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.

A Pinterest image with a stack of cookies with white chocolate chips and cranberries.

What’s better than ultra soft and chewy cookies bursting with white chocolate and cranberries? Nothing! Absolutely nothing! Try these easy and mouthwatering cookies and you’ll agree!

Just like my classic old-fashioned chocolate chip cookies, this sweet variation is sure to be a family favourite cookie jar filler or lunchbox treat.

Five cookies stacked on a white cake stand surrounded by white chocolate chips and cranberries.

Why You’re Going To LOVE These Cookies

One Bowl Recipe – this simple recipe is completely no-fuss and uses just one bowl!

Freezer-Friendly – these cookies will disappear in just seconds – but if you do happen to find that you’ve got extra cookies sitting around (and you don’t want to eat them all at once!) then you can freeze them in an airtight container for up to 3 months. Alternatively, you can freeze the unbaked cookie dough wrapped in 2 layers of plastic wrap for up to 3 months.

Conventional and Thermomix Instructions – you guys know how much I love my Thermomix and so OF COURSE this recipe has Thermomix instructions. But there’s no doubt that whipping up this cookie dough in a bowl with beaters or a stand-mixer is all kinds of therapeutic. Whether you choose to make these white chocolate and cranberry cookies in the Thermomix or with beaters/mixer, they’re so quick and easy!

Chewy On The Outside & Soft On The Inside – the secret behind this perfect cookie texture is using a combination of caster sugar and brown sugar. The caster sugar gives the cookies a delicious crunchy outside while the brown sugar gives a beautiful chewiness and caramel flavour.

5 Star Recipe Ratings – everyone LOVES these ultra soft and chewy cookies that are absolutely PACKED with white chocolate chips and cranberries. Here’s just a few of our reader reviews:

“OMG is all I can say! I never have any luck with cookies but these were PERFECT! Best cookies I’ve ever made by far – thank you!”

“Just perfect!”

“Ooh I love that just-undercooked, fresh bake in ALL of my baked goods.”

A cookie topped with white chocolate and cranberries, and more cranberries scattered around, on a white plate.

What You Need

Note: Please scroll to the printable recipe card at the bottom of the post for ingredient quantities and the full detailed method.

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 brown sugar 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.

Salt – adding a pinch of salt to your cookies perfectly balances out the sweetness of the dough.

Vanilla extract

Eggs – I use 1 egg plus one extra egg yolk. The extra egg yolk makes the cookies richer and chewier… the BEST trick!

Plain flour – also known as all-purpose flour.

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).

White chocolate chips – mix the chocolate chips through the dough before chilling. I like to add extra white chocolate chips on the top of the cookies before baking.

Dried cranberries – also known as craisins. I generally use Ocean Spray brand – however you can use any brand you like.

Individual bowls holding all the ingredients for cookies made with cranberries and white chocolate.

One Bowl White Chocolate & Cranberry Cookies

Note: Please scroll to the printable recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Beat The Butter & Sugars

Beat the room temperature butter and sugars until pale and creamy. This will take approximately 2 minutes. Stop the beaters and scrape down the sides of the bowl occasionally.

Beat The Vanilla, Salt & Eggs

Add the vanilla extract, salt and eggs and continue to beat until creamy.

A collage of four steps, showing ingredients being mixed to make cookie dough

Add The Flour & Bi-Carb Soda

Mix in the flour and bi-carb soda on low until combined.

Add The Chocolate Chips & Cranberries

Use a spoon or spatula to fold the white chocolate chips and the dried cranberries through the dough.

A collage of four steps showing flour, white chocolate and cranberries being mixed into dough

Chill The Dough

Place the dough into the fridge for a minimum of 30 minutes (2 hours is best).

Roll The Dough And Bake

Roll tablespoonfuls of dough into balls, decorate with extra white chocolate chips and bake on cookie sheets for 12 minutes or until only just lightly golden around the edges.

Five white chocolate and cranberry cookies stacked on a white cake stand with cranberries scattered around.

Chilling Cookie Dough

Chilling cookie dough in the fridge for at least 30 minutes before baking allows the butter/fat to re-solidify (after it has softened during mixing/beating).

The fat then slowly melts when baked, keeping your cookies in shape.

Some cookie recipes don’t require chilling… but this recipe is not one of them! The White Chocolate & Cranberry Cookie dough requires at least 30 minutes of chilling (not optional!) If you can chill the dough for longer (up to 2 hours, that’s even better!).

Note: even after chilling these cookies will spread a lot during baking so make sure you allow enough space on the trays!

Want to be a cookie baking master? Check out my 10 simple tips for baking perfect cookies and biscuits here.

Four white chocolate and cranberry cookies stacked in a pile with white chocolate chips and dried cranberries scattered around

Recipe Tips & FAQ

How many calories are in white chocolate cranberry cookies?

These cookies are generous in size and come in at under 185 calories per cookie.

Can you make these cookies in a Thermomix?

Yes! You can make these cookies either in a Thermomix, with beaters or a stand-mixer – the choice is yours!

Are dried cranberries the same as craisins?

Yes they are. Craisins are a brand of dried cranberries. You can use any brand of dried cranberries you like.

Why do you put salt in your cookies?

I’m a HUGE fan of adding a pinch of salt to my sweet recipes. Adding a little salt helps to balance out the sweetness of the sugar, leaving you with perfect tasting sweet cookies, slices, cakes and desserts.

Do I need to chill the dough?

Yes, 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.

Help! My cookies are soft and don’t seem cooked!?

This is absolutely perfect! 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.

How do you store the cookies?

Store these white chocolate and cranberry cookies for up to 1 week in an airtight container at room temperature.

Can the cookies be frozen?

Yes, you can freeze the baked cookies or the unbaked cookie dough for up to 3 months.

A cranberry cookie with white chocolate broken in half with a chewy soft inside on a white background.

More Chocolate Chip Cookie Recipes

If you love chocolate chip cookies (and really… who doesn’t!?), then you need these sweet cookie recipes in your life:

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

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 through 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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33 Comments
  1. Gg says:

    5 stars
    Just perfect

  2. Beruta says:

    These biscuits were a hit in our household. Will be baking another batch as soon as I get some more cranberries.

    1. Lucy says:

      I’m so thrilled you enjoyed them!

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