Macadamia & cranberry American cookies

Macadamia & cranberry American cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(31 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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 200g butter



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

  • 2 eggs



    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Dec, 2012
Agree with some of the other comments here about how sweet these cookies are. Very tasty and a lovely texture, but I'm with Bunny123 on this one - would definitely use less chocolate and sugar next time.
16th Dec, 2012
Would use half the chocolate and half of the sugar as they were way too sweet.
11th Dec, 2012
My 6 yr old daughter & I made these cookies together. Sooo delicious, but made a few alterations based on previous reviews. Used 1/2 amount of white chocolate & only 200g sugars in total, they're still sweet enough. Used pecan nuts instead of maccadamias, very successful alternative. Quick & easy, make good xmas gifts.
8th Dec, 2012
yummy biscuits will be making more to give as gifts
16th Jun, 2012
Very easy to make and very yummy. I did a couple of tweeks after reading some of the other comments. Only did half of the recipe and used only 100g of chocolate, used dark chocolate as white chocolate has a lot more fat in it. I used a teaspoon to put walnut sized peices on the baking tray. They spread out a lot so a tablespoon would be MASSIVE!! Half the recipe with 100g chocolate made about 20 good sized cookies. Step daughters enjoyed putting the nuts and chocolate on top.............and eating them!!
12th May, 2012
Hey are they chewy inside? look yummy though
18th Dec, 2011
I made these up today and they are absolutely delicious. I only made up half the mixture. As I am not a fan of enormous biscuits I used teaspoonfuls to portion out the mix and this made close to 50 biscuits of what I consider to be the perfect size. As I was stuck for time I didn't reserve any of the chopped chocolate, nuts and cranberries to push into the tops of the biscuits, but mixed the lot in instead.
15th Dec, 2011
I'm a bit of a baking rookie. Just wondering about the freezing aspect after reading your you freeze the cookies when they're cooked to make them keep for longer? Or do you freeze the mixture so you can bake some more at a later date? If you freeze the mixture do you just let it defrost and just spoon it on to the baking sheets as normal or do you have to revive the mixture somehow?
14th Dec, 2011
just made these really lovely. fairly straight forward, although i would stick to the potion size pre cooking as they do spread and larger ones didnt seem to harden once cooled. frozen a big batch in bun tins ready to transfere to a container(small buntins seem right size). kids are already asking can they put another one in the oven.
13th Dec, 2011
Loved these, just like proper cookies- a bit gooey in the middle, yum! I cut down the choc by 1/3 but there was still too much, next time I'll use 1/2. Used dark muscavado and whilte caster sugar as that's what I had in. Baked them for cake club at work and they all went! I'm not a big fan of white chocolate but it really works well in this recipe. Will definately make again.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.