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?
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.
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!)
NOTE: Some people are having issues with the cookies spreading too much. To fix this, I have increased the amount of flour by 2 Tablespoons to help ensure the cookies have a better moisture to dry ingredient ratio. As always, make sure you’re using butter, not margarine; fresh leavening agents; and thoroughly chilling your dough before baking. Other troubleshooting tips: bake the cookies on parchment or silicone liners as opposed to greased pans (more grease = more slippery and prone to spreading) and you can try freezing your cookies after scooping into balls for about 10 minutes before baking.
The BEST Soft & Chewy Cranberry White Chocolate Chip Cookies
- 3/4 cup unsalted butter at room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract I like to use Madagascar Bourbon
- 1 egg
- 1 large egg yolk
- 2 cups all-purpose flour plus 2 Tablespoons
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 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.
- 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.
- 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.
- 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.
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!
Have a fantastical day!!
Betsy | JavaCupcake.com says
Get. In. My. Belly!!
I can’t stop staring at these cookies. Cranberries and white chocolate – 2 of my favorite holiday flavors. Beautiful pictures!
Can you freeze this and make later?
Kimberly, I haven’t frozen the dough so I’m not sure. You can freeze the finished product, though.
Yes and the flavors become more prominent!
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. =)
Kayle (The Cooking Actress) says
Your mom has serious game. Listen to her! lol
and oh cookies. You know how I feel about cookies!
Dorothy @ Crazy for Crust says
Now you need to keep going back to that Target. WITH your mom! 🙂
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?
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!
lisa roth says
I flattened mine and same thing, they never spread at all lol. I think it might be where we live? it is very dry and arrid where I am
Same here—just stayed in a ball shape. I followed exact recipe and dough seemed dry you. Flavor is good but I think I will use butter Criscoi next time or not refrigerate them.
Mine stayed in a ball as well:(
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:(
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.
I’m so glad you liked them Suzanne! Love the addition of the pecans!
Mine melted all over the cookie sheet as well. Big greasy mess. Had to throw them out. I have been baking for years and have never had that happen. I followed the recipe exactly. My dough was chilled for several hours and was very cold. I used butter (not margarine) and all of my ingredients were fresh.
Followed the recipe exactly and they turned out flat and brown and crispy. Nothing like the photo. Terrible recipe. I’m tearing it up now
Hi – it’s possible you didn’t chill the dough long enough or your leavening ingredients were expired.
You probably used margarine instead of butter. In cookie recipies they need real butter to turn out properly. Anyone who actually knows anything about baking can tell this is a great recipie.
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.
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.
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!
They taste a lot like the cranberry bliss bars, Tanya! Thanks so much!
Vicky Pratt says
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.
Vicky Pratt says
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.
Will this work with gluten free flour, I have King Arthur multi purpose flour
It should work just fine with GF flour!
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
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.
Amber M says
Can you substitute fresh cranberries for the dried ones?
I haven’t tried this recipe with fresh cranberries, so I don’t know for sure, but I can’t see why not!
Did you end up making them with fresh cranberries? If so how did they turn out?
Jen Hill says
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.
I’m so glad you and your boyfriend loved these cookies, Jen!
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
That makes sense since you don’t have a stand mixer to do the work for ya 🙂 They should still turn out just fine.
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?
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!
Thank you so much!
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.
Thanks so much Stephanie!
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!
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!
So glad you loved them with your adjustments! Enjoy!
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.
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!
Lisa M Robel says
Looks great. How do you store these after baking? How long do they last on the counter and in the fridge?
Hi Lisa, apologies in the delay in getting back to you! I would store these at room temperature for up to a week.
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!
Angela, I’m so glad you loved these!
Horrible recipe. Turned out a sloppy mess that I had to pitch. Waste of money…
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.
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
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!
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.
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!
I, like a few other people on here, found that they did not flatten AND took much longer than 10 minutes to cook fully….and yes I chilled them for over an hour and yes I used real butter. I think there could be other reasons why they aren’t working the same for people other than them making a mistake in the recipe.
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!
So happy to hear you loved it, Niki! Enjoy, and happy holidays!
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. 🙂
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 🙂
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!
Can you use fresh cranberries?
