White Chocolate Chip Cranberry Cookies (Soft And Chewy!)

Soft and chewy white chocolate chip cranberry cookies have the perfect mix of sweet white chocolate and flavorful packed dried cranberries. These gooey cookies are especially great for the holidays and will be the star of your cookie platter.

 

Why We Love White Chocolate Chip Cranberry Cookies

• Quick To Make– These white chocolate and cranberry cookies use a familiar cookie base with a twist. This is a super quick and easy cookie to make.
• Sweet And Flavorful– The white chocolate gives these cookies a little extra sweet which goes so nicely with the little burst of flavor from the cranberries. Yum!
• Soft And Chewy- Chewy cookies with a buttery brown sugar flavor, everything you love about classic chocolate chip cookies is in this recipe.
• Great To Make For The Holidays– Perfect cookie for cookie exchanges and especially nice at Christmas parties. These dried cranberry cookies just feels cozy for winter!

Ingredients For White Chocolate Chip Cranberry Cookies

• unsalted butter –  softened, at room temperature
• brown sugar – packed
• granulated sugar
• eggs
• vanilla extract
• all purpose flour
• baking soda
• salt
• white chocolate chips
• dried cranberries – like Craisins, the flavored versions also work well.

How To Make White Chocolate Chip Cranberry Cookies

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or lightly oil the pan. You can also use baking mats on the pan.
2. Add butter, brown sugar and white sugar together in a large mixing bowl. With an electric mixer cream together butter and sugar on medium until fluffy.

3. Add eggs and vanilla to the butter and sugar mixture. Mix the ingredients well until combined.
4. In a medium mixing bowl add flour, baking soda, and salt. Mix the dry ingredients well.
5. Add dry ingredients to the wet ingredients. Mixing well on first a low setting then a medium setting until the dry ingredients are fully mixed into the wet ingredients and a dough forms.

6. Fold in the white chocolate chips and cranberries into the dough. This step can be done with an electric mixer on low or with a rubber spatula to avoid breaking up the chocolate chips.

7. Use a cookie scoop and scoop cookie dough into about two tablespoon balls. Place cookie dough on the pan, leaving at least two inches between dough balls. Press a few extra dried cranberries and white chocolate chips into the top of each cookie dough ball for a prettier cookie if desired.

8. Bake 10-12 minutes until golden brown on edges but still gooey in the center. Let the cranberry white chocolate cookies cool for 2-3 minutes on the baking sheet. Then move to clean kitchen towels wire racks to cool completely before storing. Enjoy!

Variations and FAQ

• Add nuts– Nuts really complement these cookies well. Try adding a half of a cup of chopped walnuts, pecans or macadamia nuts to the cookie dough. This can be done at the same time you add the chocolate chips and dried cranberries.
• Swap cranberries– You can swap other dried fruit for the cranberries in this recipe for a different twist. Dried cherries and dried blueberries are both particularly delicious. Also flavored cranberries can be really delicious in this recipe. We like the orange flavored cranberries for the holidays.
• Change the chocolate– Dark chocolate chips, semi-sweet chocolate chips or even milk chocolate chips are an easy and delicious swap into this cookie recipe.

How Do I Store These Cookies?

Store these cranberry white chocolate chip cookies in an air-tight container for up to three days for maximum freshness.

Can I Freeze These Cookies?

This cookie dough freezes really well. I recommend portioning the cookie dough into round dough balls and wrapping in freezer paper. Then place the cookie dough balls into a freezer zip-top bag. Cookie dough will stay fresh for up to three months from frozen.

You can bake these cookies from frozen. Expect when baking from frozen these cookies may need an additional minute or two in the oven, so watch closely!