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Soft-Baked White Chocolate Cranberry Cookies on a plate

Soft-Baked White Chocolate Cranberry Cookies

These soft-baked white chocolate cranberry cookies are pillowy, chewy, and full of sweet and tangy goodness. With rich buttery flavor and the perfect balance of creamy white chocolate and tart dried cranberries, they make the ultimate crowd-pleasing treat for holidays or everyday cravings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 42 minutes
Servings: 24
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • ¾ cup unsalted butter softened to room temperature
  • ¾ cup packed light or dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup white chocolate chips plus a few extra for topping
  • 1 cup dried cranberries plus a few extra for topping

Equipment

  • Equipment:
  • Mixing bowls
  • Hand or stand mixer
  • - Baking sheets
  • - Parchment paper
  • Cookie scoop
  • Wire cooling rack

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
  4. Beat in the egg and vanilla extract until fully combined.
  5. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  6. Gradually mix the dry ingredients into the wet ingredients on low speed just until combined—do not overmix.
  7. Fold in the white chocolate chips and dried cranberries using a spatula.
  8. Scoop tablespoon-sized dough balls onto prepared baking sheets. Top each with extra chocolate chips and cranberries for a bakery-style finish.
  9. Bake for 8–10 minutes, or until the edges are just turning golden and centers look slightly underbaked.
  10. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Notes:
For extra chewy cookies, chill the dough for 30 minutes before baking.
Substitute white chocolate chips with dark or milk chocolate if desired.
Add ½ cup of chopped nuts (pecans or macadamias) for crunch.
Cookies can be frozen for up to 3 months. Reheat in microwave for 10–15 seconds for a warm treat.