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


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


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! ! !

About Cran White Chocolate Cheesecake Macadamia Cookies

Course/Dish: Cookies