0 from 45 votes
Cranberry White Chocolate Chip Cookies
These soft and thick Cranberry White Chocolate Chip Cookies feature festive dried cranberries and white chocolate chips for a delightful taste! They are the perfect addition to any holiday cookie tray.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 6 cookies
Calories: 624 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. corn starch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, cold, unsalted, cubed (8 Tbsp.)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 2 cups white chocolate chips, divided
- 3/4 cup dried cranberries
Instructions
- Preheat oven to 400°F
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the cold butter with the white sugar and brown sugar. Cream until light and fluffy, 2-4 minutes.
- Then add in the egg, egg yolk, and vanilla extract.
- Gradually add in the dry ingredients and then add in 1 cup white chocolate chips and dried cranberries. If your cookie dough ever feels dry, you can add a splash of milk to hydrate the dough.
- Shape dough into 6 large cookies (~5 oz. each) or you can make them smaller. Place on an ungreased cookie sheet. Bake for 10-12 minutes for large cookies, ~7-8 minutes for smaller cookies. Do not over bake.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack.
- Melt the white chocolate chips in a microwave safe bowl in 30 second increments until fully melted and smooth. Dip each cookie half way into the melted chocolate. Alternativley, you can use white chocolate melting wafers.
- Place on parchment paper. Repeat with remaining cookies. Allow the chocolate to set so it cools and hardens. Enjoy!
Cup of Yum
Notes
- Cookies are freezer friendly and store well for up to 3 months.
- Feel free to make cookies smaller. Adjust baking time as needed.
- Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for a gluten-free cookie.
Nutrition Information
Serving
1cookie
Calories
624kcal
(31%)
Carbohydrates
89g
(30%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
109mg
(36%)
Sodium
497mg
(21%)
Potassium
171mg
(5%)
Fiber
2g
(8%)
Sugar
54g
(108%)
Vitamin A
568IU
(11%)
Vitamin C
1mg
(1%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 624
% Daily Value*
| Serving | 1cookie | |
| Calories | 624kcal | 31% |
| Carbohydrates | 89g | 30% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 109mg | 36% |
| Sodium | 497mg | 21% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.