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Easy White Chocolate And Cranberry Fudge Cookies

How do you like your cookies? Crispy or soft? Chocolatey or chunky? If you can’t decide, then how about trying mega cookies that have it all? These White Chocolate and Cranberry Fudge Cookies are the perfect mix of textures and flavours. The outside is crispy while the inside is soft and gooey with bursts of tart cranberry and sweet white chocolate. So whether you’re in the mood for something classic or want to try something new, these cookies are sure to please. Enjoy!

cookie dough fudge white chocolate and cranberries

Cookies with fudge chunks (nuggets) recipe

If you’re looking for an indulgent treat, these white chocolate fudge cookies are sure to hit the spot. The small white chocolate fudge pieces add a lovely richness to these mega cookies, and the cranberries provide a tart contrast. These cookies are not quite as crispy as a biscuit, but they’re still wonderfully satisfying. I’m sure you’ll eat them up in no time! Choose any flavour of fudge you like to add to these cookies.

cookie dough on baking tray
Spoonful of cookie dough

Applying cookie dough to baking trays

When spooning your cookie dough mixture on the baking trays, make sure they are set well apart as they will spread during baking. The cookies will be done when they are golden and firm to touch.

baked white chocolate fudge cookies

Ingredients

  • 175 g Soft Margarine
  • 225 g Caster Sugar
  • 350 g Self-Raising Flour
  • 150 g Fudge Chunks
cookies with white chocolate and cranberry fudge chunks

How to make fudge cookies

  • Pre-heat oven to 180°c/350°f/Gas 4/160°c Fan. Lightly grease 3 large baking trays.
  • Add all the ingredients into a bowl and mix thoroughly until a smooth biscuit dough is formed.
  • Place large spoonfuls of mixture well apart on the baking trays. Flatten slightly using the back of a spoon or with fingers.
  • Bake in the oven for 20 minutes or until golden. Cool on a wire rack and store in an air-tight container.

Storage

As any baker knows, cookies are best when they’re fresh. And these white chocolate fudge cookies are no exception! Made with creamy white chocolate and cranberry fudge, these cookies are truly indulgent.

To get the most out of them, be sure to store them in an air-tight container and eat them within 2-3 days. You’ll be rewarded with cookies that are soft, chewy, and packed with flavour. So go ahead and treat yourself – your taste buds will thank you!

cookie dough fudge white chocolate and cranberries

Mega Easy White Chocolate And Cranberry Fudge Cookies

Rachel
Crispy on the outside and soft in the middle fudge cookies
No ratings yet – be the first to rate and comment on this recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Servings 24
Calories 167 kcal

Equipment

3 Baking tray Large

Ingredients
  

  • 175 g Soft Margarine
  • 225 g Caster Sugar
  • 350 g Self-Raising Flour
  • 150 g Fudge Chunks

Instructions
 

  • Pre-heat oven to 180°c/350°f/Gas 4/160°c Fan. Lightly grease 3 large baking trays.
  • Add all the ingredients into a bowl and mix thoroughly until a smooth biscuit dough is formed.
  • Place large spoonfuls of mixture well apart on the baking trays. Flatten slightly using the back of a spoon or with fingers.
  • Bake in the oven for 20 minutes or until golden. Cool on a wire rack and store in an air-tight container.
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Nutrition

Calories: 167kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 1mgSodium: 72mgPotassium: 26mgFiber: 0.5gSugar: 14gVitamin A: 271IUVitamin C: 0.01mgCalcium: 8mgIron: 0.2mg
Keyword fudge cookie recipe, white chocolate fudge
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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