These Cranberry White Chocolate Cookies are super soft, perfectly chewy, and full of sweet chocolate and dried cranberries in every bite. The nutty brown butter pairs so well with the add-ins. They require no chill time, meaning you get your cookies even faster! They are a dream!
After making my Cranberry White Chocolate Oatmeal Cookies, I knew I had to make a classic version soon enough
You will love these cookies. They are such a classic for this time of the year! They make for a great addition to any family gathering this season, weekend bake, and Christmas cookie box.
The combination of nutty brown butter paired with the sweet white chocolate and dried cranberries is incredible. I love using brown butter in this recipe as it adds so much more depth and flavour into the classic cookie dough.
Step by step instructions
Here is how to make and bake these Cranberry White Chocolate Cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a 2 tbsp ice cream scoop.
Step 1 - Brown the butter. Check out detailed instructions in recipe card on how to brown butter. Allow it to cool as measure the ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add in the melted and slightly cooled brown butter, white sugar, and brown sugar. Whisk together until well combined.
Step 4 - Add in eggs and vanilla. Add the egg and vanilla. Continue whisking until combined, scraping the bowl as needed.
Step 5 - Combine. Add the dry and wet ingredients together gently with a spatula just until the dry ingredients disappear.
Step 6 - Mix in add-ins. Add the dried cranberries and white chocolate in.
Step 7 - Scoop and bake. Bake the cookies 6 at a time for 13-18 minutes or until the edges are a golden brown and the middles are still slightly puffy. Allow to cool, and enjoy!
FAQ
How do I store these cookies?
Keep them on the counter for up to 5 days in an airtight container, or in the refrigerator for up to 1 week!
Do I have to brown the butter?
No, but I highly recommend it. Browning the butter enhances the flavour so much! If you are already melting the butter over the stovetop, you may as well brown it.
Can I make these ahead of time?
Yes. Make the dough, roll into balls, and place in an airtight container and into the fridge for up to 48 hours before baking.
You may also freeze them in a freezer-safe Ziplock bag for up to 2 months. Bake from frozen, they may take a couple extra minutes to bake.
Can I use fresh cranberries?
No. Fresh, sliced cranberries carry to much juice, ultimately affecting the chewy oatmeal texture. I used these dried craisins.
Do I have to soak the cranberries before using?
No.
Can I add nuts?
Absolutely! Chopped walnuts or pecans would work wonderfully in these. The white chocolate can be replaced with any other chocolate, or omitted entirely.
Whatever you chose, make sure to only use 1 1/3 cups of add-ins total.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Cranberry White Chocolate Cookies
Ingredients
- 1/2 cup + 2 tbsp unsalted butter
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1 large egg room temperature
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp cinnamon
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
- 2/3 cups white chocolate chips
- 2/3 cups dried cranberries
Instructions
- Preheat the oven to 350℉/176℃ and line two baking trays with parchment paper. Set aside.
- Brown the butter: In a pot over medium-high heat, melt the butter. Once it melts, continue to stir to prevent burning as it sizzles, cracks, and foams. It will brown for 3-5 minutes and you'll know that it's done when the nutty aroma of browned butter has arrived and there are amber specks of brown butter at the bottom of your pot. Transfer to a heat-safe glass to cool as you prep the rest of the ingredients.1/2 cup + 2 tbsp unsalted butter
- In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1/4 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp cinnamon, 1 1/2 tsp cornstarch, 1/4 tsp salt
- In another large bowl, add the melted and slightly cooled brown butter, brown sugar, and white sugar. Whisk to combine.1/2 cup dark brown sugar, 1/3 cup white sugar, 1/2 cup + 2 tbsp unsalted butter
- Add the egg and vanilla in, and continue whisking.1 large egg, 2 tsp vanilla
- Combine the dry and wet ingredients together until a soft cookie dough forms. Do not over-mix!
- Mix in the dried cranberries and white chocolate chips.2/3 cups white chocolate chips, 2/3 cups dried cranberries
- Scoop evenly onto the baking tray using about 2 tbsp per cookie. Add extra chocolate and dried cranberries on top if desired.I baked 6 cookies per tray.
- Bake for 13-18 minutes or until the edges are golden brown. Allow to cool, and enjoy!
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