White Chocolate Cranberry Cookies
Perfect chewy cookies with crispy edges, featuring sweet white chocolate chunks and tart dried cranberries. This easy one-bowl recipe uses melted butter for the ideal texture and includes a hint of orange zest for brightness.
Ingredients
- 2 sticks 8oz, 227g unsalted butter, melted and slightly cooled
- ¾ cup packed 5.25oz, 149g brown sugar, light or dark
- ¾ cup 5.25oz, 149g granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 tablespoons orange zest from 2 large oranges
- 2 large eggs room temperature preferred
- 2¼ cups 10.125oz, 287g all-purpose flour
- 1 teaspoon baking soda
- 2 cups 12oz, 340g white chocolate chunks or chips
- 1 cup 4.2oz, 120g dried cranberries, roughly chopped
- ½ cup 2oz, 57g walnuts, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Melt butter in microwave-safe bowl or saucepan until almost completely melted, then stir to finish melting with residual heat.
- In large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined. Add vanilla, salt, and orange zest, mixing thoroughly.
- Whisk in eggs one at a time until completely incorporated.
- Add flour and baking soda to wet mixture. Stir just until dry ingredients are incorporated - don't overmix.
- Gently fold in white chocolate chunks, chopped cranberries, and walnuts if using.
- Optional: Refrigerate dough for at least 1 hour for better texture and flavor.
- Roll dough into 1.5-ounce balls (about 2 tablespoons each). Place 3 inches apart on prepared baking sheets.
- Bake 8-10 minutes until edges are golden brown but centers still look slightly underdone.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
Use room temperature eggs for better mixing - place in warm water for 5-10 minutes if forgotten
Measure flour using spoon-and-level method to avoid dry cookies
Don't overbake - cookies should look slightly underdone when removed from oven
Store in airtight container at room temperature for up to 1 week
Cookie dough can be refrigerated up to 4 days or frozen shaped balls up to 2 months
Use high-quality white chocolate for best flavor and texture
Measure flour using spoon-and-level method to avoid dry cookies
Don't overbake - cookies should look slightly underdone when removed from oven
Store in airtight container at room temperature for up to 1 week
Cookie dough can be refrigerated up to 4 days or frozen shaped balls up to 2 months
Use high-quality white chocolate for best flavor and texture