The BEST Soft & Chewy Cranberry White Chocolate Chip Cookies

These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime! So as some of you know, I gave up on online dating a couple months ago. After many unsuccessful dates that left me questioning the human race and whether or not my soulmate died in a hideous car accident, I decided it’d be best to remain single for the time being and just let love find me naturally.

Or find me never. You know, whatever happens.

And since then, I haven’t even received a longing side-eye from a dude in the mall, a number scribbled on a scrap of paper, nothing. It’s like I don’t exist or perhaps I grew a mustache and am repulsing the male species. Either way, I was starting to come to terms with the fact that I’m probably destined to be alone forever.

A couple days ago, I went to Target with my mom to pick up random odds & ends. We stopped by a hot cocoa display and were debating which kind of cocoa to get (she dark chocolate, me with classic milk) when a cute Target dude happened by and said, “milk chocolate all the way!” and smiled in my direction.

Later, we were stopped at another display and I mentioned about how only grandmas buy those terrible strawberry candies — you know the ones in the strawberry packages that come from the devil’s handbag? Those. And after making this comment, Cute Target Guy laughs and says “ain’t that the truth,” then smiles again and walks away. As I started to walk away myself, my mom nudges me and says, “you should probably wait here. I bet he’s going to give you his number or you should give him yours.”

It was at that very moment, standing in Target with my mother, that I realized my mother was now my wing-woman. And not only was the woman who birthed me my wing-woman, but she actually had mad game. Not like, “hey there, my daughter’s single” embarrassing game, but like, suave dating-advice-columnist game. Is my mom Carrie Bradshaw?

These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime! Anyway, long story short, I didn’t get his number (he didn’t offer, and I wandered off into cosmetics and thus was useless to the world at that point) but I did get some insight into my new dating game plan: bring mom everywhere with me. Nothing says “single and ready to mingle” like your mom tagging along with you to the bar, am I right?

Actually… maybe not. (Sorry Mom).

One thing I would like to carry with me at all times would be these cookies. Cranberry White Chocolate Chip Cookies, to be exact. These are one of my favorite cookie flavor combinations ever. There’s something just so magical and irresistible about the combination of bright, tart cranberries with sweet, smooth white chocolate.

These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime!

These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime! And these fabulous flavors pair perfectly with this fantastic, all-purpose cookie base that makes the best, softest and chewiest cookies ever. No flat, crispy discs here: these cookies are puffy, golden brown and super-soft, thanks to the use of cornstarch and lots of brown sugar. They’re warm and perfectly flavored with vanilla (1 Tablespoon!) and creamy California butter for the ultimate “best-ever” cookie. You won’t be disappointed!

(And hey, mom approves!)

These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime!

4.5 from 18 reviews
The BEST Soft & Chewy Cranberry White Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Soft, chewy and perfectly tender Cranberry White Chocolate Chip Cookies will be a hit with your family! Tart, bright cranberries and smooth, sweet white chocolate make for the ultimate irresistible flavor combination.
Ingredients
  • ¾ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 Tbsp vanilla extract (I like to use Madagascar Bourbon)
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • Pinch salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
Instructions
  1. In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chips by hand.
  2. Refrigerate the cookie dough for AT LEAST 1 HOUR. You can chill it overnight if you'd like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture.
  3. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or mist lightly with cooking spray. Remove chilled dough from fridge and roll into Tablespoon-sized balls. Place onto the cookie sheets about 1-2" apart from one another.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure an even cook. Cookies may appear slightly undone, but do not over-bake them! They will continue to set up more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely. If you'd like to make them prettier, garnish cookies with additional white chips on top of still-warm cookies before serving.

These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime! I am positively in love with these cookies! Soft, tender, and chewy, they’re puffy and golden with lots of buttery vanilla flavor and studded with tart cranberries and sweet white chocolate. They’re as delicious as they are pretty and festive and they’d make a great cookie for a cookie swap or holiday party!

These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime!

Have a fantastical day!!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...

Comments

  1. Get. In. My. Belly!!

  2. I can’t stop staring at these cookies. Cranberries and white chocolate – 2 of my favorite holiday flavors. Beautiful pictures!

  3. AHHH! These look DELISH! Oh and that story? HILARIOUS! Your mom sounds like a great wing-woman! When I bring my mom anywhere, she flirts with every cute employee possible. It’s more sad than cute since she’s 57 and has been married for 25 years. Sigh. Moms. 😉

    Good luck out there – you WILL find someone. It’s just frustrating because we have no control over when and where and how. =)

  4. Your mom has serious game. Listen to her! lol

    and oh cookies. You know how I feel about cookies!

