combination of flavors and textures that can tantalize your taste buds and warm your heart. The sweet and creamy white chocolate, the rich and buttery crunch of macadamia nuts, paired with the tartness of dried cherries, create a symphony of flavors that dance together in every bite. Whether you're enjoying them with a cup of coffee in the morning or serving them at a gathering, these cookies are sure to be a hit.

White Chocolate Cherry Macadamia Cookies

Elevate your lunchtime game with this easy one-pan lunch recipe that’s perfect for busy weekdays! This vegetarian lunch option is not only quick to prepare but also bursting with flavor, making it an ideal choice for a satisfying meal anytime. Try it for your next afterka gathering! OnePanLunch VegetarianLunch HealthyEating MealPrep QuickRecipes EasyMeals PlantBased
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup white chocolate chips

1 cup dried cherries, roughly chopped

1 cup macadamia nuts, roughly chopped

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes).

      Add Egg and Vanilla: Add in the egg and vanilla extract, mixing until well incorporated.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

          Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

            Fold in Mix-ins: Gently fold in the white chocolate chips, chopped dried cherries, and macadamia nuts until evenly distributed throughout the dough.

              Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the lined baking sheet, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect!

                  Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Serve the cookies warm or store them in an airtight container for up to a week.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies