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!
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.
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.
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Ingredients
- 175 g Soft Margarine
- 225 g Caster Sugar
- 350 g Self-Raising Flour
- 150 g 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!
Mega Easy White Chocolate And Cranberry Fudge Cookies
Equipment
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.
