Prep time:  
10 mins.
Cook Time:
10 mins.
Total Time: 
20 mins.

These cookies are loaded with flavor! Sweet, savory, and crunchy cookies all in one! Yields: 24cookies



  • 4 oz. unsalted butter, room temperature

  • 1/2 cup sugar

  • 1/2 cup light brown sugar

  • 1 tbsp. vanilla extract

  • 1 egg

  • 1/2 tsp. salt

  • 1 1/2 cup flour

  • 1 1/2 tsp. baking soda

  • 1/2 tsp baking powder

  • 1 tbsp. cornstarch

  • 1/2 cup white chocolate chips

  • 1 cup dried cranberries

  • 1/2 cup macadamia nuts chopped


  1. Preheat oven to 350°F. Line baking sheet with parchment paper.

  2. Whisk together flour, baking soda, baking powder, cornstarch, and salt in a medium bowl. Set aside.

  3. Beat butter and both sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually add the flour mixture just until combined, being careful not to overmix.

  4. Add in the white chocolate chips, macadamia nuts, and dried cranberries.

  5. At this point, you can bake them right away or put them in the fridge for 30 minutes for the flour and butter to be absorbed.

  6. Using a cookie scoop, scoop onto a baking sheet. Space them 2inches apart which will give them room to spread.

  7. Bake for 8-10 minutes or just until golden brown. You want them to still be soft when you pull them out of the oven. They will firm up as they cool, and this will keep them soft and chewy on the inside.

  8. Allow the cookies to cool on the cookie sheet for at least 1-2 minutes, and then transfer them to a wire rack to cool completely.