White Chocolate Cherry Cranberry Cookies are the perfect holiday cookie, velvety white chocolate, red tart cranberries and cherries in a chewy tender treat. Ideal any time of the year really, bake them up today!
White Chocolate Cherry Cranberry Cookies
I love a good classic chocolate chip cookie, but there’s just something about white chocolate chips that says fancy to me. I love the rich white chocolate flavor with the tart cherries and tangy cranberries in these cookies. And they are so thick and chewy! That’s the best part! Add these to your to-bake list, you won’t regret it!
Whether or not you make these for the holidays or the 4th of July these are sure to be favorites. Soft and tender, tart and sweet, can’t get much better than that.
White Chocolate Cherry Cranberry Ingredients
The ingredient list for these cookies is a bit long but that’s why they are so good! And they’re all ingredients that are easy to find. These are so tempting.
- Flour: All purpose flour
- Baking Soda: This helps the cookies fluffy
- Salt: Balances the sweet
- Butter: Soften the butter before adding it in.
- Brown Sugar: Delivers incredible rich flavor.
- Sugar: Sweetens the cookies and helps them brown
- Egg: Large egg, not medium.
- Vanilla and Almond Extract: Both of the flavorings are an incredible combo
- White Chocolate Chips: Creamy sweetness
- Dried Cherries and Cranberries: The perfect combinations of tartness and sweetness.
Making the Delectable Cookies
This is easy as any cookie recipe, but tastes better than any cookie you’ve had in a long time. It’s about time you made these.
- Mix: In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- Cream: In a larger bowl beat the butter and sugars till fluffy.
- Add: Once it’s nice and fluffy add the egg, vanilla and almond and mix until smooth.
- Combine: Gradually mix in the dry ingredients until just incorporated.
- Fold: Gently stir in the chocolate chips, cherries, and cranberries.
- Scoop: Scoop 2 tablespoons of dough and roll into a ball. Place on baking sheet 2 inches apart.
- Bake: Bake for 15-20min until tops and edges begin to brown at 325 degrees.
What is White Chocolate?
Well it’s true, white chocolate isn’t actually chocolate at all. It’s made of a blend sugar, cocoa butter, milk solids, vanilla and a fatty solid called lecithin. Although it has cocoa butter in it, it lacks the cocoa solids that create the flavor and color that defines real chocolate. But since it’s made from cocoa butter, I like to think it’s a cousin 2 times removed from chocolate. It has it’s own unique tastes and qualities that be just as divine and splendid as any “real” chocolate.
How to Use and Get the Best White Chocolate
- What to look for: Just like any chocolate there are good, better and best out there. Look for a good quality white chocolate that is buttery and complex in it’s flavor, not overly sweet. Cocoa butter should be the only source of fat in the best kinds and it will give it an off white buttery color.
- Made in America: Unlike it’s brown cousins, the best white chocolate is made right here in America, so look for brands that are from here.
- How to use it: White Chocolate is not an over powering flavor. It compliments and mellows. That’s why it’s so perfect in this recipe and others like Pumpkin Cream Cheese Truffles and White Chocolate Oreo Cookies. It allows other strong flavors to shine, like in these White Chocolate Cranberry Blondies. And don’t forget the frosting! It makes the best most decadent frosting!
Making cookies is easy but there are a few things to keep in mind to get them perfect every time.
- Chill: Most cookie recipes, like this one, don’t require you to chill the dough, but if you have the time taking the extra step can help your elevate your cookies. Chill for half an hour before forming, and baking. This allows the flavors to meld together and give the dough a bit of structure. If it’s hardened too much let it sit at room temp for 10 min.
- Grease: Adding grease to your cookie sheet can make your cookies spread and become super flat. Most cookies dough do not need the extra oil. Use parchment paper instead if your worried about your cookies sticking. This way they won’t spread more than you want and they’ll stay thick and chewy.
- Shape: If you have a cookie scoop, use it. Or you can use a tablespoon or any spoon that will give you even, same shaped cookies. This way they’ll cook at the same rate and be uniform.
- Bake: Cookies are best when they are slightly underdone. Don’t overbake your cookies, they’ll turn hard instead of staying soft and chewy. Adjust your cooking time for your oven to get cookies that are slightly brown on the edges and on top.
More Cookie Inspiration
Cookies are the best, they are easy to make, easy to transport, and easy to eat. Everyone loves a good cookie. There is something about cookies that says I love and care about you. So make some love today.
- Homemade Danish Butter Cookies
- 5 Ingredient Graham Cracker Toffee (Christmas Crack)
- The Best Sugar Cookie
- White Chocolate Oreo Cookie
- Butter Pecan Cookies
White Chocolate Cherry Cranberry Cookies
Soft and chewy cookies stuffed with white chocolate chips, dried cranberries and cherries!
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup white chocolate chips
- 1/3 cup dried cherries
- 1/3 cup dried cranberries
Preheat oven to 325 and lightly grease a baking sheet with cooking spray.
In a medium bowl whisk together flour, baking soda, and salt. Set aside. In another, larger bowl, combine butter and sugars and cream until fluffy. Add egg, vanilla, and almond, and mix until smooth. Gradually mix in dry ingredients until just incorporated. Gently stir in chocolate chips, cherries, and cranberries. Scoop 2 tablespoons of dough and roll into a ball. Place on baking sheet 2 inches apart. Bake for 15-20 minutes until tops and edges begin to brown. (Less time for lower altitudes). Allow cookies to cool on baking sheet 2 minutes before removing and allowing to cool completely. Store in airtight container.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.