Katherine, I haven’t tried it with fresh cranberries but I can’t imagine why not!
Could fresh cranberries be used instead of dried?
I don’t see why not!
Sue P. says
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. ?
Sue, that’s hilarious! Glad you found your Mr. Right! 🙂 Happy Holidays!
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.
Perhaps your oven runs lower, Stella. The best way to check is to get an oven calibrator.
Rae Evans says
Domestic Rebel, do you have a convection oven? Those generally need to be set 25*F cooler. Dark pans vs light pans can require a 25*F temperature change as well. Dark pans need a cooler oven. Could either of these discrepancies be the cause?
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 🙂
So glad you loved them, Sam! Happy Holidays!
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!
Glad you loved them Barrie!
These are by far some of the best cookies I’ve ever made! Thanks for the great recipe!
Thanks so much Katie! So glad you love them!
Made these last night, they were delicious!
SO glad you loved them Emily!
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! 🙂
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!! 🙂
Pam Kabulski says
I’ve made these twice and both times they’ve turned out flatter than pancakes. What am I doing wrong?
Pam, perhaps your cornstarch or baking soda is expired, which could cause the cookies to flatten.
I want to thank you for this recipe! Made them 3 times already, absolutely loving them!
So glad you love them, Alina!
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.
Jamie, I love the idea of reconstituting the cranberries with OJ! Simple tweak but AWESOME change. So glad you enjoyed!
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!
Yum! Love the ice cream sandwich idea!
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 🙂
Camryn, love the idea of bigger, fatter cookies! Great tip!
These cookies look great. I’m going to try them with pistachios for more Christmas color. My grand daughters are visiting this weekend so we’ll see what turns up. By the way I tried dating again in my 50’s and was turned off by dating sites too. Too many strange men out there for my taste. But I did find a winner on E-Harmony. They have to take a psychological profile to be matched to your personality so the inappropriate ones are screen out and never come to your inbox. Give it a try. Bob and I have had 9 blissful years now.
Mary, so happy you and Bob are celebrating almost 10 years together – CONGRATS! That’s awesome. Maybe I’ll give e-harmony a try! As far as the cookies go, I LOVE the idea of adding pistachios. Perfect for Christmas. Please enjoy making (and eating!) them with your grand daughters.
This is very similar to my recipe and they are delicious. I add pecans along with the cranberries and white chocolate chips. I have found they freeze well also. In fact, I made a batch yesterday for our church bazaar. I will just set them out the night before and they will be just as good as when they were fresh made.
Hi Margaret! I love the addition of pecans… I bet they add such a wonderful crunch and nuttiness to the cookies!
This is a fantastic recipe!! Cookies are soft, chewy and sweet! Hoping to use this batter for other variations!
Gina, thanks so much!
Janice Penn says
These cookies have become my husband’s favorite holiday cookie! He asked me this morning if i was making those delicious cookies from last year again, referring to this recipe. Here i am once again making the yummiest cookies. Thank you for sharing your recipe!
Thank you Janice! Glad he’s a fan!
I baked these last night and they didn’t turn out so good…they stayed in a ball – even when i flattened them with the bottom of a cup they were still puffy. I followed the rule and I refrigerated before baking and yes, i used real butter. I don’t know what I did wrong…and I am a baker 🙁 very sad. I am going to try them again today though, because they are a beautiful cookie. i hope i have better luck.
Hm, I am not positive with what went wrong, Kasey – sorry about that! My suggestion would be to pop them into the oven for a minute or two longer, and if needed, gently press down on them with the bottom of a glass.
Judy Benson says
These are fantastic. I followed the recipe exactly. These will now be part of my Christmas cookie swaps from now on.They are not only delicious, but also beautiful, too.
Hi Judy! Woohoo! So happy you loved them!
I followed the directions exactly and had no issues; they turned out exactly like your photos and are so delicious I almost don’t want to share! 🙂 Highly recommend this recipe to others.
Hi! These look amazing! Did you use unsweetened cranberries or Crasins? Thanks!
Hi Sarah, I used Crasins because those are easier for me to find 🙂 Either will work though!
Boomers Mom says
Want to make these for Christmas. Can I bake ahead and freeze? Do you use light or dark brown sugar?
