This White Chocolate Cranberry Cookie Recipe has been updated in December 2020.
Jazz up your holiday cookie swap, dessert tray or holiday party with these White Chocolate Cranberry Cookies. Scroll down for the full recipe!
The cranberries and white chocolate in this recipe are the perfect merriment of tart and sweet. I always have dried cranberries and white chocolate in my pantry. Not only are they great in cookies, but they are delicious toppers for oatmeal, granola or ice cream sundaes.
Ingredient Tips
Quality ingredients do make a difference in baking and cooking. For an optimum White Chocolate Cranberry Cookie, I recommend a great quality: butter, vanilla paste and white chocolate. While many dessert recipes use unsalted butter, I prefer to use a salted Irish butter like Kerrygold Pure Irish Butter. In addition to the 1/4 salt required in this recipe, the salted butter pulls in all the flavors in the recipe. Vanila paste is another ingredient that is always in my panty. I first started using vanilla paste in custards and ice creams. Not only did I notice a richer flavor, but I love seeing the tiny specks of vanilla. As such, I started using vanilla paste in all of my recipes. Last, but certainly not least, any recipes that require chocolate deserve a great quality chocolate. I use Callebaut White Chocolate Chunks in this White Chocolate Cranberry Cookie recipe. Other great options include Ghirardelli and Guittard.
Cookie Baking Tips
While many cookie recipes bake at a high temperature, I prefer to bake my cookies at 300 degrees. An 18 minute bake in a 300 degree oven produces a soft and tender cookie. For a firmer cookie, bake for 20 to 22 minutes. This recipe yields 18 cookies. I bake six cookies in each batch to allow them to expand. I bake larger than average cookies, so my scoops of dough per cookie range between 2 to 3 tablespoons.
Now that I have shared my ingredient and baking tips, let’s get to the White Chocolate Cranberry Cookies Recipe!
White Chocolate Cranberry Cookies
Ingredients
- 2 ½ cups flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 8 oz Callebaut white chocolate chunks
- 6 oz Ocean Spray Craisins
- 2 large Eggland's Best Eggs
- 1 cup room temperature salted butter
- 2 tsp pure vanilla bean paste
Instructions
- Pre-heat oven to 300 degrees.
- In a bowl, combine the flour, baking soda and salt and set aside.
- In a separate bowl, mix the two sugars until well blended. Add one cup of room temperature salted butter and cream with the blended sugars.
- Add the two eggs and vanilla paste to the butter and sugar mixture. Blend, but do not over mix.
- Slowly add the flour mixture and blend. Do not over work the cookie dough. Stir in the white chocolate chunks and craisins with a wooden spoon.
- Add parchment paper to the baking sheet and scoop 2 to 3 tablespoons cookie dough onto the parchment paper. Bake cookies for 18 minutes at 300 degrees.
Tools used in this White Chocolate Cranberry Cookies Recipe:
Once the white chocolate cranberry cookies are baked, immediately remove the baking sheet from the oven. Slide the parchment paper with cookies gently onto a flat surface or a cookie rack. Doing this will allow the cookies to firm up during the cooling process. If you leave the cookies on the hot baking sheet, the cookies will continue to bake and will possibly harden. Once the cookies have cooled, it will be much easier to remove them from the parchment paper. If you attempt to remove the cookie with a spatula before cooling properly, the cookies may crumble in the process. Cool the cookies for about 25 minutes before storing into containers. Note, you do not have to wait 25 minutes before eating a cookie. However, I do recommend allowing the cookies to cool for at least five minutes before taking your first bite.
If you enjoy baking with white chocolate, you will also enjoy my Peanut Butter Double White Chocolate Cookies. Click here, for the recipe.
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