Cranberry White Chocolate Cookies

A platter full of White Chocolate Chip Cookies with Cranberries.

Cranberry White Chocolate Cookies

These Cranberry White Chocolate Cookies are incredibly soft, melt-in-your mouth buttery and have a perfect chewiness. Packed full of cranberries, white chocolate chips and pecans, they make a perfect holiday or special occasion treat.

Course Dessert

Cuisine American

Keyword Cranberry White Chocolate Cookies, Cranberrycookies, Orange Cranberry Cookies

Prep Time 10

Cook Time 11

Servings medium sized cookies

Calories 148kcal

Author Heather

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt See Note #1 below
1 cup unsalted butter *(2 sticks) softened to room temperature, See Note #2 below
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon orange extract *or pure vanilla extract
2 large eggs
2 cups white chocolate chips See Note #3 below
1 cup dried cranberries
1 cup chopped pecans

Instructions

In medium sized mixing bowl mix together the flour, baking soda and salt.
Using the flat beater attachment of a stand mixer, combine butter with both sugars. Cream until light and fluffy making sure to scrape down the side of the mixer bowl often.
Add in extract and beat in one egg at a time.
On medium speed gradually stir in the flour mixture a little at a time, mixing until just incorporated.
Stir in cranberries, white chocolate chips and pecans. Cover the mixing bowl and chill dough for one hour.
Preheat oven to 350℉.
Scoop and drop chilled dough onto an un-greased cookie sheet using medium sized cookie scoop (equals about 1 1/2- 2 tablespoons) making sure to leave about 2 inches in between cookies.
Bake for 9-13 minutes or until lightly crispy on edges and appearing under baked. Let cookies cool on the baking sheet for 5 minutes and then transfer onto a wire rack to cool completely. See Note #4 and #5 below.

Notes

Recipe Notes

Note #1- If using Maldon's Sea Salt for its low iodine levels grind it in a mortar and pestle before adding to the dry ingredients.

Note #2- If using salted butter eliminate the salt.

Note #3- 2 cups of white chocolate chips equals 12 ounces. There are many companies who only produce 11 ounce bags. I recommend purchasing 2 bags and using some of the extra chips for the top of the cookies before baking.

Note #4- For soft and chewy cookies pull the cookies from the oven when they have just started to have color on the edges but appear to be under baked.

Note #5- The secret to gorgeous cookies is to add extra white chocolate chips and cranberries to the top of the cookies just before baking.

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