This white chocolate chip cranberry cookies recipe creates snacks that are a wonderful combination of sweet white chocolate & slightly tart cranberries. These cookies are far more fun & interesting than standard (boring) semi-sweet chocolate chip cookies. They are also very easy to make and should take only about 20-25 minutes to prepare, bake and clean up. Your family will love the taste of these unique cranberry & white chocolate chip cookies!
Delicious White Chocolate Chip Cranberry Cookies
If you enjoyed this cookie recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you in advance! We also have a printable and “pin-able” cookie recipe at the bottom of this page. For more great recipes (i.e. Butterscotch Chocolate Chip Cookies), please visit Bread Dad’s main Easy Cookie Recipes section.
Key Ingredients – White Chocolate Chips, Dried Cranberries & Homemade Cookie Dough
Ingredients – White Chocolate Chip Cranberry Cookies Recipe
- 16 Tablespoons – Unsalted Butter (softened) – 230 grams
- 2 – Large Eggs
- 2 1/4 Cups – Flour (all purpose flour) – 270 grams
- 3/4 Cup – Brown Sugar (packed) – 161 grams
- 3/4 Cup – Granulated White Sugar – 150 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1 Teaspoon – Salt – 5 milliliters (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 Cup – White Chocolate Chips – 170 grams
- 1 Cup – Dried Cranberries – 114 grams
Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)
- Equipment used for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven. If you are missing anything, please visit Bread Dad’s baking equipment or cookbook sections.
Instructions – White Chocolate Chip Cranberry Cookies Recipe
- Preheat oven to 375 degrees F.
- Soften butter in a microwave.
- Lightly beat the eggs.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
- Add in the white chocolate chips and dried cranberries. Stir into cookie dough with large spoon until chips & cranberries are evenly mixed throughout the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is located at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Tips – White Chocolate Chip Cranberry Cookies Recipe
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- Optional – Press extra white chocolate chips and cranberries into the top of the cookie dough “patties” (before you place the baking tray into the oven) for a more chocolaty & fruity appearance to your cookies.
- Optional – You can easily adjust the ratio of white chocolate to dried cranberries… as long as the total amount of chips & cranberries equals 2 cups. For example, for a more adult friendly cookie, you might want to have 1 1/2 cups of dried cranberries and only 1/2 cup of white chocolate chips.
- Optional – If you run out of dried cranberries, you use other dried fruits such as golden raisins, dried cherries, dried blueberries, etc.
- Optional – If you don’t have any white chocolate chips, please feel free to replace the white chocolate chips called for in this cookie recipe with semi-sweet chocolate chips or milk chocolate chips.
- Optional – Add some chopped nuts (i.e. chopped walnuts) to make these delicious cranberry white chocolate chip cookies even more unique!
- Optional – Sprinkle some M&Ms on top of these cranberry white chocolate chip cookies for an even more colorful appearance.
- Cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients are blended in better if you use an electric mixer.
- Completely mix the eggs, butter and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
- However, do not use the electric mixer on the white chocolate chips & cranberries… as this will just grind & chop them into tiny bits! Hand stir the chips & cranberries into the cookie dough with a large spoon.
- You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
- Use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
- For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
- For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your white chocolate chip cookies will taste great and just have a few more natural edges and bumps.
- Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
- If your family likes cookies with white chocolate chips, you might also like to try making our delicious Chocolate Cookies with White Chocolate Chips recipe.
- Optional – You can use a 1/2 teaspoon of salt (versus the 1 teaspoon of salt called for in this recipe) if you are sensitive to salt or you are trying to reduce the sodium in your diet.
- If you like cranberry-based desserts & snacks, you should also try our recipes for Applesauce Cranberry Bread, Cranberry Bread with Fresh Cranberries and Pumpkin Cranberry Bread.
- If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- You should always try to use relatively fresh baking soda for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your white chocolate chip cookies.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with ovens, hot baking sheets, etc.
- For more easy cookie recipes (i.e. milk chocolate chips and butterscotch chips), please visit Bread Dad’s main Easy Cookie Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of the page. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Chocolate, https://en.wikipedia.org/wiki/Chocolate
- Wikipedia, Cranberry, https://en.wikipedia.org/wiki/Cranberry
- Wikipedia, Dried Fruit, https://en.wikipedia.org/wiki/Dried_fruit
Questions – Cranberry White Chocolate Chip Cookies
What are white chocolate chips?
White chocolate chips are a sweet & buttery chocolate used in many different types of desserts (i.e. cakes & cookies). These chips consist of sugar, milk and cocoa butter. Unlike darker semi-sweet chocolate chips, white chocolate chips do not contain any cocoa solids (and thus the white color of this type of chocolate chip). White chocolate chips also taste sweeter & more buttery than regular semi-sweet chocolate chips. Given visual appeal & the color contrast of white and black, white chocolate chips are frequently used in darker desserts such as chocolate cookies.
White Chocolate Chip Cranberry Cookies Recipe
Ingredients
- 16 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 2 1/4 Cups Flour (all purpose flour)
- 3/4 Cup Brown Sugar (packed)
- 3/4 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup White Chocolate Chips
- 1 Cup Dried Cranberries
Instructions
- Preheat oven to 375 degrees F.
- Soften butter in a microwave.
- Lightly beat the eggs.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section to find out why using an electric mixer results in a much better cookie than mixing by hand.
- Add in the white chocolate chips and dried cranberries. Stir into cookie dough with large spoon until chips & cranberries are evenly mixed throughout the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
Notes
Nutrition
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
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