Choc chunk, cashew & cranberry cookies

Choc chunk, cashew & cranberry cookies

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(12 ratings)

Prep: 20 mins Cook: 12 mins plus cooling, cook 12 mins per batch


Makes 30
These nutty biscuits are packed with chocolate chunks and chewy dried fruit - swap the cashews for peanuts if you prefer

Nutrition and extra info

  • uncooked dough only

Nutrition: per cookie

  • kcal178
  • fat9g
  • saturates4g
  • carbs21g
  • sugars13g
  • fibre1g
  • protein3g
  • salt0.1g


  • 100g pack cashew nuts, or more if you like
  • 140g unsalted butter, at room temperature, plus extra for greasing
  • 250g plain flour
  • ½ 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…

  • 200g white caster sugar
  • 100g crunchy cashew nut butter, or use peanut butter
  • 1 large egg, beaten



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

  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 200g bar chocolate, 50% cocoa solids, chopped into 1cm chunks

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 50g dried cranberries (optional)


  1. Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop.

  2. Meanwhile, grease and line 2 baking sheets with parchment. Sift the flour, baking powder and 1/2 tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.

  3. Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point.

  4. Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time.

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Comments, questions and tips

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5th Mar, 2016
Lovely biscuits. Having read that others had found them too sweet, I left out all the sugar - just used the 2 tablespoons of syrup - and they were delicious.
9th Oct, 2015
Lovely consistency and tasty ingredients but I found these much too sweet for my liking (I did make them with peanut butter rather than the cashew nut alternative). Next time I would try using a lot less sugar.
30th Sep, 2015
Gorgeous cookies, although I made them without the Cashews and Cranberry, so they were essentially choc chunk cookies. I also put a little less butter then stated in the recipe because the first time I made them, they were very very rich. Second time worked a treat.
26th Apr, 2015
Delicious with lovely soft texture. I'll definitely be making these again!
3rd Apr, 2015
love these cookies!
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