Macadamia Butter Cranberry Cookies
Indulge in the perfect balance of rich, nutty flavor and tart sweetness with these Macadamia Butter Cranberry Cookies. Crafted with creamy macadamia butter, brown sugar, and a hint of vanilla, these cookies offer a soft, chewy texture that's impossible to resist. The addition of chopped macadamia nuts adds a satisfying crunch, while dried cranberries deliver bursts of tangy goodness in every bite. Ready in under 30 minutes, this easy cookie recipe is ideal for holiday gatherings, afternoon snacks, or simply satisfying your sweet tooth. Serve warm with a glass of milk, or store the leftovers (if there are any!) in an airtight container for a week of guaranteed deliciousness. Perfect for those seeking unique cookie recipes or a flavorful twist on classic desserts, these cranberry-studded treats are bound to become a new favorite!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 120 grams Macadamia butter
- 150 grams Brown sugar
- 100 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 200 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 80 grams Macadamia nuts, chopped
- 100 grams Dried cranberries
Instructions
Preheat your oven to 175°C (350°F) and line two baking trays with parchment paper.
In a medium-sized mixing bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter, macadamia butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
Fold in the chopped macadamia nuts and dried cranberries using a rubber spatula or wooden spoon.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking trays, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but the centers remain soft.
Remove cookies from the oven and let them cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.7 g | 320% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 509.8 g | 185% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 330.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 279 mg | 21% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 876 mg | 19% | |
*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.
