One of my all-time favorite flavor’s these cranberry white-chocolate chip cookies are the perfect pairing of sweet and tart.
They bake up soft and chewy and OHHH SO GOOD! Loaded with tangy cranberries and chunks of sweet white chocolate chips, who could resist! Add the depth of rich molasses flavor that the dark brown sugar adds and forget about it – you’ll be sure to have more than one! These cranberry white-chocolate chip cookies have become a holiday favorite in my house one that we enjoy and love to gift to friends and neighbors. The perfect Christmas cookie!
A lot of recipes are interchangeable with dark and light brown sugar.
However I personally think using dark brown sugar gives a deeper molasses flavor. The rich and savory pair perfect with the tangy punch of cranberries and silky white chocolate. I love any recipe that calls for dark brown sugar and these cranberry white chocolate chip cookies sure do deliver, they are simply irresistible!
What makes these cookies bake up thick, soft and chewy?
The secret – add a touch of CORNSTARCH. We use cornstarch as a thickening agent in so many recipes – stews and soups, gravy, pie-fillings and well the same goes for cookie dough. Cornstarch will help keep the dough firmer throughout the baking process, leaving your cranberry white chocolate chip cookies plump and chunky.
Check out how plump and perfect these Cranberry white chocolate chip cookies came out…
Another step that I think makes a word of difference in how plump and thick your cookies bake up – is COLD DOUGH. You’ll want to chill your dough for a minimum of one hour. Allow the dough to sit for about 10 minutes once removed from the refrigerator. The dough may seem a bit crumbly but will come together easy once you start to mold into balls. If you’re in-between baking, pop the dough back in the fridge for a few minutes – remember cold dough is best.
Planning on baking at a later date, shape the dough into a log and wrap tight with Saran wrap. The dough will hold up for about 3-4 days in the refrigerator or three months in the freezer. So whether you freeze the dough or the cookies once baked, you can absolutely enjoy these delicious, chunky bites of perfection at a later date.
Cook time is very important with this recipe.
Make sure you set your timer and keep a close eye – YOU DON’T WANT TO OVERCOOK. Bake time will be anywhere from 8-10 minutes, you’ll want to take the cookies out of the oven as soon as you smell that deep aroma and you see a slight golden edge – probably going to be closer to 9 minutes. The cookies may appear soft with an undercooked center but they will firm up as they set. I let the cookies slightly cool on the baking sheet – giving a continued cook for about 5 – 8 minutes before transferring them to a cooking rack.
Mmmmm can you smell the deliciousness… fresh out the oven these cranberry white chocolate chip cookies will melt in your mouth. Grab a cold glass of milk and enjoy, they’ll go fast so make sure and enjoy more than one before they’re gone!
Brown sugar, tangy cranberries and silky white chocolate chips are the perfect flavor combo for this decadent and savory cookie. Perfect for the holidays and for an after school snack!
- 3/4 cup unsalted butter, 1.5 sticks
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, baking soda, cornstarch and salt together until combined.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed.
Cover dough tightly with plastic wrap and chill for a minimum of 2 hours and up to 2 days. Chilling is mandatory for this cookie dough so you get plump and thick cookies.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes - if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 - 45 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350F. Line two large baking sheets with parchment paper and set aside.
Once chilled, you'll notice the dough will be slightly crumbly, but will come together when working the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 tablespoon of dough in size, into balls.
I typically place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft in the center once removed from the oven. Continue to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
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