These Thick and Chewy White Chocolate Cranberry Cookies are perfect for Christmas!!! Loaded with chewy cranberries and white chocolate chips, these cookies are always a crowd-pleaser!
Best White Chocolate Cranberry Cookies
One of the MANY reasons I love these Soft Baked 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?!
Chewy White Chocolate Cranberry Cookies Recipe
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…
Anyone still reading? Just in case…
Final words:
If you love cookies that involve thick bodies, crispy edges, chewy centers, white chocolate, and cranberries… THESE ARE THE COOKIES FOR YOU!
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
P.S. I’ll see you soon with MORE cookies. Cause I <3 ya!
More White Chocolate Cranberry Recipes:
Thick and Chewy White Chocolate Cranberry Cookies
Prep
Cook
Total
Yield 2 dozen cookies
These Thick and Chewy White Chocolate Cranberry Cookies are perfect for Christmas!!! Loaded with chewy cranberries and white chocolate chips, these cookies are always a crowd-pleaser!
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees (F).
- Line 2 large baking sheets with parchment paper; set aside.
- In a medium-sized bowl whisk together the dry ingredients; set aside.
- 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).
- 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.
- Fold in the white chocolate chips and cranberries.
- 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.
Courses Dessert
Cuisine Cookies
these look abs delicious! xO!
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These are goooooood I used 1 cup of white chocolate chips and 1 cup of semi sweet. I only had half the amount of butter needed so I used shortening for the rest and it worked well! And I used light brown sugar. I’m a chocolate chip cookie addict lol so this was a nice twist.
These are delicious cookies, a little sweet. I’d probably cut back on the white sugar next time. Will But will definitely make again!
Gorgeous cookies! They are just screaming ‘Christmas’! :))
Cranberry and white chocolate is the best combination, I love these cookies!
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.
15 Tablespoons of butter? Isn’t it just easier to say 2 sticks of butter? Who really cuts up 15 Tablespoons of butter?
Hi May. You can just use one stick and 7 tablespoons, if you prefer. But it is exactly 15 tablespoons of butter – so no, it’s not two sticks.
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 🙂
How much is that in grams? Or is it 1 cup?
I have a feeling the 15 tablespoons has something to do with consistency, and the thickness on these are fabulous! Not too spread or stacked.
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.
That’s what I was thinking!
I just made these cookies!!!Delicious!!!!i reduced sugar by 1/4 of a cup.next time i will only use 1/2 cup Brown sugar!!! They are so good i just decided to make another batch.Thanks
Hey! Did you just reduce the sugar this time. And next time you’re going to reduce both the brown sugar and sugar?
Yield. 24 Cookie’s
Think these would turn out just as well with raisins instead of cranberries?
Hi Steph. I think that would totally work fine.
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
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.
Do you think I could substitute peppermint chocolate chips for the white chocolate?
Hi Rebekah! You definitely can use peppermint chocolate chips, as long as you enjoy the flavor combination of cranberry, chocolate, and peppermint.
How many cookies does this recipe make?
Hi Emili. About two dozen.
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 🙂
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!
Okay I used mostly whole wheat and some all purpose. I found some organic cane sugar at the store so I used that for
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
Awesome! So happy you enjoyed the recipe, AJ 🙂 Happy holidays!
Please could you tell me how many grams or ounces are in 15 tablespoons of butter. As I am in the uk .
Hi Christine, I believe 15 tablespoons of butter is 220 grams.
The directions say to add eggs but eggs are not on the list.. How many?
Hi Lori. The eggs (2) are listed in the ingredients and in the method. Please reference the recipe box at the end of the post for all the details,
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?
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.
Also if you pack your flour instead of spooning it in it could make the cookie and dry also because then you have too much flour
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!
Thank you for letting me know, Missy! And I love the addition of orange zest – I have to try that.
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!
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.
PS,
I know that this is late but I had to say something.
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.
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!
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!
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 🙂
Getting ready to make these right now! Can’t wait!
These look awesome. I brought back macadamia nuts from Hawaii. Could these be added without making the cookies too dry?
I love it! It’s the Cranberry Bliss bar in Cookie form!!! Thank you, can’t wait to try them!
do u store in air tight cookie container
I just made a batch and they are awesome. They be great on my Christmas cookie platter. I added orange zest and it really added great flavour. I did not have enough white chocolate chips so I added chunked up white chocolate. Will definitely be making again.
These are delicious and festive cookies! Thanks for sharing the recipe!
I followed this recipe exactly and my cookies came out extremely huge! I think visual aids would help non bakers like myself lol.
how many does this make?
About 2 dozen, depending on how large you roll them 🙂
What about adding some macadamia nuts to the mix?
These were fantastic – one of the easiest, prettiest, most-crowd-pleasing cookie recipes I’ve come across in a while. Double yum!
I only have salted butter. Think it makes a big difference?
Can I make them smaller, little big for toddlers. If so how long would I bake them at ?
they sound so yummy!
Definitely! Just decrease the bake time by a minute or two 🙂
Using 3 tbsps of dough does that yield 2dozen buscuits. Going to make it today.
Could someone please give me this recipes measures in ounces or grams. Cant wait to try these out.
Hello,
I know I’m a little late to the party but I need help. I tried to make these and my batter/dough was EXTREMELY wet and sticky, which made it impossible to form balls for the cookies. I used precisely the right amount of dey ingrediants vs wet, and I couldn’t make these work to save my life. Did you happen to make a video of this recipe? Or are there pictures of the cookies as you’re making them?
I did half whole wheat flour half white. They look delicious however they didn’t spread
Any idea why?
Are craisins okay to use?
YES!
Can I swap fresh cranberries for dried one’s equally? These look really good. I’ll be baking then today.
I know it says no chilling required it could the dough be made a head of time and then stored in the refrigerator?
Is it possible to make the cookie dough ahead of time and refrigerate it until ready to bake?
I made these cookies for a family get together and people couldn’t stop eating! They turned out delicious! Thank you for this great recipe, the only alterations I made to the recipe was adding orange zest, using half the granulated sugar than what is called on the recipe and adding in some Whole peanuts.
Hi Alian! That sounds like a delicious adaption – so glad they were a hit!