The Best White Chocolate Cranberry Cookies

The Best White Chocolate & Cranberry Cookies

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 16-18 cookies 1x
  • Category: Cookies and bars
  • Cuisine: American recipes


Best Ever White Chocolate Cranberry Cookies. Soft, sweet and chewy, with a delicious taste of brown sugar.



  • 2 1/4 cups (270g) all-purpose flour
  • 1 1/2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 3/4 cup (180g) unsalted butter, melted
  • 3/4 cup (135g) light brown sugar
  • 1/3 cup (70g) granulated sugar
  • 1 large egg
  • 1 yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup (75g) dried cranberries
  • 1 cup (150g) white chocolate chips


  1. In a large bowl, whisk together the flour, cornstarch, baking soda and salt.
  2. Melt the butter in a small pan or in the microwave and pour it into a medium-sized bowl. Add in the brown sugar and granulated sugar and whisk vigorosly until no sugar lumps remain. Whisk the egg and the yolk, then the vanilla extract.
  3. Pour the wet ingredients into the dry ones and mix together with a spatula. Fold in the cranberries and the white chocolate chips. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it.
  4. Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper. Roll the dough into balls so that balls are taller than wide and place approximately 8 balls on each parchment paper, leaving enough space in between each of them.
  5. Bake each batch for about 12 minutes, then remove from the oven.*


* Tip: Do not worry if they look a bit underbaked at first and allow them to cool on the sheet for 10 minutes before moving to a wire rack.