What an elegant trio! Coffee, macadamia nuts and dried cranberries add a sophisticated flavor to these chocolate cookies.
What You Need
Original recipe yields 36 servings
1 egg, beaten
2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
1/2 tsp. vanilla
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 oz. (3/4 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, chopped
3 oz. (3/4 of 4-oz. pkg.) BAKER'S White Chocolate, chopped
2 cups PLANTERS Macadamias, chopped
1-1/2 cups dried cranberries
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Let's Make It
Heat oven to 350°F.
Mix egg, coffee granules and vanilla until well blended. Combine flour, baking soda and salt.
Beat butter and sugars in large bowl with mixer until light and fluffy. Add egg mixture; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolates, nuts and fruit. Drop by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets.
Bake 10 to 12 min. or until golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
Enjoy your favorite foods while keeping portion size in mind.
How to Measure Brown Sugar
When measuring brown sugar, pack firmly into a dry measuring cup and level off for an accurate measurement.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 1 cookie each
* 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.