Macadamia & cranberry American cookies

Macadamia & cranberry American cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

Prep: 20 mins Cook: 12 mins


Makes 55
These freezable biscuits are completely irresistible and make a great gift for kids to give to teachers or grandparents

Nutrition and extra info

  • Freezable


  • kcal149
  • fat8g
  • saturates4g
  • carbs18g
  • sugars13g
  • fibre0g
  • protein2g
  • salt0.14g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 x 200g/7oz white chocolate bars, chopped
  • 200g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g light muscovado sugar
  • 175g golden caster sugar
  • 2 tsp vanilla extract
  • 350g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g dried cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g macadamia nut, chopped


  1. Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.

  2. Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.

  3. To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

askouros's picture

I made these with a few changes and they are delicious.
To start with I halved the recipe as I did not want to freeze any so used 85g of melted white chocolate . I left out the cinnamon and vanilla and only used about another 80g of chopped white choc for the chips.
Very quick and easy to make.

tc1980's picture

Good flavour, but not crunchy enough for my liking

lockheart's picture

tasty, easy to make biscuits. love that you can open freeze and cook easily on demand at later date. used teaspoons, not tablespoons to dish out mix. not too sure about the cinnamon, think i'd leave it out next time. this time i also cut down the unbelieveable amount of chocolate... by around a half i think, but i'd use just 200g next time, half melted, and rest in chunks, would also increase the amount of cranberries. but thats all just personal preference! otherwise, recommended recipe.

laurakrikhaar's picture

Made half the recipe, without the nuts, and reduced the chocolate to 200g after reading the comments. Looked lovely but still found them really sweet - I used confectioner's white chocolate not the Milky Bar type so maybe that's the problem. Next time, I'll use less chocolate and only use it for the chips on top and not melt and mix half into the batter. Maybe that will help. It's strange because I normally have a sweet tooth.

tifty46's picture

Fab, froze the mixture and just baked as we needed- lovely!

blurpyblurp's picture

Just made this tonight with half the ingredients
V. nice though was a bit sweet for me so will cut down chocolate/sugar with the next batch

emmawilki's picture

I made these at Christmas and they were gorgeous. Tried them again but varied the ingredients a bit...dried cranberries and white choc still, but replaced macadamias with pistachios that I poked into the surface before baking. Also left out the cinnamon and just had vanilla. They were beautiful and the cranberries and pistachios looked like jewels. Will make them this way from now on as macadamias are so high in fat!

dsimmons's picture

These cookies were absolutely AMAIZING!!
I made them for Easter and everyone loved them. I will definately make them again.

shanni's picture

I made them with a lot lesser chocolate as i couldnt find enough at home, so i ended up using only about.. 120g of choc? (I was a bit doubtful of the amt of choc in it,anyway. 600grams seemed a bit too much with 275g of sugar. i didnt add any more sugar or anything, and it was still great! I also put only teaspoonfuls of batter each time, so it wasnt too big. :) But how do you keep them from becoming soft? besides putting them in an airtight container in the fridge, i realize that after taking them out of the fridge the cookie will soften after a short while.

snoogans888's picture

The way I read the recipe is you add the butter, eggs, sugars and vanilla to the 170g of melted (and cooled) chocolate.

I am looking forward to making this recipe. Hopefully I'll be giving it 5 stars!

micheal's picture

i have not made the cookies yet ,but i am just wondering ,do you add the 140g of cooled choclate ,in with the butter eggs,vanilla and sugars?

tillylloyd's picture

loved the biscuits, will be making them again. My daughter and husband could'nt stop eating them.

julielangfield101's picture

The flavour of these biscuits is lovely - but it does not clearly explain what you do with the melted chocolate. I put the melted chocolate in the mixture but when the cookies were baking they spread too much and were quite flat. They did not look like the picture at all. any comments gratefully received. Julie

uptospeed's picture

Lovely biscuits. The recipe was more than enough for me to make a batch and freeze the rest and i have already taken out some and cooked from frozen. Great if friends are dropping in and for you to quickly pop in the oven.

fannyhey's picture

These biscuits are absolutely delicious; short, crunchy yet rich. I wondered if the amount of white choc was a mistake, but it isn't. Finding the nuts was very difficult in my rural part of North Yorkshire, but I found a snackpack 150g of mixed dried cranberries and macadamia nuts at Morrisons in Skipton. The biscuits spread a bit more than in the photo. Baked them in the top oven of my Aga, with the cold tray in.
Well worth the cost of ingredients, and don't even think of using margarine, the extra on butter is necessary for the flavour!


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…