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These white chocolate cranberry cookies are perfectly soft and chewy, made in about 20 minutes, and there’s no chilling the dough! Loaded with sweet white chocolate and chewy dried cranberries.
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Festive little pops of cranberry make these easy chewy little cookies perfect for holidays!
One Bowl, 20 Minutes, Bakery Style Cookies. Say Less.
‘Tis the season for a sweet little treat and these White Chocolate Cranberry Cookies could not be more perfect.
I love when cookies can be stirred together by hand in one bowl and still taste like they came straight from a bakery.
Thick, chewy, loaded with white chocolate and dried cranberries…yeah. I’ll take a dozen, which is perfect, because that’s exactly how many this recipe makes.
Another little thing I love about this recipe is that there is softening butter (just pop the bowl in the microwave and melt it!) and you don’t have to chill the dough. These still bake up thick and chewy – no flat, thin cookies around here.
This is a riff on our perfect chocolate chip cookies, which I can’t lie, are perfectly named.
These bakery style cookies are a major favorite, right alongside our Snowball Cookies, Potato Chip Cookies, and Banana Oatmeal Cookies!
Ingredient Notes:
Dry Ingredients – You’ll need the standard cookie dough ingredients: brown sugar, white sugar, flour, baking soda, and salt.
Wet Ingredients – You’ll need a few additional wet cookie dough ingredients including melted butter, egg, and vanilla extract.
White Chocolate Chips – These cookies are loaded with white chocolate! The flavor goes really well with the cranberries. You could swap these out for semi-sweet or dark chocolate chips if you want.
Dried Cranberries – Sweet, dried cranberries add a pop of tart flavor and a fun texture! You can find these in any grocery store, near the raisins.
Mix-Ins & Variations:
Feel free to switch up some of the ingredients in this homemade cookie recipe! Try these white chocolate cranberry cookies with some other mix-ins:
- Nuts: Macadamia nuts would work well here with the white chocolate! Any chopped nuts could be added.
- Orange Zest: Add a bit of grated orange zest in with the cookie dough mixture to add a little zesty, citrusy flavor to the cookies. Lemon zest would also work well here!
- Dried Fruit: Why stop with cranberries? Add some raisins, dried cherries, or dates into the mix.
- Sea Salt: Top the cookies with a bit of this to add a salty contrast to the sweetness.
What We Love About This HOMEMADE COOKIE Recipe:
- The white chocolate and cranberry flavors go together nicely and these cookies always come out soft and chewy!
- Big, fat bakery style cookies are always welcome and these don’t disappoint!
- No softening butter or chilling the dough means these are ready from start to finish in about 20 minutes!
Step by Step:
Stir together the melted butter and sugars in a mixing bowl until combined. Next beat in the egg and vanilla extract. This recipe can be made by hand or with a mixer – it’s easy enough either way!
You can now add the flour, baking soda, and salt to the butter and sugar mixture and stir together until a soft dough forms. The dough will be softer than traditional cookie dough, but trust the process!
Now for the good stuff! Stir the white chocolate chips and the dried cranberries into the cookie dough mixture until combined. We like to reserve a few for pressing on top of the cookies.
Use a large cookie scoop to scoop out 12 balls of dough and pop them on a parchment lined baking sheet. Bake for 10 minutes and let them cook for 5-10 minutes on the cookie sheet.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
FAQs:
You can keep these white chocolate cranberry cookies stored in an airtight container at room temperature for up to 5 days.
Yes, you can prepare the cookie dough and roll it into balls and then chill it in the fridge for up to a day or so before baking. You can also freeze the balls of cookie dough for up to a few months. Add one minute to the bake time if baking frozen dough.
In addition to freezing the dough for baking ahead of time you could also freeze the baked cookies. Let them freeze on a sheet pan for a couple hours and then transfer to a freezer safe bag or container.
Karly’s Tips!
- Using a wooden spoon to mix this dough is quite simple, since we start with melted butter. A hand mixer works well too!
- When measuring flour, be sure to fluff it in the container and then spoon it in your dry measure. Use the back of a butter knife to level the flour off. Do not pack it in or your cookies will come out dry and puffy instead of moist and chewy.
- The cookies will look underdone when you remove them from the oven, but they’ll finish setting up as they cool. Try not to overbake these for the best results!
More Cookie Recipes!
- Chocolate Peanut Butter Cookies
- Peanut Butter Banana Cookies
- Air Fryer Chocolate Chip Cookie
- Low Carb Snickerdoodles
- Texas Sheet Cake Cookies
- Rolo Cookies
- Peppermint Cookies
White Chocolate Cranberry Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- ¾ cup dried sweetened cranberries
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Beat together the melted butter and sugars until combined. Beat in the egg and vanilla.
- Add the flour, baking soda, and salt to the butter mixture and stir until a soft dough forms.
- Stir in the white chocolate chips and dried cranberries.
- Portion the dough into 12 large balls and place on the prepared baking sheet.
- Bake for 10 minutes exactly. Remove from the oven and let cool on the cookie sheet for at least 5 minutes before serving.
- Store in an air-tight container for up to 5 days.
Charlene says
My husband told me that this was by far the BEST cookie he has ever had! They have a bit of crunch on the outside, but soft and chewy on the inside. He was amazed at how the flavors complimented each other!
Karly says
Yay! Love to hear that! 🙂
Nonna Sandra :) says
I came across this recipe this morning, with half a cup of butter in my butter keeper, and cookie gift baking underway. It was a match made in heaven – I had all the ingredients, and you provided an incredible recipe. Not only is it easy to make using everyday ingredients, but the finished cookies are delicious (they make willpower completely disappear!). Definitely 5 stars from me – thank you !!!!!!!!!!!!!
Karly says
OH, I’m so happy these turned out so well for you! We just love these – glad you do too! 🙂
Constance Swanson says
Can this recipe be made with fresh cranberries?
Karly says
Yes, I believe so though I’ve never tried it myself. Fresh cranberries are more tart/bitter than dried and sweetened cranberries so it will have a different flavor.