White Chocolate Cranberry Cookie Recipe

Moist and soft with a chewy texture, these White Chocolate Cranberry Cookies are plump full of white chocolate chips, dried cranberries, and chopped walnuts. They are easy, dependable, undeniably scrumptious, and perfect for your holiday cookie tray.

Course Dessert

Cuisine American

Keyword cranberry white chocolate chip cookies, white chocolate and cranberry cookies

Prep Time 15

Cook Time 12

Servings cookies

Calories 217kcal

Author Beth Pierce

Ingredients

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
1 cup unsalted butter softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 ½ teaspoons pure vanilla extract
2 large eggs warmed to room temperature
1 ½ cups white chocolate chips
1 cup dried cranberries
¾ cup chopped walnuts optional

Instructions

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone baking mat.
Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl. Set it aside.
Using a stand or hand mixer on medium speed, cream the butter, sugar, and brown sugar together until light and fluffy. Turn the mixer to low. Add the vanilla and the eggs one at a time, mixing just until incorporated.
Add the flour mixture in three intervals mixing just until incorporated. Scrape down the bowl and beaters as needed.
Remove the bowl from the mixer, and using a spoon, stir in the white chocolate chips, dried cranberries, and chopped walnuts.
Using a 1 1/2 tablespoon cookie scoop, drop the dough onto the prepared baking sheet leaving 3 inches between the dough balls. See Pro-Tip below. Bake for 11-13 minutes or until the cookies are browned. Let the cookies cool for 5 minutes before moving them to cookie-cooling racks.

Notes

For optimum flavor, plump up the dried cranberries. Place them in a bowl and pour boiling water over them. Let them sit in the water for about 10-15 minutes. Then drain very well and let them cool before adding them to the dough.
Cover the baking sheet with parchment paper or a silicone baking mat. It helps the cookies bake more evenly, reduces undesirable spreading, prevents sticking, and promotes crisp edges.
Always preheat the oven and load the cookies on the middle rack in the center of the oven.
Pro-Tip - Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
Feel free to substitute chopped pecans or macadamia nuts for the walnuts. They are just as delicious, and they add a little crunch.
Store baked cookies on the counter in an airtight container for up to 7 days.

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