Cranberry Macadamia Nut Cookies
Prep time
Cook time
Total time
A sweet, chewy, soft centered cookie with crispy edges that are chock full of cranberries and macadamia nuts.
Recipe type: Cookies
Serves: 72
  • 2¼ cup all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
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  • 1 cup butter (2 sticks), softened
  • 1 cup light brown sugar, not packed
  • 1 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1½ cups cranberries (I used reduced sugar)
  • 2 cups macadamia nuts, chopped small
  1. Preheat oven to 375 F.
  2. Line baking sheets with parchment paper; set aside.
  3. In a medium bowl, add flour, baking soda, baking powder and salt; stir well; set aside.
  4. In a large mixing bowl, add butter, granulated sugar, and brown sugar; beat until light and fluffy. Add the vanilla extract, and eggs; beat until well blended.
  5. Gradually add in the flour mixture and mix until just combined. Do not over mix. Fold in the cranberries and macadamia nuts.
  6. Scoop about 2 tablespoons of cookie dough on to prepared pans about 2 inches apart. I baked 9 cookies per sheet.
  7. Bake for 8 - 9 minutes or until the bottom of cookie is lightly brown. Let cookies cool on baking sheet for two minutes and place onto cooling rack.
  8. Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.
Nutrition Information
Serving size: 1 cookie Calories: 90 Fat: 5 Carbohydrates: 11 Sugar: 7 Sodium: 59 Fiber: 1 Protein: 1 Cholesterol: 12
Recipe by PB + P Design at