White Chocolate Cranberry Cookies

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    These cookies will keep in an airtight container for 2 weeks.


  1. 1/2 c butter, softened
  2. 1/2 c sugar
  3. 1/2 c packed light brown sugar
  4. 1 T vanilla extract
  5. 1 egg
  6. 1 1/2 c flour
  7. 1 1/2 t baking soda
  8. 1 c dried cranberries, chopped
  9. 3/4 c white chocolate chips
  10. 3/4 c macadamia nuts or hazelnuts, chopped


  1. Preheat the oven to 350° F.
  2. Line 2 baking sheet with parchment paper or silicone mat.
  3. With an electric mixer, cream the butter, sugar and brown sugar together until smooth.
  4. Add the vanilla and egg, mixing well.
  5. Sift together the flour and baking soda.
  6. Spoon the flour mixture gradually into the creamed sugar mixture
  7. Stir in the cranberries, white chocolate chips and nuts.
  8. Drop by spoonfuls, about 1 tablespoon, onto the prepared baking sheets, 2 inches apart.
  9. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.
  10. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.

Picture of Recipe

White Chocolate Cranberry Cookies - Picture of Recipe
Serves: 60
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Dessert
Type of Food: Cookie,Vegetarian
Key Ingredient: Cranberries
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Christmas

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