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These White Chocolate Cranberry Cookies are incredibly thick, soft, chewy, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!
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4.95 from 19 votes

Soft and Chewy White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies are incredibly thick, soft, chewy, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!
Course Dessert
Cuisine American
Keyword white chocolate cranberry cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 dozen cookies
Author Danielle

Ingredients

  • 2 and 3/4 cups (345 gram) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (230 grams) unsalted butter softened
  • 1 cup (200 grams) light brown sugar lightly packed
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270 grams) white chocolate chips
  • 1 cup (145 grams) sweetened dried cranberries

Instructions

  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.
  • Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
  • Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
  • Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  • Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  • Bake in separate batches at 350°F (180°C) for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to five days.
Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.