White Chocolate Cranberry Cookies (Printable)

Buttery chewy bites with creamy white chocolate and tart cranberries, perfect for festive moments.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup white chocolate chips
10 - 1 cup dried cranberries

# How To Cook:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - Gradually add the dry ingredients into the wet mixture, stirring just until combined.
06 - Fold in the white chocolate chips and dried cranberries evenly.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are lightly golden but centers remain soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under 30 minutes from start to finish, with most of that time spent waiting for the oven.
  • The contrast between creamy white chocolate and tart cranberries makes each bite feel intentional, not just sweet.
  • They stay chewy in the center even after cooling, which honestly is the whole point of a good cookie.
02 -
  • Don't overbake—the biggest mistake is pulling them out when they look done on top, because they'll keep cooking on the pan and turn crunchy instead of chewy.
  • White chocolate scorches easily, so if you're melting it, use low heat and remove it from the pan the moment it starts to soften, then stir it smooth off heat.
03 -
  • Scooping the dough with a cookie scoop makes every cookie uniform in size, so they all finish baking at the same time instead of some being golden while others are pale.
  • Pulling the cookies out when the centers look almost underdone is the trick to getting that chewy texture that makes people swoon—trust the residual heat on the pan.

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