Chewy White Chocolate Cranberry Cookies
Combine tart dried cranberries with sweet white chocolate chips to make these festive cookies. They are soft and chewy with lots of flavor! These white chocolate cranberry cookies are the perfect addition to your Christmas baking list.
Looking for a unique flavor combination to try for the holidays? Try adding white chocolate morsels and craisins to your next batch of cookies! I baked a batch shortly after Thanksgiving and my friends loved them! Each bite is a treat for the tastebuds.
Why You’ll Love This Recipe
- Lovely flavor pairing. The tangy taste of cranberries complements the rich sweetness of white chocolate! Similar to my cranberry pistachio biscotti.
- Tried-and-true recipe. I use this cookie dough base for numerous cookies. It’s easy to swap out the mix-in’s depending on the season!
- Soft and chewy texture. Each bite is more satisfying than the last!
- Easy to make ahead of time. Keep the dough in the fridge for up to 48 hours or flash freeze the cookie dough balls and bake them from frozen!
- Cranberries: Use dried cranberries ideally unsweetened if you can find them.
- White chocolate chips: Pick good quality chocolate, such as Ghirardelli or Guittard.
- Butter: Use unsalted butter that is melted and slightly cooled. Different varieties of salted butter have different amounts of added salt so it’s best to add the salt separately.
- Eggs: Use a whole egg and an egg yolk. It’s easier to separate the yolk from the white when it’s cold, but be sure it’s room temperature when added to the dough.
- Baking soda: This leavening agent helps the dough rise and spread. Check that it’s not expired for best results.
Refer to the recipe card for ingredient details and measurements.
Swap out the white chocolate chips for semisweet or dark chocolate. You could also use chopped nuts, such as walnuts, pistachios or macadamia nuts.
Try different fruit. Raisins or dried cherries would also taste delicious! You could also stir in 2 teaspoons of orange zest with the dry ingredients for a citrusy twist.
Add some oatmeal. Swap out 1/2 cup flour with 1/2 cup old-fashioned rolled oats. This will add a little texture and chewiness to every bite!
Make a small batch. Cut all the ingredients in half (use one egg) to yield one dozen.
How to Make White Chocolate Cranberry Cookies
- Whisk dry ingredients: flour, baking soda and salt. Set aside.
- Beat butter and sugar until light in color, about 3 minutes. Add egg, egg yolk and vanilla. Mix until combined.
- Add dry ingredients to wet ingredients and mix just until combined.
- Stir in the white chocolate chips and dried cranberries.
Weigh the ingredients. Using a kitchen scale is much more accurate than using measuring cups. If you don’t have a scale, spoon your flour into a measuring cup and level with a knife (don’t pack it down).
Use room temperature ingredients, especially the butter and eggs. Not only does this make it easier to mix, but it also creates a consistent dough. As a result, the cookies will have a better texture!
Chill the dough. If you like chewy texture, then chilling the dough is a necessary step! I suggest 2 hours as a minimum, but overnight is best.
Don’t overwork the dough when rolling into balls. If the dough becomes to warm from your body heat, the cookies will spread.
Make Ahead and Storage Tips
Make ahead the dough and chill in the refrigerator for up to 48 hours. Another option is to roll the dough into balls, flash freeze them for an hour, then place in an airtight container in the freezer. Bake from frozen for 12 to 14 minutes.
Store cookies in an airtight container at room temperature for up to 5 days. Make sure they are completely cooled before storing.
Freeze cookie dough for up to 3 months. Form into a log, wrap in plastic wrap. Defrost in the refrigerator before rolling into balls and baking. Baked cookies will also last in the freezer for up to 3 months. Wrap them in plastic wrap in stacks of 4 or 5, then store in an airtight container or freezer bag to prevent freezer burn.
You can use fresh, but they will get juicy in the oven so make sure you use parchment paper. I do not recommend frozen as they will defrost and cause the cookies to spread.
Most likely the dough was too warm. Remember your body heat with warm the dough when it’s rolled into balls so work quickly. If necessary, place the baking sheet in the fridge for 10 minutes before baking.
There’s probably too much flour. Use a kitchen scale for accurate measurements or use the spoon and level method.
Looking for holiday baking inspiration? Try these recipes next.
Get the Recipe: Chewy White Chocolate Cranberry Cookies
- 2 ⅓ cups (292 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (170 g) white chocolate chips
- ½ cup dried cranberries
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light in color, about 3 to 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the white chocolate chips and dried cranberries by hand.
- Cover cookie dough with plastic wrap and chill for at least 2 hours and up to 48 hours.
- When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Use a medium cookie scoop to scoop chilled cookie dough. Shape it into a ball, and place onto the prepared baking sheet. Repeat and place each ball about 2-inches apart.
- Bake at 350℉ for about 10 to 12 minutes or until the edges start to turn golden brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.