Cranberry White Chocolate Chip Cookies

Cranberry White Choco Chip Cookies25.jpg

Merry Christmas!

I have been working to get this post out for the past two days, but a very mama-attached little boy (who is now sick with yet another cold) and lots of family time has left me with no time for anything else.  

However, I still have an hour before it is officially December 26th and our Santa cookies for the year are no longer "seasonally appropriate"; but, if you ask me, cranberry cookies with white chocolate chips are delicious any time of year.

These golden goodies are so soft and chewy and the white chocolate is a welcome change from the popular milk or dark chocolate chips I usually always bake with.  You won't be able to stop at one or two or even three cookies.

I recommend a very tall glass of milk to help wash them down.

Happy Holidays, Everyone!

Soft and Chewy Cranberry and White Chocolate Chip Cookies

Prep Time:  15 min  /  Cook Time:  10-14 min  /  Total Time: 25-29 min


2 1/2 cups all-purpose-flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
15 Tablespoons unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup white granulated sugar
3 tsp vanilla extract
2 large eggs, at room temperature
2 cups white chocolate chips
1 cup dried cranberries (or more if you really love cranberries)


  1. Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper.  Set aside.
  2. In a medium size bowl whisk together the flour, baking soda, salt and cinnamon. Set aside.
  3. In the bowl of an electric stand mixer, combine the butter, sugars and vanilla.  Beat on medium-high until light and fluffy, approximately 2-3 minutes and scraping the sides when needed (if you don't have an electric stand mixer, a handheld mixer or old fashioned whisk and wooden spoon will work just fine).
  4. Add the eggs and beat until just combined, approximately 30 seconds. 
  5. Gently fold in the flour mixture with a wooden spoon or rubber spatula.  As soon as flour begins to disappear, pour in the white chocolate chips and cranberries and gently fold into the batter.
  6. Roll 2-3 tablespoons of dough between the palm of your hands to form a large cookie dough ball. Place onto the prepared baking sheet, making sure to leave enough room in between each cookie for spreading (I fit 9 cookies on each sheet and they were snug). Repeat this process with the other baking sheet and place them in the preheated oven and bake for approximately 10-14 minutes (depending on how soft and chewy you like them).  Allow cookies to cool at least 5 minutes on the sheet before transferring to a wire rack to cool completely.

tip:  You can refrigerate the dough for up to 3-5 days in an airtight container for later use.  I find that it is also easier to roll them into balls when they are chilled.


How to Roast a Spaghetti Squash

Homemade Cranberry Sauce and Easy Cranberry Mayo Sandwiches