  5. Now you need to keep going back to that Target. WITH your mom! 🙂

  6. Hi I just made these and refrigerated them for 2 hours, the did not spread out stayed in the ball shape pretty much. What did I do wrong, left the last try out for 10 minutes to warm up but still did not spread?

    • thedomesticrebel says:

      Hi Eileen! The chilling helps prevent the cookies from spreading too much since the butter is softened in the dough. You can gently flatten the cookies out with the bottom of a sugared glass if they’re still too round for your taste. Hope that helps!

  7. Mine stayed in a ball as well:(

  8. Followed the recipe to a T, left them in the fridge for several hours and they completely spread out into ugly little disks while baking. Not sure what happened but disappointed. :/ Hope they still taste good.

    • Mine too and they are completely melted, butter everywhere:(

      • thedomesticrebel says:

        I’m so sorry you had an issue, Lucy! Unfortunately without being there I cannot properly assess what went wrong, but this recipe continues to work for me so I’m not sure what happened on your end. The only thing I can think of is that the dough didn’t chill enough. I’m sorry!

        • Suzanne Taylor says:

          I just made these cookies and they r perfect. I substituted pecans for the white chocolate chips, then garnished with them. Very yummy. I will make them again. Thank u for a great recipe.

  9. The flavor is generally good, although a bit on the sweet side for a cookie with white chocolate already in it. The white chocolate already adds quite a bit of sweetness to it.

    But, it does seem to be a trend here with most of the people who have actually made the recipe that it is too thick. Upon cooking, it really is too stiff to spread into a beautiful cookie. Again, the flavor is there, but it needs some adjusting in the mix.

    • thedomesticrebel says:

      Lynn, thanks for commenting with your review! I’m glad you liked them 🙂 To help with the thickness, just adjust the chilling time. The chilling helps restructure the dough so it won’t spread as much when baking. If you decrease the chilling time, you should have flatter cookies.

  10. OMG these look absolutely delicious! My mom loves the cranberry bliss bars at Starbucks and these remind me of those…definitely have to make them for her!

  11. I have made these cookies several times and they have turned out great every time. I have been making these for years. I do not refrigerate mine. I use cranraisins in mine instead of the cranberries. I don’t care for the tartness of the cranberries. My family loves these cookies and so do I.

  12. If I were you, I would make a batch of these cookies and take a cute little bag of them to that cute guy at Target. They say, “The best way to a man’s heart is through his stomach”. Good luck, hopefully it will work out for you.

  13. Will this work with gluten free flour, I have King Arthur multi purpose flour

  14. The recipe says to make sure to chill for at least an hour…and then when everyone’s cookie doesn’t look like yours, you say to chill less…wlell I guess you didn’t chill for an hour…I even flatten mine a bit and they still look like ugly little balls…I think you should adjust the chill time on your site

    • thedomesticrebel says:

      Cheryl, chill time is mandatory for at least an hour. I’m sorry your cookies didn’t turn out for you; they turn out perfect for me every time.

  15. Can you substitute fresh cranberries for the dried ones?

    • thedomesticrebel says:

      I haven’t tried this recipe with fresh cranberries, so I don’t know for sure, but I can’t see why not!

  16. So my bf said his favorite cookie was white chocolate and cranberry. I love to bake so iI had to make some for him. Found this recipe which was similar to my other cookie recipes. I used half vanilla and half almond extract. These cookies were amazing!!!!!!!! He loved them and so did i even though I’m not a white chocolate fan.

    Thanks for sharing.

  17. Not sure what happened but my dough came out crumbly so cookies didnt really form

    • When I was mixing my dough with wooden spoon since I have no stand mixer) it was super crumbly, I had to “knead it” by hand to form a dough

      • thedomesticrebel says:

        That makes sense since you don’t have a stand mixer to do the work for ya 🙂 They should still turn out just fine.

  18. Wow, these look amazing! I’ll try to translate the recipe into European standard measurement tomorrow so that I can make these here in Sweden. Do really miss these chewy (for me, typical American) cookies! Since I’m not used to this kind of cookie I was wondering if it’s possible to freeze them? Or for how long will they stay fresh and tasty?

    • thedomesticrebel says:

      Freezing them should work just fine, Louise! Just make sure they’re secure in a bag or container so they don’t get freezer-burn. And these cookies are SO SOFT, they’ll stay that way for about a week at room temperature!

