Cranberry White Chocolate Chip Cookies

These decadent cranberry white chocolate chip cookies turn out perfectly soft, chewy, tart, and sweet using less sugar, so you can indulge without the guilt!

When I think about Chocolate Chip Cookies, my first thought is that you don’t mess with a classic.

But then when I think of all the possibilities, like…

• Dark chocolate instead of semi-sweet
• Peanut butter chips AND chocolate chips
• A tablespoon of cocoa added to the dough

I simply cannot resist!

Last holiday season I saw TONS of different bags of baking chips on the store shelf…

• Butterscotch
• Bailey’s Irish cream
• Reese’s peanut butter chips
• Cinnamon baking bits
• Caramel chips
• Peppermint-filled chips
• Espresso
• Sea salt caramel
• Heath Bar bits & pieces

… and these all sound good to me, but there’s something about sweet white chocolate chips and tart cranberries that was calling my name!

Coincidentally, that’s what I had in my pantry!

So, of course, I baked up a batch of delicious cranberry white chocolate chip cookies!

TASTY CRANBERRY WHITE CHOCOLATE CHIP COOKIES

These cranberry white chocolate chip cookies are everything you’ve grown to love about my own Healthy Chocolate Chip Cookie Recipe:

• Easy to make
• Less sugar
• Better sugar
• No cookie guilt
• The family LOVES them
• Freezer-friendly!
• Small batch
• Easy to double or triple!

The only swap we’ve made is changing the dark chocolate chips to white chocolate chips and adding dried cranberries! (But if you want to stick with the dark chocolate chips and make chocolate and white chocolate chip cookies, I won’t tell…)

INGREDIENTS CHOCOLATE CHIP AND WHITE CHOCOLATE CHIP COOKIES

Note that the ingredients for chocolate chip and white chocolate chip cookies are mostly pantry staples, and you don’t even need brown sugar!

• Unsalted Butter. Start with room temperature butter so it’s easier to cream with the sugar.
• Sugar. I use coconut sugar. But white sugar or turbinado sugar works too.
• Egg. To hold everything together.
• Pure Vanilla Extract. Try my homemade recipe.
• Flour. I use einkorn flour. All purpose flour or whole wheat flour will work too.
• Cornstarch. Just a teaspoon added to the cookie dough makes these white chocolate chip cookies turn out perfectly chewy.
• Baking Soda. To help the cookies rise, so they’re not just flat disks.
• Salt. To enhance the flavor.
• White Chocolate Chips. I highly recommend Ghirardelli white chocolate chips. I tested with allergy-friendly Nestle chips and they were not nearly as good.
• Dried Cranberries. The tartness of the cranberries complements the sweetness of the white chocolate. If you’re not a fan of cranberries, dark chocolate chips or macadamia nuts are also yummy.

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

HOW TO MAKE WHITE CHOCOLATE CRANBERRY COOKIES

The instructions for these yummy cranberry white chocolate chip cookies are really simple!

Step 1. In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, cream the butter and sugar for one full minute.

Step 2. Add the egg and vanilla extract. Mix until fully combined, scraping down the sides of the bowl as necessary.

Step 3. Add the dry ingredients (flour, cornstarch, baking soda, and salt) to the wet ingredients, and stir JUST until combined.

Step 4. Fold the white chocolate chips and cranberries into the cookie dough mixture using a spatula.

Step 5. Chill the dough for 30 minutes.

Step 6. Meanwhile, preheat the oven to 350F. Line baking sheets with parchment paper or a silicone mat.

Step 7. Measure 2 Tablespoons of cookie dough (I use 2 scoops using this cookie scoop). Place cookie dough balls 2” apart on the cookie sheet.

Step 8. Bake for 10-12 minutes, or until the edges are JUST golden brown.

Step 9. Cool on the pan for 10 minutes before removing to a wire rack to cool completely.

CHOCOLATE WHITE CHOCOLATE CHIP COOKIES TIPS

I’ve made these white chocolate cookies so many times, and I wanted to share some helpful tips with you.

• Chill the cookie dough for 30 minutes. This is mandatory for this recipe and cannot be skipped! Otherwise, your chocolate and white chocolate chip cookies will spread all over the pan and may burn.
• Use a cookie scoop. I absolutely LOVE this cookie scoop because it makes all of my cookies the same size. Plus, the kids don’t argue over who gets the bigger cookie!!
• Use a Silpat mat for baking. This helps to distribute the heat among the bottom of the cookies, preventing burned bottoms and edges.
• Store these cookies in an airtight container on the counter for up to a week.
• Replace the cranberries with dark chocolate chips (you can buy the chocolate locally at Walmart or have them shipped via Amazon) for chocolate white chocolate chip cookies. Or add macadamia nuts for white chocolate macadamia nut cookies.

WHITE AND CHOCOLATE CHIP COOKIES FAQS

MORE EASY COOKIE RECIPES

• Healthier Sugar Cookie Recipe
• Vanishing Oatmeal Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies
• Chewy Gingersnap Cookies
• Healthy Thumbprint Cookies