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White Chocolate Wild Blueberry Macadamia Nut Cookies

White Chocolate Wild Blueberry Macadamia Nut Cookies

Recipe by Sofia Cadahia (@sipandscone) for Wyman's 

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 16

Serving size: 1 cookie


  • 1 cup dried Wyman’s Whole Dried Wild Blueberries
  • 3/4 cup cold, salted butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup bread flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder 
  • 1 cup white chocolate chips
  • 1/2 cup macadamia nuts, roughly chopped


  1. Preheat the oven to 375 degrees F and line 2 large baking sheets with parchment paper.
  2. Cut the cold butter into 1-inch cubes and add them to a large bowl with the white and brown sugar.
  3.  Using an electric mixer, beat on high until light and fluffy.
  4. Add in the eggs and vanilla extract and mix until combined.
  5. In a separate bowl add the all-purpose flour, bread flour, baking soda, baking powder, and salt. Mix to combine.
  6. In several batches add the dry ingredients to the wet and mix with a wooden spoon until combined.
  7. Add in the white chocolate chips, macadamia nuts, and wild dried blueberries and fold them into the dough.
  8. Using a large spoon, scoop about 2 tbsp of dough and plop it onto the baking sheet. Space the cookies about 2 inches from each other on the pan.
  9. Bake for 10 minutes at 375 degrees F.
  10. Let the cookies cool for 10 minutes on the baking pan before transferring them to a wire rack to cool for another 10. The cookies should be golden on the edges and gooey in the center when you take them out of the oven.