  19. Stephanie says:

    I just made these and they’re delicious. I think the sweetness of the dough and chips is perfectly balanced by the tartness of the cranberries. I also ran out of unsalted butter so I used one stick of u/s and a half stick of salted. Like those of other commenters, mine did not spread a lot either. My first batch was only nine cookies, though, because I left plenty of room to see what the spreading would be like. I would say make a small batch first, see how it goes, and then adjust accordingly. This recipe is a keeper.

  20. These are great! Really satisfied a pregnancy craving I was having. I had no problems with the recipe itself (though I got a little impatient and didn’t let the dough cool for a full hour–oops, my fault). Though I did find that the cookies were a bit too sweet for my tastes.
    Any suggestions for what I can do to make them less sweet? I think I’ll cut back a bit on the chips and fruit, but I’m toying with the thought of cutting the sugar a bit. Would that have adverse effects on the cookies, or should it be okay? Thanks!

    • thedomesticrebel says:

      Hey Jordan! Glad you loved the cookies and had no issues with them. I would definitely recommend reducing the amount of chips and cranberries to cut the sugar. You could try reducing the actual sugar content, but I’ve never tried that before and I’m not sure how well it’d go, to be honest. Hope that helps!

    • Wanted to stop by with a quick update of the little adjustmentsI made to cut the sweetness.
      I didn’t measure them exactly, so these are just estimates, but I cut back about 1-2 Tbsp on each of the sugars as well as the chips and cranberries. I also added about 2 Tbsp more flower and 1/2-1 tsp of cinnamon. It didn’t affect how the cookies baked, and it was just right for my tastes.

      Thanks again for sharing your recipe–the cookies really are lovely!

  21. I’m attending a Frozen cookie dough exchange this Christmas season. I would make the cookie dough balls and freeze them so that the recipient can pull them out of the freezer and bake them when they want fresh cookies. Would you recommend extending the bake time if baking from frozen, or should I tell the ladies to let the cookies defrost first? I’m just wondering since you recommend that the dough be chilled before baking.

    • thedomesticrebel says:

      You know, I haven’t frozen the dough before so I can’t say for sure, but I’d recommend tacking on an additional couple minutes to the baking time if baking from frozen, Melissa!

  22. These turned out perfectly! Made dough in the evening, put them in fridge and didn’t actually make the cookies till 24 hours later. When adding extra chips on top, they want to stay soft a while. I put them in fridge till they firmed up so that cookies could be stacked. Can’t wait to take them to my party tomorrow! Thanks!

  23. Horrible recipe. Turned out a sloppy mess that I had to pitch. Waste of money…

    • thedomesticrebel says:

      Without having known what happened, I can’t say for sure what the problem could have been. I’m sorry you had issues with it.

  24. Thank you so much for this recipe:) I am a very impatient person so I did not chill my first 6 cookies, just to see what the big deal was about chilling the dough. They tasted great and seemed to be just fine. I went ahead and refrigerated the rest overnight. I read on another site that you should let the dough rest for 30 minutes if you refrigerated longer than 2 hours. I did this and then baked for 10 minutes. They were still very round when I pulled them out but seemed to take the proper shape as they cooled. I have to admit that the ones that chilled overnight tasted better to me. I am guessing that the flavors soaked into each other:) I am wondering if some of the problems people are having with the cookies going flat might have to do with the butter? I use real butter versus margarine. Just a thought. I am not much of a baker so I may be way off the mark:) Anyways…I am using this wonderful recipe to make those jars with the dry ingredients in them. My kids absolutely love the cookies and we thought the colorful cranberries in the jars would look beautiful. thanks again for the recipe! Have a blessed Christmas

    • thedomesticrebel says:

      Hi Veronica! I’m so glad you loved the cookies! They’re one of my favorites 🙂 You’re right about the butter vs margarine thing; margarine definitely will cause them to spread which is why I only use real butter! Have a great Christmas!

  25. I had no problem at all with these cookies. I am absolutely convinced that the people who complained they turned into a goopy mess used sticks of margarine instead of real butter. Believe it or not, there are people out there who don’t know there’s a difference between the two. I’ll admit these cookies are a bit on the sweet side, but they’re a decadent holiday cookie, and that’s what we want in a special-occasion treat! I don’t even know why I’m reading argumentative reviews regarding the chill-time. I chilled mine overnight, and they came out a perfectly normal-looking cookie. Whatever.

    • thedomesticrebel says:

      Bridget, I wholeheartedly agree with you. I can almost guarantee they either did not sufficiently chill the dough or they used margarine, which is a common mistake. Glad you didn’t have issues! Happy Holidays!

