Cran White Chocolate Cheesecake Macadamia Cookies

Laurie Gordon


Many flavors blend into one great big sha-bang. Take your time and follow to the T and you'll have something to brag about!

★★★★★ 1 vote
Makes 3 dozen
1 Hr
10 Min


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1/2 c
crisco baking sticks - butter flavored
1/2 c
salted sweet cream butter (wal-mart's brand works fine)
3/4 c
packed brown sugar
1 box
jello sugar free cheesecake flavor pudding mix (1 oz)
1 tsp
vanilla extract
1 tsp
brandy (i use e&j brand)


1 c
all purpose flour
1 tsp
baking soda


1 c
vanilla or white chocolate chips
1/2 c
macadamia nuts, chopped (or use one 2-oz pkg. fisher chief's already chopped)
frozen cranberries
parchment paper

How to Make Cran White Chocolate Cheesecake Macadamia Cookies


  • 1Preheat oven to 350 - make sure oven is pre-heated
    Line cookie trays with parchment paper
  • 2using mixer, cream together the Crisco and the butter
    Add in the brown sugar and pudding mix until well blended
  • 3Add eggs in one at a time until well incorporated
  • 4Add in the vanilla and brandy and mix well
  • 5Sift together the flour and baking soda, the slowly blend in to main mixture on a low setting scraping the bowl with a spatula often
  • 6Stir in the white chips and macadamia nuts making sure they are mixed in completely.
  • 7Drop cookies by tbsp full onto prepared parchment paper (do NOT spray parchment paper with any cooking spray)

    Microwave whole frozen cranberries in batches about 7 at a time for 45 seconds then drain on paper towel.

    Bury one whole cranberry in the center of each unbaked cookie so it's well secured.
  • 8Bake at 350 degrees for 7 to 10 minutes watching carefully as you don't want to overbake. Baking time will depend on your oven ~

    Cool so the cranberry doesn't burn anyone's mouth then ENJOY! ! !

Printable Recipe Card

About Cran White Chocolate Cheesecake Macadamia Cookies

Course/Dish: Cookies

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