Soft and Chewy Cranberry White Chocolate Chip Cookies

I love these cookies so much. I’d make them in the summer if it was seasonally appropriate.

Anything with cranberries and white chocolate is automatically awesome for me so it’s no wonder I love these super soft, buttery cookies with tender, pillowy centers.

Soft and Chewy Cranberry White Chocolate Chip Cookies - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

They have slightly chewy edges and are bursting with texture in every bite between the chewy and tart-yet-sweet dried cranberries and the sweet white chocolate chips.

I shared the original recipe three years ago, updated it a bit, and am sharing it again because the cookies are just that good.

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The dough is very soft and must be chilled before baking. There’s two tablespoons of cream in the dough which makes the cookies so creamy but also makes for a very soft dough.

Soft and Chewy Cranberry White Chocolate Chip Cookies - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

Form the dough balls, cover with Glad Cling Wrap Plastic Wrap, and chill for at least 3 hours.

You can chill the dough for up to 5 days and just bake off as many as you need when you’re ready.

Soft and Chewy Cranberry White Chocolate Chip Cookies - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

They’re perfect for holiday cookie exchanges because everyone seems to love them. They’re what I’m making for an upcoming cookie exchange I’m a part of.

I’m going to wrap the baked cookies up in Glad Cling Wrap Plastic Wrap that I bought at Walmart, pass them out, but also stash a few just for myself.

Soft and Chewy Cranberry White Chocolate Chip Cookies - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

Print Recipe

Soft and Chewy Cranberry White Chocolate Chip Cookies

Anything with cranberries and white chocolate is automatically awesome for me so it's no wonder I love these super soft, buttery cookies with tender, pillowy centers. They have slightly chewy edges and are bursting with texture in every bite between the chewy and tart-yet-sweet dried cranberries and the sweet white chocolate chips. The dough is very soft and must be chilled before baking. There's two tablespoons of cream in the dough which makes the cookies so creamy but also makes for a very soft dough. The cookies are perfect for holiday cookie exchanges because everyone seems to love them.

Yield: about 17 medium cookies

Prep Time: 10 minutes

Cook Time: about 8 to 10 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or half-and-half
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 cup dried cranberries (I use orange-scented dried cranberries and recommend them for extra flavor)
  • 1 cup white chocolate chips

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little 'grainy' and almost as if it's separated, this is okay.
  4. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  5. Stop, scrape down the sides of the bowl, and add the cranberries, white chocolate chips, and beat on low speed until just combined, about 30 seconds.
  6. Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Tip - Strategically place a few cranberries and white chocolate chips on top of each mound of dough by taking cranberries and chips from the underside and adding them on top. After chilling, flatten each mound about half the original height.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Cranberry and White Chocolate Chip Cookies

Only Eats

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Post is brought to you by Glad and Walmart. The recipe, text, images, and opinions expressed are my own. #freshholidaytips

This is a sponsored conversation written by me on behalf of Glad & Hidden Valley Ranch. The opinions and text are all mine.

40 comments

  1. If you love these that much, not only am I making them, but I’m ordering you to make them in the summer if you want them. Gotta follow the love, Averie! They do look so pillowy soft! 

  2. These look perfect! I think a test run in in order.

    I’m curious, when you say soft, are they soft as in they will break/crumble? I’d love to include these in my christmas cookie tins if you think they’ll hold up.

  3. I absolutely love this combination :) these look fantastic!

  4. Cranberry white chocolate cookies are one of my holiday favorites! They are always so pretty and festive without having to do any further decorating once they are out of the oven. The orange scented cranberries are a nice touch too for something a little different.

  5. I’ve been making these since Averie posted them 3 years ago. They are my family’s all time favorite cookie (I bake weekly)!

    They turn out wonderful every time. A must for this holiday season!

    • Wow that is amazing that you’ve been making them for 3 years and they’re your family’s all time favorite cookie! I seriously love these cookies so much, too! They are definitely in my top 5 of all time for sure too! Thanks for your support and baking these cookies over and over!

  6. I love your recipes. I know that if I make anything from your blog it’s going to turn out fantastic. Thanks for sharing.

  7. I would love to get a batch of these in a Holiday cookie exchange!!  And then enjoy them with a big glass of milk :)

  8. Darn  it, Averie, stop with the cranberry recipes!  I just decided to try your cranberry bliss 7 layer bars next week as a new part of my Christmas cookie repertoire and here you are, throwing another option at me!  I think I’ll go with the 7 layer bars cuz they look faster to throw together, which has a lot of appeal for me … maybe I’ll make these as “new year cookies”!  

  9. Averie you never fail to impress with your cookie baking skills! 

  10. These look so tasty. I need to make these ASAP.

  11. These look so good! Anything cranberry and white chocolate is win on my book :) 👍

  12. I did this recipe yesterday and was extremely delighted. My cookies didn’t look as good as yours, but I bet they were at least as tasty. Mixing cranberries and white chocolate is genius. Thanks for sharing this Averie. Keep rockin’ girl :)

  13. Soft and chewy is exactly how all cookies should be. These look like the best textured cookies ever! I’d eat the whole batch if I wasn’t careful.

  14. I just went to a cookie exchange.  I wish I had these with me.  I love cranberries in cookies.  This looks like the perfect holiday cookie.

  15. Hi Averie

    What brand of orange scented cranberries did you use in this recipe.

  16. I made these Saturday. I only baked 8 and froze the rest. I chilled the dough 3.5 hours before I baked them. Mine were thinner than yours. My husband and our oldest son loved them but I like a thick cookie. I am hoping the next ones will be thicker. Maybe I pressed down too much on them. I only had regular cranberries so I added orange zest. I looked today at Kroger and couldn’t find the orange cranberries.

  17. I just made these today. They came out exactly as was promised in the recipe – just scrumptious! It is a perfect holiday cookie that might just become a new staple in our family! Thank you Averie!

  18. I love this recipe. All time favorite cookie. 

    I need a good cookie bar for a potluck. Wonder if this would work?

  19. Averie, I love the Cranberry White Choc Chip Cookies (though I used dried cherries since I was out of dried cranberries)!  I live quite a distance from Trader Joe’s so these cookies remind me of what I might expect to buy there (well maybe even better than I might find there :o).   I have never been disappointed in any of the recipes that you post!  Thank you and please keep it up!   Delicious but simply to prepare recipes!  WooHoo!

  20. This recipe is awesome! People love them! Thanks for some more delicious cookies!

  21. I just have regular dried cranberries. Do you think I could add orange zest to give it some orange flavor? And if so, any idea how much?

  22. Appreciate the recipe, however mine where very flat. I did not push them down at all? To be fair I have similar issues with the basic Nestle Chocolate Chip recipe. I wonder if the humidity here in NC is part of my issue.

    I get great results with recipes with higher flour ratios. I am going to attempt again with more flour. Thanks

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