These White Chocolate Chip Cranberry Cookies are a wonderful addition to your holiday cookie tray. The white chocolate chips next to the red cranberries make them look so festive, and they taste simply phenomenal!
Cranberry White Chocolate Chip Cookies
I am usually not a white chocolate fan — I prefer semi or sometimes bittersweet chocolate in my treats. But these cranberry chocolate chip cookies may have changed my mind! I love how the white chocolate pairs with the sweet but tart cranberries!
It’s definitely giving the standard chocolate chip cookie a run for its money!!
Whether you are looking for an easy dessert after dinner, making cookies for a bake sale, or giving friends a holiday treat, these white chocolate and cranberry cookies are perfection!
If you have been craving more cookies, be sure to try out my Double Chocolate Chip Cookies, Monster Cookies, and Homemade Oatmeal Cream Pies.
Why You’ll Love White Chocolate and Cranberry Cookies
- They have the perfect combination of sweetness and tanginess!
- Great for holiday cookie exchanges.
- Make a great gift.
- Soft and tender.
- Easy and only require 10 ingredients.
Cranberry White Chocolate Cookies Ingredients
- Butter: For best results, use softened butter. Set it on the counter for about an hour before you begin so it mixes smoothly.
- Sugar: You’ll need a combination of brown sugar and white sugar. The brown sugar creates a deeper sweetness that is incredible.
- Eggs: This is the binder that helps the cranberry chocolate chip cookies stay together.
- Flour & Baking Soda: To get the perfect rise, you’ll need both all-purpose flour and baking soda.
- Salt: Don’t forget the salt — it actually brings out the sweetness in the cookies.
- Dried Sweetened Cranberries: I highly recommend using sweetened cranberries so they aren’t too bitter.
- White Chocolate Chips: They taste incredible with tart cranberries!
White Chocolate Chip Cranberry Cookies Directions
PREPARE THE BATTER: Cream the butter, brown sugar, and white sugar together in your stand mixture. Add in eggs and vanilla and beat well.
ADD DRY INGREDIENTS: Combine the flour, baking soda, and salt in a medium bowl. Slowly add to the butter mixture. Combine, then fold in white chocolate chips and cranberries.
BAKE: Add cookie dough to a baking sheet and bake for 8 minutes, or until the edges are lightly browned. Allow the baked cookies to rest on the baking sheet for 1 minute.
Cranberry White Chocolate Cookies Tips
- Don’t overmix the cranberry chocolate chip cookies batter. It will make the cookies tough and dense.
- Slicing butter into cubes will allow it to soften faster. You can also microwave in 10-second intervals if time doesn’t allow you to let it sit out. But don’t let it melt!
- Don’t overbake the cranberry white chocolate cookies! As soon as the edges barely begin to turn golden brown, take them out of the oven. The center will look raw, but they will finish cooking on the baking sheet.
Frequently Asked Questions
Yes! You can prepare the cookie dough and not bake it. I recommend rolling the dough for the cranberry white chocolate chip cookies into balls and flash-freezing on a baking sheet for 2 hours. Then, you can place the cookie dough balls in a sealed container.
When you are ready to bake the white chocolate and cranberry cookies, place them in a preheated oven and add 1-2 minutes of baking time. No need to thaw!
After they have cooled, place them in a sealed container where they will last up to 4 days at room temperature. Or, you can freeze the white chocolate and cranberry cookies for up to 3 months.
If you would prefer to make cranberry chocolate chip cookies with a different type of chocolate, that is more than fine! Semi-sweet, milk, or bitter chocolate will all work. If you go for milk chocolate, it may be a little too sweet, so keep that in mind.
Absolutely! These cranberry white chocolate cookies go well with pistachios, but you could also use pecans or walnuts.
- 3/4 cup butter softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dried sweetened cranberries
- 2/3 cup white chocolate chips
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Preheat oven to 350 degrees F.
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In a large bowl or the bowl of your stand mixer, cream together the butter and sugars until light and fluffy. Add in the eggs and vanilla and beat well.
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In a medium bowl combine the flour, baking soda and salt. Slowly add to the creamed mixture and mix well. Add in the cranberries and chocolate chips and stir well to combine.
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Drop by rounded teaspoons onto an ungreased baking sheet and bake for 8 minutes or until very lightly browned around the edges. The centers should look slightly undercooked. Leave on cookie sheet for 1 minute before removing to cool.
My husband said these are his most favorite cookies ever
Thank you so much!! I am so glad!!
Oh wow so good! Thank you for taking the time to perfect these. Perhaps the best white chocolate cranberry cookie I’ve ever tried.
Thank you VERY much!! I am so glad you liked them!!
I make these every year at Christmas. I add macadamia nuts and use craisins. I think craisis are dried sweetened cranberries! I really love these cookies. I plan to come to your house and help you eat the ones in your freezer!
Thanks for posting this! Kerry
Please do come, I shouldn’t eat them all!!!
I love/hate it when it takes that long to get a recipe perfect. But now you have a great base recipe forever!! Love these, pinned!
That is very true! Thanks, Dorothy and thanks for the pin!!
You freeze the already baked cookies or the dough? I would like to freeze mine is this possible and if so how long can I keep them frozen?
You can freeze cookie dough balls for up to 3 months (bake for an extra minute or two, no need to thaw) or freeze baked cookies for up to 3 months. Hope that helps!!
Thank you so much!!