Cranberry White Chocolate Chip Cookies
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
These Cranberry White Chocolate Chip Cookies are soft, chewy cookies loaded with white chocolate chips and sweet, tart dried cranberries. They’re easy to make, require no chilling, and bake in about 12 minutes. The combination of white chocolate and cranberries makes them a delicious cookie for Christmas or any time of year!
There’s something about white chocolate and cranberries that makes the perfect combination. You get the sweetness from the white chocolate chips and little bursts of tart cranberry flavor in every bite.
These cookies are loaded with both! We’re talking an entire 12-ounce bag of white chocolate chips and a full cup of dried cranberries. No hunting around for a chocolate chip in these cookies!
Why You’ll Love This Cookie Recipe
- No chilling required!
- They’re so quick and easy to make.
- Perfect for Christmas. Add them to your cookie tray for an amazing sweet and tart cookie.
Ingredient Notes
Butter – I used salted butter for this, but unsalted butter works too. You may want to add an additional 1/4 teaspoon of salt to the recipe if you’re using unsalted butter.
Light brown sugar – Brown sugar makes the cookie chewy. Be sure to pack the brown sugar into the measuring cup.
Vanilla extract – I’ve been using my homemade vanilla extract, but store-bought works great too.
White chocolate chips – Use your favorite white chocolate chips. I really love these Ghirardelli white chocolate chips.
Dried Cranberries – I recommend using sweetened dried cranberries, such as Craisins, for their chewy texture and sweet-tart flavor.
Substitutions and Variations
- Substitute the white chocolate chips with chopped white chocolate. You’ll get large, melty white chocolate pockets throughout the cookies.
- Add pecans if you prefer nutty cookies. They’ll be similar to my Cranberry Chocolate Chip Cookies.
- If you don’t like dried cranberries, you can juse dried cherries instead.
- Add orange zest to the cookies. Cranberries and orange are the perfect Christmas pairing.
- Use dark, semi-sweet, or milk chocolate chips if you’re not a fan of white chocolate.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Cranberry White Chocolate Chip Cookies
Step 1: Beat the room temperature butter, granulated sugar, and brown sugar together until creamy.
Step 2: Add the eggs and vanilla extract. Beat until completely incorporated.
Step 3: Mix in the flour, baking soda, and salt on low speed until just combined.
Step 4: Using a spatula, fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
Step 5: Use a 1½-tablespoon cookie scoop to portion the dough onto parchment-lined baking sheets, spacing the cookies about 2 inches apart.
Bake at 350 degrees F for 10 to 13 minutes. Mine took 12 minutes.
Tips for the Best Cranberry White Chocolate Cookies
- Use room temperature butter.
- Don’t overmix the dough once the flour is incorporated.
- Use dried cranberries. Fresh cranberries contain more mositure and won’t give you the same chewy texture.
- Use a coopie scoop for uniform cookies. This helps the cookies bake evenly.
- Don’t overcrowd the baking sheet. The cookies will bake together if they’re placed too close on the cookie sheet.
- Watch the baking time. Start checking at 10 minutes and remove the cookies once the edges are set.
- Let the cookie sheets cool between batches. Placing cookie dough on a hot baking sheet can cause the cookies to spread too quickly.
How to Store and Freeze
Allow the cookies to cool completely before storing. Place them in an airtight container at room temperature for up to 4 to 5 days.
To freeze the baked cranberry white chocolate chip cookies, let them cool completely. Place them in a freezer-safe container or freezer bag. Add parchment paper between the layers of cookies if you’re stacking them.
Freeze for up to 2 months. Thaw on the counter for 30 minutes to 1 hour before serving.
You can also freeze the unbaked cookie dough. Scoop the cookie dough and place it on a parchment-lined rimmed baking sheet. No need to space them out since we are just freezing them.
Once they’re all scooped and on the baking sheet, place in the freezer for 2 to 3 hours until firm. Remove from the freezer and place in the a freezer bag or freezer-safe container.
When you’re ready to bake them, place the frozen cookie dough balls 2 inches apart on a parchment-lined baking sheet. Place in the preheated oven and bake for probably 12 to 15 minutes.
Tip: Baking from frozen takes longer than baking room temperature cookie dough.
Recipe FAQs
I don’t recommend it. Fresh cranberries contain more moisture than dried cranberries which will change the texture of the cookie dough as they pop. They’re also considerably more tart than sweetened dried cranberries.
Yes! You can prepare the cookie dough, wrap tightly in plastic wrap, and store it in the refrigerator, for up to 2 days. Let the dough sit at room temperature briefly befpre scooping.
The edges will be set and just beginning to turn lightly golden. The centers should no longer look wet or darker than the rest of the cookie.
This Cranberry White Chocolate Chip Cookies were originally posted November 26, 2014, but has been updated with recipe tweaks, new photos, and plenty of tips and tricks.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Cranberry White Chocolate Chip Cookies
SAVE THIS RECIPE
We’ll email this post to you, so you can come back to it later!
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 12 ounces white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the butter, granulated sugar, and brown sugar. Using a hand mixer on medium speed, beat until creamed.
- Add the eggs and vanilla extract. Beat until combined.
- Add in the flour, baking soda, and salt. Beat on low speed until the flour is just combined.
- Fold in the white chocolate chips and dried cranberries.
- Using a 1 ½ tablespoon cookie scoop, scoop the dough onto the prepared cookie sheets, spacing the dough about 2 inches apart.
- Place in the preheated oven and bake for 10 to 13 minutes. I baked mine for 12 minutes.
- Let cool on the cookie sheet for 1 to 2 minutes before transferring to a wire rack or paper towel to cool completely.
Nutrition Info
(Nutrition information is automatically calculated, so should only be used as an approximation.)
Tried this recipe?
Let us know how it was and be sure to leave a rating!
Goooorgeous! I love white chocolate and cranberry. And I’m ready for cookie season! Let’s go!
Thank you so much! I can’t wait to see the cookies that you come up with! Yum yum!