Cranberry White Chocolate Cookies

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!

These Chocolate Chip Cookies seem to be a favorite. And there are many takeoffs from the traditional recipe, like this Royale Chocolate Chip Cookies made with macadamian nuts, coconut, and oatmeal. Simply divine!

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Jump to:

• Baking With Buttermilk
• Ingredients
• Instructions
• Top Tip
• More Cookies
• Cranberry White Chocolate Cookies
• Comments

Baking 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.

Ingredients

• All-purpose flour - the body of the cookie.
• Baking soda - reacts with the buttermilk to help bring lift to the baked cookies.
• Salt - it enhances all of the flavors.
• Salted butter - for flavor and richness.
• Brown sugar - has a richer flavor than white sugar.
• Whole eggs - for binding the cookie dough together, adding moisture, and working as a leavening agent.
• Buttermilk - works with the soda to give the cookie more lift.
• Vanilla extract - for a boost of flavor.
• Dried cranberries - for sweet tartness and texture.
• White chocolate chips - a sweet chunk of taste and texture.
• Pecans - roughly chopped for crunch and nutty taste.

See the recipe card below for specific ingredient amounts and their nutrition facts.

Instructions

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 of the cranberries complement each other well.

• 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 overstirring.
• Refrigerate the 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.

I like making these around the Christmas holidays and for Valentine's Day. They are perfect for those non-chocolate lovers and are 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!

HINT: Baking with parchment paper makes for easy cleanup.

Top Tip

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.

More Cookies

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