These White Chocolate Cranberry Cookies are a delicious pairing of white chocolate chips and tart-dried cranberries.
An easy-to-make cookie that's perfect any time of the year.
Not your ordinary chocolate chip cookie
Don't get me wrong! I love a great chocolate chip cookie and it's an absolute favorite in our house. But sometimes, I love a little variety and that's where these White Chocolate Cranberry Cookies come in.
I've made a few changes to a classic chocolate chip cookie dough and then added the white chocolate chips and dried cranberries to the mix.
These cookies are soft with slightly crisp edges and every bite is filled with white chocolate and dried cranberries. It's a delicious combination!
Dried cranberries are a great addition to cookies! I also have a great recipe for oatmeal cranberry cookies!
These cookies are perfect for any time of the year, but I'm including them in my 10 Days of Christmas Cookies too!
Key ingredients
- White Chocolate Chips - You can find these in your baking aisle at the grocery store. They'll be right next to the regular milk chocolate chips. You could also use a white chocolate bar and chop it into bits.
- Dried Cranberries - I use sweetened dried cranberries.
- Sugars - Both granulated and brown sugars are used
- Butter - I use salted butter, but if you prefer to use unsalted butter, that's fine. Increase the amount of salt to a ½ teaspoon. Make certain your butter is softened to room temperature so it can easily be mixed.
- Vanilla - Use pure vanilla extract
Step by step directions
- Cream butter and sugars together in a large mixing bowl
- Add eggs and vanilla
- Stir in flour, baking soda and salt
- Fold in white chocolate chips and dried cranberries
- Scoop dough into small rounds and place on an ungreased baking sheet or a baking sheet lined with parchment paper
- Bake in a preheated 375° oven for 8-10 minutes until the edges are just slightly brown
- Remove cookies from baking sheet and place on a baking rack until the cookies are fully cool
Recipe tips
- Use dried, sweetened cranberries
- I like to use parchment paper when baking cookies. If you don't use parchment, bake on a plain ungreased cookie sheet.
- Use a cookie scoop to get evenly sized cookies
- Allow cookies to fully cool before storing in an airtight container
- Cookies are best eaten within 3-4 days after baking
Frequently asked questions
Yes, nuts would be a delicious addition! Add up to one cup of chopped pecans or walnuts.
Yes! Make this dough as directed and cover and refrigerate. When ready to bake, remove from the fridge and bake as directed. Baking time may increase by 2-4 minutes.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious cookie recipes!
White Chocolate Cranberry Cookies
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Scoop (#40 scoop)
- Cookie Sheet
Ingredients
- 1 cup butter (softened to room temperature, I use salted butter)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 375°
- Whip the butter with a mixer until soft and fluffy - about 2 minutes1 cup butter
- Add granulated and brown sugar and mix for 2-3 minutes more1 cup granulated sugar, ½ cup brown sugar
- Mix in eggs and vanilla2 eggs, 2 teaspoons pure vanilla extract
- Add flour, baking soda and salt. Mix just until combined2 ¼ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Add the dried cranberries and white chocolate chips. Fold in by hand with a spatula or just stir slightly with the mixer to begin to combine.1 cup white chocolate chips, 1 cup dried cranberries
- Use a scoop and place on an ungreased baking sheet
- Bake in a preheated 375° oven 8-10 minutes
- Allow cookies to cool for 1 minute on baking sheet. Then remove and continue cooling on a baking rack
Notes
- Use dried, sweetened cranberries
- I like to use parchment paper when baking cookies. If you don't use parchment, bake on a plain ungreased cookie sheet.
- Use a cookie scoop to get evenly sized cookies
- Allow cookies to fully cool before storing in an airtight container
- Cookies are best eaten within 3-4 days after baking
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
I always associate these cookies with the holidays - maybe it's the cranberries? You make a good point that these really are good year-round. No matter. I need to make a batch now as these sound fantastic! You've outdone yourself with the cookies this year, Kathy!
Kathy says
My sister and I went on a baking spree one day and baked up a ton!