These Cranberry White Chocolate Cookies have a chunky, chewy bite with the taste of sweet white chocolate and tart cranberry bits. Easy to stir up and bake in a jiffy!
I’ve never met a cookie I didn’t like. Well, except for the burnt ones, which were due to not setting the timer. Happens every time I neglect to punch those little buttons!
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Baking Cookies With Buttermilk
This Cranberry White Chocolate Cookies recipe is pretty basic except for the addition of buttermilk. It reacts with the baking soda and causes more lift in the cookies as they bake. I listed the option to use regular milk in the ingredients below, but only if you’re out of the buttermilk. I experimented with both, and I did notice a difference. Also, making cakes and cookies with buttermilk will help your baked goods not to brown as much.
The dried cranberries, white chocolate chips, and chopped pecans make this a chunky, chewy cookie. The sweet flavors of the white chocolate and the tartness from the cranberries complement each other well. And roasting the pecans on the stove in a small skillet before mixing them into the dough gives the cookies a richer, nuttier taste. Be sure and let them cool a bit before adding them in.
A Great Holiday Bake
I like making these around the Christmas holidays and for Valentine’s Day. They are perfect for those non-chocolate lovers and so festive! Especially if you dip them halfway into some melted white chocolate bark or white chocolate chips. You can also drizzle the melted confection over their tops. So pretty and delicious!
May I Introduce You To These Cookies
- Royale Chocolate Chip Cookies
- Lemon Cake Mix Cookies
- Sugar Cookies
- Fig Tart Cookies
- Lunchroom Lady Oatmeal Cookies
- Chocolate Chip Cookies
- German Chocolate No-Bake Cookies
- Oatmeal Cookies With Dried Figs
These Cranberry White Chocolate Cookies have a chunky, chewy bite with the taste of white chocolate and tart cranberry bits. The buttermilk gives them a needed lift.
- 2 cup all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup salted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1/4 cup buttermilk, or milk
- 1 tablespoon vanilla
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup pecans, rough chopped
- Prepare cookie sheets by lining them with parchment paper.
- Combine and stir together flour, baking soda, and salt in a medium-sized bowl.
- With an electric mixer, cream butter and sugar together in a large bowl.
- Mix in eggs, one at a time.
- Mix the dry ingredients, a little at a time, into the butter mixture.
- Stir in the buttermilk or milk and the vanilla into the dough.
- Stir in the cranberries, white chocolate chips, and pecans without over stirring.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and spoon cookie dough by rounded teaspoons onto the cookie sheets 2 inches apart.
- Place pan in the middle of the oven and bake for 15 minutes.
- Move cookies to a cooling rack and serve when cooled.
- Buttermilk reacts with baking soda to give cookies a lift when baking, but regular milk can be substituted.
- Roast the pecans in a small skillet on the stove-top for a richer taste, let cool and add to cookie dough.
- Decorate cookies by swirling melted white chocolate on top or dipping cookies halfway into the white chocolate.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
Keywords: cranberry white chocolate cookies
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