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With crisp, caramelized edges and rich, chewy centers, these White Chocolate Cranberry Cookies are irresistible!

White Chocolate Cranberry Cookies

  • Author: Kelly
  • Total Time: 25 minutes
  • Yield: 33 cookies 1x


With crisp, caramelized edges and rich, chewy centers, these White Chocolate Cranberry Cookies are irresistible!


  • 2 sticks unsalted butter (melted (8oz, 227g))
  • 3/4 cup packed brown sugar ((5.25oz, 149g))
  • 3/4 cup granulated sugar ((5.25oz, 149g))
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2 tablespoons finely grated orange zest (from 2 large oranges)
  • 2 large eggs
  • 2 1/4 cups all-purpose flour ((10.125oz, 287g))
  • 1 teaspoon baking soda
  • 2 cups white chocolate chunks or chips ((12oz, 340g))
  • 1 cup dried cranberries (roughly chopped (4.2oz, 120g))
  • Optional: 1/2 cup chopped walnuts ((2oz, 57g) )


  1. In a large mixing bowl, combine the melted butter with the sugar, brown sugar, vanilla, salt and zest.
  2. Whisk in the eggs until thoroughly combined.
  3. Add the flour and baking soda, stirring just until the dry ingredients are incorporated.
  4. Stir in the white chocolate chunks, cranberries, and walnuts.
  5. If possible, let the dough rest in the refrigerator for one or two hours, or even better, overnight.
  6. Preheat the oven to 375 degrees F. Position the racks to the lower and upper thirds of the oven.
  7. Remove the dough from the refrigerator if rested. If cold and firm, allow it to soften a few minutes.
  8. Roll into 1.5oz (43g) balls and place 3 inches apart on a parchment lined baking sheet.
  9. Bake until golden brown on the edges and no longer wet on top, about 8-10 minutes. Be careful not to overbake.
  10. Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.
  11. Remove from oven. Let cookies rest on pan one minute before transferring to a cooling rack. Cool thoroughly before storing.
  12. May be kept in an airtight container for several days.
  13. Makes about 33 cookies.


While chilling the dough makes a better cookie, it is not absolutely necessary. Do let the dough reach about 70 degrees F before baking for the proper amount of spreading. This may require some refrigeration if your kitchen is warm. 

The cookies shown here have been chilled overnight. 

For a pretty cookie, I like to stick a couple of white chocolate chunks  and cranberries onto the top of the rolled balls of dough. You can also stick a few on top as soon as they come out of the oven, while they are still soft. 

2 cups of white chocolate chunks makes for a very loaded and sweet cookie. If you prefer a less sweet cookie, use 6-8 ounces white chocolate. 

I've used hand chopped Ghirardelli white chocolate bars in this recipe.

I've sprinkled the tops of the cookies with orange zest for a burst of color. 

For perfectly round cookies, press the edges of the cookies with the back of a spoon into a neat shape while they are still soft from the oven. I sometimes take them out 2-3 minutes before they're done, shape them, and put them back in the oven to finish. 

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American


  • Calories: 192

Keywords: cookies, cranberry, orange, white chocolate