Soft and Chewy Cranberry White Chocolate Chip Cookies

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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 - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

Easy White Chocolate & Cranberry Cookies 

I love these white chocolate cranberry 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.

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.

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!!

What’s in Cranberry White Chocolate Chip Cookies? 

To make the dried cranberry cookies with white chocolate chips, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar 
  • Egg
  • Cream
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Dried cranberries
  • White chocolate chips 

Can I Use Fresh Cranberries? 

No, I don’t think so. Fresh cranberries would release lots of moisture into the cookie dough, and since this is a very soft dough to begin with I don’t think using fresh berries is a good idea. 

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!!

How to Make Cranberry White Chocolate Chip Cookies

This cranberry white chocolate chip cookie recipe is so simple to make. First, you’ll need to cream together the butter and sugars before adding in the egg and vanilla. 

Mix the dry ingredients into the wet just until combined, then gently fold in the white chocolate chips and dried cranberries. 

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.

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

Once the dough has been chilled, you’ll want to bake it just until the edges have set and the tops are just set, even if slightly undercooked and glossy in the center.

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!!

Tips for the Best White Chocolate Cranberry Cookies 

To add a slight orange flavor to these cookies, feel free to add about 1 teaspoon orange zest to the cookie dough. 

I opted to use Trader Joe’s orange-scented cranberries to add orange flavor to the dough, but if you don’t have one near you I know Ocean-Spray and many other brands make some as well. 

Note that the unbaked cookie dough can be frozen and baked off later, so consider making a big batch of cookie dough and freezing it for the future. 

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Yield: 17

Soft and Chewy Cranberry White Chocolate Chip Cookies

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!!

Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes

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

Instructions

  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. 
  7. After chilling, flatten each mound about half the original height.
  8. 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).
  9. 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.
  10. 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.

Notes

Storage: 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.

Nutrition Information:

Yield:

17

Serving Size:

1

Amount Per Serving: Calories: 232Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 122mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 2g

More Cranberry Desserts: 

Cranberry Bliss Bars {Starbucks Copycat Recipe} – They taste just like the real thing and you can make them at home, year-round! Think of all the $ you’ll save. Spot-on, easy recipe!

Cranberry Bliss Bars {Starbucks Copycat Recipe} - They taste just like the real thing and you can make them at home, year-round! Think of all the $ you'll save. Spot-on, easy recipe!

Cranberry White Chocolate Chip Cake – The flavors of Starbucks Cranberry Bliss Bars in a soft, easy, no-mixer cake!

— The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!

Cranberry White Chocolate Chip Bliss Cake - The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake! Recipe at averiecooks.com

Cranberry Chocolate Chip Blondies – Super soft, buttery bars packed with chewy cranberries! And there’s a chocolate overload in every bite!

Cranberry Chocolate Chip Blondies - Super soft, buttery bars packed with chewy cranberries! And there's a chocolate overload in every bite!!

Cranberry Orange Bread with Sweet Orange Glaze — The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!

Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! 

Cranberry Bliss Seven Layer Bars — A marriage of the famous Starbucks Cranberry Bliss Bars with Seven Layer Bars!! White chocolate, cranberries, coconut, and so good! Fast and super easy!!

Cranberry Oatmeal Crumble Bars – Fast, easy, no mixer bars with juicy cranberries and big crumbles! Perfect for breakfast, snacks, or dessert! Soft, chewy, hearty, and so good!

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.

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Comments

  1. Could I add whole rolled oats to these cookies? If so, how much would you say I should add and would I omit some flour to make up for it?

  2. Hi,
    I was comparing the older version of this recipe and am just wondering why you switched to all-purpose flour instead of both all-purpose and bread flour

    Thanks!

  3. We love your Soft and Chewy Chocolate Chip Cookies and they turn out perfect every time! I made these last night and the dough was very soft and sticky. It definitely did not look grainy or separated in the step you mentioned above. Any helpful hints? I went ahead and refrigerated them and will try to bake them today. Thank you so much!

    1. This is a very soft dough from the addition of the cream. I wouldn’t be too alarmed that they were very soft and sticky going into the chilling process. I think they will bake up fine. However in the future if you feel like a dough is just too soft to the point it’s hard to work with, then I would say add a couple tablespoons of additional flour. All ingredients, climates, etc. vary and baking is not always the same from person to person.

  4. 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

  5. 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?

  6. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the compliments on all my recipes!

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

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

    1. These bars are amazing and use the same flavors. https://www.averiecooks.com/2012/11/cranberry-bliss-bars.html They’re a bit more labor intensive than say https://www.averiecooks.com/2015/11/cranberry-bliss-seven-layer-bars.html or https://www.averiecooks.com/2014/11/cranberry-chocolate-chip-blondies.html

      All use cranberries and chocolate (sub with white chocolate as desired). I haven’t tried the cookie recipe baked as a cookie-bar so not sure how it will come out whereas the others I’ve tried with success.

    2. Thank you! I made the Bliss Bars with white chocolate. They look really good. I think the teachers will love it for their Super Bowl party.

  8. 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!

  9. 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.

    1. I get my orange-cranberries at Trader Joe’s but I’ve seen that Ocean Spray sells some and there are also others too depending on if you go to an organic/specialty type of grocery store. But your orange zest idea sounds great!

      Regarding the thinness, maybe you pushed down too much. And also see this post for all my cookie making tips for success! The brand of flour, Silpat, etc. https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html

    1. Usually I use Trader Joe’s but if you don’t have one near you, I know Ocean-Spray and many other brands make some. Enjoy!

  10. 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.

  11. 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.

  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. 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”!  

    1. Those bars are extremely FAST to whip together, like 5 minutes fast! You’ll love them! And then make these :) They’re one of my all-time top 5 cookies!

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

    1. We should totally do a holiday cookie exchange! That would be so much fun! And after the milk, break out the holiday bubbly :)

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

  16. 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!

    1. 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!

  17. 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.

  18. 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.

  19. 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! 

      1. sorry what do you mean with cream? double cream?whiiping?heavy?single? so many types of cream!

      2. Regular cream, does not have to be heavy or whipping cream. Or half-and-half is fine. That is what I use since I don’t tend to keep cream around.

        Cake flour, no. Use AP flour.