These white chocolate cranberry chip cookies are soft, chewy, and an easy, crowd-pleasing treat that delivers bakery-quality results at home. They stand out with a perfect combination of rich, creamy white chocolate chips and tart dried cranberries for the ideal sweet and tangy bite.
If you need more fun cookies, try my Snickers cookies and brownie cookies!
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Why You’ll Love This Recipe
I personally love how soft these white chocolate chip cookies are. You can taste the sweet white chocolate and chewy cranberries in every bite.
The recipe is beginner-friendly. It uses simple baking ingredients, like a large egg and melted butter. You don't need any fancy equipment. Just mix the ingredients on medium speed until combined. If you don't have a cookie scoop, use a spoon to take some dough from the large bowl. Place tablespoons of dough on a parchment-lined baking sheet.
It's also vegetarian, but not vegan. You can make a dairy-free version with plant-based butter and dairy-free white chocolate chips. Dried cranberries add fruity flavor while providing small amounts of fiber and plant antioxidants. Their tartness also helps balance the sweetness of the white chocolate.
Ingredients
Listed below are all the ingredients you will need:
- all-purpose flour
- baking soda
- sea salt
- butter
- light brown sugar
- eggs
- vanilla extract
- dried cranberries
- white chocolate chips or chunks
See the recipe card for quantities.
Instructions
Prepare the Wet Ingredients
1. In a large mixing bowl, add the softened butter, brown sugar, and white sugar.
2. Beat with a handheld mixer until light and fluffy.
3. Add the egg and vanilla extract.
4. Then mix everything until well combined.
Prepare the Dry Ingredients
5. In a separate bowl, add the flour, cornstarch, baking soda, and salt.
6. Mix well until evenly combined.
Make and Chill the Dough
7. Add the dry ingredients to the wet ingredients.
8. Mix just until combined. Don't overmix.
9. Add the dried cranberries and white chocolate chips.
10. Mix until evenly incorporated into the dough.
11. Cover the cookie dough, then refrigerate for at least 1 hour.
Bake the Cookies
12. Preheat the oven to 350°F.
13. Scoop some chilled cookie dough onto cookie sheets. Make sure to leave some space between each cookie.
14. Bake the mini cookies for 8-10 minutes.
15. Don't overbake if you want the cookies soft and chewy.
Cool and Serve
16. After baking, let the cookies cool on a wire rack for a few minutes.
17. Serve and enjoy!
Substitutions & Variations
- Ingredient Swap
Swap dried cranberries with dried cherries. - Variation
For a creamy contrast, keep the white chocolate chips. - Mistake to Avoid
Don't overbake the cookies! I bake the mini cookies for 8-10 minutes at 350°F. If you want them crisper than chewy, bake them a little longer. - Storage Tips
- Store cookies in an airtight container at room temperature for about 4-5 days.
- Baked cookies also freeze well for up to 2 months when tightly wrapped and stored in a freezer-safe container. Let them thaw at room temperature before serving.
- You can also chill the dough in the refrigerator before baking.
FAQs
BEST White Chocolate Cranberry Chip Cookies
Ingredients
- ¾ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
Prepare the Wet Ingredients
- In a large mixing bowl, add the softened butter, brown sugar, and white sugar.
- Beat with a handheld mixer until light and fluffy.
- Add the egg and vanilla extract.
- Then mix everything until well combined.
Prepare the Dry Ingredients
- In a separate bowl, add the flour, cornstarch, baking soda, and salt.
- Mix well until evenly combined.
Make and Chill the Dough
- Add the dry ingredients to the wet ingredients.
- Mix just until combined. Don't overmix.
- Add the dried cranberries and white chocolate chips.
- Mix until evenly incorporated into the dough.
- Cover the cookie dough, then refrigerate for at least 1 hour.
Bake the Cookies
- Preheat the oven to 350°F.
- Scoop some chilled cookie dough onto cookie sheets. Leave some space between each cookie.
- Bake the mini cookies for 8-10 minutes.
- Don't overbake if you want the cookies soft and chewy.
Cool and Serve
- After baking, let the cookies cool on a wire rack for a few minutes.
- Serve and enjoy!
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Recipes for Every Moment
Need an easy homemade treat for a last-minute gift? These white chocolate cranberry chip cookies are soft, festive, beginner-friendly, and easy to make ahead.
Sweeite18 says
Ooooooh I can't wait to try this recipe!!
Queenie says
Love this cookie recipe!! So healthy..