• Apricot and Cranberry White Chocolate Chunk Cookies

Apricot and Cranberry White Chocolate Chunk Cookies

28 36 servings, 1 cookie (32 g) each
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36 servings, 1 cookie (32 g) each

Made with white chocolate, apricots, dried cranberries and macadamia nuts, these cookies are scrumptious! If you need a cookie recipe for a cookie exchange, you've found what you're looking for.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg, milk, vanilla and coconut extract; mix well. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
  • Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 11 to 13 min. or until lightly browned. Cool 1 min. Remove to wire racks; cool completely.

Make Ahead

These delicious cookies can be baked ahead of time. Cool completely, then wrap in plastic wrap. Place in airtight container or freezer-weight resealable plastic bags. Freeze up to 1 month. Thaw at room temperature before serving.

How to Store

Store in tightly covered container at room temperature.


  • 36 servings, 1 cookie (32 g) each

Nutritional Information

Serving Size 36 servings, 1 cookie (32 g) each
Calories 140
% Daily Value
Total fat 7g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 80mg
Carbohydrate 18g
Dietary fibre 1g
Sugars 13g
Protein 1g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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