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White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookie 1

Cookies are great because there are so many different ways you can make them. (They can also be infuriating for that reason. So little time, so much to bake!) We have our classic favorites, chocolate chip, oatmeal raisin, peanut butter… But naturally, we love to switch things up every once in a while and go with something a little less standard. In this case, cookies dotted with sweet white chocolate and tart dried cranberries. They’re anything but usual.

White Chocolate Cranberry Cookie 2

For a lot of people, there’s no gray area about white chocolate; you either love it or you hate it. We don’t have strong feelings about it in general, but it does taste amazing in these cookies! White chocolate has a great sweetness that pairs perfectly with the slightly tart dried cranberries, and in this application it fits so much better than milk or dark chocolate could. That along with the soft-baked, chewy center makes for a winning combination. Definitely add some white chocolate and dried cranberries to your grocery list, because these cookies are undeniably delish!

White Chocolate Craisin Cookies

Yield: approx. 2 dozen


  • 1 3/4 cups all-purpose flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup dried cranberries
  • 2/3 cup white chocolate chips
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
  2. Mix together flour, cornstarch, baking soda and salt in a small bowl and set aside.
  3. In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color. 3-4 minutes.
  4. Beat in egg and vanilla extract, then scrape down sides and beat for another 1 minute.
  5. Gradually mix dry ingredients into the egg mixture and beat until just combined.
  6. Fold white chocolate chips and dried cranberries into dough (it will be thick) and mix until incorporated.
    Note: if not making cookies immediately, freeze dough at this stage.
  7. Using a small ice cream scoop or tablespoon, scoop even-sized dough balls and place them on baking sheets.
  8. Place in oven and bake for 8-10 minutes, or until just set. (They will continue to cook and firm up after you take them out of the oven.)
  9. Remove from oven and let cool 10 minutes, then transfer to wire rack to cool completely.

Recipe adapted from Sally’s Baking Addiction.

How Liqueur Chocolates Used to Be Made By Hand: Click “Next Page” below!