These White Chocolate Cranberry Cookies are soft, chewy, and loaded with creamy white chocolate and tart dried cranberries. A festive holiday cookie!
Typically, I’m more a peanut butter cup cookie or mint chocolate cookie kind of girl…cause chocolate. 😉 But I wanted to mix things up a bit with these white chocolate cranberry cookies—and they’re now a new favorite!
They’re chewy, buttery, and I absolutely LOVE the contrast between the tart cranberries and the creamy white chocolate chips.
A few secret ingredients – egg yolk, brown sugar, and maple syrup – make these white chocolate cranberry cookies EXTRA rich and chewy.
- Butter – gives these cookies that classic buttery taste and chewy texture.
- Brown Sugar – using brown sugar gives these cookies a rich, molasses flavor and keeps them from spreading out too much.
- Egg Yolk – using just the yolk instead of the whole egg allows the cookie to be ultra chewy.
- Maple Syrup – adds to the rich, molasses flavor.
- Vanilla Extract – provides a warmth and depth of flavor.
- All-Purpose Flour – the base of the cookies.
- Baking Soda – gives the cookies a little lift.
- Salt – helps to balance out the sweetness while enhancing other flavors.
- White Chocolate Chips – you can use any kind of chocolate you like, but creamy white chocolate paired with tart cranberries is a classic!
- Dried Cranberries – like the chocolate chips, you can use any kind of dried fruit you like. However, the tartness of the cranberries pairs really well with the creaminess of the chocolate!
How to make
No extra steps, like chilling the dough, necessary! These white chocolate cranberry cookies come together super fast.
- Use a hand mixer to beat together the wet ingredients.
- Mix in the dry ingredients.
- Beat in chocolate chips and dried cranberries.
- Use a cookie scoop to scoop the dough onto a baking sheet lined with a silicone baking mat.
- Bake then enjoy!
- Melt the butter. Melting the butter first really gives the cookies a soft and chewy texture.
- Don’t over-bake. Remove the cookies from the oven as soon as the edges are crispy and the center is still pale. The cookies will firm up as they cool but still be chewy and delicious.
- Cool cookies on a wire rack. Cool your cookies fully on a wire cooling rack so the bottoms don’t get soggy.
Why are my cookies flat?
Cookies that are too flat is usually the result of under-measuring your flour. Too little flour and the cookies won’t have enough structure to keep them from spreading too much in the oven.
Feel free to take an extra step and chill the scooped cookie dough before baking as this can help prevent spreading.
How many calories are in white chocolate cranberry cookies?
1 cookie (out of 24) has about 200 calories, 7 grams of fat, 34 grams of carbs, and 3 grams of protein.
Although, I prefer to think that cookies, especially holiday treats, don’t have calories. 😉
- Add nuts. Replace some of the chocolate/cranberries with some chopped pecans, pistachios, or macadamia nuts.
- Try a different chocolate. White chocolate is so creamy and delicious but you could also try semisweet, milk, or dark chocolate chips.
- Use other dried fruits. Try these cookies with dried cherries or raisins instead.
Can i make the dough ahead of time?
This white chocolate cranberry cookie dough is absolutely great made in advance!
- Prepare dough as directed.
- Scoop cookie dough out onto a silicone mat lined baking sheet.
- To refrigerate: cover baking sheet loosely with tin foil and store for 2-3 days. Bake as many cookies as desired, as directed.
- To freeze: freeze for an hour, or until the cookie dough has frozen, then transfer to a freezer safe ziplock baggie or sealed airtight container. Freeze for up to 2 weeks. Bake as many cookies as desired from frozen as directed, but you’ll likely need additional cook time.
How to store
Completely baked and cooled white chocolate cranberry cookies can be stored in an airtight container at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Enjoy cold, room temperature, or warmed in the microwave.
White Chocolate Cranberry Chip Cookies
Equipment for this recipe
- 1/2 cup unsalted butter melted
- 1/2 cup dark brown sugar packed
- 1 large egg yolk room temperature
- 1/2 cup pure maple syrup room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper. Set aside.
- In a large bowl, use a hand mixer to beat together butter, brown sugar, egg yolk, maple syrup, and vanilla until well combined.
- Add in flour, baking soda, and salt, then beat together until fully combined.
- Beat in chocolate chips and dried cranberries.
- Using a cookie scoop, scoop 6 cookies onto the prepared baking sheet.
- Bake in preheated oven for 10-12 minutes, or until cookies are cooked to your liking.
- Repeat with remaining cookie dough.
- Cool slightly and enjoy!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.