White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies have everything you want in a cookie. Packed with white chocolate chips and dried cranberries, they are sweet, soft, and chewy!

What is in this White Chocolate Cranberry Cookie Recipe?

• Dry Ingredients – All-purpose flour, baking soda, salt
• (1) Large Egg
• Pure Vanilla Extract
• Unsalted Butter – softened at room temperature
• Sugar: Both light brown and granulated sugars
• White Chocolate Chips
• Dried Cranberries

How to make White Chocolate Cranberry Cookies:

1. Preheat the oven to 350° F. 
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Beat the Butter and Sugars: In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, about 3 – 4 minutes. 
4. Add in the egg and vanilla extract, mixing just until incorporated. 
5. Add the Dry Ingredients: With mixer speed on low, add the dry ingredients into the batter, mixing just until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries. 
6. Scoop the Cookie Dough Balls: With a medium cookie scoop or a spoon, scoop 1 1/2-inch balls of dough. Place balls on ungreased non-stick cookie sheets, about 2-in apart. Bake for 12-15 minutes, or until slightly golden. 
7. Allow cookies to cool for a few minutes before transferring to cooling rack.
   
   *Store in an air tight container for 3-4 days. 

Tips for making White Chocolate Cranberry Cookies

Additional flavors and ingredients that would be great in these white chocolate and cranberry cookies: sweetened shredded coconut, macadamia nuts, almond slivers, and almond extract in place of the vanilla.

You can substitute semi-sweet chips or chunks for the white chocolate chips.

If the cookie dough becomes too soft before scooping, refrigerate the dough for 10-15 minutes until firm.

Frequently Asked Questions

You may also like:

• Coconut Cranberry Granola Clusters
• Chewy Chocolate Chunk Cookies
• Chocolate Sugar Cookies
• Cranberry Pecan Goat Cheese Log

I think you are going to love this cookie recipe. These cookies have the perfect balance of sweet and tart, sweet from the white chocolate and tart from the dried cranberries. Pair one of these White Chocolate Cranberry Cookies with a glass of milk for the perfect treat!

White Chocolate Cranberry Cookies

kryan0911

These White Chocolate Cranberry Cookies have everything you want in a cookie. Packed with white chocolate chips and dried cranberries, these cookies are sweet, soft, and slightly chewy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Bake Time 15 mins

Total Time 30 mins

Course cookies, Dessert

Cuisine American

Servings 2 dozen

Ingredients

  

1x2x3x

• 1¾ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ sticks unsalted butter softened
• 1 large egg room temperature
• 1 tsp pure vanilla extract
• ¼ cup light brown sugar packed
• ½ cup granulated sugar
• ½ cup white chocolate chips
• ½ cup dried cranberries

Instructions

 

• Preheat the oven to 350° F. 
• In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, 3-4 minutes. 
• Add in the egg and vanilla extract, mixing just until incorporated. 
• With mixer speed on low, add the dry ingredients into the batter, mixing just until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
• Scoop 1 1/2-inch balls of dough. Place balls on ungreased non-stick cookie sheets, about 2-in apart. Bake for 12-15 minutes, or until slightly golden. 
• Allow to cool for a few minutes before transferring to cooling rack. Store in an air tight container for 3-4 days. 

Notes

• If cookie dough seems soft, refrigerate for 10-15 minutes. 

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