Hi Boomers Mom! Yes, you can freeze them! You can either freeze them fully baked, or freeze the dough balls. Just make sure they’re airtight in the freezer to prevent freezer burn. As far as brown sugar goes, whatever you have on hand will work!
I just made these cookies , followed the recipe to a T and they turned out perfectly. I chilled the dough for about 1.5-2 hours and they spread properly. I wonder if the ones that aren’t spreading are too big?
Anyhow, for my own tastes I want a bit more zing, so I think I’ll be adding orange rind, reduce the white chocolate by a bit but increase the cranberries. This recipe is definitely a keeper.
Hi Lisa, love the idea of adding orange zest!
I’m doing it right now, I’ll let you know how it goes! I also wanted to mention that the ads make it very difficult to use the site – they keep crashing the page on my tablet and even make scrolling on my desktop pc very difficult/glitchy. I don’t remember it being this bad a few weeks ago, but it’s pretty frustrating.
Okay verdict! I added 1 tbsp of orange zest when mixing in the chocolate and cranberries, reduced the white chocolate chips by 1/4 cup and increased the cranberries by 1/4 cup. Perfect cookie for me! Thanks again for the great recipe.
My whole family enjoyed these! Very good!
Tater Tot says
I made these the other day and accidentally added either more or less than the required amount of baking soda. (I got distracted!) My first batch came out a bit flat, but my second batch came out perfectly. I popped the others back in and they puffed up too. Dough was chilled for an hour. ONE OF BEST COOKIE RECIPES! I did bake them for about 12 minutes. I would love to add macadamia nuts. Any suggestions on how to add them? Finely chopped? Thanks for a great recipe!!
Hi Tater Tot! 🙂 So happy you had success with these! They’re one of my faves! As far as adding macadamia nuts go, I’d start with 1/2 cup of coarsely chopped nuts, and increase up to 1 cup depending on how nutty you’d like them. So the dough to add-in ratio isn’t off, I’d maybe decrease the white chocolate and/or cranberries by 1/4 cup to compensate for the addition of nuts. Happy Holidays!
GIllian Somers says
DELISH!! I’ve made these half a dozen times since I found the recipe about three weeks ago. Def our new fav cookie. You can’t eat just one! (or two or three…)
Thank you so much for giving me a chewy cookie recipe that doesn’t have nuts in them. My only question is the only craberries I have are frozen, and I can’t get down the mountain where we live in the Rockies because of snow. Is there any way I can use frozen cranberries for this recipe? I would very much appreciate any advice you can offer? I hope you have a great Chrisstmas and a happy new year.
Hi Cheryl! I have not tried using frozen or fresh cranberries in this recipe – only dried. I would maybe thaw them out before you use them so they don’t release too much liquid into the cookie dough.
My cookies didn’t flatten much at all. I had them in the fridge for an hour. What am I doing wrong?
Hi Amanda, are your leavening agents expired? (Baking soda/cornstarch)? That may be the problem.
These have got to be the BEST White Choc. Chip cookies I’ve made. My Husband loves white choc. and I like the cranberries in it. I left the butter out to soften. I didn’t have cornstarch, so I added a few extra Tablespoons of flour in. Chilled for at least a hour. And still got perfection. Love these! Yummy! 🙂
I forgot to Rate It lol
Making these cookies right now and they are amazing! Perfect flavor and they are setting up just as expected. Thank you for sharing this yummy receipe!
Wonderful receipe! Thanks for sharing!
I have made these quite a few times already & they are absolutely delicious. Everyone who eats them, loves them, even people who think they don’t like cranberries. I made a double recipe last night to sell at our camp meeting’s snack bar. I chilled the dough for an hour & had no problems w/ them spreading at all. They all came out perfect!
These cookies are addictive. I need to stop eating them, considering I made them for my co-workers lol.
Mine didn’t spread, they came out Nice and thick and chewy just how I love them. Next time I need to double the batch. I ended up with 36 cookies. Well that’s how many I made (wink wink)
Irene G says
My spread out so much I couldn’t even scrape them up. ? Maybe I didn’t leave in the fridge long enough!?
Sounds like it, yes, or your leavening ingredients were expired!
