These white chocolate cranberry cookies are soft on the inside, chewy on the outside and the perfect switch up from your classic chocolate chip cookie. Plus, with the holiday season approaching, they make the perfect gift or addition to any holiday party.
The elite combination of white chocolate and cranberry
The inspiration for this recipe comes from two memories from my childhood. One being the first time I tried my aunt’s white chocolate cranberry scones and falling in love with the combo. The second, being when my mom would bake her amazing chocolate cookies whenever I would have a school event. Cookies are one of the less finicky baked goods and require minimal equipment, which is why I thought this recipe would be perfect for the days you’re craving a quick, sweet treat.
I am a huge fan of the combination of cranberry and white chocolate. The tartness from the cranberries compliment the chocolate very well. If you’re anything like me, sometimes white chocolate can be sickly sweet. When developing this recipe, I tried to avoid that as much as possible.
Customizable cookie batter
The recipe for the basic cookie dough is one that I grew up with. The beauty about it is that you can customize it with whatever add-ins you want. It’s a very forgiving cookie dough recipe. I made minor adjustments to the sugar content because I knew with the cranberries and white chocolate, the sweetness may be a bit too much. If you plan on switching out the chocolate and cranberries with something else, you may want to consider adjusting the sugar content too.
I’m not a fan of white chocolate…what can I use?
If you’re not a fan of white chocolate or simply don’t have it in your pantry, you can substitute dark chocolate or even semisweet chocolate chips! Doing this will create a BEAUTIFUL flavour combination. Swapping the white chocolate for dark/semisweet chocolate will transform your cookies into a more mature, sophisticated version of the original recipe.
The secret to better cookies
Patience is key with this recipe! Letting your cookie dough chill for AT LEAST an hour will yield a better result. It helps the dough firm up and fully hydrates the flour. Doing so will prevent your cookies from spreading too much and preserve the soft & chewy texture that we all love. Even if you don’t try this recipe out, the next time you decide to bake cookies, remember to chill your dough!
Want smaller cookies? Adjust the baking time.
If you’re a fan of smaller cookies, or are cooking for a larger crowd, you can make these cookies smaller. In order to maintain the chewy edges and soft middle, cook them for about 8-10 minutes or until the edges become golden.
Super Soft & Chewy White Chocolate Cranberry Cookies
Course: Dessert, SnacksCuisine: North American, Western18
servings20
minutes12
minutesThese white chocolate cranberry cookies are a nice remix to your classic chocolate chip cookie.
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Ingredients
1 cup white sugar
½ cup brown sugar
¾ cup softened, room temperature butter
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
½ tsp table salt
1 tsp baking powder
1 tsp baking soda
1 cup dried cranberries
¾ cup white chocolate (or as much as your heart desires)
Directions
- In a bowl, cream together white sugar, brown sugar, and butter until pale in colour.
- Once creamed, add eggs and vanilla and cream together for another 3 minutes until fully combined.
- Add all purpose flour, salt, baking soda, baking powder and baking soda. Mix until everything is just combined.
- Add in cranberries and white chocolate chips. Mix until they are fully incorporated with the cookie dough.
- Chill dough in the fridge for one hour.
- Preheat your oven at 350°F.
- Line a cookie sheet with parchment paper.
- Using a spoon or ice cream scoop, place 6 dollops of the cookie dough onto your cookie sheet, leaving a good amount of space between each of them.
- Bake cookies for 12-15 minutes or until the edges start to become golden. If you prefer a crispier cookie, leave it in oven for longer.*
Notes
- *If you prefer smaller cookies, adjust the baking time to 8-10 minutes.
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