Cranberry White Chocolate Chip Cookies

A stack of white chocolate chip cookies with cranberries.

Cranberry White Chocolate Chip Cookies

Soft and chewy Cranberry White Chocolate Chip Cookies are filled with creamy white chocolate chips and sweet, tangy dried cranberries, baked in a buttery cookie base with lightly crisp edges. A delicious treat for Christmas baking!

Prep Time 30

Cook Time 12

Servings cookies

Calories 234kcal

Author Samantha Pickthall

Ingredients

130 g unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed light brown sugar, how to pack
1 large egg, at room temperature
1 tsp vanilla extract
2 cups (240g) all-purpose flour, scoop & leveled
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

US Customary - Metric

Instructions

Melt the Butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
Cool the Butter: Pour melted butter into a large mixing bowl and set aside to cool for 5-10 until it’s only slightly warm. Ensure it doesn’t firm back up.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined. Set aside.
Mix Sugars: Add both sugars to the slightly warm butter and whisk for 20 seconds until well combined. Note: The mixture will thicken gradually; avoid leaving it too long as it will become harder to whisk the egg in the next step.
Add Egg and Vanilla: Whisk in the egg and vanilla until well combined, about 15 seconds.
Add Dry Ingredients: Add the flour mixture and using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms; it will be thick.
Incorporate Chocolate Chips: Add the white chocolate chips and dried cranberries and mix through until well distributed.
Chill the Dough: Chill the cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl.
Preheat the Oven: While the dough chills, preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
Shape Cookies: Scoop and weigh 45g (1.5oz) of dough for each cookie; roll into balls and place on the lined tray without flattening. Note: Without a food scale, use 3 level tablespoons per cookie.
Arrange on Tray: Repeat with remaining dough, spacing cookie balls 10cm (4 inches) apart to allow for spreading, and leaving gaps near tray edges. Bake in batches, as they won’t all fit on one tray.
Bake: Bake for 10-12 minutes or until edges are lightly golden. Centers may look slightly under-baked; that’s what keeps them soft and chewy.
Finish Baking: Remove from oven and allow cookies to cool on tray for 15 minutes. Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate so handle with care to avoid breakages. Enjoy!

Notes

Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 30 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften.

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.

Thaw: At room temperature for 1-2 hours until soft enough to eat.

Nutrition