White Chocolate Cranberry Cookies; big chewy bakery-style cookies crammed with chunks of creamy white chocolate and the tangy sweetness of cranberries, perfect for Winter!
Did I just hear drool hit your keyboard?
December is all big bold flavours. Cinnamon sticks, cloves and nutmeg are flying all over the place, marzipan is worming its way into everything and there are enough buttery shortbreads and chocolate truffles in everyone’s house to sink a ship. (Not a complaint btw)
So these cookies are here to shake things up a little, with the gentle sweetness of white chocolate, a little orange zest and pleasantly tangy jewel-like cranberries, adding a little festive sparkle and sweetness without all the predictable Christmas fayre!
I posted a similar recipe for these last year, but the photos were a bit crap and I just felt it could use refreshing, so here we are!
I’ve adapted my favourite go-to cookie recipe to create these little treats, meaning you’ll get the usual fail-safe soft and chewy centres with crisp edges, and probably more chocolate than a dietician would recommend. I’d use the run up to Christmas as an excuse to eat this much chocolate, but we don’t need an excuse, eat that beautiful stuff all year round baby, no shame.
I’m in the midst of fourth year Law exams at the moment, so I’m afraid I don’t have any poignant stories or humorous anecdotes to share with you. Unless you’re really into judicial review?
Enough chat, time to warm up your paws by that oven of yours and warm up your heart with the joy of freshly-baked Christmas cookies. Butts in the kitchen, people.
To make these tempting festive treats, you’ll need to preheat your oven and grease/line 2-3 baking trays.
Beat together some butter, white and brown sugar, and vanilla in a large bowl until combined.
Add a large egg and an egg yolk one at a time, mixing thoroughly in between.
In a separate bowl, mix together flour, bicarbonate of soda and salt.
Add these dry ingredients to the wet ingredients and mix until a stiff dough forms.
Tip a buttload of white chocolate chips/chunks into the dough and add in some cranberries and orange zest, if using, to your dough too. Mix well to incorporate fully.
Use a tablespoon or small ice-cream scoop to scoop out lumps of dough onto your prepared trays, spaced well apart to allow for some spreading.
Bake each tray of white chocolate cranberry cookies, one at a time for best results, for 15-17 minutes. (The cookies may look or feel undercooked when they come out, this is normal and I promise they won’t be undercooked!)
Once all baked, cool your cookies on wire racks.
These white chocolate cranberry cookies can be eaten as they are, or as our family enjoy eating them; warmed up in the microwave for 10-20 seconds until all melty and gooey. Oh yes.
I hope you have time to try out these white chocolate cranberry cookies, or some other home-baking this festive season, it’s a great excuse not to go outside in the snow, and eating the goodies will help keep the kids quiet for 10 minutes too!
White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies; big chewy bakery-style cookies crammed with chunks of creamy white chocolate and the tangy sweetness of cranberries!
Notes
BE A MAVERICK: You can easily replace the white chocolate with dark or milk chocolate. If you don't like cranberries, raisins, sultanas or even chopped nuts make a great replacement!
These White Chocolate Cranberry Cookies will keep well in an airtight container or on a covered cake stand for up to 4 days.
Ingredients
- 160g (10 ½ tbsp) softened butter
- 125g (⅔ cup) white caster sugar
- 125g (⅔ cup) golden caster sugar or soft light brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 250g (2 cups) plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 250g (8 ½ oz) white chocolate
- 100g (½ cup) dried cranberries
- Zest of 1 orange (optional)
Instructions
- Preheat your oven - 190°C / 170°C / 375°C / gas mark 5 - and grease/line 2-3 baking trays.
- Beat together your butter, sugars and vanilla in a large bowl until very light and fluffy.
- Add the egg and egg yolk one at a time, mixing thoroughly in between.
- In a separate bowl, mix together your flour, bicarbonate of soda and salt.
- Add these dry ingredients to the wet ingredients and mix until a stiff dough forms.
- Chop the white chocolate into chunks and add it, the cranberries and the orange zest, if using, to your dough and mix well to incorporate fully.
- Use a tablespoon or small ice-cream scoop to scoop out lumps of dough onto your prepared trays, spaced well apart to allow for spreading.
- Bake each tray one at a time for best results for 15-16 minutes. (The cookies may look or feel undercooked when they come out, this is normal and I promise they won't be!)
- Once all baked, cool your cookies on wire racks.
- Enjoy!
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