Cranberry Cashew Jumbles
Sweet, nutty, and delightfully chewy, Cranberry Cashew Jumbles are the ultimate treat for cookie lovers seeking a perfect blend of tart and crunchy goodness. Packed with tangy dried cranberries, roasted cashews, and the optional indulgence of melty chocolate chips, these cookies strike the ideal balance of flavors and textures. Made with a golden-brown buttery base and just a hint of vanilla, each bite offers a comforting, homemade feel. Quick to prepare with a 15-minute prep time and perfect for sharing, these jumbles make an irresistible addition to your holiday cookie platter, afternoon snack lineup, or anytime dessert cravings. Serve fresh, store easily, and watch them disappear in no time!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup dried cranberries
- 1 cup roasted cashews (roughly chopped)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the dried cranberries, chopped cashews, and optional chocolate chips using a spatula.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 19.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
