4.8 from 63 votes
Soft and Chewy Cranberry White Chocolate Chip Cookies
Soft and Chewy Cranberry White Chocolate Chip Cookies combine a rich, creamed butter and sugar batter with tart dried cranberries and creamy white chocolate chips. These cookies are tender and chewy, achieved by balancing light brown and granulated sugars and adding cream to the batter. The dried cranberries add a fruity contrast while the white chocolate offers sweetness, resulting in cookies with complex texture and flavor. They are suitable for an enjoyable snack or dessert with a pleasant sweetness and chew.
Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
Servings:
17
Calories:
232 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg large
- 2 tablespoons cream or half-and-half
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- After chilling, flatten each mound about half the original height.
- 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).
- 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.
- 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.
Cup of Yum
Notes
- Keep baked cookies airtight at room temperature for up to one week or freeze up to six months.
- Store unbaked cookie dough refrigerated for up to five days or frozen for up to four months.
- Using orange-scented dried cranberries enhances flavor, as recommended.
Nutrition Information
Serving
1
Calories
232kcal
(12%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
30mg
(10%)
Sodium
122mg
(5%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 17 Serving
Amount Per Serving
Calories 232
% Daily Value*
| Serving | 1 | |
| Calories | 232kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 30mg | 10% |
| Sodium | 122mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.