These are some of the easiest cookies you can make! These white chocolate and cranberry cookies are soft, chewy and incredibly moreish – one won’t be enough! They’re really quick and easy to make as well, making them ideal to bake with kids who will love the sweetness of the chocolate with the flavour of cranberry.
Using dried cranberries adds just the right amount of sharpness to counteract the sugar and white chocolate.
White Chocolate and Cranberry Cookies
- 225 grams unsalted butter
- 280 grams caster sugar
- 65 grams dark brown sugar
- 2 medium eggs
- 2 teaspoons vanilla extract
- 310 grams plain flour
- 1 teaspoon baking powder
- 100 grams white chocolate roughly chopped up
- 60 grams dried cranberries
- Preheat the oven to 350 ºF or 175 ºC. Line a baking sheet with baking paper and put to one side for now.
- In a large bowl or your stand mixer, add in the butter, brown sugar, white sugar, eggs, and vanilla extract. Mix until combined thoroughly.
- Add the flour and baking powder and combine well. Don't overmix.
- Add the cranberries and the white chocolate chunks and combine.
- Using a melon baller or level ice cream scoop, portion the mix onto the cookie sheet, leaving around 2 inches between each ball. Depending on the size of your cookie sheet, you might need to use 2 or 3 cookie sheets (or reuse the same one when the cookies have baked).
- Bake for 12 minutes for chewy cookies, or 13 if you want them a bit firmer. The cookies will puff up as they cook, but will deflate as they cool. This is what makes them lovely and chewy.
- Allow to cool. Store the cookies in an airtight container for up to 5 days, although they won't last that long as they are delish!
The basic cookie mix is really versatile – you can add almost anything to it! Why not try adding chocolate chips, or replace the cranberries with dried blueberries? For more white chocolate and cranberry deliciousness, try these Cranberry White Chocolate Shortbread biscuits.
You might also like White Chocolate Chip Cookies.
If you don’t have brown sugar in the pantry, just use all white caster sugar. The cookies will still turn out delicious!
To get even cookies, use an ice cream scoop or melon baller and make sure the cookies are spread well apart on the baking sheet as they spread while baking – you don’t want to end up with a cookie megatron (I didn’t realise how much they spread when I first made them and they ended up as one megacookie!).
Can I freeze cookie dough?
You can freeze the cookie dough for up to three months – just allow it to thaw and bake. You can also freeze the cookies after they are baked for up to three months – although they go pretty fast in our house!
Can I use fresh cranberries?
I’d advise against using fresh cranberries in this recipe. You don’t want to add too much moisture to the dough mixture, and using fresh cranberries might mean you end up with softer, even more gooey biscuits. Using dried cranberries adds just the right amount of tartness to balance the sweet white chocolate.
What’s the best white chocolate to use?
I used a bar of chocolate from our local Lidl supermarket that costs like 30p – it’s great! You could use white chocolate chips, or even more expensive luxury white chocolate like Callebaut, but I find the supermarket chocolate works really well. It handily comes in 100g packs too, so no faffing about!
How do I get chewy cookies?
To get chewy cookies, bake them for 12 minutes as opposed to 13 minutes. They’ll be soft and gooey when they leave the oven but will firm up as they cool down.