Strawberry, white chocolate and macadamia nut cookies

These strawberry, white chocolate, and macadamia nut cookies are the ultimate treat. Packed with chewy dried strawberries, creamy white chocolate, and crunchy macadamia nuts, they’re everything you’d want in a cookie: sweet, buttery, and full of texture. Whether you’re baking for a special occasion or just craving something indulgent, these cookies are simple to make yet taste like a bakery speciality.

Adding the melted chocolate to the dough makes it ultra decadent and is best enjoyed slightly warm immediately after baking. These cookies turned out beautifully.

I have been on a bit of a cookie-making mission lately and decided to revisit a previous winning recipe of white chocolate, cranberry and pecan nut cookies, but this time I used dried strawberries instead of cranberries, and macadamia nuts instead of pecans.

I had bought the dried strawberries in Stellenbosch on a strawberry farm but saw them the other day at Komati Foods in Obs. If you haven’t tried a dried strawberry yet, put it on your list. They have a very intense and concentrated strawberry flavour with a pleasing soft and chewy texture, and I had been wanting to incorporate them into a recipe for a while.

How to store these white chocolate & strawberry cookies

Here’s how to store your chocolate chip cookies to keep them fresh and delicious:

1. At Room Temperature
   • Place cooled cookies in an airtight container, layering them with parchment paper to prevent sticking. They’ll stay fresh for up to 5 days.
2. In the Fridge
   • For a slightly longer shelf life, store cookies in an airtight container in the refrigerator for up to 10 days. This will keep them chewy but may affect the softness slightly.
3. Freezing Cookies
   • To freeze, place cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Stored this way, they’ll last up to 6 months. When ready to enjoy, let them thaw at room temperature or warm them for a few seconds in the microwave for that freshly baked taste.
   • You can freeze ready-baked cookies in a sealed container. Simply thaw and eat.

Tips and substitutions:

• I have made them using pecan nuts before and back at the beginning of my blog days, but I do prefer macadamia nuts. I use raw macadamia nuts but roasted and salted would be very nice here.
• Dried cherries or cranberries could replace the strawberries in this recipe, roughly chop them beforehand.
• Use ready-made white chocolate chips if you prefer and can get these.
• To make these cookies look prettier, reserve some of the dried strawberries and chocolate pieces aside and place them in the scooped-out cookie dough.
• These white chocolate chunk cookies will spread a little during baking. They will have a slightly thick middle section which gives them an amazing chewiness.
• Watch them closely while baking to prevent over-browning. Remember that they will carry over cooking slightly after you have taken them out of the oven.
• Use a tablespoon-sized small ice cream scoop to make measuring out the cookie dough easier.

A few other recipes you might like

Alison Romans’ famous salted butter and choc chip shortbread cookies

Espresso choc chip cookies

Gooey oat, fruit & nut bars with dark chocolate

Shortbread biscuit balls with chocolate middles

The best chocolate Nutella brownies

My best baking recipes

*Pro Tip – Add toasted milk powder to the recipe to bring out a delicious nutty brown butter flavour. 1-2 Tablespoons will do the trick.

Here is a video of me making this recipe with cranberries.

Strawberry, white chocolate and macadamia nut cookies

Strawberry, white chocolate and macadamia nut cookies

Print Recipe

Prep Time:10 minutes mins

Cook Time:12 minutes mins

Ingredients

• 300 grams white chocolate cut up into chunks – big and small
• 100 grams butter
• 1 large egg
• 50 grams muscovado sugar Or demerara
• 1 tsp vanilla extract
• 180 grams cake or all-purpose flour or 1 1/4 cup
• 1 tsp baking powder
• 85 grams caster sugar
• 50-70 grams dried strawberries
• 50 -70 grams macadamia nuts chopped

Instructions

• Melt 85gms of the chocolate in a double boiler, then cool a little
• Beat butter, egg, sugars and vanilla with an electric beater until creamy
• Beat in the melted chocolate
• Stir in the flour, baking powder, strawberries, nuts and remaining chocolate to make a stiff dough
• Using a tablespoon measure, drop small mounds well spaced on a lined baking sheet (silicone baking sheets work really well)
• You could also reserve some of the nuts, berries and chocolate pieces and place these into the cookies after they are on the tray so they poke out (extra pretty)
• Bake for 12 minutes
• Allow to cool for 1 -2 minutes then put on a cooling rack (this is quite important as they carry over cooking quite a bit after baking and can go a bit too brown if left on the baking pan)

Notes

You could double up and freeze the already-formed cookie discs for later use.

You can also freeze the baked cookies.

Servings: 18

BUY MY eBOOK COMFORT

 Find me on Instagram & Pinterest