Thank you for sharing this great recipe!! The kids and I made them tonight and they turned out DELICIOUS!! We wanted to try a new cookie for Christmas and this recipe was perfect.
How many cookies does this recipe make?
22-24, depending on the size of your cookie scoop!
Hi there! I made these cookies and I’m not sure if I didn’t measure the butter appropriately or not. But, my dough was incredibly crumbly it would not form into smooth dough. So I’m thinking maybe it was too dry not enough butter? I also used tapioca instead of cornstarch since I didn’t have it. Either way they were very dry balls and I still baked them, tasted good anyway! Just wish it was easier to roll into balls! Definitely going to try again!
Well I had another request for these cookies. I mean who could blame them. This time I doubled the batch and put them in the fridge overnight. And yes you have to use real butter not margarine. There is a big difference.
Excellent cookie! Mine turned out perfect! I made them a tblsp each and kept them small.
Greetings from Australia! I have just finished baking these cookies, followed the recipe precisely, and ended up with sweet chewy goodness. Thumbs up from my husband. It is very hot and humid here so I was careful to chill the dough for an hour and a half then handle the mixture as little as possible. This is one of the few times that a recipe has turned out exactly like the picture. lol
I could not believe the vast difference of opinions on these cookies — from the BEST to the WORST!! Because they were just what I was looking for, I decided to give them a try. I went exactly by the recipe (except used salted REAL butter & left the dough in the fridge overnight). I did not “roll” them or flatten them; I used my handy Pampered Chef Small scoop which was perfect and easy. They look AND taste amazing (very similar to the pictures above). I’ve saved the recipe and will be making these every Christmas (IF I can wait a year!!) If I can figure out how to put a picture of mine on here, I will!! 😉 MERRY CHRISTMAS!!
I was wondering if I can use sweetened dried cranberries or should I use unsweetened? I don’t eat them to be overly sweet. Thanks
I used sweetened dried because that’s what’s readily available, but unsweetened will work too!
The first batch I made did not spread, and were funny shaped round balls. I ended up using the sugar bottomed cup to smash them down a bit. They still look a bit ugly, but they taste AMAZING! The taste definitely outweighs the look here! 🙂
I just wanted to say thank you for creating this recipe! This is my go-to holiday cookie every year and they always come out perfect!
These cookies are beautiful and delicious! I made once and received multiple requests for more. Easy instructions too! Yummo!
Maggie Neal says
This is my new favorite cookie recipe! I made 6 batches of these throughout the holidays for family, my pastors, neighbors, the mailman. Such a big hit! My father in law N E V E R eats sweets and he ate about 10 last night. I substituted dried cherries in one batch and they were delicious too. I think I’ll try out different dried fruits in the coming weeks. Anyways, I just wanted to tell you thank you for a great recipe.
Derria Robinson says
This recipe was amazing! Chilling the dough for exactly an hour really makes a difference. I️ rolled the dough and let them bake for about 8 minutes and took them out and let them set up on the cooking sheet for 2 minuets. They may look a little under cooked but they will be a little brown on the bottom. I️ added more chips on top as they melted into the dough and I️ couldn’t stop my husband from eating them! Thanks SO much for sharing this recipe!?
I made these for Cookies For The Troops. They came out exactly right using the roll and flatten method (I used real butter and chilled the dough for an hour) and are yummy. My husband, who is the official taste tester in our house, ate several . I like having another “non” chocolate cookie in my book. I doubled the recipe and got about 7 dozen cookies out of it.
Terri Gunther says
Jon Pope says
One of my friends is saying you stole this recipe from Starbucks. But I made these last year and they ere great
Hello these came out more buttery to me like a short bread any ideas why?
Hi Adelina, hmm.. did you use real butter or margarine?
Delicious! Followed the recipe except I cut chips and cranberries to 3/4 cup and added 3/4 cup pistachios.. I ended up chilling overnight simply because I ran out of time. I used a medium cookie scoop that I packed and baked 10 minutes, they were perfect. I read all the reviews and I surprised at those that didn’t turn out at all. I am a fairly experienced baker and do not believe ipoor results are due to the recipe, but more error somewhere else. I always weigh my ingredients which I think helps with results. Thanks!
