Thick and Chewy White Chocolate Cranberry Cookies

/// December 6th, 2014

Thick and Chewy White Chocolate Cranberry Cookies One of the MANY reasons I love these Thick and Chewy White Chocolate Cranberry Cookies SO MUCH is because they stem from a no-nonsense recipe that guarantees a perfect batch each and every time you bake them. I know this for a FACT because I’ve made this exact recipe 8 times in the past 2 weeks (holiday baskets, y’all!) and they’ve been wonderfully consistent every time. Consistency is something to love in a recipe, I tell ya! When I bake, I want NO SURPRISES. You know what am I saying right?!

Thick and Chewy White Chocolate Cranberry Cookies

Thick and Chewy White Chocolate Cranberry Cookies The dough for these cookies comes together quite easily, and in just a few minutes… but the best part?! Oh the best part would be this cookie recipe involves ZERO wait time. No dough chilling required. Yes… that means you could technically stop reading now, walk – no, run – to your kitchen, and have these cookies in the oven in about 8 minutes…

Thick and Chewy White Chocolate Cranberry Cookies

Thick and Chewy White Chocolate Cranberry Cookies Anyone still reading? Just in case…

Thick and Chewy White Chocolate Cranberry Cookies Final words:

If you love cookies that involve thick bodies, crispy edges, chewy centers, white chocolate, and cranberries… THESE ARE THE COOKIES FOR YOU!

Thick and Chewy White Chocolate Cranberry Cookies Also, I’ve been known to toss a handful of chopped pistachios in the batter for a little red, white, and green holiday color magic… if you love nuts, I say give it a go! Just swap out half of the cranberries and add in the pistachios. Poof! Cookie magic. Go bake some up today! xoxo

Thick and Chewy White Chocolate Cranberry Cookies P.S. I’ll see you soon with MORE cookies. Cause I <3 ya!

Thick and Chewy White Chocolate Cranberry Cookies

Thick and Chewy White Chocolate Cranberry Cookies

Thick and Chewy White Chocolate Cranberry Cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 15 tablespoons unsalted butter, at room temperature
  • 1 cup + 2 tablespoons dark brown sugar
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups white chocolate chips
  • 1 cup dried cranberries, chopped


  1. Preheat oven to 375 degrees (F).
  2. Line 2 large baking sheets with parchment paper; set aside.
  3. In a medium-sized bowl whisk together the dry ingredients; set aside.
  4. In a large bowl combine the butter, sugars, and vanilla; whisk until light and fluffy; about 2 minutes (you may use a standmixer/ handheld mixer to help if you have one).
  5. Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear.
  6. Fold in the white chocolate chips and cranberries.
  7. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

39 thoughts on “Thick and Chewy White Chocolate Cranberry Cookies

  1. Lisa

    I have a similar recipe that calls for 1/8 tsp of orange oil. These are my favorite cookies and have won a few cookie contests.

  2. May

    15 Tablespoons of butter? Isn’t it just easier to say 2 sticks of butter? Who really cuts up 15 Tablespoons of butter?

      1. Ruosi

        Haha someone is a little critical…anyway I’m really excited to try these! I’ve had some dried cranberries sitting in my kitchen for months and they’re getting a little too dry so I think this is the perfect recipe for them. I’ve pinned it and I’ll let you know how it turns out this weekend :)

    1. Made with love

      I sometimes buy sticks that look like they have 10 tbsp but don’t say so, so saying 15 is an easier to measure and actually know you’re being accurate. Btw though, a stick of butter has 8 tablespoons so that means that two of them would be 16 tablespoons, so if you want to say 2 sticks, you need to say two sticks minus 1 tbsp, hahaha just saying.

    1. kaycee

      Hey! Did you just reduce the sugar this time. And next time you’re going to reduce both the brown sugar and sugar?

  3. Doris

    Hi there! I love the look of your cranberries and white chocolate cookies! I’m sure they taste delicious! Just one question, how do you measure the flour, do you spoon it into the cup or scoop it with the cup? Better yet, could you tell me how many grams or ounces of flour? I know variations in the amount of flour can affect the texture and shape and I love how yours look!! Thank you so much

    1. bakerbynature Post author

      Hi Doris. I measure my flour for all recipes by spooning it gently into a measuring cup then leveling it off with the back of a knife. I never scoop straight from the flour bag since that often packs the flour in.

  4. AJ

    Hey! I usually use healthier ingredients when I bake since I bake every day and have a huge sweet tooth… But I’m wanting some delicious and beautiful Christmas cookies and I decided these would be perfect! Except I’m wondering if you think it would be okay to do half whole wheat and half all purpose? And I try to stay away from white sugar, do you think all brown or sub honey would work? Sorry for being difficult, you can imagine what I’m like when I order food at a restaurant lol. Thanks :)

    1. bakerbynature Post author

      Hi AJ. I think half whole wheat and half all purpose should work OK. I also think you could use all brown sugar. I do not suggest subbing in honey as that will totally throw the texture of the batter off. If you decide to try them, I’d love to hear how they turn out :) Happy holidays!

  5. AJ

    the white sugar and it worked great. They turned out amazing! Probably gonna keep this batch and eat them all myself and make another one to give away teehee. Thanks for the recipe and the advice. So good

  6. Connie

    Disappointed in results. My batch came out very dry. Followed directions but used Light brown sugar instead of dark brown. Would that make the difference?

    1. bakerbynature Post author

      Hi Connie. I’m so sorry to hear your batch did not turn out properly! I make these cookies all the time (and many readers do as well) and they have never come out dry. Subbing an ingredient always makes a difference, but in this case I don’t think that’s what went wrong. Does your oven happen to run on the hotter side? It sounds like they may have been overbaked.

  7. Missy

    Just wanted you to know I made these recently for a cookie exchange and they were a huge hit! I sent the leftovers with my husband to work and will be making a bug double batch for them tomorrow! They loved them! The only thing I did differently was add a little orange zest. Thanks for the great recipe!

  8. Christie

    These were the first cookies I’ve ever made and they’re delicious! Me and my mom love them. Thanks for such an easy to follow recipe!

  9. Ali

    I must say, this is one of the best cookie recipes that I have ever made! Crisp on the outside and chewy inside, it is to die for. And the slight sourness of the cranberries mixed with the milky sweetness of the white chocolate perfects it. I labeled it as a go-to for great cookies! Thank you for the recipe.


    I know that this is late but I had to say something.

  10. Shaniece

    Making my second batch today. I made them for Christmas and they were a hit!
    I did sub the cranberries for cherries and they still turned out perfect.

  11. Erika

    In the oven now! Very fun recipe (the dough tastes delicious, haha). Have you ever considered taking pictures of the process as a visual aid to your readers? It’s not for everyone, but it would help a lot of people who are uncertain in the kitchen. Just a thought. Thanks again!

    1. bakerbynature Post author

      Hi Erika! Yes, I have definitely considered doing this and typically take some step-by-step photos, however this is an old post, so it doesn’t have any. I may need to update them soon 😉 So happy you’re enjoying the cookies!

  12. Bina

    These were absolutely delicious! My friends, siblings, nieces & nephews were all begging for more! I highly recommend this recipe to anyone who is looking for a delicious and unique treat. These were wonderfully chewy yet crispy on the outside! The perfect texture! Beware because once you start eating them you won’t be able to stop :)


Leave a Reply

Your email address will not be published. Required fields are marked *