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Stack of white chocolate cranberry cookies with the top cookie broken in half.

Cranberry White Chocolate Cookies

These cranberry white chocolate cookies are soft and chewy with slightly golden edges. The combination of white chocolate and dried cranberries is perfect for Christmas 
Course Dessert
Cuisine American
Keyword Cranberry White Chocolate Cookies
Prep Time 15 minutes
Cook Time 9 minutes
Chilling 3 hours
Total Time 4 hours
Servings 30 cookies
Calories 137kcal


  • ¾ cup unsalted butter softened
  • 1 cup light brown sugar packed - or use ½ cup dark brown sugar and ½ cup white sugar
  • 1 large egg
  • 1 large egg yolk discard the egg white
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour* measured correctly
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ¾ cup white chocolate chips plus more for dotting on top
  • ¾ cup dried cranberries


  • In a large bowl beat the butter and sugar until fluffy. 
  • Beat in the egg, egg yolk and vanilla.
  • With the mixer on low speed carefully beat in the flour, baking soda and salt.
  • Mix in the chocolate chips and dried cranberries. 
  • Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 48 hours.
  • When ready to bake, preheat the oven to 350F degrees. Line cookie sheets with parchment or silicone baking mats.
  • Remove the dough from the fridge and form the dough into balls with about 1.5 tablespoons of dough each (a little smaller than a golf ball in size, I like to use a cookie scoop for this). Place the dough on a cookie dough balls about 2 inches apart on the lined cookie sheets. If the dough is too hard to form into balls, let it sit on the counter at room temperature for 10-15 minutes first.
  • Bake for 9-11 minutes, or until the tops look just set. Remove from the oven and optionally place a few extra chocolate chips on the top of each cookie. 


  1. To measure flour correctly, whisk it first. Then spoon it into a dry measuring cup and level off the top. Or use a weigh scale - 2 cups of all-purpose flour weighs 250 grams or 8 ½ ounces. Do not scoop the flour out of the bag to measure it.
  2. After the dough is formed into balls, they can be placed in a freezer bag and frozen for up to 2 months. Then bake cookies from frozen as directed in the recipe above - they'll likely need 1-2 extra minutes. Do not thaw the dough before baking.
  3. Store cookies in an airtight container for up to 4 days. Baked and cooled cookies can be frozen in an airtight container for up to 2 months.
  4. Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 30 equal-sized cookies. 


Calories: 137kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 60mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 159IU | Calcium: 19mg | Iron: 1mg