Apricot & Cranberry White Chocolate Chunk Cookies - Kraft Recipes Top
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Apricot & Cranberry White Chocolate Chunk Cookies

Prep Time
Total Time

36 servings, 1 cookie each

Dried apricots and cranberries team up with chopped macadamia nuts to make these white chocolate chunk cookies a chewy, nutty treat.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine flour, salt and baking soda. Beat shortening 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.

Special Equipment Needed

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.


Prepare dough as directed, substituting softened butter or margarine for the shortening. Refrigerate 30 min. before baking as directed.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

How to Store

Store in tightly covered container at room temperature.


  • 36 servings, 1 cookie each

Nutritional Information

Serving Size 36 servings, 1 cookie each
Calories 140
Total fat 7g
Saturated fat 2g
Cholesterol 5mg
Sodium 55mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 13g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %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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