  26. Delicious! I made 5 dozen tonight and they all look beautiful and taste amazing. Such a great cookie. I followed the (doubled) recipe, chilled for over an hour, and kept the batter in the fridge between batches. Every single one turned out beautiful and I’m not a baker. I also kept the size of most to a tablespoon which was good because I always tend to make my cookies too big. Loved the tip to add white chocolate chips while still warm. I will make these again and share the recipe. Thank you!

  27. I am also not a “baker,” but I wanted to treat my high school students to some cookies before Christmas break. I chose this recipe because I had never made this type of cookie before. I followed your instructions, and they came out just fine. Not a lot of spreading (their cookies of course, so they will spread a little,) no goopy mess, and not too sweet. I think the students in my classes will like them! Thank you for sharing. 🙂

    • thedomesticrebel says:

      Thanks Allison! I bet your students will love these!

    • I just made a batch for Christmas and an extra batch for my students before Xmas break too! Had to comment because of that 🙂 They look great. I had no issues with this recipe, and I followed it exactly.
      That said, it is definitely a very sweet cookie. When I make them again, I may cut the sugar a bit and possibly sub some of the butter for applesauce, which I sometimes do to make baked goods taste a bit less rich. However, my husband commented “there is no such thing as too sweet” and could not stop eating them, so I think it is a matter of taste. White chocolate is sweeter than semisweet chocolate chips, so it is sweeter than a regular chocolate chip cookie. Perfect for the holidays, though, and they do look so festive and lovely! Thanks for the recipe 🙂

      • thedomesticrebel says:

        Jamie, I’m so glad you loved these cookies and they turned out for you! They are sweet, and I love your suggestion about using applesauce!

  28. Can you use fresh cranberries?

  29. Could fresh cranberries be used instead of dried?

  30. I haven’t tried the recipe but have pinned it to make later. So festive looking and sound delicious. I wanted to comment on your funny story about your mom and men. My mother used to apply for jobs for me without my knowing it! I got a call from someon she sent my resume to and had to pretend I knew what they were talking about! On another note, as a never-married woman, I moved to Europe to work for the U.S. federal government when I was in my late 40’s. I met a man at our workplace and we married when I was 50. For some of us, it just takes longer to find Mr. Right. 😊

  31. I think the problem with this recipe is the oven temp. This is essentially a chocolate chip cookie recipe and every ccc recipe I’ve ever used has the cookies bake at 375. When I made these and turned up the temp to 375, the lumps of dough that were not spreading immediately did. My guess is that this blogger’s oven runs high. They turned out great once I increased the oven temperature to 375.

  32. I followed the recipe exactly how it was- was a little worried that my dough was a bit crumbly after chilling but the cookies turned out great! They were a huge hit at my Christmas party today! Thanks for the recipe 🙂

  33. These turned out great! I am dipping them in white chocolate and then sprinkles (maybe) to cheer them up for my cookie plate- but I am not sure they will make it until then!

  34. These are by far some of the best cookies I’ve ever made! Thanks for the great recipe!

  35. Made these last night, they were delicious!

  36. These cookies are amazing! I took them to my Uncle’s house for family Christmas dinner and everybody LOVED them! I didn’t have a stand mixer when I made them on Christmas Eve, so I improvised by using a hand mixer until it got really thick, then I used the spatula thing that came with the food processor and stirred it with that and they came out wonderfully! They were a little thicker than what yours look like, but amazing none the less! I did get a stand mixer for Christmas and will be making these again tonight (per my Dad’s request–he’s obsessed!) and am so excited to see how they turn out! 🙂

    • thedomesticrebel says:

      Shelly – so glad your family loved these cookies! And congrats on getting a stand mixer – it’s going to make your baking life so much easier!! 🙂

  37. Pam Kabulski says:

    I’ve made these twice and both times they’ve turned out flatter than pancakes. What am I doing wrong?

  38. I want to thank you for this recipe! Made them 3 times already, absolutely loving them!

  39. I just got done making these. I made a few changes. I reconstituted the dry cranberries with orange juice, and added the zest and juice of 1 orange. We like the cranberry-orange flavor combo and it was a very simple adjustment to make, followed everything else to a T, and they came out delicious.

    • thedomesticrebel says:

      Jamie, I love the idea of reconstituting the cranberries with OJ! Simple tweak but AWESOME change. So glad you enjoyed!

  40. Our favorite cookie recipe ever! Just made a triple batch with chocolate chunks and white chips. Going to use some to Moe ice cream sandwiches. Ty!

  41. these were so yummy! I ended up making them about twice as large to about 1 and 1/2 the size of what the recipe recommended and I cooked it for 13 minutes and they were perfect! i will be making these suckers in the future 🙂

Speak Your Mind

*

Rate this recipe: