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Soft & Chewy White Chocolate Cranberry Cookies

Soft, chewy white chocolate cranberry cookies packed with sweet chocolate chips and tart cranberries. A perfect dessert for holidays or everyday baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Instructions
 

  • Preheat the Oven
    Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Cream the Butter & Sugars
    In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until smooth, fluffy, and pale.
  • Add Eggs & Vanilla
    Mix in the eggs one at a time. Stir in the vanilla extract until fully combined.
  • Combine Dry Ingredients
    In a separate bowl, whisk together the flour, baking soda, and salt.
  • Bring Dough Together
    Add the dry mixture to the wet ingredients, mixing only until everything is incorporated.
  • Fold in the Mix-insG
    ently stir in the dried cranberries and white chocolate chips.
  • Portion the Dough
    Scoop tablespoon-sized balls of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie.
  • Bake
    Bake for 10–12 minutes, or until the edges turn a light golden brown.
  • Cool
    Allow the cookies to rest on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.

Notes

  • Chilling the dough enhances thickness and chewiness.
  • You can replace white chocolate with dark chocolate for a richer flavor.
  • Store cookies with a slice of bread to keep them soft longer.
  • For festive flair, mix in orange zest or sprinkle coarse sugar on top.