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.

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!!

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.

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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.

51 comments on “Soft and Chewy Cranberry White Chocolate Chip Cookies”

  1. Very good! I replaced cranberries with macademia they turned out so good!

    Rating: 5

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