Cranberry White Chocolate Chip Cookies
This post may contain affiliate links. Please read our disclosure policy.
Dare I say it…but these Cranberry White Chocolate Chip Cookies are the only holiday cookie you need this year!
It’s hard to talk such a big game when these giant chocolate chip cookies and crinkle cookies are a holiday staple as well.
BUT when these cranberry white chocolate chip cookies are dipped in white chocolate and studded with dried cranberries and melty white chocolate goodness you can’t resist.
- Thick, ultra soft centers
- Freezer-friendly
- No chill time necessary
- Festive for the holiday season
- Slightly underbaked centers
- Perfect amount of sweetness and color from the dried cranberries
- Spin off of my other cookie recipes! So if you have those down, this will be a breeze
Believe me, these cookies disappear FAST.
This recipe yields ~6, 5 oz. cookies which are fairly large! You can double the recipe or make smaller cookies, and cook for ~1 minute less.
Ingredients You’ll Need:
(For the full recipe, scroll down to the recipe card below)
- All-Purpose Flour & Cake Flour: if you’ve made any of my cookies recipes before you’ll know I love using a combination of these flours. I’ve found it creates the perfect cookie!
- Corn starch: cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
- Egg plus an extra yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
- Dried Cranberries: I use Craisins usually!
- White Chocolate Chips: Ghirardelli makes some delicious white chocolate chips I love using!
(For the full recipe, scroll down to the recipe card below)
- Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on low. Cream the butter and sugars together.
- Add in the eggs and vanilla extract.
- Gradually add in the dry ingredients.
- Add in the dried cranberries and white chocolate chips until incorporated.
- Measure out 6 large cookies.
- Place all 6 cookies on an ungreased cookie sheet (or baking sheet) and gently press cookies down just a little.
- Bake the cookies for 10-12 minutes.
- Be sure to use light-colored baking sheets and not dark colored cookie sheets. Dark = absorb more heat = possible burnt cookies.
- To make homemade cake flour that works just as well, you’ll need 14 Tbsp. All-Purpose flour and 2 Tbsp. corn starch. Mix together and sift twice to get it fully aerated. This will make ~1 cup of cake flour and you only need ¾ cup for this recipe.
- You can also choose to use 100% All-Purpose flour (2 cups total), but the cookies will be more dense. If you have access to cake flour, I would definitely recommend using the combination.
- You can make these cookies gluten free by replacing both the All-Purpose flour and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Make sure to cream the butter and sugar well. The fluffier your butter and sugar mixture is, the fluffier and softer your cookie will be.
- No need to chill the dough! These cookies won’t flatten out if you bake them right away and the flavor will be just as great.
- You can refrigerate the dough and bake at a later time.
- Be sure not to over bake the cookies! You want to make sure that they stay ooey gooey and soft in the center. The cookies will keep cooking a little bit once you pull them out of the oven. It’s best to bake them for only 10-12 minutes.
the goods
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 cup Cake flour
- 1 tsp. corn starch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, cold, unsalted, cubed (8 Tbsp.)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 2 cups white chocolate chips, divided
- 3/4 cup dried cranberries
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400°F
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.1 1/4 cup All-Purpose Flour, 3/4 cup Cake flour, 1 tsp. corn starch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Using a stand mixer fitted with the paddle attachment, cream the cold butter with the white sugar and brown sugar. Cream until light and fluffy, 2-4 minutes.1/2 cup butter, cold, unsalted, cubed (8 Tbsp.), 1/2 cup brown sugar, packed, 1/4 cup granulated white sugar
- 1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
- Gradually add in the dry ingredients and then add in 1 cup white chocolate chips and dried cranberries.2 cups white chocolate chips, divided, 3/4 cup dried cranberries
- Shape dough into 6 large cookies (~5 oz. each). Place on an ungreased cookie sheet. Bake for 10-12 minutes.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack.
- Melt the white chocolate chips in a microwave safe bowl in 30 second increments until fully melted and smooth. Dip each cookie half way into the melted chocolate.
- Place on parchment paper. Repeat with remaining cookies. Allow the chocolate to set so it cools and hardens. Enjoy!
Video
Notes
- Cookies are freezer friendly and store well for up to 3 months.
- Feel free to make cookies smaller. Adjust baking time as needed.
- Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for a gluten-free cookie.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Love the tangy and sweet flavor profile! A new Christmas cookie staple
These are so beautiful, delicious and great dessert for the holidays! They were simple to throw together as it was the cookie base I love! I did add one extra ingredient! I added the zest of one orange to the dough! I love the combination of cranberry and orange and adding the zest gives such a great boost of flavor!
Love that you added zest into the dough. They look great, thank you!! 🙂
These were phenomenal. The tartness of the cranberry perfectly paired with the white chocolate. Can’t wait to make these for Christmas!
Awesome!! Thank you so much 🙂
This time instead of dipping, I swirled the white chocolate on top, and made them more bite size! Super yummy!
My favourite cookies each Christmas. Delicious and so easy too.
This is my favorite flavor combination this time of year. Completely love that you dipped them too!
Cranberry and white chocolate is a match made in heaven! I’ll definitely be trying these cookies 🙂
Your cranberry and white chocolate chip cookies look delicious. I love the sound of the soft centre. Thanks for the recipe, looking forward to making some for the family.
no, I am not looking for more cookies recipes, this is all I will make from now on