I tried recipe despite the negative comments. Mine turned out perfect. I ended up chilling overnight bc of time. Set them out a couple days hours to soften bc my fridge gets pretty cold and baked for 9 min. Added more chips to the top right out of the oven. Glad I ignored the bad comments. Great recipe.
This is fast becoming one of my favorites. Love this recipe.
Made these cookies and they are now a favorite!!! I didn’t use the cornstarch and they came out perfectly!!!
I followed the recipe exactly and the cookies melted during baking. I tried to roll them into balls as well as just spooning them on to the pan and both methods resulted in flat cookies with a concentration of cranberries and chips in the middle. I chilled them for over an hour, used real butter, and baked at 350 for 9 minutes.
Not sure what happened but I am pretty disappointed. I am happy that this worked for some but it definitely didnt work for me. I am going to try this recipe again but baked at 375 as someone else suggested. I will also add a bit more flour to try and keep everything from ending up as a melted oily mess.
Hi Erin, the only other thing I can think is perhaps your leavening ingredients were expired? Otherwise, I’m sorry it didn’t work out for you!
Kaitlyn Vogel says
Delicious cookies!! One of my husbands new favorites!! Left the dough in the fridge over night and flattened the balls when putting on the pan and they turned out beautifully!!
Carol G says
Just made these and they turned out awful. They were so flat.
Hi Carol, I am so sorry you had trouble with this recipe. Flat cookies can be a combination of not chilling the dough long enough, or perhaps your leavening agents were not fresh.
Made these cookies last year and they were a total hit I can’t wait to make them again for my Christmas parties this year ! I don’t know why everybody is having so much trouble with them it’s a very simple recipe and the cookies are fantastic
Chilled dough overnight. Sitting on counter to try and soften. Dough is to hard to roll. Any suggestions
Hi Jill, yep, it will be hard to roll but you can let it set out for 10 minutes or so before rolling.
Made these in a standard mixer, the dough came out like powder. Even kneading by hand it didn’t want to form, and this was the fourth type of cookie I’ve made today, all my other cookies came out perfect, so it seems to be this recipe and not my ingredients. I added an extra tablespoon of butter, and then I could knead the dough into balls by hand, but it was still crumbly, so I added another tablespoon of butter (I only use real butter) and then it formed in my mixer. I’m going to chill for at least an hour, but based on other reviews I have absolutely no idea how long to chill them for, since some people said they spread into a greasy mess and other people said they were dry and dense. Wish I would have read the reviews before I started making these, however, the two table spoons of extra butter seem to have helped a lot and I’m hopeful these will turn out well 🙂
These cookies are delicious but I made them today and the dough was crumbly. I used real butter, I don’t have a stand mixer but I did partial with a hand mixer and partially by hand. The taste is great but they do not look like the picture here – crumbled 🙁 I followed the recipe exactly. Any ideas? Thanks
Hi Amelia, I took a look at the recipe again and realized it was missing an additional egg yolk. I am sorry I only noticed this now! Fixed the recipe for the future. Thanks!
Nicole Dowding says
Just made these last week for Christmas. They were PHENOMENAL! I had made another cranberry and white chocolate cookie last year, but these were so much better. Perfectly sweet but not too sweet. I can’t get enough of them! Great recipe, thank you!!
I just made the cranberry/white chocolate chip cookies for the first time. I shaped them into about 1” to 1 1/2” round balls. Followed the recipe exactly. They spread to about 2 1/2” and look nice. Not exactly like your picture. They taste fantastic. I will try some adjustments to get them a little flatter. The key is measuring the flour exactly as stated.
Made these today and they turned out great! After pretty much studying all the reviews with other peoples trials and errors, I made the following adjustments:
– I used salted butter – mostly because thats all I had, but also because some of the reviews said they were too sweet.
– I omitted the extra 2 tablespoons of flour, and made sure to weigh it for accuracy! 1 cup = 120 grams.
– Chilled the dough for nearly 2 hours before shaping into 1-1/2 inch balls (made 36 cookies) – I wanted them a bit smaller so they’d fit nicely on my Christmas cookie tray with everything else.
– Cooked at 375 degrees (on convection) for 6-7 minutes, pulling them out at the first sign of that golden colour on the tops.
