Ohhh yes 🤍🍪—White Chocolate Cranberry Cookies are the perfect balance of sweet, creamy, and tart. Soft and chewy with pops of cranberry and melty white chocolate—holiday-worthy, but amazing year-round.
🤍 White Chocolate Cranberry Cookies
Ingredients
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2¼ cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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¾ cup (170 g) unsalted butter, softened
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¾ cup brown sugar
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¼ cup granulated sugar
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1 large egg
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1 large egg yolk (for extra chewiness)
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1 tsp vanilla extract
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¾ cup white chocolate chips or chunks
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¾ cup dried cranberries
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Optional: ½ cup chopped macadamia nuts or pecans
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Dry ingredients
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Whisk flour, baking soda, and salt together.
3. Cream butter & sugars
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Beat butter, brown sugar, and granulated sugar until light and fluffy.
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Mix in egg, egg yolk, and vanilla.
4. Combine
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Gradually add dry ingredients to wet ingredients.
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Fold in white chocolate chips, cranberries, and nuts (if using).
5. Bake
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Scoop 2-tablespoon mounds onto baking sheets, spacing 2 inches apart.
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Bake 10–12 minutes, until edges are set and centers are soft.
6. Cool
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Let cookies cool on the pan 5 minutes before transferring to a rack.
Tips for Bakery-Style Cookies
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Chill dough 30 minutes for thicker cookies
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Use good-quality white chocolate for better melt and flavor
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Slightly underbake for that soft, chewy center
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Sprinkle a tiny pinch of flaky sea salt on top after baking—game changer ✨
Flavor Variations
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🍊 Add orange zest for a bright twist
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🤍 Swap cranberries for dried cherries
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🍪 Make jumbo cookies for bakery vibes
These cookies are soft, rich, and bursting with flavor—sweet white chocolate + tangy cranberries is an unbeatable combo.
Want a glazed version, oatmeal twist, or a healthier swap next?