Print

Irresistible White Chocolate Cranberry Cookies

white chocolate cranberry cookies - featured image
Print Recipe

These white chocolate cranberry cookies balance the rich sweetness of creamy white chocolate with the fruity pop of cranberries, creating a chewy, slightly crisp cookie perfect for festive gatherings or cozy treats.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (270 g) white chocolate chunks
  • 1 cup (120 g) dried cranberries, soaked in warm water for 10 minutes then drained
  • Optional: ½ cup (60 g) chopped toasted pecans or walnuts
  • Optional: ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Soak the dried cranberries in warm water for about 10 minutes to plump them up, then drain well and set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Gradually add the dry flour mixture to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
  7. Using a rubber spatula, gently fold in the white chocolate chunks and drained cranberries (and nuts or cinnamon if using).
  8. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on prepared baking sheets. Lightly flatten them with your palm for even thickness.
  9. Bake for 10 to 12 minutes, or until the edges are golden but the centers still look slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Soak dried cranberries in warm water to keep them juicy. Use softened butter, not melted, for best texture. Chill dough for 30 minutes before baking to prevent spreading and keep white chocolate chunks intact. Pull cookies out when edges are golden but centers are still soft-looking; they firm up as they cool.

Nutrition

Keywords: white chocolate cranberry cookies, holiday cookies, chewy cookies, easy cookie recipe, festive cookies, homemade cookies

Find it online: https://tempotaste.com/irresistible-white-chocolate-cranberry-cookies-recipe-easy-homemade-delight/