I’m sure they’ll be a hit, thanks for the recipe!
Forgot to rate it – definitely 5 stars!
Hi Jen, thanks so much for your helpful review! So glad you enjoyed!
Bryan Gogal says
Found a Pomegranate/Cranberry dried fruit mix at the bulk store – nice flavor combination. My problem with these cookies was getting them to spread out. Used Cake & Pastry flour (8% protein) instead of All-Purpose (10%). Eliminated the cornstarch and took 2 tbl of flour from the total amount instead of adding (240 gr less 2 tbl). Problem solved! That and giving the cookie tray a good hard slap on the counter top when you take it out of the oven will eliminate any puffiness. BTW if you have a kitchen scale, 20 gr of dough for each cookie is about the right size. Trust me, scaling it out is a lot quicker than using a scoop once you get going!
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I’m making this recipe ASAP. Looks delightful!
Alicia V says
Been making these for a couple years. The whole family requests these all the time. So so good. Never gets old.
First time ever posting a review for a recipe but I felt it was needed.
I gave the recipe 3 stars because the cookies ended up denser than expected. Given the mixed reviews, I made sure to follow the instructions to the letter but sadly I did not get the expected result. Though the cookie is edible, it is no the light cookie I was hoping to get.
I did know going in that this recipe was hit or miss. Prior to making the cookies, I read several comments and made sure to follow the suggestions offered by others and the author. Unfortunately I didn’t scroll down all the comments to read Jen’s instructions on her success. .
I wouldn’t discourage anyone from making this recipe as results vary, and even if the cookies are denser than expected they taste good. However, if you’re not willing to take a gamble then it might be better to try another recipe.
I’ll be sticking to my tried-and-true cranberry white chocolate recipe going forward.
Just Jesse says
I just made these cookies and they are absolutely DELISH!!! Followed the recipe exactly and didn’t have any spreading issues. I used some of my baking knowledge and applied it here…such as chilling the dough and keeping in the fridge in between baking batches, and making the balls slightly taller than round. Thanks for sharing this recipe…it is a hit in my house.
My family and I love these cookies! I’ve made it about 5 times this year. I have never had any problems with the baking, except when I used margarine instead of butter (oops!). I recommend it.
I was searching for an amazing cookie recipe that contained cranberries and white chocolate cause I had both in my pantry. I came upon this recipe and they came out great! I couldn’t stop eating them. Thank God I had my son to help. I. hope you’ve someone at this point. Men that are Mom approved can be amazing! I know about the online dating thing it can be a huge challenge and it was hard finding one the old fashioned way too because all the single men were probably online dating too, since the me too movement they’re cautious
I just made these cookies tonight and they came out absolutely perfect! My best friend had made these years ago for a cookie exchange and I finally got around to making them! Thank you so much for this amazing recipe. I’ll be making these again very soon!
Have you tried putting these in a sheet pan and making bars from them? Just wondering if they would turn out ok, and trying to save baking steps ??
Hi Lisa, I have not! I have a cranberry bliss bar recipe on my site already which is similar!
maggie g says
I’m a pretty competent baker but I was nervous about all the comments saying these cookies spread too much or not at all. I followed the recipe exactly, even the chilling for 1 hour and then tried three test cookies (I used a parchment covered baking pan as I don’t have/like silicone mats). For me they didn’t melt but stayed in their ball shapes. A few test cookies later I found that I basically had to flatten them into the exact shape I wanted as a finished product. Then 10 minutes in the oven and they came out perfect. They were never crisp, always a soft cookie. Having said that, I got a lot of compliments on them so I will definitely make again – it was just figuring out how to shape them for the oven the first time. I would recommend taking the time to do this and these cookies will not disappoint.
My husband loved these! I even used gluten free flour and doubled it. Good recipe.
Kay P says
I truly do not understand the negative comments regarding trouble with this recipe. I have tried several recipes, and after using this one, I don’t need to try any others. I make these every year because they are delicious, soft and chewy. Thank you for the wonderful recipe. God bless.
I just made my first batch and they are perfection!! Easy recipe with delicious results!
Lois Myzick says
My new favorite Christmas cookie! Thank you.
I’ve been making these every year for Christmas for the past 7 years. I always add orange zest. So delicious!