Jul 4, 2010

Cranberry, White Chocolate Chip Cookies

Cranberry white chocolate chip cookies!

A few weeks ago, I posted a chocolate chip cookie recipe and I think I shared a bit about my love and weakness for a good chocolate chip cookie! I’m such a fan that for my weekly dessert I make for Jordan and I, I can often find myself making batch after batch of chocolate chip cookies because I can never NOT crave one! Well, as much as I could eat chocolate chip cookies every day and every week for desert, I even realize how monotonous that can become for others. So that led me to cranberry, white chocolate chip cookies. I was able to still get a chocolate chip cookie of some sort but with a twist! They are definitely a great cookie for all the sweet tooth fans out there!

Here’s what you’re going to need to put these cookies together:


  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 sticks room temp unsalted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups of all-purpose unbleached flour
  • 3/4 cup of white chocolate chips (of course more if desired)
  • 2/3 cup of dried cranberries

Putting these cookies together is pretty simple and straight forward. (Preheat the oven to 375.) Start by mixing together the butter, granulated and brown sugar. If you let the butter reach room temp before using it, you’ll get a creamy mixture like this:

The butter, granulated sugar and brown sugar mixed together. I put the mixer on low-medium speed and let it go for just a few minutes.

You can now beat in the two eggs and then add the vanilla extract. At this point, it’s already time for the dry ingredients. You can combine all the dry ingredients in a separate bowl and add them slowly to the wet ingredients or you can combine a few ingredients at a time like I did here. I first add the baking powder, baking soda and then salt to the wet ingredients and mix those up. The flour can then be added about a cup at a time until it is completely combined. All that is left is to mix in the white chocolate chips and the dried cranberries!

Cookie dough complete in about 8 minutes!! It's a little thicker than other dough because of the additional flour but it makes the cookies more cakey!

Like the other cookies I make, I use a little ice cream scooper to make my cookies and put them on the baking sheet. It just speeds up the process for me and provides me with an ample supply of cookies that will last me the entire week!

Small scooper with cookie dough.

Once I have all the dough on the baking sheet I put them in the freezer for 5-10 minutes (usually while the other sheet is baking) and this helps the cookies keep their shape. For these cookies, I baked them at 375 for 12 minutes a batch and they were a golden brown on the edges and top and soft in the middle!

Cookies all done after baking for 12 minutes at 375.

That’s it! Just let the cookies cool for a few minutes and transfer them to a cooling rack. We left ours out in a plastic tub for about three days and then we put the rest in the freezer so that they didn’t go bad. These cookies are really simple to put together but so far, they’ve been a hit. It’s a great alternative to your run of the mill chocolate chip cookie and is also a delicious treat to go along with vanilla ice cream! They’ll make your kitchen small fantastic and your sweet tooth will be completely satisfied!! Enjoy and happy 4th of July! For now, that’s cranberry, white chocolate chip cookies…in the shell of a nut!!

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