Soft & Chewy White Chocolate & Cranberry Cookies

These soft and chewy White Chocolate & Cranberry Cookies are absolutely delicious (and incredibly addictive). Perfect for Christmas… or anytime of the year!!

I don’t care what anyone says, I’m putting white chocolate and cranberries up there as one of the best flavour combinations in the whole entire world. Big call, perhaps? But totally deserved!!! And can I tell you a secret? These white chocolate & cranberry cookies are going to blow your socks off. Yep, they’re that good!

White Chocolate & Cranberry Cookies

You know how when you buy cookies from Subway they’re really soft and chewy? Well these are just like that… only way better!!

White Chocolate & Cranberry Cookies

To make these little bites of pure heaven, I used one of my all-time favourite cookie recipes. It’s so simple and you always guaranteed to end up with the BEST biscuits.

White Chocolate & Cranberry CookiesThen I just popped in a few (ok, ok a LOT) of white chocolate chips and dried cranberries and mixed them all together. When it comes to adding chocolate chips to cookie dough, I live by the philosophy of ‘when in doubt – add more’. Clearly that philosophy is probably also one of the reasons I need to exercise EVERY. SINGLE. DAY. Never mind…. it’s totally worth it when a white chocolate and cranberry cookie is awaiting you at the end of your walk. Yep, the logic of a sugarholic. Gotta love it.

White Chocolate & Cranberry Cookies

Okie dokie. So the trick to getting these cookies absolutely perfectly soft and chewy is to make sure that you don’t overcook them!!! Take them out of the oven as soon as they’ve started to turn golden. They will continue to cook on the baking tray once you’ve removed it from the oven, so make sure you whip them out at just the right time! Don’t get all freaked out that they’re going to be undercooked – if they’re starting to turn golden, they’re ready.

White Chocolate & Cranberry Cookies

When you bite into one of these babies you’re going to know exactly what I mean about the whole soft and chewy thing. Oh and you’re going to totally jump on the ‘add-more-chocolate-chips’ bandwagon too (which can I just say, is by far the best bandwagon in the world).

White Chocolate & Cranberry Cookies

So my lovelies, promise me you’ll make these white chocolate and cranberry cookies. Pinky promise!?

White Chocolate & Cranberry Cookies

Oooh PS – I forgot to mention that this cookie dough freezes really, really well. So feel free to make a huge double or triple batch and freeze it uncooked in airtight ziplock bags until you need it.

Check out my Ultimate Collection of the Best Cookies and Biscuits!

A stack of cookies with white chocolate chips and cranberries.

Soft & Chewy White Chocolate & Cranberry Cookies

A simple one bowl recipe for delicious White Chocolate & Cranberry Cookies that are incredibly soft on the inside and chewy on the outside and packed full of sweet chocolate chips and tangy dried cranberries.
5 from 5 votes
Print Pin Rate
Course: Cookies
Cuisine: western
Keyword: White chocolate and cranberry cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 serves
Calories: 183kcal

Ingredients

  • 170 g (3/4 cup) unsalted butter room temperature
  • 150 g (3/4 cup) brown sugar
  • 50 g (1/4 cup) caster sugar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 egg room temperature
  • 1 extra egg yolk
  • 250 g (2 cups) plain flour sifted
  • 1 tsp bi-carbonate soda baking soda
  • 180 g (1 cup) white chocolate chips plus extra for decorating
  • 140 g (1 cup) dried cranberries

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Line 2 large baking trays with baking paper and set aside.
  • In a large bowl, beat the butter, brown sugar and caster sugar together with a stand mixer or hand held beaters for 2 minutes or until the mixture is light and fluffy.
  • Add the vanilla extract, salt and eggs and mix for 1 minute or until completely combined.
  • On low speed, mix the sifted plain flour and bi-carbonate soda until just combined (don't over-mix).
  • Stir through the cranberries and white chocolate chips.
  • Chill the dough in the fridge for at least 30 minutes (longer is better!). This dough 100% requires chilling before baking.
  • Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and decorate with extra white chocolate chips (allow plenty of room for spreading).
  • Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
  • Remove from the oven and leave on the baking trays for 10 minutes.
  • Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 1 week.

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside.
  • Place butter, brown sugar and caster sugar into the TM bowl and mix for 1 minute, Speed 6. Reduce to Speed 3, and while the blades are turning, add the salt, vanilla extract, and eggs through the MC hole.
  • Add the plain flour and bi-carb soda and mix for 40 seconds, Speed 4.
  • Add the white chocolate chips and the cranberries and mix on Reverse, Speed 3 for 10 seconds.
  • Chill the dough in the fridge for at least 30 minutes (longer is better!). This dough 100% requires chilling before baking.
  • Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and decorate with extra white chocolate chips (allow plenty of room for spreading).
  • Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
  • Remove from the oven and leave on the baking trays for 10 minutes.
  • Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 1 week.

Notes

RECIPE NOTES & TIPS
Ingredients Info:
Butter – you can use either salted or unsalted butter for this recipe. If you use salted butter, omit the extra pinch of salt in the ingredients. My personal preference is to use unsalted butter and add a pinch of salt as that way you can control the amount of salt in the recipe.
Brown sugar – you can use either light or dark brown sugar for this recipe. Dark brown sugar will result in chewier and more dense cookies.
Caster sugar – also known as superfine sugar. If you don’t have caster sugar, you can substitute it with granulated sugar.
Eggs – I use 1 egg plus one extra egg yolk. The extra egg yolk makes the cookies richer and chewier.
Bicarbonate soda – also known as baking soda. Because this is the rising agent in the cookies, we only use a small amount as we want soft and chewy cookies (if you’re after big, fluffy cookies – try these instead).
 
More Recipe Tips:
Calories - These cookies are generous in size and come in at under 185 calories per cookie.
Chilling the dough - The cookie dough absolutely needs to be chilled in this recipe. Chill the dough for a minimum of 30 minutes (preferably 2 hours) before baking.
Baking the cookies - The cookies will be VERY soft when baked. They are cooked as soon as the edges start to turn golden. The cookies will continue to cook on the baking trays when removed from the oven. Do not overcook the cookies or they won’t be soft and chewy.
Storing - Store these white chocolate and cranberry cookies for up to 1 week in an airtight container at room temperature.
Freezing - Freeze the baked cookies or the unbaked cookie dough for up to 3 months.

Nutrition

Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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31 Comments
  1. Gg says:

    5 stars
    Just perfect

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