Sometimes we just need to mix things up. Instead of your usual go-to cookie recipe, give these white chocolate chip cookies with cranberries a try. They’re moist and chewy and delicious!
Love cranberries? Try this easy lemon cranberry loaf, too!
White chocolate and cranberries go together like, well, rama-lama-ding-dong. The tang of dried cranberries paired with white chocolate chips makes a divine combination, perfect for stirring into a batch of cookies.
White chocolate chip cookies with cranberries
Sure, these flavors are super popular during the holiday season. (Why is that??) Don’t get hung up on that, though. These cookies are sure to become a family favorite any time of year! You’ll need the white chocolate chips and cranberries, of course, along with basic pantry ingredients like flour, sugar, butter, and eggs.
Tips for making this recipe:
- Softened butter to room temperature for this recipe; this makes it easier to cream the butter and sugar together.
- You can stir this recipe together with a sturdy wooden spoon (you’ll get a bit of a work out this way!) or use a stand or hand mixer.
- Once the butter and sugars are well-combined, add the eggs, followed by the dry ingredients. If you’re mixing this cookie dough by hand, add the dry ingredients a little at a time.
- Stir in the white chocolate chips and cranberries just until combined.
- Scoop a dozen golf-ball sized balls of dough onto a baking sheet.
- Bake these cookies on parchment paper for easy clean up. If you have a silicone baking mat, use that!
- Store cookies in an airtight container for up to a week. For longer storage, freeze.
Cookies at the ready
If you love convenience, here’s a little trick for you. Once the cookie dough is completely mixed, turn it out onto a flat surface and form it into a log. Wrap the log in plastic wrap and freeze for your very own slice-and-bake cookies!
This also comes in handy during the busy holiday baking season. Make the dough in advance, and you’ll be ready to bake up a storm closer to the holiday. Perfect for gifting fresh cookies!
To bake frozen cookie dough, let the cookie dough log sit at room temperature for about 10 minutes. Slice 1/2″ rounds from the log and place on a baking sheet and bake as directed. Easy, peasy!
★ Did you make these cookies? Don’t forget to give them a star rating below! ★
- 3 cups flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks butter, softened
- 1 ½ cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1 ½ cup dried cranberries
- Prepare a baking sheet and preheat oven to 350 degrees.
- Add flour, baking soda, and salt to a mixing bowl and whisk gently.
- In a separate mixing bowl, add butter and sugars. Beat until fluffy.
- Add eggs and vanilla and beat until well incorporated.
- Add dry ingredients to the butter mixture and mix until just incorporated.
- Add the chocolate chips and cranberries, then mix until evenly distributed in the dough.
- Scoop cookie dough into golf-ball sized rounds and place on baking sheet, leaving room for cookies to spread out.
- Bake for 12 minutes, remove from oven, place on cooking rack immediately to cook.
- Repeat with remaining dough.
Serving size: 2 cookies
For a more caramelized, chewy bottom, allow the cookies to cool on the baking sheet.
To freeze the cookie dough:
Once the cookie dough is completely mixed, turn it out onto a flat surface and form it into a log. Wrap the log in plastic wrap and freeze for your very own slice-and-bake cookies!
To bake frozen cookie dough, let the cookie dough log sit at room temperature for about 10 minutes. Slice 1/2″ rounds from the log and place on a baking sheet and bake as directed.
These cookies would be a delicious addition to a cookie exchange or holiday dessert buffet. They’re good for shipping too! Check out these tips for shipping cookies successfully.