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Soft Cranberry White Chocolate Chip Cookies

Soft, chewy cookies filled with sweet-tart cranberries and creamy white chocolate chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup butter, softened Use real butter for best flavor.
  • 1.5 cups packed brown sugar Light brown sugar preferred, but dark can be used.
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2.75 cups all-purpose flour Can substitute for gluten-free flour if needed.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt Reduce if using salted butter.
Mix-Ins
  • 1.5 cups white chocolate chips Can substitute with semi-sweet chocolate chips.
  • 1.5 cups dried cranberries Can substitute with dried cherries or apricots.
  • Extra chips and cranberries, for pressing on top (optional) For added decoration.

Method
 

Preparation
  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with brown sugar and granulated sugar for about 4 minutes until pale and fluffy.
  3. Add eggs and vanilla extract, mixing for about 1 minute until well blended.
  4. Mix in the flour, baking soda, and salt until no dry streaks remain, being careful not to overmix.
  5. Fold in the white chocolate chips and dried cranberries, reserving some for decoration if desired.
Baking
  1. Scoop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 8 to 10 minutes until the edges are set and the centers look slightly underdone. Optionally, press extra chips and cranberries on top right after baking.
Cooling
  1. Let the cookies rest on the pan for 3 to 4 minutes, then transfer to a wire rack to cool completely.
Storage
  1. Store the cookies in an airtight container at room temperature for up to 5 days.
  2. For freezing, place cookies in a freezer-safe bag with parchment between layers for up to 3 months.

Notes

Be careful not to overmix after adding flour, and avoid baking too long to maintain soft texture. Use softened, not melted, butter for best results.