White Chocolate and Cranberry Cookies Recipe
Updated: Jun 24
This recipe makes white chocolate and cranberry cookies with crisp edges and soft centers! The secret is the brown sugar and melted butter.
White chocolate and cranberries always make a good combination and it is our favourite ingredient in cookies. However, this dough recipe can be used with other ingredients as well so feel free to give it a try with your favourite ingredients.
Video Tutorial for White Chocolate and Cranberry Cookies
200 g all purpose flour
175 g butter
150 g brown sugar
100 g white sugar
2 medium sized eggs (room temperature)
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp corn starch
7-8 drops of vanilla essence
240 g white chocolate, chopped
150 g dried cranberries
Melt 175 g butter and put aside to cool down for about 10 minutes.
In a separate bowl whisk together all of the dry ingredients: 200 g flour, 3/4 tsp baking soda, 1 tsp corn starch and 1/2 tsp salt.
Mix together the melted butter, 150 g brown sugar and 100 g white sugar using an electric mixer or a stand mixer with the paddle attachment.
Crack the eggs into the batter one by one, it is best to use room temperature eggs. Crack them into a separate container first and then transfer to the mixture.
Add the vanilla and beat for 2-3 minutes until the dough gets lighter in colour.
Add the dry ingredients gradually and beat for an additional 2-3 minutes until the dry ingredients are fully incorporated.
Chop 240 g of white chocolate into chunks and add into the batter along with 150 g dried cranberries, you can either use the mixer or combine it yourself with a spatula.
Chill the dough in the fridge for at least 2 hours, this step is essential to prevent cookies from over-spreading. If you skip this step you might end up with a giant cookie at the size of your tray.
Once the cookies have chilled set the oven to 170 C.
Roll the cookies into a ball shape and place them on the tray fairly apart to let them spread.
Cook for 10-12 minutes, look for the golden brown edges while the centers are still soft before removing.
Let the cookies sit for a few minutes before placing them on a cooling rack, and wait for another 30 minutes to serve.
If you try this recipe please share your thoughts with us in the comments section, and don't forget to share your version of white chocolate and cranberry cookies with us over instagram to get featured on our page @thepastrymagazine!